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Fracture Behavior of Turmeric (Curcuma Longa) under Ambient and Cryogenic Conditions.

Sridhar, B. S. and Sommer, K. (2013) Fracture Behavior of Turmeric (Curcuma Longa) under Ambient and Cryogenic Conditions. Journal of Food Process Engineering, 36. pp. 645-655.

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Abstract

The present study involves the characterization of fracture properties of spice turmeric (Curcuma longa) under ambient and cryogenic conditions (−54C). Material properties needed for fracture mechanism prediction, particle characterization and etheric oil analyses were experimentally determined on turmeric powder produced under ambient and cryogenic processes. The results of stress-strain behavior of turmeric showed that there was an increased particle strength, modulus of elasticity and maximum stress intensity and decreased strain energy as the size and temperature was lowered. All forms of size reduction showed decrease in sphericity as size decreased and were greater for cryogenic grinding as compared to conventional grinding. The average work of fracture under ambient and cryogenic conditions was found to be 8.86 ± 1.74 and 5.66 ± 1.68 J/m2, respectively. The studies showed attainment of better quality parameters under low temperature conditions and provide useful engineering data for designing mechanical equipment. PRACTICAL APPLICATIONS Food and biological materials are subjected to various physical treatments and devices from the farm to the consumer. It is essential to understand the fracture behavior governing the response of these biological materials so that the machines and processes can be designed for maximum efficiency and the highest quality of the end products. This article presents the determination of fracture properties of spice turmeric (C. longa) under ambient and cryogenic conditions prior to size reduction.

Item Type: Article
Uncontrolled Keywords: Curcuma longa, turmeric, fracture properties, grinding processes
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments > 07 Turmeric
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 23 Sep 2013 10:54
Last Modified: 23 Sep 2013 10:54
URI: http://ir.cftri.com/id/eprint/11265

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