Physical characterization of chironji (Buchanania lanzan) nut and kernels

The study was aimed to develop a decorticator and to standardize the process for separation kernels from nuts. The developed machine was optimized using independent parameters, that is, cold water soaking, steaming, and sand roasting, different moisture levels (7 and 9%), cylinder speed (150 and 300 rpm), and concave clearances (7.5 and 8 mm). The optimum performance of a developed decorticator was obtained when sand roasted nuts (7% moisture content) fed at a cylinder speed of 300 rpm and a concave clearance of 8 mm. At this condition, decortication efficiency, capacity, and whole kernel recovery were 96.10, 64.15, and 12.60%, respectively. The decorticator produced 126 g whole kernels (56.71%) from 1 kg of nuts. The independent process parameters have significant effect on response variables. The machine had low labor requirement, high efficiency, and ease to operate; thus, the results will be useful for processing of nuts and in other studies.Practical applicationsThe chironji nut decorticator has application to decorticate nuts to produce kernel at manufacturing site of food, flavor, cosmetic, and pharmaceutical industries. The kernels have very short shelf‐life because they are very soft and susceptible to mechanical damage and spoilage. The available decorticators have very limited efficiency and more breakage thus the results can be utilized to fill existing gap to obtain increased efficiency and less damage. The results of different treatments to nuts will assist future studies as well.

Section: Experimental Design and Proceduressupporting

confidence: 52%

Development of a decorticator for Buchanania lanzan nuts and its process optimization

Said

Jadhav

2020

“…When moisture content increases the moisture surrounds the surface of the seeds making them sticker. These seeds then aggregate together, thereby, increasing the angle of repose (Kumar et al, , ; Singh & Sahay, ). The relationship of angle of repose (degree) with moisture content is expressed in Equation (20).

θ = 0.4118 M_{C} + 22.834 ((), R^{2} = .9878)

…”

Section: Resultsmentioning

confidence: 99%

“…The true density is expressed as kg/m 3 . Porosity is measured as the void spaces present inside the seeds these are not occupied by the seeds (Kumar, Prabhakar, Srivastav, & Bhowmick, ). It is expressed in fraction or percentage.…”

Section: Methodsmentioning

confidence: 99%

Effect of moisture content on the engineering properties of Jamun (Syzgium cuminii) seed

Bajpai

Kumar

Singh

et al. 2019

Engineering properties as a function of moisture content are important for food processing and equipment designing, assessment of other properties, and for the product quality determination. Different engineering properties of Jamun seeds depending upon the moisture content in the range of 11.54 to 26% (db) were studied. It was noted that various properties like, length (L), breadth (B), thickness (T), and geometric mean diameter (D g ) increased linearly with increasing moisture content. The seed surface area (S a ), seed volume (V), thousand seed mass (M 1000 ), increased from 220.5 to 303.2 mm 2 , 257.2-443.7 mm 3 , 0.28-0.37 kg, respectively, with increasing moisture content. As the moisture content increased, bulk density (ρ b ) and true density (ρ t ) decreased from 899.33 to 778.66 and 1,270.89 to 1077.75 kg/m 3 , respectively, while porosity increased nonlinearly from 26.2 to 27.7%. With the increased moisture in seeds, the angle of repose increased linearly from 27.4 to 33.5 . Static coefficient of friction also increased from 0.23 to 0.40, 0.29 to 0.42, and 0.57 to 0.73 for glass, cardboard and plywood surfaces, respectively, with the increasing moisture content. Practical ApplicationsThe physical properties of Jamun seeds will be helpful in machine designing for industrial processing and fabrication of postharvest handling equipment like sorter, grader, collector, dryer, pulper, and grinder. These properties may help in designing of grinding, packaging machines, and storage structures.

“…The significance of the engineering properties of food processing is that they can be used in designing and simulation of food processes and equipment. The properties in which changes occur at different moisture levels are continuously required either at the starting off process or at any intermediate time (Kumar, Prabhakar, Srivastav, & Bhowmick, 2014;Rahman, 2009). The angle of repose and coefficient of friction has a critical role in crafting the hopper, silos, and conveyor belt for transportation, equipment to load and unload grains, packaging, and dehulling (Malik & Saini, 2016).…”

mentioning

confidence: 99%

Influence of moisture content on engineering properties of two varieties of rice bean

Bhushan

Raigar

2020

Engineering properties of pulses are important for seed quality understanding, designing of food processing operations and equipment. This study seeks to carefully evaluate engineering properties of green and brown rice bean varieties on different moisture content in a range of 14-34% (db). The average length, breadth, thickness, geometric mean diameter, thousand-seed weight, true density, porosity, angle of repose, and terminal velocity significantly (p ≤ 0 .5) increased from 8.05 to 11.32 mm; 5.02 to 6.26 mm; 4.05 to 5.27 mm;