Abstract
Physical properties of two varieties (PB1 and PB1121) of basmati paddy were determined at moisture contents ranging between 22.5 and 9.5% (w.b.). Moisture content was found to have significant effect on the properties of both the varieties. Axial dimensions, sphericity and surface area of both varieties decreased with decrease in moisture content. The thousand grain mass, bulk density and angle of repose decreased from 27.83 to 19.72 g, 378 to 322 kg.m-3 and 48.54 to 30.06 degrees, respectively while true density and porosity increased from 1266 to 1298 kg.m-3 and 70.17 to 75.19%, respectively, with decrease in moisture content in PB1. In case of PB1121 variety, the corresponding values were 29.94 to 22.24 g, 464 to 429 kg.m-3, 36.06 to 28.06 degrees, 1366 to 1398 kg.m-3 and 60.03 to 69.31%, respectively. Terminal velocity and coefficient of friction decreased with decrease in moisture content, while hardness of paddy increased.
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Claims 13
Claim · model-written summary
Decreasing moisture reduced axial dimensions, sphericity and surface area in both varieties.
Verbatim
e0“Axial dimensions, sphericity and surface area of both varieties decreased with decrease in moisture content.”
e1“basmati paddy”
Claim · model-written summary
PB1 thousand grain mass decreased from 27.83 to 19.72 g as moisture fell.
Verbatim
e0“The thousand grain mass, bulk density and angle of repose decreased from 27.83 to 19.72 g, 378 to 322 kg.m-3 and 48.54 to 30.06 degrees, respectively while true density and porosity increased from 1266 to 1298 kg.m-3 and 70.17 to 75.19%, respectively, with decrease in moisture content in PB1.”
e1“basmati paddy”
Claim · model-written summary
PB1 bulk density decreased from 378 to 322 kg.m-3.
Verbatim
e0“The thousand grain mass, bulk density and angle of repose decreased from 27.83 to 19.72 g, 378 to 322 kg.m-3 and 48.54 to 30.06 degrees, respectively while true density and porosity increased from 1266 to 1298 kg.m-3 and 70.17 to 75.19%, respectively, with decrease in moisture content in PB1.”
e1“basmati paddy”
Claim · model-written summary
PB1 angle of repose decreased from 48.54 to 30.06 degrees.
Verbatim
e0“The thousand grain mass, bulk density and angle of repose decreased from 27.83 to 19.72 g, 378 to 322 kg.m-3 and 48.54 to 30.06 degrees, respectively while true density and porosity increased from 1266 to 1298 kg.m-3 and 70.17 to 75.19%, respectively, with decrease in moisture content in PB1.”
e1“basmati paddy”
Claim · model-written summary
PB1 true density increased from 1266 to 1298 kg.m-3.
Verbatim
e0“The thousand grain mass, bulk density and angle of repose decreased from 27.83 to 19.72 g, 378 to 322 kg.m-3 and 48.54 to 30.06 degrees, respectively while true density and porosity increased from 1266 to 1298 kg.m-3 and 70.17 to 75.19%, respectively, with decrease in moisture content in PB1.”
e1“basmati paddy”
Claim · model-written summary
PB1 porosity increased from 70.17 to 75.19%.
Verbatim
e0“The thousand grain mass, bulk density and angle of repose decreased from 27.83 to 19.72 g, 378 to 322 kg.m-3 and 48.54 to 30.06 degrees, respectively while true density and porosity increased from 1266 to 1298 kg.m-3 and 70.17 to 75.19%, respectively, with decrease in moisture content in PB1.”
e1“basmati paddy”
Claim · model-written summary
PB1121 thousand grain mass decreased from 29.94 to 22.24 g.
Verbatim
e0“In case of PB1121 variety, the corresponding values were 29.94 to 22.24 g, 464 to 429 kg.m-3, 36.06 to 28.06 degrees, 1366 to 1398 kg.m-3 and 60.03 to 69.31%, respectively.”
e1“basmati paddy”
e2“The thousand grain mass, bulk density and angle of repose decreased”
e3“with decrease in moisture content in PB1.”
Claim · model-written summary
PB1121 bulk density decreased from 464 to 429 kg.m-3.
Verbatim
e0“In case of PB1121 variety, the corresponding values were 29.94 to 22.24 g, 464 to 429 kg.m-3, 36.06 to 28.06 degrees, 1366 to 1398 kg.m-3 and 60.03 to 69.31%, respectively.”
e1“basmati paddy”
e2“The thousand grain mass, bulk density and angle of repose decreased”
e3“with decrease in moisture content in PB1.”
Claim · model-written summary
PB1121 angle of repose decreased from 36.06 to 28.06 degrees.
Verbatim
e0“In case of PB1121 variety, the corresponding values were 29.94 to 22.24 g, 464 to 429 kg.m-3, 36.06 to 28.06 degrees, 1366 to 1398 kg.m-3 and 60.03 to 69.31%, respectively.”
e1“basmati paddy”
e2“The thousand grain mass, bulk density and angle of repose decreased”
e3“with decrease in moisture content in PB1.”
Claim · model-written summary
PB1121 true density increased from 1366 to 1398 kg.m-3.
Verbatim
e0“In case of PB1121 variety, the corresponding values were 29.94 to 22.24 g, 464 to 429 kg.m-3, 36.06 to 28.06 degrees, 1366 to 1398 kg.m-3 and 60.03 to 69.31%, respectively.”
e1“basmati paddy”
e2“true density and porosity increased”
e3“with decrease in moisture content in PB1.”
Claim · model-written summary
PB1121 porosity increased from 60.03 to 69.31%.
Verbatim
e0“In case of PB1121 variety, the corresponding values were 29.94 to 22.24 g, 464 to 429 kg.m-3, 36.06 to 28.06 degrees, 1366 to 1398 kg.m-3 and 60.03 to 69.31%, respectively.”
e1“basmati paddy”
e2“true density and porosity increased”
e3“with decrease in moisture content in PB1.”
Claim · model-written summary
Lower moisture decreased terminal velocity and coefficient of friction.
Verbatim
e0“Terminal velocity and coefficient of friction decreased with decrease in moisture content, while hardness of paddy increased.”
e1“basmati paddy”
Claim · model-written summary
Lower moisture increased paddy hardness.
Verbatim
e0“Terminal velocity and coefficient of friction decreased with decrease in moisture content, while hardness of paddy increased.”
e1“basmati paddy”