Moisture based engineering properties of whole chickpea (Cicer arietinum L.) grains and chickpea splits (Dal) in relation to milling

Abstract

The engineering properties of whole chickpea and splits (dal) are vital for maintaining quality during processing and for the design of handling, transportation, and storage equipment. A study was carried out with increasing moisture grain dimensions increased from 8.85 to 9.41 mm length, 6.43 to 7.24 mm width, and 6.12 to 6.14 mm thickness for chickpea, and from 7.03 to 7.33 mm length, 5.68 to 5.81 mm width, and 3.14 to 3.36 mm thickness for splits (dal). Geometric mean diameter increased from 7.03 to 7.47 mm for chickpea and 3.42 to 5.22 mm for splits (dal), while sphericity slightly decreased from 0.80 to 0.79 for chickpea and 0.72 to 0.71 for splits (dal). Bulk density declined from 839.67 to 776.33 kg/m3 for splits (dal), with true density from 1353.67 to 1316 kg/m3 respectively. Porosity increased from 37.97% to 39.71% for chickpea and 38.93% to 40.45% for splits (dal). Flow properties including angle of repose was 26.60° to 39.71° for chickpea and 29.28° to 36.13° for splits dal, coefficient of friction on stainless steel was 0.36 to 0.49 for chickpea and 0.42 to 0.58 for splits (dal), and terminal velocity was observed 6.03 to 7.90 m/s for chickpea and 3.77 to 4.93 m/s for splits (dal). Water activity and color parameters varied correspondingly, reflecting changes in grain quality. Understanding these moisture- dependent improving equipment design and processing strategies, ultimately enhancing product quality, reducing losses, and ensuring efficient post-harvest management of chickpea pulses.