Physical Properties and Hydration Kinetics of Different Variety of Paddy

Abstract

The engineering properties are important in design and development of processing and handling equipment and storage structures. In the present investigation, some of the engineering properties which are important in storage were determined for the paddy variety (PS-5). The research work was carried out to effect of physical and hydration kinetic of Paddy variety PS-5. Then raw paddy was soaked at different temperatures (AT, 40°,500C, 600C) for 3.5 hr (210min) by using water bath. Raw paddy was calculated Length, Width, Thickness, Moisture content, GMD, AMD, Aspect ratio, surface area, sphericity, porosity, volume, Bulk Density, Taped Density, thousand kernel weight. Moisture content were Found to be 10.200%. The values 1000 kernel weight ranges between 28.201-32.205 gm (AT), 28.201-33.917 gm (400C), 28.201- 36.836 (500C), and 28.201-36.634 gm (600C) at a time interval of 30 minutes. The bulk and true density were ranged 447.40 kg/m3. 530.35kg/m3 at ambient temperature. The porosity were also calculated ranged 15.997%. The grain length varies between (11.590- 11.730 mm), (11.590-11.480 mm) at 400C, (11.590-12.140 mm) at 500C, and (11.590-9.220 Name : Alka Singh I.D. No. : 5989/21 Semester and year of admission : 1st semester 2021-22 Degree : Master of Technology Major : Process and Food Engineering Department Degree awarding university : : Agricultural Engineering Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.) Thesis title : Physical properties and hydration kinetics of different varieties of paddy. Name of advisor : Dr. Suresh Chandra mm) at 600C. The result shows that at 500C the grain length has a maximum of 12.140 mm and the lowest value was 9.220 mm at the same time interval (210 min). the table at ambient temperature, the grain width varies between (1.890-1.860), (1.890-1.990 mm) at 400C, (1.890- 2.210 mm) at 500C, and (1.890-1.670 mm) at 600C. The result shows that at 400C the grain length has a maximum of 2.410 mm and the lowest value was 1.670 mm at the same time interval (210 min). In the table at ambient temperature, the grain thicknesses vary between (2.110-2.360), (2.110-2.200 mm) at 400C, (2.110-2.250 mm) at 500C, and (2.110-2.090 mm) at 600C. The result shows that at ambient the grain thickness has a maximum of 2.360 mm and the lowest value was 2.090 mm at the same time interval (210 min). The AMD of PS-5 soaked at room temperature varied from (5.197) to (5.317) mm at 400C (5.197) to (5.223), at 500C (5.197 to 5.533) and at 600C (5.197 to 4.327) with the soaking time up to 210 min. The AMD of PS-5 soaked at room temperature varied from 3.589 to mm at 400C (3.589) to (3.690), at 500C (3.589) to (3.923) and at 600C (3.589) to (3.589) to (3.181) with the soaking time up to 210 min. The GMD was calculated at 500C soaking temperature and minimum at 600C. The increasing soaking temperature for PS-5 was found invariable it was soaked up to 210 min. The best value of volume was found to be (29.51-53.47mm3) at 600C. The maximum value of sphericity found at 600C (0.345) at 210 min. The highest value found 6.306 (210 min) at ambient temperature on the other side the lowest value was 1.002 (60 min) at 600C. Condition the maximum value of the hydration ratio was found (0.999623) while the lowest value was found (-0.00018) at 210 min (Soaking time).