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Physico-fracture Characteristics of Makhana (Euryale ferox) Seeds.

Arjun, S. and Girish, K. Ghiwari and Nagaraju, V. D. and Sreedhar, B. S. (2017) Physico-fracture Characteristics of Makhana (Euryale ferox) Seeds. International Journal of Food Properties, 20 (S2). S1204-S1209. ISSN 1094-2912

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Abstract

The fracture characteristics of Makhana (Euryale ferox) seed kernels were determined at moisture contents varying from 10.28 to 15.2% (dry basis), as a function of compressive force, deformation, and energy absorbed. The force required for kernel rupture decreased as the temperature and time of roasting increased while moisture content of the seed decreased. The deformation of the seed at the point of rupture was found to be in the range of 1.69 to 2.95 mm. Energy absorbed per unit volume, sphericity and angle of repose increased linearly with increasing moisture content and were found to be in the range of 310 to 822 mJ, 0.97 to 0.98, and 46 to 50°, respectively.

Item Type: Article
Uncontrolled Keywords: Multi-spouted bed roasting; Makhana kernel; Fracture; Deformation; Rupture force
Subjects: 600 Technology > 08 Food technology > 21 Cereals
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 13 Sep 2010 07:13
Last Modified: 20 Feb 2018 04:09
URI: http://ir.cftri.com/id/eprint/2361

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