Physical and Engineering Properties of Tamarind Fruit

N. Karpoora Sundara Pandian; P. Dhananchezhiyan; S. Parveen

Physical and Engineering Properties of Tamarind Fruit

N. Karpoora Sundara Pandian ¹, P. Dhananchezhiyan ², S. Parveen ¹

Affiliations
1 Department of Food and Agricultural Process Engineering, Tamil Nadu Agricultural University, Coimbatore-641 003, India
2 Central Institute of Agricultural Engineering, Coimbatore-641 003, India

Abstract
References
Article Metrics
Refbacks

The average length, width, thickness, geometric mean diameter, sphericity index, surface area, bulk density, true density and porosity of tamarind fruit at the moisture content of 25 % on dry basis were determined. Angle of repose during filling and emptying were in an average of 33.53° and 49.72°, respectively. Coefficient of friction for tamarind fruits on different surfaces namely, hard board, mild steel, stainless steel, aluminium and galvanized iron sheet were found to be 0.43, 0.59, 0.41, 0.48 and 0.58, respectively.