Physical and hygroscopic properties of makhana

被引:41
作者
Jha, SN [1 ]
机构
[1] Natl Dairy Res Inst, Dairy Engn Div, Karnal 132001, Haryana, India
[2] Cent Inst Agr Engn, Bhopal 462038, India
来源
JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH | 1999年 / 72卷 / 02期
关键词
D O I
10.1006/jaer.1998.0356
中图分类号
S2 [农业工程];
学科分类号
0828 ;
摘要
Makhana is the popped expanded kernel of the gorgon nut (Euryale ferox) and is used as a delicious food in India. Presently, it is sorted, graded and used as an ingredient of various ready-to-eat products. High volumetric expansion of makhana increases transport cost and makes it too expensive in distant places. Makhana thus requires further processing to get some value-added products of minimum volume. To develop any kind of product and mechanized system for their production, physical properties are required. Furthermore, since makhana is a seasonal and regional crop its storage conditions are also needed for keeping it appropriately at processing centres. Physical properties of makhana at moisture contents ranging from 5 to 20% (dry basis) and equilibrium moisture content at relative humidities ranging from 11.2 to 88% at temperature 30 degrees C were determined using standard techniques. Physical properties were found to be: test weight (weight of 1000 makhana) 286 to 384 g; bulk density 56.5-8.46 kg/m(3); particle density 105-240.6 kg/m(3); porosity 29.4-48.9%; angle of repose 33-35.6 degrees; and static coefficient of friction 0.596-0.82 and 0.493-0.684 on galvanized iron and stainless steel, respectively. The equilibrium moisture content of makhana was found to be between 11.5 and 58.9% (dry basis) within the ranges of variables studied. (C) 1999 Silsoe Research Institute.
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页码:145 / 150
页数:6
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