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PHYSICAL PROPERTIES OF WHITE AND BLACK BEANS (PHASEOLUS VULGARIS)

T. Senthilkumar, F. Jian, D.S. Jayas*, and R.B. Narendran

The authors are Thiruppathi Senthilkumar, ASABE Member, Postdoctoral Fellow, Fuji Jian,

ASABE Member, Assistant Professor, Digvir S. Jayas, ASABE Fellow, Distinguished Professor,

Vice-President (Research and International), and Ramasamy Boopathy Narendran, Graduate

Student, Department of Biosystems Engineering, University of Manitoba, Winnipeg, Manitoba, Canada.

Corresponding author: D.S. Jayas, 202 Administration Building, 66 Chancellors Circle, University of

Manitoba, Winnipeg, MB, Canada, R3T 2N2; Phone: 204-474-9404; Fax: 204-261-1318; Email:

Digvir.Jayas@umanitoba.ca.

ABSTRACT

Physical properties including physical dimensions (length, width and thickness), 1000 kernel weight,

bulk density, true density, angles of repose, and angles of friction against four structural surfaces of

white beans (or navy beans) and black beans (Phaseolus vulgaris L.) were measured at 12.1 ±0.3%, 14.0

±0.0%, 16.0 ±0.2%, and 18.0 ±0.4% moisture contents (wet basis). Physical dimensions of beans were

measured using a Vernier caliper and a digital imaging system and the results were compared. Physical

dimensions and 1000 kernel weight of beans increased with the increase in moisture content from 12 to

18%. Physical dimensions of both beans measured using the Vernier caliper and the digital imaging

system were similar except the thickness of the black bean at 12, 14, and 18% moisture contents. Bulk

densities and true densities of both beans linearly decreased with the increase in moisture content.

1
Emptying angle of repose was larger than the filling angle of repose for both beans. The filling angles of

repose of both beans at 14% moisture content was significantly higher than that at other moisture

contents. The largest angle of friction was against the wood-floated concrete followed by the steel-

troweled concrete, galvanized steel, and plywood surface for both beans. Angle of friction against

galvanized steel and plywood for both beans increased with increase in moisture content, whereas, angle

of friction against wood-floated concrete and steel-troweled concrete decreased with increase in

moisture content.

Keywords: White beans, Black beans, Physical dimensions, Digital imaging system

INTRODUCTION

The dietary requirements of people are constantly changing with their improved living standards.

Enhanced knowledge about healthy foods and increased shift from animal protein to plant protein result

in the increased consumption of different pulses among the world population. Pulses are edible legumes,

rich in protein, consumed by both human beings and animals with an annual world production of 72.4

million tonnes (Mt) (FAO, 2014). Canada produced about 8.38 Mt of pulses in 2016, which is 40%

higher than that in 2015 (Statistics Canada, 2015; 2016). Canada is the largest exporter of pulses with an

export of 6 Mt of pulses to the world market in 2015 with an economic value of $4200 million (Statistics

Canada, 2016). FAO recognizes beans, chick peas, peas, cow peas, lentils, pigeon peas, broad beans,

lupins, vetches, and Bambara beans as pulses. Pulses are excellent source of protein, fibre, unsaturated

fats, micronutrients, and plant sterols; and also have low glycemic index than the cereal based food

products. Small quantity of pulses is consumed when seeds are in pods at nearly mature stage; hence

word “dry” is used as a qualifier to describe the harvested beans such as dry white beans or dry black

beans in grain trade. For example, white and black beans (Phaseolus vulgaris L.) are often referred to as

2
white and black dry beans. However, this can be confused with the beans at a low moisture content.

Therefore, this article did not use the word “dry” before white and black bean, and the beans used in this

study were the harvested beans after field drying.

Produced beans should be properly handled and stored before these are delivered to consumers.

Physical properties of beans such as physical dimensions, angle of repose, coefficient of friction, bulk

density, and true density are essential parameters for designing storage structures to withstand the load,

conveyer belts for transporting properly, and handling equipment to reduce damage to beans. The size,

shape, bulk density, and porosity are, for instance, important in the design of sizing and grading

machinery (Mohsenin, 1986), prediction of its thin layer drying behaviour (Jian and Jayas 2018), design

of near-ambient drying and aeration systems. Proper storage and handling equipment designs ensure the

safety of the people working in the storage facilities and reduce damage or spoilage of beans. The bulk

density is the basic parameter required to predict structural loads on storage structures. The angle of

repose is one of the parameters considered in the design of hopper slope angles to ensure mass flow. The

friction coefficients between the bean kernels and different structure surfaces are important for the

proper design of handling equipment (Kaleemullah and Kailappan, 2003). The major moisture-

dependent physical properties of crop seeds are dimensions, bulk density, true density, angles of repose,

and angles of friction against different structural surfaces. These properties have been studied for

various crops such as soybean (Deshpande et al., 1993), canola (Sun et al. 2014, Jian et al. 2012),

sunflower (Gupta and Das, 1997), legume seeds (Altuntas and Demirtola, 2007), faba bean (Altuntas

and Yildiz, 2007), and kidney beans (Singh and Chandra, 2014). To the best of our knowledge, no

published data are available on the detailed physical properties of white and black beans. The shapes and

dimensions of black and white beans are similar. There is no published report on the difference of

physical properties between the black and white beans.

3
 Different quality parameters associated with food products are assessed manually by means of

visual inspection, which is sometimes subjective or by employing traditional objective methods, which

require more time and trained persons to perform the assessment. Digital imaging system or visual

imaging system, which operates in the electromagnetic spectrum range between 400 and 700 nm, works

under the principle of absorption, emission and transmission of light through the material under

observation (Vadivambal and Jayas, 2016). Digital imaging system can be used to assess the quality

parameters such as physical dimensions, colour, and external damage in a short period of time, in an

objective way with high accuracy and without damaging the food products. The digital imaging with its

advantages reduces the cost of operations and thus reduces prices of the products to the consumers. The

major disadvantage of this system is it can only detect surface characteristics and not the internal

chemical composition (ElMasry and Sun 2010), so we can easily deploy this system for the

determination of surface characteristics of food products.

Digital imaging system (DIS) was employed to determine various quality parameters associated

with raw food grains, vegetables, fruits, meat, fish, poultry, baked foods and prepared foods as

summarized by Vadivambal and Jayas (2016). Influence of moisture content on area, perimeter, major

axis length, minor axis length, maximum radius, minimum radius, and mean radius of single wheat

kernels and mung bean (Ravikanth et al. 2013) were measured using digital imaging system. Area,

height, width, volume, bounding rectangle fill, bounding rectangle to perimeter, circularity, aspect ratio

and elongation of garbanzo, green pea, kidney bean, navy bean and pinto bean were measured using a

DIS and compared with traditional method (Kumar et al., 2013). The coefficient of determination (R2)

values for different dimensions were in the range between 0.64 and 0.96. Use of DIS to determine

physical dimensions of white and black beans at different moisture contents has not been reported in the

literature.

4
 Objectives of this study were to determine the physical properties including physical dimensions

(length, width and thickness), angle of repose, friction angle against four structural materials, bulk

density, and true density of white and black beans at different moisture contents, and to assess the

potential of a digital imaging system to determine physical dimensions of white and black beans.

MATERIALS AND METHODS

BLACK AND WHITE BEANS

Properly cleaned black and white beans of 2015 crop year (120 kg each) were obtained from a farm

located at south of the Winnipeg, MB, Canada in 2016. The initial moisture contents (mc) of white and

black beans were 14.8% and 14.6% (wet basis), respectively; and germinations were 98.6 % and 100%,

respectively. The 120 kg beans were divided into four samples weighing 30 kg each for measuring

physical properties at 12%, 14%, 16% and 18% nominal moisture content. The four moisture contents

were selected because the recommended safe moisture content to store the beans up to one year is less

than 15%, 18% mc is considered damp, and moisture content below 12% is considered dry. The black

and white beans were tempered from the initial moisture content to 16% and 18% by adding desired

amount of distilled water and mixing in a grain mixer (BigCat, Type B, Red Lion, Inc., Winnipeg,

Manitoba, Canada) for 1 h. To reduce the moisture content of the beans to 12 and 14% mc, thin layer of

the beans was spread on a plastic film on the floor of the lab from one to three weeks. The conditioned

samples were held inside double layer plastic bags and kept inside an environmental chamber

maintained at 5ºC for 7 d for the moisture equilibration. The moisture contents of all bean samples were

determined by drying the samples in triplicate at 103ºC for 72 h (ASABE Standards, 2012) and

germination was determined using plating method followed by Wallace and Sinha (1962). The eight

conditioned samples (4 black bean samples and 4 white bean samples at 4 different moisture contents)

5
were tested for moisture content and germination after the 7 d of equilibrium time. The physical

properties were measured within a week after the equilibration to avoid change in moisture contents and

fungal infection. The moisture contents of both white and black beans after the equilibration were 12.1

±0.3, 14.0 ±0.0, 16.0 ±0.2, and 18.0 ±0.4% (wet basis). The germination of the samples before use was

in the range from 98.9 ±0.4% to 100 ±0.0% and remained similar (97.6 ±0.8% to 99.1 ±0.4%) after tests

were completed. The samples were subjected to traditional plating method to determine fungal

contamination in the samples and no fungal contamination was noticed before or after the physical

properties were measured.

PHYSICAL DIMENSIONS AND 1000 KERNEL WEIGHT

Length (L), width (W), and thickness (T) of the eight samples of white and black beans (Fig. 1)

were measured using a digital caliper with a precision of 0.01 mm. One hundred kernels, randomly

selected from each of the eight samples, were used to measure the dimensions. From each sample, 1000

kernels were randomly selected and mass was determined using an electronic balance with a precision of

0.001 g. This measured mass was the 1000 kernel weight and three replicates were conducted for each

bean moisture content.

Length Length

Width Width

Depth Depth

Fig. 1 Representation of length, width, and depth on a typical white (left) and black (right) bean.

6
PHYSICAL DIMENSIONS MEASUREMENT USING DIGITAL IMAGING SYSTEM

The digital imaging system (Fig. 2) used in this study had a 3-chip CCD RGB color camera with

a 12 mm focal length zoom lens (HV-F 31 CL-S4, Hitachi, Japan). The illumination was provided by a

circular fluorescent lamp (305 mm diameter, FC12T9/ CWP, 32W, Philipps, Bangkok, Thailand) and

maintained at a constant level with the help of a photodiode light sensor. The images were acquired

using a measurement and automation software (National Instruments, version 4.6.0.49152, Austin, TX,

USA) and processed using a program developed in the Khoros (Khoral Research Inc., Albuquerque,

New Mexico) using C++ programming language to extract morphological features of the beans

(Majumdar and Jayas, 2000).

Cable to Black
computer bean

Camera

Light cover

Fig. 2. The digital imaging system.

To stabilize the system, the illumination system was switched on 30 min before images were

acquired. Five hundred bean kernels from each of the eight samples were randomly selected and

subjected to single kernel imaging. Five bean kernels were placed without touching each other on a

black surface in the field of view of digital camera and images were acquired in ‘tiff’ files format. A

7
total of 1600 images (100 images per sample with five kernels per image for length and width

measurement and similarly for thickness measurement) were taken for the 8 samples. Physical

dimensions length and width were extracted using the feature extraction program developed in our lab

(Majumdar and Jayas, 2000). Thickness of the beans was measured using a holder designed in the lab

and following the above described procedure for image acquisition and analysis.

BULK DENSITY AND TRUE DENSITY

Equipment and standard procedure for measurement of the test weight were used to determine

the bulk density of the beans (Canadian Grain Commission, 2010; Jian et al., 2012). The equipment

includes a Canadian regulation cox funnel, a 0.5 L cup, strike off tool, and scale. Bulk density of the

beans was determined by measuring the mass inside the 0.5 L cup and expressed in units of kg/m3. Ten

replicates were conducted for each bean sample.

True density is the ratio between the mass (kg) and volume (m3) occupied by the kernels without

including the pore space among kernels. A pycnometer (ULTRAPYC 1200 e, Quantachrome

Instruments, FL 33426, USA) with helium to displace finest pores was used to measure the true density.

Ten replicates were done for each bean sample.

ANGLES OF REPOSE

Emptying and filling angles of repose of black and white beans were determined using the

methodology described by Irvine et al. (1992) and Sun et al. (2014). This methodology is reproduced

here briefly. The emptying angle of repose was measured using a plastic box (430 mm in length, 200

mm in width, and 430 mm in height) with a lid at the bottom of one side of the box. The beans were

hand-filled up to 350 mm and the lid was opened to allow the free flow of beans and emptying angle

were measured using a manual protractor. A box (1220 mm in length, 100 mm in width, and 760 mm in

8
height) with a transparent glass on its front was used to measure the filling angles of repose of bean

samples. The beans were manually filled into a hopper located above the box and filling angle of repose

was measured using a manual protractor after the beans were freely loaded into the box from the hopper.

Ten replicates were done for each sample.

ANGLE OF SURFACE FRICTION

Coefficients of friction of beans against galvanized steel, plywood, steel-troweled concrete, and

wood-floated concrete surfaces were measured using the method described by Irvine et al. (1992) and

Sun et al. (2014). The structural surfaces were placed on top of a tilting surface with a provision to move

one end up or down. Structural surfaces were placed on the titling table one at a time. A frame, with an

area of 305 × 255 mm, was placed on top of the structural surface and beans were filled inside the frame

up to a thickness of 18 mm. The frame was then lifted slightly so that only beans were in contact with

the structural surface. The tilting table was lifted at one end until the beans started sliding. The angle

value with horizontal at the sliding, measured using a protractor, was the determined angle of friction.

DATA ANALYSIS

The effects of moisture content on the physical dimensions, bulk density, true density, angles of

repose, and coefficient of friction were analyzed using Tukey test (α = 0.05) conducted with Statistical

Analysis Software version 9.1.3 (SAS Institute Inc., Carry, NC). Tukey tests were also conducted to

determine whether there were significant differences among dimensions (length, width, and thickness)

measured by the Vernier caliper and the digital imaging system.

9
RESULTS AND DISCUSSION

PHYSICAL DIMENSIONS

All the three physical dimensions of white and black beans increased (but not significantly at α = 0.05

level) with increase in moisture contents from 12% to 18%, similar results were reported in a previous

study on canola seeds (Sun et al., 2014), white speckled red kidney beans (Isik and Unal, 2007),

soybeans, and Bambara groundnuts (Baryeh, 2001; Visvanathan et al., 1996). The physical dimensions

of white bean were not significantly different than that of black bean at all moisture contents. The

physical dimensions measured using the Vernier calipers were similar to the values measured using the

digital imaging system except the thickness of the black bean at 12, 14, and 18% moisture contents

(Table 1).

10
Table 1. Physical dimensions of white and black beans at 12, 14, 16, and 18% moisture contents

(Mean ± Standard Deviation) measured using a Vernier caliper (VC) and a digital imaging system

(DIS)

Sample[†] Length (mm) [‡] Width (mm) [‡] Thickness (mm) [‡]

Bean mc (%) VC DIS VC DIS VC DIS

WB 12.1±0.3 8.8 ±0.6 a,x 8.9 ±0.4 a,x 5.9 ±0.4 a,y 6.0 ±0.2 a,y 5.2 ±0.4 a,y 6.0 ±0.2 a,y

14.0±0.0 9.0 ±0.3 a,x 9.0 ±0.5 a,x 6.1 ±0.4 a,y 6.1 ±0.4 a,y 5.3 ±0.5 a,y 6.1 ±0.4 a,y

16.0±0.2 9.2 ±0.6 a,x 9.2 ±0.5 a,x 6.2 ±0.4 a,y 6.2 ±0.7 a,y 5.4 ±0.4 a,y 6.2 ±0.7 a,y

18.0±0.4 9.4 ±0.4 a,x 9.4 ±0.1 a,x 6.3 ±0.3 a,y 6.3 ±0.5 a,y 5.5 ±0.3 a,y 6.3 ±0.5 a,y

BB 12.0±0.3 8.9 ±0.5 a,x 9.0 ±0.7 a,x 6.1 ±0.3 a,y 6.1 ±0.3 a,y 4.7 ±0.4 a,z 6.1 ±0.3 a,y

14.0±0.0 9.4 ±0.4 a,x 9.4 ±0.5 a,x 6.5 ±0.4 a,y 6.5 ±0.1 a,y 5.0 ±0.4 a,z 6.5 ±0.1 a,y

16.0±0.2 9.8 ±0.5 a,x 9.7 ±0.6 a,x 6.6 ±0.3 a,y 6.6 ±0.7 a,y 5.2 ±0.3 a,y 6.6 ±0.7 a,y

18.0±0.4 9.9 ±0.4 a,x 10.0 ±0.8 a,x 6.7 ±0.3 a,y 6.8 ±0.4 a,y 5.4 ±0.3 a,z 6.8 ±0.4 a,y
[†]
WB = white bean, BB = black bean.
[‡]
Values with same character a in a column and x, y, and z in a row were not statistically different at α

= 0.05.

BULK AND TRUE DENSITIES AND 1000 KERNEL WEIGHT

Bulk density and true density of both beans linearly decreased with increase in moisture content (Table

2, Fig. 3). The same trend was reported for Bombay bean (Tekin et al., 2006), faba beans (Altuntas and

Yıldız, 2007), white speckled red kidney beans (Isik and Unal, 2007), Barbunia (Cetin, 2007), and

canola (Sun et al., 2014; Jian et al., 2012).

11
 1500

1400
Bulk WB
1300
True WB
Density (kg/m3)

1200 Bulk BB
True BB
1100 Bulk WB
True WB
1000 Bulk BB
True BB
900

800

700
11 12 13 14 15 16 17 18 19
Moisture content (%, wet basis)

Fig. 3. Bulk and true densities of the black and white beans at the tested moisture contents. Bulk =

bulk density, True = true density, WB = white bean, BB = black bean, symbols represent

measured values and lines represent the predicted values.

The 1000 kernel weight of the beans linearly increased with the increase in moisture contents (Table 2,

Fig. 4). At the same moisture content, the 1000 kernel weight of white beans was significantly different

than that of black beans, and this could be attributed to the fact that the mass of single black beans were

smaller than white beans (Table 1). Increase in the 1000 kernel weight with increase in moisture content

was reported earlier for green gram (Nimkar and Chatopadhyay, 2001), soybeans (Deshpande et al.,

1993), Bombay bean (Tekin et al., 2006), faba bean (Altuntas and Yıldız, 2007), Barbunia (Cetin, 2007),

and white speckled red kidney beans (Isik and Unal, 2007).

12
 220

WB
210 BB
1000 kernel weight (g)

WB
BB
200

190

180

170
11 12 13 14 15 16 17 18 19
Moisture content (%, wet basis)

Fig. 4 Weight of 1000 kernels at the tested moisture contents. WB = white bean, BB = black bean,

symbols represent measured values, and lines represent predicted values.

Table 2 Relationship between physical properties of the beans and the tested moisture contents

Physical property White bean Black bean

Regression equation a R2 Regression equation a R2

Bulk density (kg/m3) = -2.17mc + 853.35 1.00 = - 6.16mc + 900.50 1.00

True density (kg/m3) = -4.39mc + 1495.90 0.97 = -8.19mc + 1533.00 0.98

1000 kernel weight (g) = 2.65mc + 160.45 0.98 = 2.08mc + 153.10 0.99

Galvanized steel (o) b = 0.37mc + 12.10 1.00 = 0.72 mc + 8.00 1.00

Plywood (o) b = 0.73mc + 6.60 0.94 = 0.91mc +5.00 0.94

Wood-floated concrete (o) b = 0.20mc2 - 7.36mc+ 90.20 0.95 = 0.19mc2 - 6.92mc + 87.60 0.99

Steel-troweled concrete (o) b = -0.4mc + 26.40 1.00 = -0.4MC + 27.60 1.00

a
mc = moisture content (%).

13
b
The angle of surface friction against the surface.

Table 3. Emptying and filling angles of repose of white and black beans at 12, 14, 16, and 18%

moisture contents (Mean ±Standard Deviation)

Sample[†] Angle of repose (o)

Bean mc (%) Emptying [‡] Filling [‡]

WB 12.1±0.3 32.4 ±0.6 a 25.6 ±0.6 a

14.0±0.0 32.4 ±1.1 a 28.2 ±0.5 b

16.0±0.2 32.4 ±0.6 a 26.8 ±0.5 a

18.0±0.4 33.4 ±0.6 a 26.0 ±0.0 a, c

BB 12.0±0.3 32 ±0.0 a 25.8 ±0.0 a

14.0±0.0 33.2 ±0.5 a 28.0 ±0.0 c, b

16.0±0.2 31 ±0.6 a 26.6 ±0.6 b, c

18.0±0.4 31.4 ±0.5 a 25.6 ±0.6 a, c

[†]
WB = white bean, BB = black bean.

[‡]
Values with same character a, b, and c in a column were statistically similar at α = 0.05.

ANGLES OF REPOSE

The emptying angles of repose of beans at different moisture contents did not have any significant

difference and did not follow any pattern (Table 3), as earlier reported by Sun et al. (2014) for canola.

The filling angles of repose of both beans at 14% mc were significantly higher than that at other

moisture contents (Table 3). The emptying angles of repose were significantly higher than the filling

angles of repose (α = 0.05). The angle of repose was not significantly influenced by the moisture content

14
of black and white beans. This trend was reported for canola (Sun et al. 2014). The angle of repose

increasing with increase in moisture content of chick peas (Masoumi and Tabil 2003) was not replicated

in this study. The reason for this cannot be explained based on the literature.

ANGLE OF SURFACEE FRICTION

The angle of surface friction of white and black beans at 12, 14, 16, and 18% moisture contents

against galvanized steel, wood-floated concrete, plywood, and steel-troweled concrete are given in Table

4. The largest angle of friction was against the wood-floated concrete followed by the steel-troweled

concrete, galvanized steel, and plywood surface for both bean types. The angle of friction against

galvanized steel and plywood for both beans linearly increased with an increase in moisture contents

(Table 2), whereas angle of friction against wood-floated concrete, and steel-troweled concrete,

decreased with increase in moisture contents in linear or polynomial second order relationship (Tables 2

and 4). Moisture content had no significant effect on the angle of friction on the surface of galvanized

steel and steel-troweled concreate except for the black bean at 18% mc (Table 4). The friction angle

against galvanized steel and plywood increasing with increase in moisture content could be attributed to

the frictional force and smooth surface of galvanized steel and plywood. The friction angle against steel-

troweled and wood-troweled concrete surfaces decreasing with increase in moisture content could be

attributed to the surface characteristics of the concrete surface (Visvanathan et al., 1996).

15
Table 4. Angle of friction against four structural surfaces of white and black beans at 12, 14, 16,

and 18% moisture contents (Mean ±Standard Deviation)

Samples [†] Angle of Friction (o)

Bean mc(%) Galvanized steel [‡] Wood-floated [‡] Plywood [II] Steel-troweled [‡]

WB 12.1±0.3 16.6 ±0.6 a 31.0 ±1.0 a 15.6 ±0.8 a 21.6 ±1.1 a

14.0±0.0 17.2 ±0.8 a 25.4 ±0.9 b 16.2 ±1.0 a 20.8 ±0.8 a

16.0±0.2 18.0 ±0.8 a 24.6 ±0.6 b,c 18.8 ±0.8 a,b

20.0 ±0.0 a

18.0±0.4 18.8 ±0.6 a 22.2 ±0.5 d 19.6 ±0.6 b,c 19.2 ±0.5 a

BB 12.0±0.3 16.6 ±0.6 a 31.8 ±0.5 a 16.2 ±0.5 a 22.8 ±0.6 a

14.0±0.0 18.0 ±0.0 b 27.2 ±0.5 c 17.0 ±0.0 a,b 22.0 ±0.8 a

16.0±0.2 19.8 ±0.5 b 25.4 ±0.7 b,d 20.2 ±0.5 d,c 21.2 ±0.8 a

18.0±0.4 20.8 ±0.8 b c 23.8 ±0.5 c,d 21.2 ±0.5 c,e 20.4 ±0.8d
[†]
WB = white bean, BB = black bean.
[‡]
Values with same character a, b, c and d in a column were statistically similar (α = 0.05). Wood-

floated = Wood-floated concrete; Steel-troweled = Steel-troweled concrete.

Conclusions

1. Physical dimensions of white and black beans increased with increase of moisture contents from

12% to 18%, however; this increase was not significant at α = 0.05 level.

2. The dimensions of white bean were not significantly different than that of black bean at all

moisture contents.

3. At the same moisture content, the 1000 kernel weight of white beans was significantly larger than

that of black beans.

16
 4. The emptying angles of repose of beans at different moisture contents did not have any significant

differences and did not follow any pattern. The emptying angles of repose were significantly higher

than the filling angles of repose.

5. Even though the angle of friction against galvanized steel and plywood for both beans increased

with an increase in moisture contents, this increase was not significant except for the black bean

at 18% mc.

Acknowledgements

The authors thank the Natural Sciences and Engineering Research Council of Canada for partial

funding of this study; and Canada Foundation for Innovation, Manitoba Research Innovation Fund, and

several other partners for creating research infrastructure. We thank the Pulse Growers of Canada for

providing the beans. Colin Demianyk, Magalie Gautier, and Hoareau Frédéric for their help in preparing

the samples.

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Author 1

First Name or Middle Surname ASABE E-mail (and phone Contact

initial Name or member, for contact author) author?

initial yes/no? Role yes or no

(job title, etc.)

Thiruppathi Senthilkumar Post-Doctoral No

Fellow

Affiliation for Author 1

Organization Address Country URL or other info.

Department of Winnipeg, MB, R3T 5V6 Canada

20
 Biosystems

Engineering,

University of Manitoba

Author 2

First Name or Middle Surname ASABE E-mail (and phone Contact

initial Name or member, for contact author) author?

initial yes/no? Role yes or no

(job title, etc.)

Fuji Jian P. Eng., No

ASABE

Member,

Assistant

Professor

Affiliation for Author 2

Organization Address Country URL or other info.

Department of Winnipeg, MB, R3T 5V6 Canada

Biosystems

Engineering,

University of Manitoba

21
 Author 3

First Name or Middle Surname ASABE E-mail (and phone Contact

initial Name or member, for contact author) author?

initial yes/no? Role yes or no

(job title, etc.)

Digvir S. Jayas P. Eng., Digvir.Jayas@umani yes

ASABE toba.ca.

Fellow,

Distinguished

Professor,

Vice-President

(Research and

International).

Affiliation for Author 3

Organization Address Country URL or other info.

Department of Winnipeg, MB, R3T 5V6 Canada www.umanitoba.ca/rese

Biosystems arch

Engineering,

University of Manitoba

Author 4

First Name or Middle Surname ASABE E-mail (and phone Contact

22
initial Name or member, for contact author) author?

initial yes/no? Role yes or no

(job title, etc.)

Ramasamy Boopathy Narendran Graduate Ramasam3@myuma N

Student nioba.ca

Affiliation for Author 4

Organization Address Country URL or other info.

Department of Winnipeg, MB, R3T 5V6 Canada

Biosystems

Engineering,

University of Manitoba

APPLIED ENGINEERING IN AGRICULTURE

23