Journal of Food Process Engineering · 1998 · 30 citations · 3 references
AgricultureFood ScienceFood EngineeringFood ProcessingMechanical Behavior Of MaterialsMoisture AnalysisMoisture Content AnalysisMoisture DeterminationWater ContentAerodynamic DragBulk DensityDrag CoefficientMoisture ContentMoisture Content DependenceMoisture Content EffectsPhysical PropertiesTerminal Velocity
ABSTRACT Makhana is a popped kernel of gorgon nut (Euryale ferox) and is considered a delicious food item in India. It is, presently, sorted, graded and processed manually. To develop any kind of mechanized system for these purposes, physical data are required and thus, test weight, bulk density, true density, porosity, angle of repose and coefficient of friction of different grades of makhana were determined using standard techniques at moisture contents ranging from 5 to 20% (dry basis). The data were used to develop correlation equations that predict these physical properties as a function of moisture content of makhana. The spatial dimensions and aerodynamic properties were also determined. The average diameter of makhana varied between 18.4 mm to 12.4 mm with the sphericity between 0.581 to 0.967; and other physical properties varied quadratically with moisture content. The terminal velocity and drag coefficient of makhana at 8% moisture content (dry basis) varied between 4.48 to 6.10 m/s and 0.62 to 1.06, respectively.
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