Effect of Moisture Content on Physical Properties of Mung Bean (Vignaradiata (L.))

Abstract

This study investigated the effect of Moisture Content on some physical properties of Mung bean. The length, width, thickness, and geometric diameter of mung beans were determined at moisture contents of 7.29, 10.41, 14.8, 16.6 and 20.4% (dry basis). Also all dimensions of grain increased with the increase of moisture content. For the increase of moisture contents from 7.29 to 20.40% (dry basis), the increase of length, width, thickness, volume and geometric mean diameter were 1.9, 6.2, 6.4, 11.0 and 14.0% respectively. The geometric mean diameter was lower than the length and higher than the width and thickness. The porosity, terminal velocity and angle of repose increased linearly from 30.43 to 46.57%, 4.86 to 5.29m/s, and 25.87 to 29.38 o , respectively. The static coefficient of friction on various surfaces increased linearly with increase in moisture content. The parameters used to indicate mung bean grain mechanical behavior were dependent on the shell moisture content for along the axes. As moisture content increased from 7.29 to 20.40%.