Particle-Size Analysis of Tomato Powder

Grinding characteristics of fenugreek (cv. AM-1) were carried out at cryogenic and ambient conditions. It was observed that it affected average particle size, volume surface mean diameter, mass mean diameter, volume mean diameter, specific surface of mixture, number of particles per gram, energy constantsRittinger and Kick's -and specific energy consumption. Values of average particle size, volume surface mean diameter, mass mean diameter, volume mean diameter, specific surface of mixture, number of particles per gram, Rittinger's constant, Kick's constant and specific energy consumption varied from 0.31 to 0.80, 0.31 to 0.57, 0.27 to 0.77, 0.25 to 0.41 mm; 16,413 to 34,254 mm 2 /g; 5,863 to 111,620 particles per gram, 4.97 to 35.87 kWh/t, 4.76 to 53.59 kWh/t, and 8.37 to 50.17 kWh/t, respectively, in the moisture content range of 5-15% wet basis at ambient and cryogenic grinding. Comparative study had shown that ambient grinding needs more power and specific energy than cryogenic grinding.

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“…; Sahay and Singh ; Singh et al . ):

Volume Surface Mean Diameter, D_{vs} = \frac{1}{\sum_{i = 1}^{n} (\frac{m_{i}}{D_{p i}})}

where m i and D pi are mass retained and mean diameter in each increment, respectively.

Mass Mean Diameter, D_{m} = \sum_{i = 1}^{n} (m_{i} D_{p i})

Volume Mean Diameter, D_{normalm} = {[\frac{1}{\sum_{i = 1}^{n} (\frac{m_{i}}{D_{p_{i}}^{3}})}]}^{\frac{1}{3}}

Specific Surface of Mixture, A_{ss} = [\frac{1}{(D_{VS} ϕ ρ_{t}) / 6}]

…”

Section: Methodsmentioning

confidence: 99%

Influence of Cryogenic and Ambient Grinding on Grinding Characteristics of Fenugreek Powder: A Comparative Study

Barnwal

Singh

Mohite

et al. 2014

Journal of Food Processing and Preservation

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“…None of these reports took into account the instrumentally measured particle size distribution that may play an important role in rheological properties and colloidal stability of sesame paste. Since the instrument/process based on the laser diffraction principle has become a standard tool for particle size analysis in food and allied industries (Singh et al, 2006), the exact data are required for particle size distribution of sesame paste. Dynamic shear rheological tests have been used to characterize the viscoelastic properties of macromolecular dispersions (Rao, 1999).…”

Section: Introductionmentioning

confidence: 99%

Colloidal stability and rheological properties of sesame paste

Çiftçi

Kahyaoğlu

Kapucu

et al. 2008

Journal of Food Engineering

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“…The size distribution of each sample was measured at least three times. Average particle size was expressed in micrometre as a function of volume mean diameter (d4,3), that is defined as the diameter of a sphere that has the same volume as the tested particle . The span was also calculated, and it is defined as (d(v,90) – d(v,10))/d(v,50), where d(v,90), d(v,10) and d(v,50) are the diameters at 90%, 10% and 50% cumulative volume, respectively.…”

Section: Methodsmentioning

confidence: 99%