Flender/Flender Gear Units/Helical gear reducer H2
also studied dehulling index for two pigeon pea varieties using Milling of Pulses 4 response surface modeling and TADD, with

different pretreatments and conditions. They reported that hot milling (heat treatment after urea application) reduced the dehulling timeby 5% and

enhanced dehulling efciency by 6% at optimum rotor speed of 1.6 /sin the TADD having dehulling disk with 3-mesh emery

grade. More fundamental re-search is called for to understand the problems of variation in milling quality of different pulses and

prediction of dehulling quality. 4 SEED CHARACTERISTICS THAT AFFECT MILLING Several seed characteristics affect the dehulling efciency (.., size and shape of the grains, husk content and its thickness, adherence of the husk to the cotyledons, and mois- ture content). Interaction of premilling treatments and seed characteristics play an impor- tant role in determining the dehulling quality. Selection of premilling treatment also de-pends on the seed characteristics of the grain. 4.1 Nature of Seed Coat In pulses, tough, single seed coat tightly envelopes the cotyledons. In some pulses, such as cowpea, green gram, and lentil, the seed coat is thin, forming about 5% of the grains, whereas in other pulses, such as chickpea and pigeon pea, it is thicker and constituteabout 1% of the pulse; however one type of chickpea ( kabuli ) has lower seed coat content. As shown in Table 2, mean seed coat content ranges between 4.9 and 1.4% for different pulses, indicating large variability. Variation occurs even within several variet- ies of the same pulse. This would signicantly affect the expected yields of dehulled grains. The theoretical yields of dehulled grain, are determined by subtracting the seedcoat content from the total seed mass. 4.2 Physical Characteristics of Grains Dehulling characteristics are governed, to some extent, by the seed morphology, which varies immensely among legumes (3,. Differences in the cell arrangements of the pulses seed coats inue