Effect of Moisture on Engineering Properties of Pigeon Pea

摘要

Engineering properties of food grains have an important role in the post-harvest equipment design. Some engineering properties of pigeon pea variety C07 were determined at three different moisture contents via 8%, 10% and 15% w.b. The length, width, thickness, geometric mean diameter and sphericity of pigeon pea increased from 5.37 mm to 6.81 mm, 5.37 mm to 5.96 mm, 4.41 mm to 4.79 mm, 5.34 mm to 5.74 mm and 0.83to 0.87 respectively. The bulk density, true density and porosity decreased linearly from843.47 kg.m3 to 782.81 kg.m3,1318.32 kg.rrr3to 1189.63 kg.m3,0.36 to 0.34 respectively. Variation of thousand grains mass and angle of repose was from 86.86 g to 99.13 g and 21.57° to 26.57°. Static coefficient of friction on mild steel, card board and galvanized iron surfaces also increased with moisture content in the range of 0.26 to 0.47.