Morjnga (pod) is a very popular vegetable in South Indian cuisine and valued for its distinct flavour and its nutritional values. It is a magic vegetable, can rebuild weak bones, enrich anemic blood and enable a malnourished. The physical properties of biological materials include density, porosity, coefficient of friction and angle of repose. The average weight of moringa pod of PKM-1 variety was found to be 70.3 g. Its average width and thickness were found to be 2.17 and 1.83 cm respectively. As the moringa pod is too long to use as such, it was cut into two small sizes of 2.5 (one inch) and 5.0 cm (two inches) in length (ready to cook size). Bulk density, true density and porosity of fresh ready to cook size moringa pods were 400.64, 358.68 kg per m3, 1047.31, 977.68 kg per m3 and 61.75, 63.38 per cent, respectively at 753.05 per cent moisture content (db). The 2.5 and 5.0 cm length fresh moringa pods recorded a value of 0.543, 0.561, 0.582, 0.660 and 0.551, 0.573, 0.591, 0.682 as coefficient of friction on stainless steel, aluminium, galvanized iron and mild steel surfaces, respectively. The angle of repose of 2.5 and 5.0 cm length moringa pods was recorded as 28.57 and 32.85°, respectively. The thermal properties of fresh moringa pods suchas specific heat, thermal conductivity and thermal diffusivity were found to be 3.461 kJ kg~(-1) k~(-1), 0.139 W m~(-1) K~(-1) and 1.056xl0~(-4) m~2s~(-1) , respectively, at 753.05 per cent moisture content (db).
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