Effect of soaking temperature on the physical properties of Paddy (Variety: PS-5)

Alka Singh *, Suresh Chandra, Neelash Chauhan, Jaivir Singh, D.K. Mishra and B.R. Singh

Department of Agricultural Engineering, S. V. Patel University of Agriculture and Technology, Meerut (UP), India.
 
Research Article
International Journal of Science and Research Archive, 2024, 12(01), 1033–1044.
Article DOI: 10.30574/ijsra.2024.12.1.0945
Publication history: 
Received on 16 April 2024 revised on 23 May 2024; accepted on 25 May 2024
 
Abstract: 
The engineering properties are important in design and development of processing, handling equipment and storage structures. In the present investigation, some of the engineering properties which are important in storage were determined for the paddy variety (PS-5). The research work was carried out to effect of soaking temperature on physical properties of Paddy (variety PS-5). Then raw paddy was soaked at different temperatures (AT, 40°,500C, 600C) for 3.5 hr (210 min) by using water bath. Raw paddy and soaked was used to calculate the Length, Width, Thickness, Moisture content, GMD, AMD, Aspect ratio, surface area, sphericity, porosity, volume, Bulk Density, Taped Density, thousand kernel weight. Initial moisture content was found 10.20%.
 
Keywords: 
Thickness; Moisture content; Aspect ratio; Surface area; Sphericity
 
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