National Academy of Agricultural Sciences (NAAS)
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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 |
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.
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