Fracture Behavior of Turmeric (Curcuma Longa) under Ambient and Cryogenic Conditions

Abstract

The present study involves the characterization of fracture properties of spice turmeric (Curcuma longa) under ambient and cryogenic conditions (−54C). Material properties needed for fracture mechanism prediction, particle characterization and etheric oil analyses were experimentally determined on turmeric powder produced under ambient and cryogenic processes. The results of stress‐strain behavior of turmeric showed that there was an increased particle strength, modulus of elasticity and maximum stress intensity and decreased strain energy as the size and temperature was lowered. All forms of size reduction showed decrease in sphericity as size decreased and were greater for cryogenic grinding as compared to conventional grinding. The average work of fracture under ambient and cryogenic conditions was found to be 8.86 ± 1.74 and 5.66 ± 1.68 J/m2, respectively. The studies showed attainment of better quality parameters under low temperature conditions and provide useful engineering data for designing mechanical equipment.Practical ApplicationsFood and biological materials are subjected to various physical treatments and devices from the farm to the consumer. It is essential to understand the fracture behavior governing the response of these biological materials so that the machines and processes can be designed for maximum efficiency and the highest quality of the end products. This article presents the determination of fracture properties of spice turmeric (C. longa) under ambient and cryogenic conditions prior to size reduction.

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

“…In the present study, mango peels were dried in hot air oven (40 6 3 8C) prior to Cryo-grinding and SEM analysis revealed the smooth and porous structure of Dashehari and Fazli. Results of present study are in line with Sridhar and Sommer (2013) who found that, Instead of strong interatomic and intermolecular bond, sub-zero temperature favors the deformation of material at slower rate.…”

Thermal and Mechanical Properties of Black Pepper at Different Temperatures

“…The crack propagation is rapid in the brittle type of fracture while there is very less microdeformation or no gross deformation (Hertzberg ) due to close interatomic and intermolecular bonds. This signifies that under sub‐zero temperature condition, although, the interatomic and intermolecular forces are higher, the material deforms less readily (Sridhar and Sommer ) which could be observed in the SEM micrographs of the surface morphology and microstructure of black pepper sample (Fig. A,B).…”

“…The samples were compressed to 3/4th of their original dimension ( D g of 4.90 mm). The samples for sub‐zero temperature condition was prepared by dipping the seeds in LN 2 for a period of 15 min before performing the compression test, and the uniformity of the temperature was assured by achieving complete embrittlement of the sample (below T g ; Sridhar and Sommer ). Temperatures of the samples were measured just before and after the test was performed with the help of a temperature indicator (Testo, Lenzkirch, Germany) with an accuracy of ± 0.01°C, and the difference was found to be ± 3°C.…”

“…The mechanical properties of the black pepper were reported at the temperature of 25°C (Murthy and Bhattacharya ). Whereas, the mechanical properties of the biomaterials in the lower temperature regime were reported by the few researchers (Kim and Hung ; Sridhar and Sommer ). Some of the related research works on mechanical and thermal properties of different biomaterials have been reviewed (Kim and Hung ; Murthy and Bhattacharya ; Muramatsu et al .…”

“…; Choi and Bischof ; Mahapatra et al . ; Meghwal and Goswami ; Sridhar and Sommer ) to ensure accuracy and reliability of the methods adopted for the measurement of the properties. Despite the number of studies on the mechanical and thermal properties reported for different food materials, less data is available in the subzero temperature range especially, for the black pepper.…”