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 quanti...