Important engineering properties of paddy
2014
Pandiselvam, Ravi (Tamil Nadu Agricultural University, Coimbatore (India). Department of Food and Agricultural Process Engineering) | Thirupathi, Venkatachalam (Tamil Nadu Agricultural University, Coimbatore (India). Department of Food and Agricultural Process Engineering)
Engineering properties of paddy is essential for designing of storage bin. The physical properties of paddy (ADT-43) namely, size, shape, thousand paddies mass, aspect ratio, surface area, volume, bulk density, true density and porosity at moisture contents ranging from 11.86 to 23.61% d.b. were determined using standard techniques and these effects on storage chamber design ware evaluated. In the case, thousand paddy mass, surface area and volume increased from 18.24 to 24.07 g, 28.91 to 31.82 mm2 and 17.55 to 20.52 mm3, respectively, with an increase in moisture content from 11.86 to 23.61% d.b. Equivalent diameter, sphericity, aspect ratio and bulk density increased from 3.22 to 3.39, 0.41 to 0.42, 30.55 to 31.91% and 568 to 613 kg-m-3, respectively, with an increase in moisture content from 11.86 to 23.61% d.b. Porosity and true density decreased from 46.82 to 38.27% and 1069 to 994 kg-m-3 respectively, with an increase in moisture content from 11.86 to 23.61%.
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