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ISSN: 2157-7110

Journal of Food Processing & Technology
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Research Article

Some Physical Properties of Rice Kernels: Variety PR-106

Prashant N. Ghadge1* and K. Prasad2

1Department of Food Engineering, MGM College of Food Technology, Aurangabad – 431003 (M.S.) India

2Sant Longowal Institute of Engineering & Technology, Longowal – 148106 (Punjab) India

*Corresponding Author:
Prashant N. Ghadge
Department of Food Engineering
MGM College of Food Technology
Aurangabad – 431003 (M.S.) India
E-mail: [email protected]

Received date: December 19, 2011; Accepted date: July 05, 2012; Published date: July 11, 2012

Citation: Ghadge PN, Prasad K (2012) Some Physical Properties of Rice Kernels: Variety PR-106. J Food Process Technol 3:175. doi:10.4172/2157-7110.1000175

Copyright: © 2012 Ghadge PN, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

The objective of this work was to determine some of the physical properties of PR-106 type of rice variety which may influence the rice processing operations. The physical properties Length or Longitudinal (L), Width (W), Thickness (T), Mass (M) and Volume (V) were measured at a moisture content of 13.34 ± 0.53% (dry basis) and the following results were obtained: the average split length, width, thickness, unit mass and volume were 6.61 mm, 1.75 mm, 1.40 mm, 0.017 g, and 0.051 cm3 respectively. The calculated physical properties like the geometric mean diameter, surface area, porosity, sphericity, true density and aspect ratio were 2.52 mm, 20.10 mm2, 47.07%, 38.28%, 1.521 g/ml and 26.58% respectively. The static coefficient of friction varied on three different surfaces from 0.217 on galvanized steel sheet, 0.239 on Plywood to 0.249 on glass with splits perpendicular to direction of motion, while the angle of repose was 34.86°.

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