Engineering Properties of Different Beans

Engineering Properties of Different Beans

Author Name : Amy Masih, Manpreet Kaur, Dr. Barinderjit Singh

ABSTRACT

In this study, the engineering properties such as physical, optical and textural properties of the raw and processed kidney beans and black-eyed pea were evaluated. The evaluation of the engineering properties can help to design the appropriate processing equipment's. Among different species, the significant variation in physical properties such as length (8.84 mm to 14.44 mm), width (6.32 mm to 7.49 mm), thickness (4.93 mm to 6.01 mm) was found. Furthermore, arithmetic mean diameter, geometric mean diameter, square mean diameter and equivalent diameter were found in range between 6.80 mm to 9.31 mm, 6.62 mm to 8.66 mm, 11.621 mm to 15.48 mm, and 8.08 mm to 11.15 mm. The result of volume, surface area, porosity (%) and shape factor were also significantly varied between the different species of beans. The angle of repose and the static coefficient of friction for different structural surfaces is determined. 1000-seed weight and 100 grain weight values were more for Kailash beans and least for black eyed pea among all the four species. However, true density was found significantly higher for and Jawala low for Kailash. The different parameters of the optical property viz. L, a, and b, hue and chroma values were evaluated. The significant variation in color was recorded. Moreover, cooking properties are also assessed and in result it ranges between 40 mins to 53 mins. Husk content of all the four species are also measured and found in ranged between 0.38 gm to 0.79 gm. The significant variation in water uptake ratio, hydration and swelling capacity were recorded among different species.

Keywords: Black eyed pea, Engineering, Phaseolus vulgaris, Properties, Kidney Beans.