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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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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 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(3): 2024-2036
DOI: https://doi.org/10.20546/ijcmas.2018.703.238


Engineering Properties of Field Beans (Lablab purpureas L.) at Different Soaking Time
N. Ravikumar1*, R.S. Roopa Bai1, Udaykumar Nidoni1, C.T. Ramachandra2, K.V. Prakash3 and H. Sharanagouda1
1Department of Processing and Food Engineering
2Department of Agricultural Engineering, College of Agriculture, University of Agricultural Sciences, Bangalore - 560065, Karnataka, India
3Department of Renewable Energy Engineering, College of Agricultural Engineering, University of Agricultural Sciences, Raichur – 584 104, Karnataka, India
*Corresponding author
Abstract:

Field bean (Lablab purpureas L.) is one of the most important leguminous vegetables grown for its tender fleshy green pods, shelled green seeds and also dry beans. Prior to consumption, field beans are subjected to soaking which causes important changes in their physical, frictional and aerodynamic properties. Several engineering properties of fresh field beans and soaked beans (for 4 h, 8 h and 12 h soaking time) were evaluated. Standard methods were followed to investigate changes in properties of fresh and soaked field beans. The moisture content, axial dimensions, shape, geometric and arithmetic mean diameter, sphericity, surface area, aspect ratio, unit volume, thousand beans weight, true density, bulk density, porosity ranged from 64.22 to 71.88% (w.b.), 11.43 to 12.14 mm for length, 8.71 to 9.25 mm for width and 5.53 to 5.83 mm for thickness, oblong, 8.19 to 8.68 mm, 8.56 to 9.04 mm, 0.724 to 0.714, 211.24 to 237.14 mm2, 0.762 to 0.761, 91.93 to 107.74 mm3, 326 to 374 g, 1240 to 1299 kg. m-3, 636.74 to 597.15 kg. m-3 and 41.13 to 48.50%, respectively. The frictional properties such as angle of repose, coefficient of internal and external friction ranged from 33.28 to 37.74°, 0.71 to 0.75 and 0.64 to 0.69 respectively and terminal velocity ranged from 11.20 to 12.33 m. s-1 for whole beans, 7.50 to 9.33 m. s-1 for dehulled beans and 4.0 to 5.40 m. s-1 for husk.


Keywords: Community Nursery, Small onion, NICRA village
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How to cite this article:

Ravikumar, N., R.S. Roopa Bai, Udaykumar Nidoni, C.T. Ramachandra, K.V. Prakash and Sharanagouda, H. 2018. Engineering Properties of Field Beans (Lablab purpureas L.) at Different Soaking Time.Int.J.Curr.Microbiol.App.Sci. 7(3): 2024-2036. doi: https://doi.org/10.20546/ijcmas.2018.703.238