Physical and Aerodynamic Properties of Makhana

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.

Quality parameters of mango and potential of non-destructive techniques for their measurement — a review

“…The characteristics can be better controlled as MRI can serve to assess freezing times and the food structure during the freezing process (Kerr et al 1998). The secondary processing changes almost all characteristics of a food, such as physical and aerodynamic (Jha and Kachru 1998), thermal and hygroscopic properties (Jha andPrasad 1996, Jha 1999), which in turn change its key acceptability factors, i.e. sensory texture and taste.…”

Physical, gravimetric and functional characterization of various milling fractions of popped gorgon nut (Euryale ferox)

“…2-459.3 g, 20.5-21.0 mm, 20.4-20.8 mm, 0.84-0.88%, 84.3-87.9, 1,304.9-1,352.9 mm 2 and 56.4-59.2 kgm -3 , respectively (Table 1). Jha (1998Jha ( , 1999) also reported similar trends of physical properties for various grades of popped makhana at different moisture levels.…”

Effect of Moisture Content on Physical Properties of Black Pepper

“…The angle of repose (ϴ) for the black pepper capsules was determined from the height and diameter of the naturally formed heap of seeds on a circular plate (Kingsly et al, 2006). The coefficient of friction (μ) was determined with respect to four test surfaces, namely; stainless steel (SS), galvanized iron (GI), mild steel (MS) and aluminium (Al) using the experimental setup according to Jha and Kachru (1998). The hardness (h) of black pepper was measured using texture analyzer (TA-Hdi, Stable Microsystems, UK) (Sajeev et al, 2004).…”