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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 : 6, Issue:10, October, 2017
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.2017.6(10): 4873-4879
DOI: https://doi.org/10.20546/ijcmas.2017.610.456


Effect of Moisture Content on Physical Properties of Black Pepper
R. Shreelavaniya* and S. Kamaraj
Department of Bioenergy, Agricultural Engineering College and Research Institute, Tamil Nadu Agricultural University, Coimbatore 641 003, Tamil Nadu, India
*Corresponding author
Abstract:

The paper presents the physical properties of freshly harvested and dried black pepper (Piper nigrum). The physical properties of black pepper in the moisture range of 81.3 - 8.65 % (w.b.) were determined. The length, breadth, thickness, sphericity, thousand capsule mass, porosity, true density and angle of repose were investigated and was found to increase with increase in moisture content whereas bulk density and hardness decreased with the increase of moisture content. The highest static coefficient of friction was observed on mild steel surface, followed by aluminium sheet, galvanized iron sheet and stainless steel sheet. The physical properties of black pepper were expressed in the form of regression equations as a moisture content function.


Keywords: Piper nigrum, Physical properties, Moisture content, Bulk density, Porosity.

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How to cite this article:

Shreelavaniya, R. and Kamaraj, S. 2017. Effect of Moisture Content on Physical Properties of Black Pepper.Int.J.Curr.Microbiol.App.Sci. 6(10): 4873-4879. doi: https://doi.org/10.20546/ijcmas.2017.610.456
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.

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