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Effects of Moisture Content on Some Physical Properties of Mungbean

M N Amin
Scientific Officer
FMP Engineering Division, Bangladesh Agricultural Research Institute, Joydebpur, Gazipur.

M A Hossain
Scientific Officer
Repair & Maintenance Division, Bangladesh Agricultural Research Institute, Joydebpur, Gazipur.

Abstract/ Executive Summary:

This study was carried out to determine the effect of moisture content on some physical properties of mungbean. Five levels of moisture content ranging from 7.50 to 19.75 percent (wet basis) were considered for this study. Length, diameter and porosity of mungbean increased linearly from 4.66 to 4.80 mm, 3.5 to 3.68 and 23.84 to 27.21 percent respectively with the increase of moisture content from 7.50 to 19.75 percent. The angle of repose increased from 24.40 to 28.92° with the increase of moisture content from 7.5 to 19.75 percent. Bulk density and true density decreased linearly from 952.0 to 856 kg/m ' and 1250 to 1176 kg/m³, respectively.

Keywords: Mungbean, Moisture Content, Physical parameters

Location: Regional Agricultural Research Station (RARS), Rahmatpur, Barisal.

Start Date: 00-05-2001

End Date: 00-05-2001

Program Area: Variety and Species

Commodity: Mungbean

Objectives:

To determine physical properties of mungbean at various moisture contents.

Methodology:

Sample preparation: This study was conducted at the Regional Agricultural Research Station (RARS), Rahmatpur, Barisal during May 2001. Dried mungbean of BARI mungveab variety was used for the study. Based on the recommendation by Bala (1997) and through experiment, the initial moisture content was determined by drying the mungbean sample in an air ventilated oven at 80°C temperature for 72 hours. The samples of the selected moisture content were determined by adding calculated amount of water and sealing them in separate polythene bags and stored in a refrigerator at 5°e. Before each experiment, the required sample was taken out from the refrigerator and kept in ambient condition for 24 hours to equilibrate the water and temperature throughout the sample. Physical properties were determined at the moisture contents of 7.50, 11.0, 13.44, 16.38 and 19.75 percent (wet basis).

Determination of physical properties: The physical dimensions of mungbean were determined by taking 100 grains randomly and measured grain length and diameter at different moisture contents using a slide caliper of least count 0.05 mm. The measurements were taken at room temperature of 30° e. The bulk density and true density are the measure of the quality of grain. Bulk density of grain is the ratio of mass of grain to its bulk volume. True density is the measure of the ratio of the mass of grain to its actual volume. Bulk density of grain is smaller than that of true density. The bulk density (p_b) was determined by filling 500 ml beaker with seeds from a height of 15 cm and weighing the seeds as performed.The true density (p_t) was determined by water displacement method. Five hundred ml water was taken in a 1000 ml graduated measuring cylinder and 20 gm seeds were immersed in that water. The amount of displaced water was read from the graduated scale of the cylinder. The ratio of weight of seeds to the volume of displacement water gave the true density.

The angle of repose (. ) was determined by using a hollow cylindrical mould of 10 cm diameter and IS cm height. The cylinder was placed on a table and filled it with mungbean and raised slowly until it forms a cone. The diameter (D) and height (H) of cone was recorded.

Source of Information: Journal of the Institution of Engineers, Bangladesh Agricultural Engineering Division, Vol. 29/AE. No.1. Dec. 2002

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

On the basis of the results the following conclusion can be drawn:

1) The length and diameter of mungbean increased linearly with increase of moisture content. With the increase of moisture content from 7.5 to 19.75 percent, the increase of length and diameter are 3.0 and 5.14 percent, respectively.

2) The bulk density and true density decreased linearly with the increase of moisture content and the obtained bulk density is found to be lower than the true density at the same moisture content.

3) The bulk density and true density decreased linearly with the increase of moisture content and the obtained bulk density is found to be lower than the true density at the same moisture content.

4) Porosity also increased linearly with the change of moisture content but angle of repose increased non-linearly with the increase of moisture content.

5) The study will provide the physical parameters of mungbean with practical range of moisture content which may be useful for processing and handling purposes.

Knowledge Management: Journal