The correlation between the physical properties of fruits such as their dimensions, projected areas, volume, and mass may assist in predicting fruit quality along with the development of post-harvest machinery. Thus, the present study aims to predict the mass of kinnow mandarin (Citrus reticulata L.) fruit as a function of its axial dimensions, projected areas, and volume using linear and nonlinear mathematical models (quadratic, power, and s-curve). Further, the mass models were presented under three different classifications: dimension based, projected area based, and volume based. The effect of size grading was also evaluated and compared with the data of ungraded fruits. Results showed that mass modeling based on dimensions and volume of ungraded fruits was more appropriate compared to individual grades. The quadratic model based on geometric mean diameter (R 2 = 0.956) and ellipsoid volume (R 2 = 0.955) are recommended for predicting the mass of ungraded fruits with maximal accuracy. Practical applicationMass based fruit grading is one of the important aspects of packaging as it not only reduces the wastage of handling and transportation resources by optimizing packaging formations but also enhances the marketability of commodity. Consumers generally prefer the fruits of uniform size, weight, and shape. Grading of horticultural produce is usually based on its appearance, size, and weight. The automatic fruit grading techniques generally use mass as a grading parameter due to its accuracy and effectiveness of the operation. The available kinnow grading systems primarily grade the fruits based on their dimensional attributes. Hence, the study was aimed at mass modeling of kinnow mandarin based on the selected engineering attributes such that results might be helpful to develop an accurate automatic grading system for grading based on the combined approach of size and mass. This study provides information about relationships between fruit mass and axial dimensions, projected areas, and volume, which are useful for the development of mass, and size based kinnow grading systems.

No abstract

No abstract

No abstract

Black pepper is mainly preferred in the powder form that invariably requires the properties of the pepper for the design of the process and grinder. The thermal properties were investigated for a temperature range of 245 to 58C, while, the breaking characteristics of the black pepper were examined at ambient (368C) and subzero (2258C) temperature conditions at a moisture content of 3.90% dry basis. The glass transition temperature (T g ) varied between 228.61 and 220.038C with the peak value of 221.278C indicating the phase transformation of black pepper from amorphous to crystalline (vice versa). Accordingly, the temperature showed a significant effect on the thermal and mechanical properties. The thermal conductivity (W/m.K) and thermal diffusivity (m . These results will serve as a useful guide for the commercial production of high quality of the powder; indicating that a maximum grinding temperature of 221.278C (below T g ) should be used for the cryogenic grinding of black pepper. PRACTICAL APPLICATIONSThe findings of this study facilitate the spice industry and the researchers to select relevant thermal and mechanical properties of black pepper for design and simulation of process and equipment for thermal processing, storage, cryogenic grinding, freezing, freeze drying and transportation to ensure the higher quality of end product and lower expenditure. Considering the example of the design of a cryogenic grinder the appropriate grinding temperature should be chosen based on the thermal and mechanical properties of grinding material, for example, black pepper and the grinder metal like stainless steel under such conditions. Further, for selection of the position of liquid nitrogen nozzle in the precooler and the grinder, the temperature profile of the process should be known, that also requires the basic thermal and mechanical properties of grinding material under such low temperature condition.