Physical properties of raw and parboiled paddy
2004
Reddy, B.S. | Chakraverty, A.
The physical properties namely, size and shape, bulk density, true density, and angle of repose at moisture contents ranging from 7.19 to 28.28% d.b. for raw paddy (IR-36) and from 12.24 to 43.53% d.b. for parboiled paddy were determined using standard techniques. In the case of raw paddy, the thousand grain weight increased from 23.04 to 27.16 g with an increase in moisture content from 10.45 to 32.13% d.b. Bulk density and angle of repose increased from 522 to 566 kg/m3 and 42.35 to 49.30°, respectively, with an increase in moisture content from 7.19 to 27.86% d.b. True density and porosity decreased from 1405 to 1348 kg/m3 and from 62.84 to 58.01% respectively, with an increase in moisture content from 7.19 to 27.86% (d.b.). In the case of parboiled paddy, bulk density and angle of repose increased from 507 to 564.8 kg/m3 and 39.90 to 43.89°, respectively, with an increase in moisture content from 12.24 to 43.53% d.b. True density and porosity decreased from 1411 to 1342 kg/m3 and from 64.08 to 57.91% respectively, with an increase in moisture content from 12.24 to 43.53%. The physical properties were linearly dependent upon moisture content.
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