International Journal of Processing and Post harvest Technology

Open Access Open Access  Restricted Access Subscription Access
Open Access Open Access Open Access  Restricted Access Restricted Access Subscription Access

Studies on Engineering Properties of Raw and Roasted Pulses


Affiliations
1 Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal Sangrur (Punjab), India
2 AICRP on APA, Central Institute of Freshwater Aquaculture, Bhubaneswar (Odisha), India
     

   Subscribe/Renew Journal


The physico-chemical properties of various raw and roasted pulses (bengal gram: JG-11, green gram: LGG-460, horse gram: PHG2, yellow pea: AP3) were investigated. The physical properties (length, breadth, thickness, geometric mean diameter, aspect ratio, sphericity, surface area), gravimetric properties (bulk density, true density and porosity), frictional properties (angle of repose and static co-efficient of friction), and optical properties (L, a, b, E) were studied for some of the varieties of pulses and compared between roasted and unroasted pulses. The engineering properties were determined in compliance with ASAE Standard 5352.1 (1984). Results obtained showed a bulk density ranging from 998.46 in yellow pea (Pisum Satirum) seed to 616.86 kg/m<SUP>3</SUP> in horse gram (Dolichos biflorus) seed, both roasted and unroasted pulses. Bulk density of raw pulses showed a increasing trend than the roasted pulses. The relation between length, breadth, thickness, arithmetic mean, geometric mean, volume, sphericity, bulk and true density, porosity, surface and specific surface follow a strict pattern which enables the reliable correlation of geometrical dimensions to the unit mass. Angle of repose of studied pulses varied from 72.42 to 76.84 degrees. Angle of repose of roasted pulses recorded higher values than the raw grains. The correlations could be used for sorting, conveying and hopping. The engineering and mechanical properties of various pulses vary considerably. The correlation found in this study is useful for handling, sorting and conveying purpose.

Keywords

Engineering Properties, Physical Properties, Pulses, India.
Subscription Login to verify subscription
User
Notifications
Font Size


  • Adhoo, S.H., Ingle, S.T. and Dhawde, S.U. (1976). Engineering properties of groundnut and jowar. J. Agric. Engg., 13(11): 19-21.

  • Altuntas, E. and Demirtola, H. (2007). Effect of moisture content on physical properties of some grain legume seed. New Zealand J. Crop & Hort. Sci., 35: 423-433.

  • Altuntas, E. and Yildiz, M. (2007). Effect of moisture content on some physical and mechanical properties of faba bean (Vicia faba L.) grains. J. Food Engg., 78(1): 174-183.

  • ASAE (1984). Moisture measurements- Grains and seeds, ASAE Standard, ASAE 5.352.1.

  • Carman, K. (1996). Some physical properties of lentil seeds. J. Agric. Engg. Res., 63(2): 87-92.

  • Gupta, R.K. and Das, S.K. (1998). Friction co-efficients of sunflower seed and kernel on various structural surfaces. J. Agric. Engg. Res., 71(2): 175-180.

  • Konak, M., Carman, K. and Aydin, C. (2002). Physical properties of chick pea seeds. Biosystems Engg., 82(1): 73-78.

  • Mohsenin, N.N. (1970). Physical properties of Plant and animal materials, Gordon and Breach Science Publishers, NEW YORK, U.S.A.

  • Nimkar, P.M. and Chattopaddhya (2001). PH-Post Harvest Technology: Some Physical Properties of green gram. J. Agric. Engg. Res., 80(2): 183-189.

  • Nimkar, P.M., Mandal, D.S. and Dudhe, R.M. (2005). Physical properties of moth gram. Biosystems Engg., 91(2): 183-189.

  • Oke, B.O., Nihal, J.P. and Kaul, R.N. (1985). Selected engineering properties of two sorghum varieties. Internat. J. Trop. Agril., 3(2): 105-113.

  • Prasad, K., Vairagar, P.R. and Bera, M.B. (2010). Temperature dependent hydration kinetics of Cicer arietinum splits. Food Res. Internat., 43(12): 483-488.

  • Singh, Y. and Prasad, K. (2013). Physical characteristics of some of the paddy varieties as affected by shelling and milling operations. Oryza Internat. J. Rice, 50 (2): 174-180.

  • Tiwari, B. and Singh, N. (2012). Pulse chemistry and technology, The Royal Society of Chemistry, Cambridge, U.K.

  • Yalein, I., Ozarslan, C. and Akbas, T. (2007). Physical properties of pea (Pisum Sativum) seed. J. Food Engg., 79(2): 731-735.


Abstract Views: 561

PDF Views: 4




  • Studies on Engineering Properties of Raw and Roasted Pulses

Abstract Views: 561  |  PDF Views: 4

Authors

Upali Sahu
Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal Sangrur (Punjab), India
Kamlesh Prasad
Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal Sangrur (Punjab), India
Prithviraj Sahoo
AICRP on APA, Central Institute of Freshwater Aquaculture, Bhubaneswar (Odisha), India
B. B. Sahu
AICRP on APA, Central Institute of Freshwater Aquaculture, Bhubaneswar (Odisha), India

Abstract


The physico-chemical properties of various raw and roasted pulses (bengal gram: JG-11, green gram: LGG-460, horse gram: PHG2, yellow pea: AP3) were investigated. The physical properties (length, breadth, thickness, geometric mean diameter, aspect ratio, sphericity, surface area), gravimetric properties (bulk density, true density and porosity), frictional properties (angle of repose and static co-efficient of friction), and optical properties (L, a, b, E) were studied for some of the varieties of pulses and compared between roasted and unroasted pulses. The engineering properties were determined in compliance with ASAE Standard 5352.1 (1984). Results obtained showed a bulk density ranging from 998.46 in yellow pea (Pisum Satirum) seed to 616.86 kg/m<SUP>3</SUP> in horse gram (Dolichos biflorus) seed, both roasted and unroasted pulses. Bulk density of raw pulses showed a increasing trend than the roasted pulses. The relation between length, breadth, thickness, arithmetic mean, geometric mean, volume, sphericity, bulk and true density, porosity, surface and specific surface follow a strict pattern which enables the reliable correlation of geometrical dimensions to the unit mass. Angle of repose of studied pulses varied from 72.42 to 76.84 degrees. Angle of repose of roasted pulses recorded higher values than the raw grains. The correlations could be used for sorting, conveying and hopping. The engineering and mechanical properties of various pulses vary considerably. The correlation found in this study is useful for handling, sorting and conveying purpose.

Keywords


Engineering Properties, Physical Properties, Pulses, India.

References