Comparative Studies on Dimensional, Gravimetric and Frictional Properties of Chhattisgarh Popular Paddy Varieties for Suitability of Flaked Rice (Paha)
Rahul Dahare *
Department of Agricultural Processing and Food Engineering, Faculty of Agriculrural Engineering, Swami Vivekanand College of Agricultural Engineering and Technology and Research Station, Indira Gandhi Krishi Vishwavidyalaya, Raipur (Chhattisgarh), India.
Tankesh Kumar Nishad
Department of Agricultural Processing and Food Engineering, Faculty of Agriculrural Engineering, Swami Vivekanand College of Agricultural Engineering and Technology and Research Station, Indira Gandhi Krishi Vishwavidyalaya, Raipur (Chhattisgarh), India.
Bhupendra Sahu
Department of Agricultural Processing and Food Engineering, Faculty of Agriculrural Engineering, Swami Vivekanand College of Agricultural Engineering and Technology and Research Station, Indira Gandhi Krishi Vishwavidyalaya, Raipur (Chhattisgarh), India.
*Author to whom correspondence should be addressed.
Abstract
The present study on different characteristics of some selected varieties of paddy was undertaken to study dimensional, gravimetric and frictional properties of paddy. The physical properties such as average length, width, thickness, geometric mean diameter, aspect ratio, sphericity, volume, surface area, L/B ratio, true density, bulk density, porosity, angle of repose and coefficient of friction on different surfaces of paddy varieties were measured to have an initial information of the input. All varieties have different dimensional properties, for the length of Rajeshwari, Durgeshwari and Mahamaya paddy variety 9.21 to 9.34 mm, for width 2.41 to 2.79 mm and for thickness 1.83 to 2.45 mm respectively. The geometric mean diameter and aspect ratio for Rajeshwari, Durgeshwari and Mahamaya paddy variety was observed 3.43 to 4.08 mm and 25.21 to 30.13% respectively. True density and bulk density of Rajeshwari, Durgeshwari and Mahamaya paddy variety were observed 1056.86 to 1350.43 kg/m3 and 580.18 to 695.77 kg/m3 respectively. The angle of repose of Rajeshwari, Durgeshwari and Mahamaya paddy variety was observed 42.23° to 48.51°.
Keywords: Paddy, physical properties of paddy, raw rice, paddy grain, kernel.