SAFE STORAGE GUIDELINES OF RED GRAM AND TO STUDY THE

ENGINEERING PROPERTIES OF SELECTED PULSES

A DISSERTATION
BY

SWATHY VINOD
Reg No: 170011019259

Under the Guidance of

Dr. R. Meenatchi
Assistant professor

INDIAN INSTITUTE OF FOOD PROCESSING TECHNOLOGY

MINISTRY OF FOOD PROCESSING INDUSTRIES, GOVT OF INDIA

THANJAVUR
TAMIL NADU, INDIA
 INTRODUCTION
• PULSES
• FACTORS AFFECTING STORAGE
• SIGNIFICANCE OF SAFE STORAGE
GUIDELINES
• ENGINEERING PROPERTIES OF SELECTED
PULSES
 AIM AND OBJECTIVES
 To develop safe storage guidelines for red gram

a) To determine the quality changes in red gram at 25, 30,

35℃ with moisture content 12, 15, 18%

b) To develop a model for allowable safe storage time for

red gram

 To know the moisture dependent physical properties of red

gram, black gram and green gram.
MATERIALS AND METHODS
Red gram (7.5%w.b)

Cleaned and sorted using a pulse cleaner cum grader

Grains conditioned to required moisture content

Grains packed in polythene bags

 Stored in deep freezer at -5±2℃

Set the temperatures in 3 environmental chambers

Preparation of KOH solution

Pack the stored grains in different mesh bags

Experimentally setup the grains as shown

 Experimental setup with respect to the moisture content of red gram for
storage studies

2.5 kg Buffer red gram (top)

5 kg
Red gram sample

Buffer red gram sample

2.5 kg
(bottom)

Support system
KOH Solution

Grains were subjected to quality assessment each after 15 days

 Quality assessment of red gram during
storage
• MOISTURE
• GERMINATION
• PROTEIN CONTENT
• VISIBLE MOULD
• INVISIBLE MOULD
 Engineering properties

• To determine the engineering properties of different selected pulses like red

gram, black gram, green gram were conditioned to different moisture
content of 9, 15, 18%
GEOMETRIC PROPERTIES
• Size
• Sphericity
GRAVIMETRIC PROPERTIES
• Thousand grains mass
• Bulk density
• True density
• Porosity
FRICTIONAL PROPERTY
• Angle of repose
 Result and discussion
Germination rate of red gram during storage
DAYS MOISTURE GERMINATION (%)
CONTENT (%)
25⁰C 30⁰C 35⁰C

12 100 100 97
15
15 100 95 85

18 88 80 82

12 100 99 95
30
15 100 95 80

18 88 80 80

12 85 80 80
45
15 80 80 80

18 80 78 70
Germination rate of sample in different moisture level after 15 days of
storage
Germination rate at 25⁰C Germination rate at 30⁰C
100
100

GERMINATION RATE %
germination rate%

95 80

90 60
40
85
20
80
0
12
15 12
18 15
18
moisture %
MOISTURE %

Germination rate at 35⁰C

100

95
GERMINATION %

90

85
80
75
70
12
15
18
MOISTURE %
Germination rate of sample in different moisture level after 30
days of storage
Germination rate at 25⁰C Germination rate at 30⁰C

100 100
GERMINATION RATE %

GERMINATION RATE %
95 80

90 60

40
85
20
80
12 0
15 12
18 15
18
MOISTURE %
MOISTURE %

GERMINATION RATE AT 35⁰C

95
GERMINATION RATE %

90

85

80

75

70
12
15
18

MOISTURE %
Germination rate of sample in different moisture level after 45
days of storage
GERMINATION RATE AT 25⁰C
GERMINATION RATE AT 30⁰C
86
GERMINATION RATE %

84
80

GERMINATION RATE %
82 79.5
80 79
78 78.5

76 78
12 77.5
15
18 77
12 15 18
MOISTURE %
MOISTURE CONTENT %

GERMINATION RATE AT 35⁰C

80
GERMINATION RATE %

78
76
74
72
70
68
66
64
12 15 18
MOISTURE %
 Protein determination of red gram during storage

DAYS MOISTURE PROTEIN CONTENT (%)

CONTENT (%)
25⁰C 30⁰C 35⁰C

12 21.20 20.40 19.95

15
15 19.70 20.00 19.00

18 19.50 19.00 18.50

12 20.20 20.00 19.50

30
15 19.50 19.80 19.00

18 19.50 18.90 18.00

12 20.00 19.00 18.50

45
15 19.00 19.50 18.00

18 18.50 18.00 18.00

 Germination rate of sample in different protein level after 15
days of storage
Protein determination at 25℃ Protein determination at 30℃

20
21.5
21 19.5

protein content %
protein rate %

20.5
19
20
19.5 18.5
19
18
18.5
12 15 18 17.5
moisture content % 12 15 18
moisture content %
Protein determination at 35℃

20

19.5
protein %

19

18.5

18

17.5
12 15 18
moisture %
 Germination rate of sample in different protein level after 30
days of storage
Protein determination at 25℃ Protein determination at 30℃

18.6 18.6
18.4 18.4
protein %

protein %
18.2 18.2
18
18
17.8
17.8
17.6
12 15 18 17.6
moisture % 12 15 18
moisture %

Protein determination at 35℃

protein
18.5
18.4
18.3
18.2
protein %

18.1
18
17.9
17.8
17.7
12 15 18
moisture %
 Germination rate of sample in different protein level after 45
days of storage
Protein determination at 25℃ Protein determination at 30℃

18.5 18.6
18.4
18.4
18.3

protein %
protein %

18.2 18.2
18.1
18
18
17.9 17.8
17.8
17.6
17.7
12 15 18
12 15 18
moisture %
moisture %

Protein determination at 35℃

18.5
18.4
18.3
18.2
protein %

18.1
18
17.9
17.8
17.7
12 15 18
moisture %
• Moisture
•Microflora
•Estimated safe storage life

DETERMINATION OF PHYSICAL PROPERTIES OF SELECTED PULSES

•Size
•Sphericity
•Mass of thousand grain
•Bulk density
•True density
•Porosity
•Angle of repose
 Average physical properties of red gram with different
moisture condition.

Dimensions and 9.0% 15% 18%

average diameters
Length , mm 6.8±0.10 7.7±0.33 7.7±0.53

Width , mm 5.4±0.72 7.2±0.42 7.2±0.52

Thickness, mm 4.1±0.66 6.7±0.51 6.7±0.55

Arithmetic mean diameter, 5.4±0.60 7.2±0.40 7.2±0.50

mm
Geometric mean diameter, 5.3±0.62 7.2±0.42 7.2±0.51
mm
Sphericity , % 7.8±0.63 7.5±0.20 7.3±0.22

Thousand grain weight, g 105.32±0.080 106.76±0.26 113.24±0.14

Bulk density, kg/m3 823.36±0.13 800.84±0.92 772.98±0.13

True density, kg/m3 1492.5±0.00 1485.0±0.00 1477±0.00

Porosity, % 45.32±0.84 48.88±0.52 49.29±0.26

Angle of repose, degree 30.96±0.002 32.24±0.004 33.16±0.01

 Average physical properties of green gram with different
moisture condition.

Dimensions and 9.0% 15% 18%

average diameters
Length , mm 4.5±0.11 4.6±0.31 5.1±0.41

Width , mm 3.9±0.21 4.1±0.32 4.4±0.25

Thickness, mm 3.5±0.12 3.8±0.31 4.0±0.34

Arithmetic mean diameter, 4.0±0.10 4.2±0.3 4.5±0.3

mm
Geometric mean diameter, 4.0±0.10 4.2±0.32 4.5±0.32
mm
Sphericity , % 8.8±0.19 8.5±0.29 8.4±0.032

Thousand grain weight, g 52.47±0.1 57.71±0.4 59.47±0.065

Bulk density, kg/m3 832.66±0.03 805.8±0.04 799.26±0.07

True density, kg/m3 1492.53±0.35 1492.53±0.005 1485.14±0.03

Porosity, % 44.22±0.01 46.186±0.008 46.011±0.005

Angle of repose, degree 31.723±0.01 34.286±0.003 35.695±0.04

 Average physical properties of black gram with different
moisture condition.

Dimensions and 9.0% 15% 18%

average diameters
Length , mm 4.5±0.21 4.6±0.31 4.5±0.12

Width , mm 3.7±0.35 3.8±0.30 3.7±0.18

Thickness, mm 3.0±0.43 3.2±0.34 3.2±0.20

Arithmetic mean diameter, 3.7±0.3 3.9±0.3 3.8±0.2

mm
Geometric mean diameter, 3.7±0.31 3.8±0.21 3.9±0.32
mm
Sphericity , % 8.2±0.45 8.0±0.33 7.8±0.25

Thousand grain weight, g 48.32±0.09 50.41±0.05 52.21±0.045

Bulk density, kg/m3 803.43±0.29 801.10±0.20 799.00±0.02

True density, kg/m3 1485.14±0.00 1485.14±0.03 1492.53±0.03

Porosity, % 45.91±0.02 45.973±0.50 49.562±0.75

Angle of repose, degree 31.383±0.003 34.094±0.002 35.178±0.002

 CONCLUSION
• The estimated safe storage guidelines for red gram can be developed based
on decrease in germination rate and appearance of visible mould.

• At 12% moisture 25, 30,35℃ upto 6 weeks the red gram could store
without affecting the germination and fungal infection.

• From the study it is evident that the red gram can be stored safely at low
temperature (25,30℃) and low moisture (12,15%).

• The engineering properties of selected pulses increased with the increased

moisture content except the properties like bulk density, true density and
sphericity.
 acknowledgement
CFT-K IIFPT
• Dr. Praveena • Dr. C. Anandharamakrishnan
• Dr. Harikrishnan R • Dr. M. Loganathan
• Dr. Swetha S • Dr. R. Meenatchi
• Mrs. Binitha • Mrs. Aditi Pare Negi
• Ms. Revathy • Ms. Uma Bharathi
• Mrs. Lekha Bhaskar
• Mrs. Veena S L
Thank you….