Physical Properties of Moth Gram

Nimkar, P.M.; Mandwe, Dipali S.; Dudhe, Renu M.

doi:10.1016/j.biosystemseng.2005.03.004

Cited by 94 publications

(136 citation statements)

References 10 publications

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“…Similar trend has been observed for pigeonpea (Baryeh and Mangope, 2002) and green gram (Nimkar et al, 2001). …”

Section: Discussionsupporting

confidence: 86%

“…Ten different varieties samples of lathyrus viz., Ratan,Pratik,Mahateora, were received from All India Co-ordinated Research Project on Lathyrus, Nagpur Moisture content of grain samples of known weight (about 25 g) was determined following a standard oven drying method (Nimkar et al, 2005). Average of five replications was noted and reported as moisture content of the samples.…”

Section: Raw Materials and Sample Preparationmentioning

confidence: 99%

See 1 more Smart Citation

Evaluation of Different Varieties of Lathyrus (<i>Lathyrus sativus</i> L.)

Kenghe¹,

Nimkar²,

Shirkole³

2016

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The physical properties of different varieties of lathyrus viz., Ratan, Pratik, Mahateora, were studied at moisture content of 7.90 to 19.40, 6.75 to 18.30, 9.48 to 21.02, 9.79 to 21.34, 9.52 to 21.04, 9.03 to 20.61, 9.91 to 21.49, 9.22 to 20.83, 9.42 to 21.03 and 9.10 to 20.71% (d.b.). The grain size, thousand grain weight and angle of repose, were found increased linearly and the average increase was found to be 8.07, 15.11 and 21.32%, respectively, with the corresponding increase in moisture content. The sphericity and porosity increased initially and then found decreased with further increase in moisture content. The bulk density and true density values decreased linearly and the average decrease was found to be 15.01 and 13.71%, respectively.

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“…Similar trend has been observed for pigeonpea (Baryeh and Mangope, 2002) and green gram (Nimkar et al, 2001). …”

Section: Discussionsupporting

confidence: 86%

Section: Raw Materials and Sample Preparationmentioning

confidence: 99%

Evaluation of Different Varieties of Lathyrus (<i>Lathyrus sativus</i> L.)

Kenghe¹,

Nimkar²,

Shirkole³

2016

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“…Due to the increasing adhesion between the product and the surface of the shelled and kernel walnuts at higher moisture content (Nimkar & Chattopadhyay 2001;Konak et al 2002;Özarslan 2002); the moisture content of the walnuts increased and the static and dynamic coefficients significantly increased. The effects of the moisture content and friction surfaces on the static and dynamic coefficients of friction were significant for the kernel walnuts (P < 0.05).…”

Section: Static and Dynamic Coefficient Of Frictionmentioning

confidence: 99%

Physical properties of shelled and kernel walnuts as affected by the moisture content

Altuntaş¹,

Erkol²

2010

Czech J. Food Sci.

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Altuntas E., Erkol M. (2010): Physical properties of shelled and kernel walnuts as affected by the moisture content. Czech J. Food Sci., 28: 547-556.The variations in physical properties such as the size dimensions, unit mass, sphericity, projected area, bulk density, true density, volume, coefficient of friction on various surfaces, and terminal velocity of shelled and kernel walnuts as a function of the moisture content were determined. With an increase in the moisture content, the sphericity, projected area, bulk density, volume, and porosity of shelled and kernel walnuts increased, whereas the true density linearly decreased. Studies on rewetted walnuts showed that the terminal velocity increased from 14.17 m/s to 15.50 m/s, and from 12.60 m/s to 14.35 m/s, for shelled and kernel walnuts, respectively. The static and dynamic coefficients of friction of shelled and kernel walnuts on chipboard and plywood surfaces also increased linearly with an increase in the moisture content.

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“…60, 2014, No. 2: 75-82 Singh andGoswami (1996), Suthar and Das (1996) and Nimkar and Chattopadhyay (2001) reported a linear increase in terminal velocity with increased moisture content for cumin seed, karingda seed and green gram respectively.…”

Section: Methodsmentioning

confidence: 97%

“…Therefore, moisture content of seeds should be taken into account while designing such equipment and structures. The relationship between angle of repose (α; in °) and moisture content can be represented by the following regression equation: Singh and Goswami (1996), Nimkar and Chattopadhyay (2001), Baryeh (2002), Amin et al (2004) and Altuntas et al (2005) reported a linear increase in angle of repose with increase in the moisture content for cumin seed, green gram, millet, lentil and fenugreek, respectively. The static coefficient of friction increased with increase in moisture content on all surfaces (Fig.…”

Section: Methodsmentioning

confidence: 99%