Measurement of Physical Dimensions of Mung Bean

L. Ravikanth; D. S. Jayas; K. Alagusundaram; V. Chelladurai

doi:10.52151/jae2013501.1506

Authors

L. Ravikanth M. Tech Student, IICPT, Thanjavur, TN, India Author
D. S. Jayas Vice-President (Research and International) and Distinguished Professor, University of Manitoba, Winnipeg, MB, Canada Author
K. Alagusundaram Director, IICPT, Thanjavur, TN, India Author
V. Chelladurai Research Engineer, Department of Biosystems Engineering, University of Manitoba, Winnipeg, MB, Canada. Author

DOI:

https://doi.org/10.52151/jae2013501.1506

Keywords:

Physical dimensions, moisture content, mung bean

Abstract

Physical dimensions of mung bean (Vigna radiate) are essential to design equipment for handling, conveying, separation, drying, aeration, storage and processing of mung bean. Physical dimensions (area, perimeter, maximum radius, minimum radius, mean radius, major axis length and minor axis length) were measured as a function of moisture content in the range of 9.9 to 18.3% w.b. using digital image processing technique. Four hundred and fifty individual kernels were selected randomly for each moisture content and colour image of individual kernels using a digital camera. Of the seven morphological features analyzed, four features (area, perimeter, maximum radius and mean radius) of mung bean were significantly (α=0.05) different at different moisture contents. These four features increased linearly with increase in moisture content of grain. Minimum radius and length of the mung bean kernel did not show significant change (α = 0.05) with increase in moisture content from 9.9 to 18.3% w.b.

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