Abstract
The geometric and morphometric properties of chillies were determined in the moisture range from 329.44 to 10.24% (dry basis). The chillies shape can be treated as oblong. As the moisture content decreased from 329.44 to 10.24% d.b., the dimensions of the major, medium, and minor axes decreased by 3.77, 5.11, and 4.77% respectively. The mean values of roundness, sphericity, and cylindricity of the chillies decreased by 8.35, 8.05, and 2.61% respectively as the moisture content decreased from 329.44 to 10.24% d.b. One hundred chillies mass were 0.389 and 0.099 kg at the moisture contents of 329.44 and 10.24% d.b. respectively. The bulk density and apparent density decreased linearly and the angle of repose decreased non‐linearly with the decrease in moisture content. The porosity decreased non‐linearly from 44.37 to 43.15% as the moisture content decreased from 329.44 to 250.21% d.b. and afterwards it increased non‐linearly from 43.15 to 51.84% as the moisture content decreased from 250.21 to 10.24% d.b. The static and kinetic coefficients of friction were maximum on mild steel surface followed by galvanised iron, aluminum, stainless steel, and hard board. The static and kinetic coefficients of friction on all the surfaces decreased linearly as the moisture content decreased.
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