Moisture Dependent Physical Properties of Dill
DOI:
https://doi.org/10.52151/jae2016531.1596Keywords:
Dill (Anethum sowa Roxb), physical properties, frictional properties, seed spicesAbstract
Physical properties of dill (Anethum sowa Roxb) seeds were investigated as a function of moisture contents in the range of 4.85% to 24.81% (d.b.). Seed geometric parameters such as average length, width, thickness, geometric mean diameter, volume and seed surface area increased with increase in seed moisture; whereas sphericity remained unchanged. The 1000-seed mass increased linearly with increase in moisture. Bulk density and true density of dill seeds decreased with increase in seed moisture content from 4.85 to 24.81% (d.b). Porosity of seeds showed a decreasing trend with the increase in moisture content. The angle of repose, coefficients of static friction against different surfaces (plywood, mild steel, galvanized iron and glass) and terminal velocity increased with seed moisture.
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