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Effect of Different Grades on Physical and Mechanical Properties of Popped Makhana


Affiliations
1 Department of Food Engineering and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, SONIPAT (HARYANA), India
2 Department of Basic and Applied Science,National Institute of Food Technology Entrepreneurship and Management, Kundli, SONIPAT (HARYANA), India
     

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Makhana (Euryale ferox) is store house of the nutrition and commonly used as dry fruit in India. Makhana is mainly sold and marketed in the popped or puffed form. To develop any kind of mechanized system for processing the knowledge of physical and mechanical properties is desired. These properties will be useful for designing and development of processing equipment. The different physical and mechanical properties were determined at two moisture levels i.e. 4 per cent and 12 per cent using standard methods. As the moisture content increases the physical characteristics (Length, width, thickness, Da and Dg) and gravimetric characteristics (sphericity, aspect ratio, surface area and volume) of all the grades increases linearly. The negative relation was observed with geometrical characteristics. Major variations were also observed in angle of repose and co-efficient of static friction at different grades and moisture levels. The result concludes that different grades and variation in the moisture level affects almost all the physical and mechanical properties significantly (p<0.05).

Keywords

Makhana, Popped Makhana, Physical Properties, Mechanical Properties.
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  • Effect of Different Grades on Physical and Mechanical Properties of Popped Makhana

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Authors

Sandeep Kumar
Department of Food Engineering and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, SONIPAT (HARYANA), India
Satya Prakash Kumar
Department of Basic and Applied Science,National Institute of Food Technology Entrepreneurship and Management, Kundli, SONIPAT (HARYANA), India

Abstract


Makhana (Euryale ferox) is store house of the nutrition and commonly used as dry fruit in India. Makhana is mainly sold and marketed in the popped or puffed form. To develop any kind of mechanized system for processing the knowledge of physical and mechanical properties is desired. These properties will be useful for designing and development of processing equipment. The different physical and mechanical properties were determined at two moisture levels i.e. 4 per cent and 12 per cent using standard methods. As the moisture content increases the physical characteristics (Length, width, thickness, Da and Dg) and gravimetric characteristics (sphericity, aspect ratio, surface area and volume) of all the grades increases linearly. The negative relation was observed with geometrical characteristics. Major variations were also observed in angle of repose and co-efficient of static friction at different grades and moisture levels. The result concludes that different grades and variation in the moisture level affects almost all the physical and mechanical properties significantly (p<0.05).

Keywords


Makhana, Popped Makhana, Physical Properties, Mechanical Properties.