Physical properties of gram

Dutta, Soumik; Nema, V.K.; Bhardwaj, R. K.

doi:10.1016/0021-8634(88)90147-3

Cited by 210 publications

(181 citation statements)

References 11 publications

Supporting

Mentioning

151

Contrasting

Unclassified

Order By: Relevance

“…At higher moisture levels, bulk density was higher for proso millet followed by barnyard millet, fi nger millet, kodo millet, foxtail millet and little millet. A similar relationship was reported by Shepherd and Bhardwaj (1986) and Dutta et al (1988) for pigeon pea and gram, respectively. However, Suthar and Das (1996) found that the bulk density increased linearly with grain moisture increase for karingada seeds.…”

Section: Resultssupporting

confidence: 88%

“…Higher mass range of seeds, which is due to larger size of seed, also increases the volume resulting in decreased true density. True density of minor millets was found to be less than that of gram (Dutta et al 1988). Suthar and Das (1996) noted an increase in the true density from 1010 to 1134 kg/m 3 and 1047 to 1134 kg/m 3 for karingda kernel and cumin seed for the moisture range of 5-40% db and 7-22% db, respectively (Singh and Goswami 1996).…”

Section: Resultsmentioning

confidence: 81%

“…Thermal properties including specifi c heat, thermal conductivity and thermal diffusivity were determined by Subramanian and Viswanathan (2003) for minor millet grains and fl ours. Also many researchers have determined the bulk density and friction coeffi cients for pigeon pea (Shepherd and Bhardwaj 1986), gram (Dutta et al 1988), soybean (Sreenarayanan et al 1988), green gram (Nimkar and Chattopadhyaya 2001), chick pea seeds (Konak et al 2002) and rapeseed (Calisir et al 2005). Manimehalai and Viswanathan (2006) determined the coeffi cient of internal friction for cassava fl our and fuzzy cottonseeds.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Influence of moisture content on physical properties of minor millets

Balasubramanian

Viswanathan

2010

J Food Sci Technol

View full text Add to dashboard Cite

Physical properties including 1000 kernel weight, bulk density, true density, porosity, angle of repose, coeffi cient of static friction, coeffi cient of internal friction and grain hardness were determined for foxtail millet, little millet, kodo millet, common millet, barnyard millet and fi nger millet in the moisture content range of 11.1 to 25% db. Thousand kernel weight increased from 2.3 to 6.1 g and angle of repose increased from 25.0 to 38.2 o . Bulk density decreased from 868.1 to 477.1 kg/m 3 and true density from 1988.7 to 884.4 kg/m 3 for all minor millets when observed in the moisture range of 11.1 to 25%. Porosity decreased from 63.7 to 32.5%. Coeffi cient of static friction of minor millets against mild steel surface increased from 0.253 to 0.728 and coeffi cient of internal friction was in the range of 1.217 and 1.964 in the moisture range studied. Grain hardness decreased from 30.7 to 12.4 for all minor millets when moisture content was increased from 11.1 to 25% db.

show abstract

Section: Resultssupporting

confidence: 88%

Section: Resultsmentioning

confidence: 81%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Influence of moisture content on physical properties of minor millets

Balasubramanian

Viswanathan

2010

J Food Sci Technol

View full text Add to dashboard Cite

show abstract

“…Previous reported angles of repose were 25° in ackee apple seed (Blighia sapida) (Omobuwajo et al 2000), 17° in oilbean seed (Pentaclethra machrophylla Benth.) (Oje & ugbor 1991), and 23-25° in gram (Cicer arietinum l.) and pearl millets (Pennisetum typhoides) (dutta et al 1988;Jain & Bal 1997).…”

Section: Frictional Aerodynamic and Colour Propertiesmentioning

confidence: 99%

Physico‐mechanical seed properties of the common Turkish bean (Phaseolus vulgaris) cultivars ‘Hinis’ and ‘Ispir’

Öztürk¹,

Kara

Yildiz

et al. 2009

New Zealand Journal of Crop and Horticultural Science

View full text Add to dashboard Cite

41Physico-mechanical seed properties of the common Turkish bean (Phaseolus vulgaris) for 'Hinis' and 'Ispir', respectively. The average 1000 seed weight, bulk density, and porosity were determined as: 531.3 and 598.9 g, 835.8 and 872.7 kg m -3 , and 34.0% and 33.1% for 'Hinis' and 'Ispir', respectively. The average angle of repose and terminal velocity were 24.52° and 19.46°, and 11.42 and 11.80 m s -1 in 'Hinis' and 'Ispir' respectively. The highest coefficient of dynamic friction was obtained with an aluminium surface in both cultivars as 0.227 for 'Hinis' and 0.199 for 'Ispir'. This was followed by fibreglass, steel, plywood, and glass surfaces. Both cultivars had white testae. The average value of rupture force, deformation at rupture point, energy absorbed, hardness, and toughness along the

show abstract

“…The wall surface had a more significant influence than moisture content in rolling friction (Table 4). Plywood was reported to offer higher friction for pepper seed, jatropha seed, pigeon pea, gram, canola meal, and neem nut, and the coefficient of friction increased with moisture content (Alibas and Koksal, 2015;Dutta et al, 1988;Garnayak et al, 2008;Kulkelko et al, 1988;Shepherd and Bhardwaj, 1986;Visvanathan et al, 1996). 2.…”

Section: Resultsmentioning

confidence: 99%

Flow-specific physical properties of coconut flours

Manikantan¹,

Ambrose²,

Alavi³

2015

International Agrophysics

View full text Add to dashboard Cite

A b s t r a c t. Coconut milk residue and virgin coconut oil cake are important co-products of virgin coconut oil that are used in the animal feed industry. Flour from these products has a number of potential human health benefits and can be used in different food formulations. The objective of this study was to find out the flow-specific physical properties of coconut flours at three moisture levels. Coconut milk residue flour with 4.53 to 8.18% moisture content (w.b.) had bulk density and tapped density of 317.37 to 312.65 and 371.44 to 377.23 kg m -3 , respectively; the corresponding values for virgin coconut oil cake flour with 3.85 to 7.98% moisture content (wet basis) were 611.22 to 608.68 and 663.55 to 672.93 kg m -3 , respectively. The compressibility index and Hausner ratio increased with moisture. The angle of repose increased with moisture and ranged from 34.12 to 36.20 and 21.07 to 23.82 o for coconut milk residue flour and virgin coconut oil cake flour, respectively. The coefficient of static and rolling friction increased with moisture for all test surfaces, with the plywood offering more resistance to flow than other test surfaces.

show abstract

Physical properties of gram

Cited by 210 publications

References 11 publications

Influence of moisture content on physical properties of minor millets

Influence of moisture content on physical properties of minor millets

Physico‐mechanical seed properties of the common Turkish bean (Phaseolus vulgaris) cultivars ‘Hinis’ and ‘Ispir’

Flow-specific physical properties of coconut flours

Contact Info

Product

Resources

About