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Sonawane, S. P.
- Physical Properties of Cashew Nut Shells
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Authors
Affiliations
1 Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri M.S.
2 Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Dr. Balasaheb awant Konkan Krishi Vidyapeeth,Dapoli, Ratnagiri M.S., IN
1 Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, Ratnagiri M.S.
2 Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Dr. Balasaheb awant Konkan Krishi Vidyapeeth,Dapoli, Ratnagiri M.S., IN
Source
International Journal of Agricultural Engineering, Vol 6, No 1 (2013), Pagination: 254–260Abstract
The physical properties of cashew nut shells were studied as it is necessary in handling, drying, heating, CNSL extraction and other relevant processing operations. The physical properties of the cashew nut shell at moisture content of 10.16 per cent (wb) studied were size, surface area, bulk density, angle of repose, co-efficient of friction and terminal velocity. The cashew nut shells were classified into three sizes i.e. small, medium and large. The percentages of these sizes found in the commercially available sample of shells were 9.74 per cent, 77.46 per cent and 12.80 per cent, respectively. The average values obtained were 2410 mm2, 314 kg/m3 and 4.91 m/s for surface area, bulk density and terminal velocity, respectively. The angle of repose of medium size shells (23.250) was quite close to that of control (23.610) sample of shells. The co-efficient of friction was observed maximum for mild steel surface.Keywords
Cashew Nut Shells, Cnsl, Physical Properties
- Functional and Nutritional Properties of Mango Stone Kernel Flour
Abstract Views :458 |
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Authors
Affiliations
1 Department of Agricultural Process Engineering, College of Agriculture, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth,Dapoli (M.S.), IN
2 Agricultural Engineering Section, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth,Akola (M.S.), IN
1 Department of Agricultural Process Engineering, College of Agriculture, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth,Dapoli (M.S.), IN
2 Agricultural Engineering Section, College of Agriculture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth,Akola (M.S.), IN
Source
International Journal of Processing and Post harvest Technology, Vol 11, No 1 (2020), Pagination: 1-6Abstract
Worldwide production is mostly concentrated in Asia, accounting for 75 per cent. India is the largest producer of mango followed by China (4.3 Million MT), Thailand (2.6 Million MT) and Indonesia (2.13 Million MT). During the year 2013-14, the area under mango in India was 2516 thousand ha. With production of 18431.3 thousand MT and productivity was 7.3 MT/ha. After consumption or industrial processing of mangoes, approximately 40 to 60 per cent waste is generated during processing of mangoes; 12 to 15 per cent consists of peels and 15 to 20 per cent of kernels. According to mango varieties, the seed represents from 10 to 25 per cent of the whole fruit weight. The kernel inside the seed represents from 45 to 75 per cent of the seed and about 20 per cent of the whole fruit (Karunanithi et al., 2015). After processing of mango fruits, the by-product available is peel and seed. The mango seed has oil and other nutritive content. It is an important source of sugars and minerals. The deoiled mango seed flour can be used further for preparation of value-added products. Mango seed kernels contain on an average 6.0 per cent protein, 11 per cent fat, 77 per cent carbohydrate, 2.0 per cent crude fibre and 2.0 per cent ash. Mango seed kernels were shown to be a good source of polyphenols, phytosterols as campesterol, -sitosterol and tocopherols. The functionl properties include bulk density, oil absorption capacity, water absorption capacity and wettability. The properties such as moisture, protein, fat, carbohydrate and energy are included in nutritional properties.Keywords
Mango Seed Kernel Flour, Functional Properties, Nutritional Properties.References
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