EFFECT OF MOISTURE CONTENT AND PARTICLE SIZES ONnPHYSICAL AND THERMAL PROPERTIES OF ROASTED BENGALnGRAM FLOUR

摘要

Physical and thermal properties of roasted Bengal gram flour of varying particlensizes were determined as a function of moisture content. As the moisture contentnincreased from 3.19 to 13.06% (w.b.), the bulk density, true density, thermal conductivity,ns