Physico-fracture Characteristics of Makhana (Euryale ferox) Seeds.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/2361/
https://doi.org/10.1080/10942912.2016.1214843 |
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| Title |
Physico-fracture Characteristics of Makhana (Euryale ferox) Seeds.
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| Creator |
Arjun, S.
Girish, K. Ghiwari Nagaraju, V. D. Sreedhar, B. S. |
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| Subject |
21 Cereals
05 Processing and Engineering |
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| Description |
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.
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| Date |
2017
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/2361/1/INTERNATIONAL%20JOURNAL%20OF%20FOOD%20PROPERTIES%202017%2C%20VOL.%2020%2C%20NO.%20S2%2C%20S1204%E2%80%93S1209.pdf
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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