Variation in Angle of Repose with Moisture Content and Shape for Cereals and Pulses

Asian Resonance(P: ISSN No. 0976-8602 RNI No.UPENG/2012/42622 VOL.-V, ISSUE-II, April-2016 E: ISSN No. 2349-9443)

Abstract


 Shraddha Bhople 

Research Scholar, Deptt.of Post Harvest Process and Food Engineering, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur, M.P.


Mohan Singh 

Associate Professor, Deptt.of Post Harvest Process and Food Engineering, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur, M.P.


Devendra Kumar Verma

 Assistant Professor, Deptt.of Post Harvest Process and Food Engineering, Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur, M.P.

A study was conducted on “Variation in Angle of Repose with Moisture Content and Shape for Selected Food Grains (cereals and pulses).” Physical properties, i.e. sphericity, moisture content and angle of repose were measured. The main aim of the study was to study the effect of moisture content and sphericity on the angle of repose for selected cereals and pulses and to develop the prediction model to quantify the effect of moisture content and sphericity on angle of repose. The variable observed were moisture content and sphericity as independent variables while angle of repose is observed variable. The grains used were paddy, maize, Bengal gram, soybean and pea. Five levels of moisture content were considered 8%, 10%, 12%, 14% and 16% (d.b.). In this method, angle of repose is measured by measuring slope with horizontal pile formed on the free vertical fall of the grains.In all the cases the prediction model having nature of straight line function was generated to characterize the relationship between moisture content and angle of repose, as well as sphericity and angle of repose. The angle of repose increased as moisture content of the grains increased. The angle of repose decreased as sphericity of grain increased. In this study straight line function shows best relationship in between moisture content and angle of repose, as well as sphericity and angle of repose for paddy, maize, bengal gram, soybean and pea. 

for full paper please visit below link :

http://www.socialresearchfoundation.com/upoadreserchpapers/1/107/1607251118491st%20shrddha%20bhople.pdf


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