Physical Properties of Raw and Parboiled Paddy |
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| Authors: | BS Reddy A Chakraverty |
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| Institution: | aCentral Institute of Agricultural Engineering, Nabi Bagh, Berasia Road, Bhopal–462038, M.P., India; e-mail of corresponding author: bsvreddy17@rediffmail.com;bPost Harvest Technology Center, Agriculture and Food Engineering Department, Indian Institute of Technology, Kharagpur (W.B.), India; e-mail: akchak@agfe.iitkgp.ernet.in |
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| Abstract: | 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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