Effect of moisture content on physio-mechanical properties of coriander seeds (Coriandrum sativum)

Study to determine physical and mechanical properties of seeds at different moisture content is necessary for the design of equipment to handle, process, transport, and store the same.  The physical properties of coriander seeds have been evaluated as a function of seed moisture content, varying from 8% to 16% (w.b.). In the moisture 11.2%, seeds major, minor and medium dimensions were 5.062, 3.27, and 3.404 mm respectively. Sphericity of the seeds was found to be 0.757 with a surface area of 46.167 mm2.  One thousand seed weight increased linearly from 8.89 to 9.826 g when the moisture content increases from 8.5 to 15.89% (w.b.).  The true density of coriander seeds decreased when the moisture content increased 8.73 to 12%, from this point, true density increased with increasing moisture content while the bulk density of coriander seeds varied initially from 260 to 245.5 kg m-3 in 8 to 15% MC (w.b.).  As the moisture content of seeds increased the bulk density decreased.  Also, the porosity started at 24.284% and reduced nonlinearly to 22.88% at 11.50% seed moisture content then increased nonlinearly up to 27.466% at 16.67% seed moisture content.  Static coefficient of friction was observed lowest for stainless steel sheet and maximum for galvanized iron sheet.  The angle of repose increased linearly from 25.5° to 30.1° with the increase in moisture content.  Mechanical properties was found to be a function of moisture content, as moisture content of the product increased failure force reduced but failure deformation increased.Keywords: physical properties, mechanical propertie

Design, development and statistical optimization of ginger peeling machine

The present research aims at developing a ginger peeling machine which can peel the outer skin of ginger with less mass loss. Machine and product parameters for the developed ginger peeler were optimized. Fresh gingers with moisture content 87.47% and pre-treated with 1%NaOH solution exhibited highest peeling efficiency (70.20%), followed by hot-water soaking and overnight soaking. At constant moisture content, reverse trend was observed for mass loss. Highest mass loss of about 4.13% was seen with hot water soaked samples, followed by overnight soaking and NaOH treatment. Gingers with 87.47% moisture content and with pre-treatment at 1% NaOH solution exhibited maximum peeling efficiency.Keywords: Ginger, Peeling machine, Peeling efficiency, Pre-treatment

CFD simulacija hlađenja semena korijandera sa različitim sadržajem vlage

CFD simulation of cooling during cryo-grinding of coriander seeds was performing to determine its residence time in conveyer. Coriander seed at different moisture content were simulated and the equations were solved over a defined space and time domain, discredited by computational grids and time steps. Simulation result shows that temperature of coriander seed reduces from 27 to -53oC in 12 sec. The simulation also accounts the effect of moisture content on temperature distribution and time of cooling. The numerical simulation was further verified through cooling experiments with coriander seed by directly dipping them in liquid nitrogen. Simulation data well matched with experimental results. The chilling rate of seed was found to be time, product-temperature and moisture dependent.CFD simulacija za hlađenje tokom zamrznutog mlevenja semena korijandera je izvedena da se odredi vreme zadržavanja u konvejeru. Simulirana su semena korijandera sa različitim sadržajem vlage i jednačine su rešene za definisan prostorni i vremenski domen, diskreditovan računskim mrežama i vremenskim intervalima. Rezultat simulacije pokazuje da temperatura semena korijandera opada od 27 do -53°C za 12 sec. Simulacija takođe uključuje uticaj vlažnosti na distribuciji temperature i vreme hlađenja. Numerička simulacija je dodatno potvrđena eksperimentima naglog hlađenja semena korijandera direktnim potapanjem u tečni azot

Effect of Roasting Method on Physico-Mechanical and Roasting Characteristics of Chickpea (Cicer arietinum)

Chickpea grains were roasted by traditional sand roasting (180, 200 and 220ºC) and microwave roasting (450 W, 600 W and 900 W) for 5, 10 and 15 min. The effects of roasting method and their parameters on physico-mechanical and roasting characteristics were determined. Roasting led to an increase in size, sphericity, angle of repose, porosity and puffing index of chickpea. Significant (p<0.05) reduction in fracture force and coefficient of friction was observed. True density decreased with roasting and the lowest value of 787.87 kg.m-3 was observed on sand roasting at 180°C for 15 min. The highest value of puffing index (179.87 %) and length/width ratio (155.04 %) was observed for sand roasting at 220ºC for 15 min and 5 min, respectively. The force required for rupture of chickpea reduced with roasting, and the lowest value (32.28 N) was observed during sand roasting at 220ºC for 10 min. The optimum roasting condition identified for sand and microwave roasting to obtain higher puffing index, lower hardness and rupture energy was observed to be 220 ºC for 10 min and 600 W for 15 min, respectively

Ultrasound pretreated hot air drying of spine gourd (Momordica dioica Roxb. Ex Willd): The effect on quality attributes

Spine gourd (SG) is a nutritionally and medicinally rich seasonal vegetable grown in tropical areas. Therefore, the present study accessed the effect of drying temperature (40, 50, 60, and 70 °C) on chlorophyll, ascorbic acid, proximate, antioxidant, and minerals contents of ultrasound (US) pretreated SG. The increase in drying temperature (40−70 °C) after pretreatment increased the total flavonoids, fiber, protein and ash content compared to freeze-dried (control) sample. In contrast, elevated drying temperature significantly degraded the chlorophyll, ascorbic acid, carbohydrates, fat, total phenolic, and DPPH activity. In addition, the effect of drying temperature on the mineral contents was comparable and a significant variation was observed between control and US pretreated samples. The FTIR spectra revealed that functional group integrity was preserved even at higher drying temperatures. Conclusively, the US pretreated sample dried at 40 °C showed a better nutritional content (comparable to freeze-dried samples) than those dried at higher temperatures. However, samples dried at 70 °C were rich in protein and antioxidants

A review Technological development in the grading of fruits and vegetables: A review

Grading is an ancient technique used for selecting and separating quality-based desirable products to increase the overall profit. It also contributes in maintaining uniform quality throughout the supply chain. Fruits and vegetables form an important part of our meals but their quality varies with the production practices, geographical regions, and environmental conditions. Hence, the supply of uniform quality fruits and vegetables to the consumers can be assured only through grading. Different types of graders, i.e., belt grader, weight grader, roller grader, image-based grader, etc., have been developed with time. Many modern graders possess higher efficiency and are product specific. However, industries are still using the traditional grading system while the commercialization of developed grading systems is still pending. Considering these gaps, the present study was conducted with focus on the classification, working principles, product suitability and input/output capacity of different graders used for fruits and vegetables

Influence of moisture content on physico-mechanical and color characteristics of yellow, purple and black wheat (Triticum aestivum): Physical and Mechanical properties of pigmented wheat

In the present study three different color wheat (yellow (YW), purple (PW), and black (BW)) were characterized by moisture-dependent physical and mechanical properties. The length, width and thickness were increased with an increase in moisture content, and the highest increase in length (13.46%) was observed for BW, width (8.10%) for YW, and thickness (11.41%) for PW. The geometric mean diameter, sphericity the porosity, the mass of 1000 grains, angle of repose, and coefficient of friction were increased linearly and the linear reduction was observed on bulk density and true density with an increase in moisture content. Hardness and rupture energy were decreased linearly while deformation distance increased linearly with the moisture. YW, BW, and PW can easily be identified by their color, and variation was observed with the change in moisture content. The highest variation was observed on PW

Esterified porous starch from guinea grass seed for enhanced facile microencapsulation of bioactive materials

The present study focuses on the utilization of non-conventional starch (NS) derived from guinea grass seed to produce porous starch (PS) and octenyl succinic anhydride-modified PS (OSAPS). The study also introduces a novel approach to produce PS, aiming to overcome the high cost associated with glucoamylase. The formation of porous granules was successfully achieved through the combination of alpha-amylase and ultrasonication, as confirmed by electron micrographs and analysis of pore size and specific surface area. The results demonstrate that OSAPS exhibits superior emulsion stability, well-defined pore structures, and desirable amphiphilic characteristics. All three starches were loaded with lycopene, flaxseed oil, and a combination of both to prepare microcapsules. The presence of flaxseed oil within the starch matrix was confirmed through micrographs and functional group analysis. Notably, OSAPS exhibited the highest encapsulation efficiency at 74.80 %, along with a lycopene retention rate of up to 27.32 mg/100 g. Moreover, OSAPS showcased favorable antioxidant activity (89.29 %), phenolic content (0.45 mg GAE/g), and flavonoid content (97.61 mg QE/100 g). These findings underscore the remarkable potential of OSAPS as a delivery system for bioactive compounds, particularly for the co-encapsulation of oils and pigments

Qualitative Analysis of Roasted and Germinated Green Chickpea for Snack Food: Proximate, Functional and Pasting Properties

In this study, the change in quality of green chickpea (GC) apropos to roasting and germination were analyzed. Significant (p<0.05) increase in surface area of GC occurred upon roasting (130.98-143.59 mm2 ) and germination (130.98-224.51 mm2 ), whereas, a slight increase in sphericity was observed with roasting. Both the treatments increased the fibre and protein content and reduced the carbohydrate content. Fat and ash content decreased by 1.88 % and 12 %, respectively, upon roasting but increased by 3.97 % and 29.84 %, respectively, on germination. ‘L*’ value decrease on roasting (91.02-65.28) but increased with germination (91.02-93.32). The starch and amylose-lipid complex gelatinization temperature reduced with both the treatments with higher reduction in roasted GC. The highest oil (0.82 g.g-1) and water (1.4 g.g-1) absorption capacity were found in germinated and roasted samples, respectively, while the highest pasting temperature (74.05 ºC) was observed for control. Total phenolic content increased on roasting (50.05 %), but decreased with germination (25.22 %)