Assessment of Engineering and Physical Characteristics of Paddy, Popped Rice and Husk

Rice is a staple food in many Asian countries, including India, where it serves as a primary source of nutrition and agricultural income. Physical properties are important in the design and manufacturing of processing machines. In this research work, the engineering properties of paddy, popped rice and husk was determined. In this study, CG madhuraj- 55 variety of paddy was used to determine physical property. The study examined the physical properties of paddy, popped rice and husk. The sphericity and geometric mean diameter of paddy, popped rice and husk were found to be 0.42, 0.53, 0.24 and 3.52, 6.37, 2.04. Bulk density (kg/m3), true density (kg/m3), and porosity (%), of paddy, popped rice and husk were found to be 604, 60.6, 200, true density 1240, 109, 866, porosity 51.30, 44.24, and 76.91, respectively. Angle of repose of paddy, popped rice and husk was found to be 30.15, 40.91, 36.59, and coefficient of friction for paddy in different surfaces i.e., stainless sheet 0.34, iron 0.57, mild sheet 0.50, and galvanized sheet 0.37. Similarly, for popped rice stainless sheet 0.48, iron 0.62, mild sheet 0.55, galvanized sheet 0.41, and husk stainless sheet 0.48, iron 0.54, mild sheet 0.53, galvanized sheet 0.40, respectively.