Some physical properties of palmyrah fruit were investigated in this study. The average values of major, medium, minor and geometric mean diameters of fresh whole palmyrah fruit were 11.54,10.45, 9.85 and 10.64 cm respectively at 47.34 % (w.b) moisture content whereas that of palmyrah nut were 8.59, 7.35, 4.99 and 6.79 cm respectively at 8% (w.b) moisture content. Sphericity, surface area and aspect ratio were found to be 91.94%, 359.17 cm2 and 0.90 for fruit and whereas that of nut were 79.19%, 145.16 cm2 and 0.86 respectively. The average mass of the individual palmyrah fruit and nut was 927.78 and 248.10 g whereas bulk density was 525.92 and 693.0 kg/m3 respectively. The coefficient of static friction on mild steel, glass and plywood surfaces were 0.27, 0.21 and 0.25 for palmyrah fruit and 0.36, 0.28 and 0.27 for nut respectively. The angle of repose of palmyrah fruit and nut were 30.77 and 44.03 respectively.
:Turmeric is an important commercial spice crop grown in India and it is named as "Indian saffron". Turmeric is grown in tropical countries like India, Pakistan, Myanmar, Chile, Peru, El Salvador, Japan, China, Sri Lanka, Bangladesh, Indonesia, Taiwan, Jamaica, Thailand and West Indies. The quality of turmeric powder depends upon the initial quality of rhizomes and onfarm processing of turmeric rhizomes which effects curcumin content, organoleptic characteristics, size and general appearance of the dried turmeric rhizomes. The on farm post harvest processing operations consists of washing, curing, drying, polishing, grading and colouring. Curing is a process of cooking the raw rhizomes in hot water to obtain attractive colour, characteristic aroma, destroy the viability of the fresh rhizomes and obviate the raw odour, reduces the time of drying, ensures an even distribution of colour in the rhizomes and gives a better quality product by gelatinisation of the starch (Purseglove and Brown, 1981). The study was conducted to obtain fundamental data on the effect of different floor materials on open yard sun drying and polyhouse drying. It is observed that the moisture content of turmeric fingers increases with increase in temperature of curing and curing time. At the time of 90 minutes the moisture contents were 84. 41, 84.48, 84.80 and 85.77 per cent (w.b.) at the curing temperatures of 60, 70, 80 and 90 0 C, respectively. The moisture contents increased from the initial moisture content of 79.56 per cent (w.b.). It is observed that the floor materials affected the drying time marginally under the conditions of experiments, varied considerably from one method to the other. It is concluded that polyethylene sheet followed by tarpaulin are better floor materials to reduce the drying time and for good quality of turmeric powder.
Turmeric is an important commercial spice crop grown in India and it is named as "Indian saffron". Turmeric is grown in tropical countries like India,
The physico-chemical properties of four popular groundnut (peanut) varieties namely Trombay-Akola Groundnut-24 (TAG-24), Kadiri-6 (K6), Kadiri-9 (K9), and Kadiri-Harithandra (KH) were determined by following the standard measurement methods. The average geometrical mean diameter (GMD) and sphericity values of peanut pods ranged from 14.91 mm (K9) to 16.61 mm (KH) and from 0.56 to 0.63, respectively. The 100 whole pods mass for four different peanut varieties are significantly different from each other. The bulk density of peanut pods ranged from 232.7 kg/m3 (K9) to 289.0 kg/m3 (K6) and these are significantly different from each other. The calculated porosity values for peanut pods varied from 37.89% (KH) to 47.32% (TAG-24). For the kernels, the highest GMD value of 10.57 mm was recorded for the KH variety and the lowest GMD value of 9.33 mm was found for the K6 variety. Sphericity values for peanut kernels ranged from 0.71 (K6) to 0.78 (K9). The average 100 kernels mass ranged from 46.23 g (TAG-24) to 56.34 g (for K9). The bulk density of kernels ranged from 583.4 kg/m3 (K9) to 611.9 kg/m3 (K6). However, the bulk density of peanut kernels is not significantly different for the varieties from each other. The true density values of peanut kernels ranged from1020.4 kg/m3 (K6) to 1052.0 kg/m3 (TAG-24). The porosity values for peanut kernels ranged from 40.06% (K6) to 43.64% (TAG-24) and they are not significantly different for the varieties from each other. Among all the varieties, KH variety had the lowest ash content of 2.18% and also the lowest protein content. The oil content of selected peanut varieties ranged from 45.36% (K9) to 48.22% (KH).The physical properties measured in this study are helpful to design and develop suitable pre and primary processing equipment. Proximate composition gives an idea to decide peanut’s suitability for manufacturing products such as peanut butter.
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