Effect of grinding methods on powder quality of king chilli

Singh, Singam Suranjoy; Ghodki, Bhupendra M

doi:10.1007/s11694-018-9784-6

Cited by 23 publications

(26 citation statements)

References 20 publications

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“…The specific heat capacity value of cashew apple fruits was found to be 3.816 kJ/kg °C. The high value of specific heat indicates that abundant energy is required to heat or cool the fruit since it clasps the temperature for prolonged duration (Ghodki & Goswami, ; Shashikumar, Pradhan, & Mishra, ; Singh, Ghodki, & Goswami, ). The high amount of moisture content might be the reason for this or it may also be due to the influence of nutritional compositions like protein, fat etc.…”

Section: Resultsmentioning

confidence: 99%

“…Different physical properties of cashew apple fruits such as primary dimensions: length ( l ), width ( w ), and thickness ( t ); arithmetic mean diameter ( D a ); equivalent diameter ( D e ); geometric mean diameter ( D g ); surface area (SA); aspect ratio ( R a ); first, second, and third projected areas; criteria projected area ( A crt ); sphericity ( Ф ); ellipsoid ( V ellp ), and oblate spheroid ( V obs ) volume were determined at 100 fruits repetitions at an initial moisture level of the fruits 83.58% (wet basis) (Singh, Ghodki, & Goswami, ; Vivek, Mishra, & Pradhan, ). A digital Vernier caliper (Fisher Scientific, Mumbai, India; least count = 0.01 cm) was utilized to measure the above‐mentioned fruit's principal dimensions.…”

Section: Methodsmentioning

confidence: 99%

“…Also, the mass of the fruits was measured by using an electronic weighing balance (Indosaw Private Limited, Ambala, India) with a precision of 0.001 g and the true density was determined by toluene displacement method. The formulae for D a , D g , D e , SA , R a , Ф , flakiness ratio ( f ), and elongation ration ( E ) were given in the Equations (1–8), respectively (Singh, Ghodki, & Goswami, ; Vivek et al, ):

Arithmetic mean diameter ((), D_{normala}) = \frac{(l + w + t)}{3}

Geometric mean diameter ((), D_{normalg}) = {(l w t)}^{1 / 3}

Equivalent diameter ((), D, e) = {[\frac{l {(w + t)}^{2}}{4}]}^{1 / 3}

…”

Section: Methodsmentioning

confidence: 99%

“…The L * value denotes lightness to darkness (100–0), a * represents red (positive value) to green (negative value), and b * notates yellow when positive to blue when negative. The values of Chroma ( C *) and Hue angle ( h °) are given by Equations (19,20), respectively (McGuire, ; Palonen & Weber, ; Singh, Ghodki, & Goswami, ; Singh, Mishra, Pradhan, & Vivek, ; Vivek et al, ).

C^{*} = \sqrt{({a^{*}}^{2} + {b^{*}}^{2})}

h^{o} bold= \tan^{- 1} ((), \frac{b^{*}}{a^{*}})

…”

Section: Methodsmentioning

confidence: 99%

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Physical, chemical, textural, and thermal properties of cashew apple fruit

Singh

Abdullah

Pradhan

et al. 2019

J Food Process Engineering

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Cashew apple fruit (Anacardium occidentale L.) is an under-valued and under-utilized by-product of the nut-processing units in India. Despite its huge production and nutritive values, utilization of this fruit is very limited because of certain factors like lack of knowledge on its nutritional importance, astringency, perishability, and poor processing technologies. This study determined different physical, thermal, mechanical, and physicochemical properties of the cashew apple fruit and the importance of processing, machine designing, product-development, and so on were discussed. The result showed that this fruit has a high moisture content of 85.62% (w.b.), which is the main reason for high softness and perishability. The fruit resembled an oblateellipsoid shape (sphericity: 0.85) with an average dimension of length (50.34 mm), width (42.78 mm), and thickness (36.08 mm). The pH, total sugar, phenolic content, protein and ascorbic acid of this yellowish color fruit were 4.367, 10.573%, 365.303 mg/100 g GAE, 1.130% and 218.933 mg/100 g, respectively. The study also found that this fruit has low thermal properties (thermal conductivity: 0.57 W/m C; specific heat capacity:3.816 kJ/kg C and thermal diffusivity: 0.143 × 10 −7 m 2 /s). The results of this study will help in the commercial production of cashew apple products through product development and designing processing machines. Practical ApplicationThe cashew apple fruit can be taken as a functional food because of its richness in vitamins, dietary fibers, minerals, polyphenols, and other phytochemicals. The scarcity of scientific research on the characterization of engineering and physicochemical properties of this fruit is the main reason for its less popularity. The measured physical, mechanical, thermal, and physicochemical properties of this fruit will be useful to researchers, machine designers for industrial processing, food scientists and technologists in planning, designing and fabrication of postharvest handling equipment, grader, sorter, storage structures, packaging as well as product and by-product development.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Arithmetic mean diameter ((), D_{normala}) = \frac{(l + w + t)}{3}

Geometric mean diameter ((), D_{normalg}) = {(l w t)}^{1 / 3}

Equivalent diameter ((), D, e) = {[\frac{l {(w + t)}^{2}}{4}]}^{1 / 3}

…”

Section: Methodsmentioning

confidence: 99%

C^{*} = \sqrt{({a^{*}}^{2} + {b^{*}}^{2})}

h^{o} bold= \tan^{- 1} ((), \frac{b^{*}}{a^{*}})

…”

Section: Methodsmentioning

confidence: 99%

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Physical, chemical, textural, and thermal properties of cashew apple fruit

Singh

Abdullah

Pradhan

et al. 2019

J Food Process Engineering

Self Cite

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“…The precooler and grinder are generally cooled with LN 2 before performing cryogrinding experiments. The productivity of conventional mills (ball, pin, attrition, and impact) has been reported to increase significantly by utilization of precooler prior to grinding (Ghodki & Goswami, 2016c; Liu et al, 2013;Singh, Ghodki, & Goswami, 2018;Singh & Goswami, 1999). Different type of precoolers such as straight belted freezers, rotary drum freezers, triple pass freezers, spiral freezers, flighted freezers, and cryo-mechanical systems has been reported in the literature (Balasubramanian et al, 2012;Goswami & Ghodki, 2015).…”

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confidence: 99%

Numerical modeling of granular flow in star valve type cryogenic precooler

Ghodki

Chhetri

Goswami

2020

J Food Process Engineering

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Cryogenic precooler/precooler is the essential component of a cryogenic grinding system that removes the desired amount of heat from a sample with the aid of a cryogen such that brittle type of failure occurs during grinding. Nevertheless, the understanding of particle dynamics, heat transfer phenomena, and optimal cryo‐grinding condition are obligatory to lower the operational cost and scaling up the findings. Therefore, the present study aims to model three‐dimensional dynamic flow behavior of black pepper seeds in star valve type precooler using discrete element method (DEM). The Hertz‐Mindlin contact model was utilized to simulate the granular flow profile of the seeds. The DEM simulation results of flow pattern and volumetric fill level of bulk granules in different sections (feed, mid, and discharge) of precooler were in line with the results of the experimental approach. Overall, DEM modeling provided a better insight into particle‐scale flow dynamics in precooler. Practical applications Cryogenic grinding technique is widely preferred to obtain high‐quality spices powder owing to maximal retention of thermo‐sensitive flavoring components compared to conventional counterpart. The inefficient utilization of cryogen and granular flow issues results in higher operational cost of cryo‐ground spices powder. Thus, the finding of granular flow characteristics of black pepper in cryogenic precooler may aid in improving the design of precooler as well as efficient utilization of the costly cryogen. Overall, these would help in producing high‐quality of spices powder at an affordable cost.

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Effects of ultrafine grinding on physicochemical, functional and surface properties of ginger stem powders

et al. 2020

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BACKGROUND: Ginger stem (GS) is a by-product of ginger processing. It is not directly edible as a feed or food, which leads to it being discarded as waste or burned. Accordingly, it is very important to develop new functional products in the food or feed industry as a result of high nutritional and medicinal values. In the present study, the structures and physicochemical properties of GS powders of different sizes were evaluated after ultrafine grinding by a vibrating mill. RESULTS: The ultrafine powders exhibited a smaller particle size and uniform distribution. Higher values in bulk density (from 1.07 ± 0.06 to 1.62 ± 0.08 g mL −1), oil holding capacity (from 3.427 ± 0.04 to 4.83 ± 0.03 g mL −1), and repose and slide angles (from 42.33 ± 1.52 to 54.36 ± 1.15°and 33.62 ± 0.75 to 47.27 ± 1.34°, respectively) of ultrafine GS powders were exhibited compared to coarse powders. With a reduced particle size, the solubility of ultrafine powders increased significantly (P < 0.05), whereas the water holding and swelling capacities decreased with a reduced particle size and then increased. Fourier transform infrared spectroscopy analysis showed that ultrafine grinding did not damage the main cellular structure of GS powder. The reduction of fiber length and particle size in GS was observed by light microscopy and scanning electron microscopy. The X-ray diffraction patterns demonstrated the crystallinity and the intensity of the peak in superfine GS powders. CONCLUSION: The present study suggests that ultrafine grinding treatments influence the structures and physicochemical properties of GS powders, and such changes would improve the effective utilization of GS in the food or feed industry.

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Effect of grinding methods on powder quality of king chilli

Cited by 23 publications

References 20 publications

Physical, chemical, textural, and thermal properties of cashew apple fruit

Physical, chemical, textural, and thermal properties of cashew apple fruit

Numerical modeling of granular flow in star valve type cryogenic precooler

Effects of ultrafine grinding on physicochemical, functional and surface properties of ginger stem powders

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