Thermal and Mechanical Properties of Black Pepper at Different Temperatures

Ghodki, Bhupendra M; Goswami, T.K.

doi:10.1111/jfpe.12342

Cited by 24 publications

(21 citation statements)

References 29 publications

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“…Proper technical knowledge of physical, mechanical, thermal, and textural properties of the cashew apple fruit will help in designing or modifying equipment required for different postharvest unit operations such as sorting, grading, sizing, peeling, cutting, juice extraction, drying, storage, and so on. These properties can also help in leveling up the designing aspects of processes like modeling and simulation in heat transfer characteristics of a cold storage, a grinder's cooling system in case of cryogenic grinding of spices, freeze drying process, and so on (Ghodki & Goswami, ). While physicochemical or biochemical properties of the fruit will enhance the research idea to develop RTS juice products and the by‐products of the fruit bagasse on an industrial scale.…”

Section: Introductionmentioning

confidence: 99%

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: Introductionmentioning

confidence: 99%

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

Singh

Abdullah

Pradhan

et al. 2019

J Food Process Engineering

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“…As mentioned earlier, mango by‐products contain numerous valuable compounds that are lost during traditional grinding due to heat generation accompanied by frictional forces which have adverse effect on product quality and thermo‐labile biomolecules (Ghodki & Goswami, ; Goswami & Singh, ; Schweiggert, Carle, & Schieber, ). In contrast, the modern technology, i.e., Cryogenic grinding (Cryo‐grinding), is a promising pathway for quality improvement, which includes color, aroma, and flavor characteristics (Balasubramanian, Gupta, & Singh, ; Ghodki & Goswami, ). Cryo‐grinding means grinding in the presence of cryogenic liquids such as liquid nitrogen (LN 2 ), liquid oxygen, and liquid helium.…”

Section: Introductionmentioning

confidence: 99%

“…thermo-labile biomolecules (Ghodki & Goswami, 2016a;Goswami & Singh, 2003;Schweiggert, Carle, & Schieber, 2007). In contrast, the modern technology, i.e., Cryogenic grinding (Cryo-grinding), is a promising pathway for quality improvement, which includes color, aroma, and flavor characteristics (Balasubramanian, Gupta, & Singh, 2012;Ghodki & Goswami, 2016b). Cryo-grinding means grinding in the presence of cryogenic liquids such as liquid nitrogen (LN 2 ), liquid oxygen, and liquid helium.…”

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confidence: 99%

Effect of Cryogenic grinding on chemical and morphological characteristics of mango (Mangifera indicaL.) peel powder

Kaur

Srivastav

2018

J Food Process Preserv

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Mango peel waste (MPW) represents 15–20% of the overall mass of fruit. Hence, an attempt has been made to utilize MPW from six cultivars (Chausa, Langra, Neelum, Barah masi, Dashehari, and Fazli). The mango peel powder (MPP) was obtained using Cryo‐Ball mill, which uses liquid nitrogen to achieve low temperature. The samples were subjected to proximate, mineral composition and SEM analysis. The MPP extracts were screened for their TPC, TFC, and IC50 values. The samples had considerable amount of protein (5.39–6.06%) and crude fiber (6.43–11.80%). Interestingly, significant amount of P and Cl was recorded with highest value in Barah masi (13.53%) and Chausa (2.89%), respectively, which are not reported earlier. Langra, Neelum, and Chausa were found to have highest values for TPC, TFC, and IC50 as 60.48 mg GAE/g, 135.04 mg QE/g, and 490.75 µg/mL, respectively. This study will provide the insight of relationship between Cryogenic grinding and retention of beneficial components. Practical applications The Cryogenic grinding (Cryo‐grinding) is an emerging technology which is used for retention of beneficial components and results in end product with improved quality. This study will highlight the link between Cryo‐grinding and retention of bioactive compounds. The chemical and mineral composition data obtained for Cryo‐ground samples (mango peel powder) suggests their great potential to be used for the fortification of food products. In addition, it reduces problems related to waste disposal and improves functional quality of the food. The findings of this study will enlighten the researchers about incorporation of LN2 in grinding operation of heat‐sensitive products.

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“…The thermal diffusivity of peanut (Bitra, Banu, Ramakrishna, Narender, & Womac, 2010), canola (Yu et al, 2015), lentil (Gharibzahedi, Ghahderijani, & Lajevardi, 2014), jatropha (Sirisomboon & Posom, 2012), sheanut (Aviara & Haque, 2001), black pepper (Ghodki & Goswami, 2017), cumin seed (Singh & Goswami, 2000), coconut water (Fontan et al, 2009), soybean (Deshpande & Bal, 1995), and rice (Dotto et al, 2015) has been determined mainly as a function of the moisture content and temperature. However, the influence of the amount of broken kernels in the physical and thermal properties of the soybean has not been reported.…”

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confidence: 99%

Physical properties and effective thermal diffusivity of soybean grains as a function of moisture content and broken kernels

Pohndorf

Rocha

Lindemann

et al. 2017

J Food Process Engineering

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The objective of this work was to evaluate the influence of the amount of broken kernels in relation to the whole grains (0, 15, and 30%) and moisture content (5, 10, and 15% wet basis) on some physical properties of soybeans (bulk density, porosity, and angle of repose) using response surface methodology. In addition, the effective thermal diffusivity (αef) was determined and empirical models were proposed to improve equipment design and drying and storage operations of soybeans. The results indicated that the moisture content changes and the addition of broken kernels in the whole soybeans caused increases in bulk density (from 673 ± 2 to 693 ± 3 kg/m3) and angle of repose (from 26.6 ± 0.3 to 31.2 ± 0.3 °) and decrease in porosity (from 45.1 ± 0.1 to 41.3 ± 0.4%). The effective thermal diffusivity values increased with increasing moisture content and the addition of broken kernels, in the range of 5.7 × 10−8 to 9.5 × 10−8 m2/s. The proposed empirical model for determination of effective thermal diffusivity was predictive and significant (p < .05). Practical applications The presence of split and broken soybeans has been a problem due to the lack of uniformity of stored grain mass, causing significant loss of quality and difficulty in operational handling. In this way, the knowledge of the engineering properties of soybeans is a key factor in determining the design of the drying, storage, aeration, processing, and handling systems. Bulk density is needed for the design of drying and aeration systems. Porosity can affect the rate of heat and mass transfer during aeration and drying operations and the design of hoppers for processing machinery and bulk grain storage requires angle of repose data. In addition, the thermal diffusivity elutes the heating rate of grains stored in steel silos.

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Thermal and Mechanical Properties of Black Pepper at Different Temperatures

Cited by 24 publications

References 29 publications

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

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

Effect of Cryogenic grinding on chemical and morphological characteristics of mango (Mangifera indicaL.) peel powder

Physical properties and effective thermal diffusivity of soybean grains as a function of moisture content and broken kernels

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