Some physical and engineering properties of tamarind (Tamarindus indica) seed.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/7956/
|
|
| Title |
Some physical and engineering properties of tamarind (Tamarindus indica) seed.
|
|
| Creator |
Bhattacharya, K. R.
Bal, S. Mukherjee, R. K. Bhattacharya, K. R. |
|
| Subject |
30 Spices/Condiments
05 Processing and Engineering |
|
| Description |
The chemical composition of tamarind (Tamarindus indica) seeds and kernels, as well as some industrially important physical and engineering properties, were determined. The kernel powder was rich in potassium. The shape of the whole tamarind seed did not conform to any of the standard shapes of seeds. The length, breadth, thickness, sphericity, roundness, surface area, average wt. and vol. per seed were also determined. The bulk density of raw, whole seed was slightly greater than that of roasted kernels. The surface area of seeds was linearly related to wt. per seed (r <greater than or equal to> 0.96, P <less than or equal to> 0.01). The angle of friction of whole seed was determined on rough, smooth, and very smooth surfaces. The angle of repose for roasted kernel (34-39
|
|
| Date |
1993
|
|
| Type |
Article
PeerReviewed |
|
| Format |
pdf
|
|
| Language |
en
|
|
| Identifier |
http://ir.cftri.com/7956/1/Journal%20of%20Food%20Engineering%2018%20%281993%29%2077-89.pdf
Bhattacharya, K. R. and Bal, S. and Mukherjee, R. K. and Bhattacharya, K. R. (1993) Some physical and engineering properties of tamarind (Tamarindus indica) seed. Journal of Food Engineering, 18 (1). 77-89, 20 ref.. |
|