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Size and shape characterization of conventionally and cryogenically ground turmeric Curcuma domestica particles

Manohar, B. and Sridhar, B. S. (2001) Size and shape characterization of conventionally and cryogenically ground turmeric Curcuma domestica particles. Powder Technology, 120. pp. 292-297.

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Abstract

Turmeric Curcuma domestica powder was produced by conventional grinding and cryogenic grinding processes. The particle size and shape analyses of the ground particles were carried out, utilizing the measurement system based on time-of-transition TOT principle. Weight mean diameter of cryo-ground particles are 50-mm finer than conventional-ground turmeric. The size distribution in both grinding methods followed the well known Rosin–Rammler–Bennett RRB equation. The shape parameters of the particles of both grinding processes such as perimeter, shape factor sphericity , average Ferret diameter, aspect ratio were measured. The shape parameters of cryo-ground turmeric were in the lower range than those of conventionally ground turmeric. The analysis confirms the usefulness of cryo-ground process in producing finer particles for heat-sensitive materials such as turmeric.

Item Type: Article
Uncontrolled Keywords: Turmeric; Conventional grinding; Cryogenic grinding; Size distribution; Shape analysis
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: 04 Jul 2007 11:30
Last Modified: 11 Oct 2018 08:22
URI: http://ir.cftri.com/id/eprint/1296

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