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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here
ICV 2022: 95.28
Index Copernicus ICI Journals Master List 2022 - IJCMAS--ICV 2022: 95.28
For more details click here
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Original Research Articles                      Volume : 10, Issue:2, February, 2021
PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com /
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
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Int.J.Curr.Microbiol.App.Sci.2021.10(2): 346-351
DOI: https://doi.org/10.20546/ijcmas.2021.1002.040


Effect of Grain Moisture Content on Rupture Force of Paddy
Prerana P. Jena1*, A. K. Goel1, S. K. Swain1, R. R. Pattnaik2 and D. Behera1
1Department of Farm Machinery & Power, College of Agricultural Engineering &Technology, OUAT, Bhubaneswar, India
2Department of Agricultural Structures, Civil and Environmental Engineering, College of Agricultural Engineering & Technology, OUAT, Bhubaneswar, India
*Corresponding author
Abstract:

Determination of rupture force is essential before designing any threshing equipment. A study was conducted at College of Agricultural Engineering and Technology, OUAT, Bhubaneswar, India during Rabi 2020 to find rupture force of paddy grain. The grain rupture force of six varieties of paddy were determined at four levels of grain moisture content and three levels of loading rate by using Universal Testing Machine. The rupture force of each variety was determined at three loading rate of 10, 15 and 20 mm per min at same four levels of moisture content. It was observed that the rupture force decreased with increase in moisture content of paddy grain.


Keywords: Rupture force, Grain moisture content, Loading rate, Paddy

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How to cite this article:

Prerana P. Jena, A. K. Goel, S. K. Swain, R. R. Pattnaik and Behera, D. 2021. Effect of Grain Moisture Content on Rupture Force of Paddy.Int.J.Curr.Microbiol.App.Sci. 10(2): 346-351. doi: https://doi.org/10.20546/ijcmas.2021.1002.040
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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