Studies on physical and engineering characteristics of maize, pearl millet and soybean

Abstract

Evaluation of physical and engineering characteristics of food material are crucial for efficient equipment design. In the present study the above characteristics were accessed for maize, pearl millet and soybean at moisture content 6.40%, 7.95% and 5.25% in the order. Data revealed that highest length, breadth and thickness (L,B,T) and geometric mean diameter (GMD) was found in maize. Test weight and thousand kernel weight ranged between 718.33 g to 791.33 g and 10.72 g to 330.21 g in the sequence, being highest for maize in both cases. The average bulk density and true density were 0.72 to 0.79 g/cc, 1.04 to 1.24 g/cc, respectively. Soybean exhibited maximum porosity trailed by maize and pearl millet. Among the grains, pearl millet had highest internal friction while maize and soybean portray the highest external friction. Referring to angle of repose, soybean showed highest value followed by maize and pearl millet.