R.K. Singh, R.K. Vishwakarma, M.K. Vishal, Deepika Goswami and R.S. Mehta JAE : 53 (1) Journal of Agricultural Engineering Vol. 53 (1): January-March, 2016 Moisture Dependent Physical Properties of R.K. Singh1*, R.K. Vishwakarma2, M.K. Vishal1, Deepika Goswami2 and R.S. Mehta1

Manuscript received: September, 2014 Revised manuscript accepted: November, 2015

ABSTRACT

Physical properties of dill (Anethum sowa Roxb) were investigated as a function of moisture contents in the range of 4.85% to 24.81% (d.b.). 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.

Key words: Dill (Anethum sowa Roxb), physical properties, frictional properties, seed

Anethum sowa L. (known as Dill or Sowa) belongs to the soap perfume and finds applications in food industry for family , and is one of the four species of genus flavouring and purposes. Anethum that yields dill oil. It is grown in the tropical and sub-tropical parts of and tropical regions of Asia For efficient processing operations, it is essential to have (Anon., 1948; Chevallier, 1996). In India, it is cultivated the knowledge of moisture dependent physical properties mainly in Punjab, Uttar Pradesh, Gujarat, Maharashtra, such as spatial dimensions, bulk density, true density, and Andhra Pradesh, Assam and West Bengal (Khan et al., porosity of dill for better design of storage structures, 1993; Kokate et al., 1998). It has a long history of herbal processing equipments and processes. The frictional uses across the world since ancient era. Ebbers papyrus properties and aerodynamic properties of food materials are (C.1500 BC) reported that ancient Egyptians used dill as important for the design of efficient oil extraction, dehulling ingredients in a pain-killing mixture due to its soothing and hull separation machines. properties. Greek people used it to administer and promote good sleep in night. Seeds and green are used in India Physical properties of various crop seeds as pumpkin as , medicine and green vegetable. The earliest (Joshi et al., 1993), (Singh and Goswami, 1996), reference to use of dill seed in medicine is found in ‘Charak makhana (Jha, 1999), pigeon pea (Baryeh and Mangope, Samhita’ (700 BC), where its infusion was reported to be 2002), caper seed (Dursun and Durson, 2005), sweet corn given as cordial drink to women after confinement (Chopra (Coskun et al., 2006), red kidney beans (Isik and Unal, et al., 1956). The leaf-paste mixed with edible oil is used as 2007), chickpea seed (Nikoobin et al., 2009), locust bean a poultice for inflamed skin conditions (Kokateet al., 1998). seed (Sobukola and Onwuka, 2011) and guar (Vishwakarma The dill seed is well known for their medicinal properties, et al., 2010) have been reported. Selected engineering due to the present in them. Yield of essential oil properties of soybean (Deshpande et al., 1993), locust from Indian dill seeds vary from 1.5 to 4.5% (Randhawa, bean seed (Olajide and Ade-Omowage, 1999), sakiz faba 1985; Ahmad et al., 1990). The chief constituent of dill oil is bean (Haciseferogullari et al., 2003), cocoa (Bart-Plange carvone, a cyclic terpene ketone which is pharmaceutically and Baryeh, 2003), faba bean (Altuntas and Yildiz, 2007) important (Chopra et al., 1956; Kirtikar and Basu, 1975; and barbunia seed (Cetin, 2007) have also been studied Sarbhoy et al., 1978; Anon., 1985; Kokate et al., 1998). in the moisture content range of 18.33-32.43% (d.b.). Dill essential oil is used in preparation of dill water/gripe Gharib-Zahedi et al. (2010) and Zewdu (2011) studied water, which is administered to children suffering from some moisture dependent engineering properties of black bloat, stomach ache and hiccups. Dill is also used in various cumin and ajwain seeds, respectively. However, studies on ways in domestic treatments like decoction of sowa is in the effect of moisture content on physical properties of dill indigestion and vomiting. Besides, dill oil is also used as seed are scarce in literature.

1Central Potato Research Station, Sahaynagar, Patna-801506 (Bihar).Email: [email protected]; 2Central Institute of Post-Harvest Engineering and Technology, Ludhiana-141004 (Punjab)

33 January-March, 2016 Moisture Dependent Physical Properties of Dill

The present study was, therefore, aimed to determine moisture dependent physical properties such as spatial Da = (L + W + T)/3 … (1) dimensions, geometric mean diameter, sphericity, surface area, volume, 1000-seed mass, bulk density, true density, 1/3 Dg = (LWT) … (2) porosity, angle of repose, static coefficient of friction and terminal velocity of dill seeds between 4.85 and 24.81% moisture range, dry basis (d.b.), which may be (LWT)1/3 ϕ = … (3) helpful in design of handling, processing and packaging L equipments. πB 2 L2 MATERIALS AND METHODS V = … (4) 6(2L − B) Dill seeds (variety Ajmer Dill-1) were procured from ICAR-National Research Centre on Seed Spices, Ajmer Where, (Rajasthan), India. Seeds were cleaned to remove all impurities such as dust, chaffs, stones and damaged or B = (WT)1/2 … (5) unhealthy seeds. Surface area Determination of Physical Properties The surface area (As) was determined by analogy with Moisture content a sphere of same geometric mean diameter using the Moisture content of the seeds was determined using following relationship (Mohsenin, 1986): standard hot air oven drying method at 105±1ºC for 24 h (AOAC, 1980). Test samples of the desired moisture A = π D 2 … (6) contents were prepared by adding measured amount of s g distilled water to achieve the required moisture contents, Mass of 1000 seeds followed by thorough mixing and packing in LDPE bags.

The conditioned samples were kept at 5ºC in a refrigerator To determine the mass of 1000 seeds (Mt), about 250 seeds for 7 days to allow uniform distribution of moisture were randomly picked and weighed (M) on an electronic throughout the sample. Desired quantity of seeds was taken balance (Citizen Scale Inc., USA, least count 0.1 mg). The out from the bags and kept at room temperature (22-25ºC) number of seeds (n) in the sample was counted (Deshpande for 2 h before conducting an experiment (Carman, 1996; et al., 1993). The mass of 1000 seeds was calculated as; Deshpande et al., 1993; Singh and Goswami, 1996; Cetin, M 2007). M = ×1000 … (7) t n Physical properties were determined at five moisture levels at 4.85, 10.11, 14.91, 19.86 and 24.81% (d.b.) as harvesting, Bulk and true density ρ processing and storage operations of dill seed are normally Bulk density ( b) was determined following the procedure done in that range of moisture content. The experiment was reported by Singh and Goswami (1996) by filling a 500 ml replicated five times (except measurement of dimensions cylinder with the seeds from a height of 150 mm at a for which 100 seeds were taken randomly at each moisture constant rate and then weighing the contents. The seeds contents), and the average values reported. were not compacted during the test.

Seed size ρ True density ( t) was determined using the toluene To determine the average size of dill, 100 seeds were displacement method. Toluene was used in place of randomly selected and the length (L), width (W), and water because the seed absorbed toluene to a lesser thickness (T) of the seeds were measured using a digital extent than that of water, and also because of its low micrometer (Mitutoyo Corporation, Japan; least count surface tension shallow dips in seeds are filled and with

0.01 mm). The arithmetic mean diameter (Da), geometric low dissolution power (Mohsenin, 1986). The volume mean diameter (Dg), sphericity (φ) and volume (V) were of toluene displaced was found by immersing a weighed calculated by using the following relationships (Mohsenin, quantity of seeds in the toluene (Mohsenin, 1986; Singh 1986; Jain and Bal, 1997): and Goswami, 1996).

34 R.K. Singh, R.K. Vishwakarma, M.K. Vishal, Deepika Goswami and R.S. Mehta JAE : 53 (1)

Porosity plate, facing the test surface. The sample container was raised slightly (0.5–1.0 mm) so as not to touch the surface. The bed porosity (ε) of the bulk is the ratio of spaces in the The inclination of the test surface was increased gradually bulk to its bulk volume. Porosity was calculated using the with a screw device until the box just started to slide down following equation (Mohsenin, 1986): and the angle of tilt (α) was read from a graduated scale. The μ was taken as the tangent of this angle (Dutta et al., 1988; Joshi et al., 1993; Singh and Goswami, 1996): … (8) µ = tanα … (10) Angle of repose Terminal velocity To determine angle of repose (θ), a plywood box of Terminal velocity was measured using a cylindrical column 100×100×100 mm size with a removable front panel was in which the material was suspended in the air stream used. The box was filled with seeds and the front panel was (Nimkar and Chattopadhyay, 2001; Vishwakarma et al., quickly removed allowing the seeds to flow and assume 2010). The minimum air velocity, which held the seeds a natural slope (Joshi et al., 1993; Paksoy and Aydin, under suspension, was recorded using a digital anemometer 2004). The diameter (D) and height (H) of the slope were (±0.1 m s-1) (Joshi et al., 1993). recorded. The angle of repose (θ) was calculated by using the following equation: Statistical Analysis  2H  θ = tan −1   … (9) Data analysis of this study was carried out by using the  D  Statistca (version 6) software. The differences between the mean values of physical characteristics of dill samples Coefficient of friction were tested for significance using t-test. The relationships between moisture content and physical properties of dill The static coefficient of friction (µ), a dimensionless seeds were determined using linear regression analysis. quantity required for calculating the friction force, was determined on four different surfaces; plywood, mild steel, RESULTS AND DISCUSSION galvanized iron and glass. These materials are commonly used for handling and processing of dill and construction Geometrical parameters of storage and drying bins. Dimensional characteristics, surface area and volume of dill seeds at selected moisture contents are reported in For determination of µ, a wooden box of 100 mm length, Table 1. 100 mm width and 40 mm height without base and lid was

filled with the sample and placed on an adjustable tilting The L, W, T, Da, Dg, and V values increased significantly Table 1. Dimensional properties of Dill seed at different moisture contents

Parameter Moisture content (%, d.b) 4.85 10.11 14.91 19.86 24.81 Length (mm) 3.86±0.26a 4.01±0.24b (3.9) 4.08±0.24bc (5.7) 4.17±0.28cd (8.0) 4.31±0.23d (11.7) Width (mm) 1.83±0.20a 1.88±0.22a (2.7) 1.96±0.23ab (7.1) 2.02±0.23b (10.4) 2.13±0.16c (16.4) Thickness (mm) 1.18±0.09a 1.25±0.11b (5.9) 1.25±0.10b (6.2) 1.29±0.11bc (9.3) 1.33±0.10c (12.7) Arithmetic mean diameter (mm) 2.29±0.13a 2.38±0.14b (3.9) 2.43±0.15bc (6.1) 2.49±0.17c (8.7) 2.59±0.12d (13.1) Geometric mean diameter (mm) 2.02±0.12a 2.11±0.13b (4.5) 2.15±0.13bc (6.4) 2.21±0.14c (9.4) 2.30±0.11d (13.9) Sphericity 0.53±0.03a 0.53±0.03a (0) 0.53±0.02a (0) 0.53±0.02a (0) 0.53±0.02a (0) Surface area (mm2) 0.87±0.09a 0.87±0.09a (0.7) 0.88±0.08a (1.4) 0.89±0.08a (2.5) 0.90±0.07a (3.7) Volume (mm3) 2.72±0.48a 3.08±0.57b (13.2) 3.27±0.65bc (20.2) 3.56±0.71c (30.9) 3.99±0.59d (46.7) Figures in a row followed with different superscripts are significant (p<0.05) Figures in parenthesis show the percentage increase in values with respect to initial values at 4.85% moisture content

35 January-March, 2016 Moisture Dependent Physical Properties of Dill

(p<0.05) with moisture content. The percent increase in 4 geometrical parameters with moisture content is reported in Table 1. The linear increase in spatial dimension might 3.7 be due to expansion resulting from moisture uptake by the seeds in their intercellular space. It indicated that 3.4 drying of dill seed of high moistures would result in shrinkage due to decrease in seed dimensions. Increase in 3.1

seeds dimensions for black cumin, ajwain, soybean and seed Thousand mass, g 2.8 pigeon pea were reported by Gharib-Zahedi et al.(2010),

Zewdu (2011), Deshpande et al.(1993) and Baryeh and 2.5 Mangope (2002), respectively. The geometric mean 0 5 10 15 20 25 diameter of the seed was found more than that of its Moisture content, % d.b. width and thickness. The relationship between L, W, T Fig. 1: Effect of moisture content on 1000-grain mass of and Dg and moisture content (m) can be represented by dill seed the following equations: Bulk density L = 3.766 + 0.022m (R2 = 0.98) … (11) Bulk density of dill seeds decreased from 433.71 to 404.11 kg.m-3 (6.82% decrease) with increase in moisture content W =1.747 + 0.015m (R2 = 0.97) … (12) from 4.9% to 24.8% (Fig. 2). This decrease might be due to the higher rate of increase in volume (Table 1) relative to the increase in mass. Variation of bulk density with moisture = + 2 T 1.158 0.007m (R = 0.94) … (13) content may be expressed as:

2 2 ρb = 439.67 −1.47m (R = 0.98) … (16) Dg =1.964 + 0.013m (R = 0.98) … (14)

440 Sphericity did not significantly change while surface area increased with the increase in moisture content 435 430

(Table 1). Previous researches showed that sphericity 3 - might be affected by moisture content in different ways. 425

Zewdu (2011), Deshpande et al. (1993), Sobukola and 420 Onwuka (2011) reported increase in sphericity of ajwain, 415

soybean and locust bean seeds, respectively, with increase kg.m density, Bulk in moisture content. However, Baryeh and Mangope (2002) 410 reported a decrease in sphericity of pigeon pea with increase 405 in moisture content. 400 0 5 10 15 20 25 Seed mass (1000 seed) Moisture content, % (d.b.) Change in 1000-seed mass of dill seeds with moisture Fig. 2: Effect of moisture content on bulk density of dill content is shown in Fig. 1. The 1000-seed mass increased seed linearly from 2.87 to 3.49 g (21.54% increase) with increase Similar relationships have been reported for chickpea in moisture content from 4.85 to 24.81 per cent. Similar (Konak et al., 2002), locust bean seed (Sobukola and results have been reported for barbunia beans (Cetin, 2007), Onwuka, 2011) and black cumin (Gharib-Zahedi et al., black cumin (Gharib-Zahedi et al., 2010), locust bean seed 2010). However, increase in bulk density with moisture (Sobukola and Onwuka, 2011), ajwain (Zewdu, 2011) and content was reported for cashew nut (Balasubramanian, guar seeds (Vishwakarma et al., 2010). The relationship 2001). Zewdu (2011) reported non-significant decrease in between 1000-seed mass and moisture content can be bulk density of ajwain seeds. expressed by the following relationship: True density 2 M t = 2.772 + 0.03m (R = 0.98) … (15) True density of dill seed decreased from 1139.03 to 1016.38

36 R.K. Singh, R.K. Vishwakarma, M.K. Vishal, Deepika Goswami and R.S. Mehta JAE : 53 (1) kg.m-3 (10.76% decrease) with increase in moisture content 64 (Fig. 3). The decrease in true density was mainly due to the significant increase in volume, which was higher than 63 the corresponding increase in the mass of the material. 62 The variation of true density with moisture content can be expressed as: 61 Porosity, % Porosity, 2 60 ρt = 1174 − 6.43m (R = 0.99) … (17) 59 1160 58 1140 0 5 10 15 20 25 1120 Moisture content, % (d.b.) 3 - 1100 Fig. 4: Effect of moisture content on porosity of dill seed 1080 ajwain seeds, respectively. However, increase in porosity 1060 with moisture content was reported by Singh and Goswami True kg.m density, True 1040 (1996), Altuntas and Yildiz (2007) and Gharib-Zahedi et 1020 al. (2010) for cumin, faba bean and black cumin seeds,

1000 respectively. Higher porosity values provide better aeration 0 5 10 15 20 25 and water vapour diffusion during deep bed drying and the Moisture content, % (d.b.) data may be utilized for design of aeration system.

Fig. 3: Effect of moisture content on true density of dill Angle of repose seed Angle of repose of dill seed increased linearly from 30.99º Variations in trends of true density with moisture content for to 41.14º with increase in moisture content (Fig. 5). different agro-produce have been reported in the literature. 45 Increase in true density with moisture content has been reported by Singh and Goswami (1996), Altuntas and 42 Yildiz (2007) and Gharib-Zahedi et al. (2010) for cumin, 0 faba bean and black cumin, respectively. These seeds have 39 lower volume change in comparison to change in weight with moisture content. However, Tunde-Akintunde and 36 Akintunbde (2007), Cetin (2007) and Zewdu (2011) reported Angle Angle ofrepose, decrease in true density with increased moisture content of 33 beniseeds, barbunia seeds and ajwain, respectively. True density of dill seed was higher than that its bulk density at 30 all moisture contents. 0 5 10 15 20 25 Moisture content, % (d.b.)

Bed porosity Fig. 5: Effect of moisture content on angle of repose of Bed porosity of dill seed decreased from 61.92% to 60.24% dill seed with increase in moisture content (Fig. 4). The variations in ε Similar behaviour has been observed for cumin, black with moisture content was significant (p<0.05). The change cumin, and guar seeds (Singh and Goswami, 1996; Gharib- of porosity with moisture content can be expressed as: Zahedi et al., 2010; Vishwakarma et al., 2010).

ε = 62.66 + 0.09m (R2 = 0.89) … (18) Variation of angle of repose with moisture content can be expressed as: Decrease in porosity with moisture content has been earlier reported by Shepherd and Bhardwaj (1986), Joshi θ = 28.79 + 0.50m … (R2 = 0.99) … (19) et al. (1993), Tunde-Akintunde and Akintunde (2007), and Zewdu (2011) for pigeon pea, pumpkin, beniseed and At higher moisture content, seeds tend to stick together,

37 January-March, 2016 Moisture Dependent Physical Properties of Dill resulting in less flowability and angle of repose is increased. Das, 1996) and locust bean seed (Sobukola and Onwuka, The data may be useful for design of hoppers, and storage 2011) was on plywood followed by mild steel and bins for dill seed. galvanized iron. However, Amin et al. (2004) reported that no variation existed between plywood and galvanized iron Coefficient of static friction for lentil seeds. Variation of static coefficient of friction for dill seed on four surfaces (plywood, mild steel, galvanized iron and The μ of dill seed increased with increase in moisture glass) with moisture content are presented in Fig. 6. The content for all the surfaces under study. The seeds might static coefficient of friction increased significantly (p<0.05) become rougher and sliding characteristics get diminished with increase in moisture content for all the surfaces. This at higher moisture contents causing the static coefficient of was due to the increased adhesion between the seeds and friction to increase. material surfaces at higher moisture values. The μ ranged Terminal velocity from 0.50 to 0.65, 0.53 to 0.67, 0.42 to 0.57 and 0.33 to 0.63 for plywood, mild steel, galvanized iron and glass surfaces, Terminal velocity (Vt) of dill seed exhibited significant respectively, in the experimental moisture content range. increase (p<0.05) from 2.24 to 2.91 m.s-1 as the moisture Variation of μ with moisture content of dill seed may be content increased from 4.85% to 24.81% (d.b.), Fig. 7. The expressed mathematically as follows: relationship between terminal velocity and moisture content is represented as: 2 2 µ pb = 0.459 + 0.008m (R = 0.99) ... (20) Vt = 2.268 − 0.013m + 0.002m (R2 = 0.99) … (24) 2 µms = 0.492 + 0.007m (R = 0.99) ... (21)

2 µ gi = 0.378 + 0.008m (R = 0.99) …(22)

2 µ g = 0.223 + 0.015m (R = 0.94) … (23)

Where μpb, μms, μgi, and μg are static coefficient of friction of dill seeds against plywood, mild steel, galvanized iron and glass surfaces, respectively.

0.7

0.6

0.5

0.4 Plywood Fig. 7: Effect of moisture content on terminal velocity of Mild Steel dill seed 0.3 Galvanised Iron Staticcoefficientfrictionof Gla ss Singh and Goswami (1996), Baryeh and Mangope (2002), 0.2 Isik and Unal (2007) and Gharib-Zahedi et al. (2010) 0 5 10 15 20 25 reported a linear increase in terminal velocity with moisture Moisture content, % (d.b.) content for cumin, pigeon pea, white speckled kidney beans Fig. 6: Effect of moisture content on static coefficient of and black cumin, respectively. The increase in terminal friction of dill seed velocity with increase in moisture content within the study range might be attributed to the increase in mass of the The coefficient of friction at all moisture contents was individual seed per unit frontal area presented to the airflow. highest on mild steel. The μ increased drastically with increase in moisture content beyond 15%, except for CONCLUSIONS plywood. It indicated that the material might show tendency of sticking to the surface like hopper walls. The order of The length, width, thickness, geometric mean diameter, decrease in coefficient of friction reported for cumin seeds volume and surface area of dill seed increased linearly (Singh and Goswami, 1996), karingda seeds (Suthar and with moisture content, whereas sphericity was not affected

38 R.K. Singh, R.K. Vishwakarma, M.K. Vishal, Deepika Goswami and R.S. Mehta JAE : 53 (1) by increase in moisture content. The thousand seed mass Cetin M. 2007. Physical properties of barbunia bean increased linearly from 2.87 to 3.49 g with increase in (Phaseolus vulgaris L. cv. ‘Barbunis’) seed. J. Food Eng., moisture content. Bed porosity, bulk density and true density 80, 353-358. decreased linearly from 61.92 to 60.23, 433.71 to 404.11 kg.m-3, and 1139.03 to 1016.38 kg.m-3, respectively with Chevallier A. 1996. The Encyclopedia of Medicinal Plants. increase in moisture content from 4.85% to 24.81% (d.b.). Dorling Kindersley Limited, London, pp: 166. The angle of repose and terminal velocity increased from Chopra R N; Nayar S L; Chopra I C. 1956. Glossary of -1 30.99 to 41.14°, and 2.24 to 2.91 m.s in the moisture range Indian Medicinal Plants. CSIR, New Delhi, 68-69. under study. The static coefficient of friction was found to increase on galvanized iron sheet (0.42 to 0.57), mild steel Coskun M B; Yalcin I; Ozarslan C. 2006. Physical (0.53 to 0.67), glass surface (0.33 to 0.63) and plywood properties of sweet corn seed (Zea mays saccharata Sturt.). (0.50 to 0.65) with moisture increase. J. Food Eng., 74(4), 523-528. Deshpande S D; Bal S; Ojha T P. 1993. Physical properties ACKNOWLEDGEMENT of soybean. J. Agric. Eng. Res., 56(2), 89-98. The authors are thankful to the Director, ICAR-Central Dursun E; Durson I. 2005. Some physical properties of Institute of Post-Harvest Engineering and Technology, caper seed. Biosystem. Eng., 92(2), 237-245. Ludhiana, for his kind cooperation and facilities provided for the study. Dutta S K; Nema V K; Bhardwaj R J. 1988. Physical properties of gram. J. Agric. Eng. Res., 39, 259-268. REFERENCES Gharib-Zahedi S M T; Mousavi S M; Moayedi A; Ahmad A; Misra L N; Nigam M C. 1990. A Garavand A T; Alizadeh S M. 2010. Moisture-dependent dihydrobenzofuran from India dill seed oil. J. Phytochem., engineering properties of black cumin ( L.) 29, 2035-2037. seed. Agric. Eng. Int. CIGR J., 12(1), 194-202. Altuntas E; Yildiz M. 2007. Effect of moisture content Haciseferogullari H; Gezer I; Bahtiyarca Y; Menges on some physical and mechanical properties of faba bean H O. 2003. Determination of some chemical and physical (Vicia faba L.) grains. J. Food Eng., 78(1), 174-183. properties of Sakiz faba bean (Vicia faba L. Var. major). J. Food Eng., 60(4), 475-479. Amin M N; Hossain M A; Roy K C. 2004. Effect of moisture content on some physical properties of lentil seeds, Isik E; Unal H. 2007. Moisture-dependent physical J. Food Eng., 65, 83-87. properties of white speckled red kidney bean grains. J. Food Eng., 82, 209-216. Anon. 1948. The Wealth of India: A Dictionary of Indian Raw Materials and Industrial Products. CSIR, Delhi, 78-79. Jain R K; Bal S. 1997. Physical properties of pearl millet. J. Agric. Eng. Res., 66, 85-91. Anon. 1985. The Wealth of India: A Dictionary of Indian Raw Materials and Industrial Products. Publications and Jha S N. 1999. Physical and hygroscopic properties of Information Directorate, CSIR, New Delhi. makhana. J. Agric. Eng. Res., 72, 145-150. AOAC. 1980. Official Methods of Analysis. 13th Ed., Joshi D C; Das S K; Mukherjee R K. 1993. Physical Association of Official Analytical Chemists, Arlington, VA. properties of pumpkin grains. J. Agric. Eng. Res., 54(3), 219-229. Balasubramanian D. 2001. Physical properties of raw cashew nut. J. Agric. Eng. Res., 78, 291-297. Khan M M A; Samiullah S H; Afaq M M; Afridi R K; Khas F A. 1993. Yield and Quality of Dill (Anethum Sowa Bart-Plange A; Baryeh EA. 2003. The physical properties L.) in Relation of Basal and Foliar Application of Nitrogen of category B cocoa beans. J. Food Eng., 60(3), 219-227. and Phosphorus. In: Glimpses Research, Medicinal Baryeh E A; Mangope B K. 2002. Some physical Plants: New Vistas of Research (Part I), JN Govil, VK Singh properties of QP-38 variety pigeon pea. J. Food Eng., 56, and S Hashmi (Eds.), Today and Tomorrow’s Printers and 59-65. Publishers, New Delhi, India, 275-282. Carman K. 1996. Some physical properties of lentil seeds. Kirtikar K R; Basu B D. 1975. Indian Medicinal Plants II. J. Agric. Eng. Res., 63(2), 87-92. International Book Distributor, Deharadoon, India, 894-895.

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