Determination of Some Physical and Mechanical Properties of Pofaki Variety of Pea

In this research the effect of moisture at three levels (47, 57, and 67 w.b.%) on the physical properties of the Pofaki pea variety including, dimensions, geometric mean diameter, volume, sphericity index and the surface area was determined. The influence of different moisture levels (47, 57 and 67 w.b.%), in two loading orientation (longitudinal and transverse) and three loading speed (4,6 and 8 mm min-1) on the mechanical properties of pea such as maximum deformation, rupture force, rupture energy, toughness and the power to break the pea was investigated. It was observed in the physical properties that moisture changes were affective at 1% on, dimensions, geometric mean diameter, volume, sphericity index and the surface area. It was observed in the mechanical properties that moisture changes were effective at 1% on, maximum deformation, rupture force, rupture energy, toughness and the power to break. Loading speed was effective on maximum deformation, rupture force, rupture energy at 1% and it was effective on toughness at 5%. Loading orientation was effective on maximum deformation, rupture force, rupture energy, toughness at 1% and it was effective on power at 5%. The mutual effect of speed and orientation were effective on rupture energy at 1% and were effective on toughness at 5% probability. The mutual effect of moisture and speed were effective on rupture force and rupture energy at 1% and were effective on toughness 5% probability. The mutual effect of orientation and moisture on rupture energy and toughness were effective at 1%