Moisture dependant physical and uniaxial compression properties of black pepper.

Murthy, C. T. and Suvendu, Bhattacharya (1998) Moisture dependant physical and uniaxial compression properties of black pepper. Journal of Food Engineering, 37 (2). 193-205, 19 ref..

PDF Journal of Food Engineering, Volume 37, Issue 2, August 1998, Pages 193-205.pdf - Published Version Restricted to Registered users only Download (745kB)

Abstract

Effects of moisture content (8-32% dry wt. basis) on size, shape, bulk density, angle of repose, flowability, and uniaxial compression and failure characteristics of black pepper (Piper nigrum L. var. Malabar) seeds were investigated. Roundness and sphericity values (1.1 and 95%, respectively) were independent of moisture content and indicated that seeds were almost spherical. Angle of repose increased and flowability decreased with increasing moisture content. Uniaxial compression of seeds showed 2 different zones representing elastic and plastic behaviour. The deformation modulus of seeds decreased from 44.5 to 14.1 N/mm as moisture content increased from 11.1 to 31.9%, indicating that black pepper seeds can be deformed to a high extent at high moisture contents.

Item Type:	Article
Uncontrolled Keywords:	MOISTURE-CONTENT; PHYSICAL-PROPERTIES; PRESSING-; SPICES-; BLACK-PEPPER; COMPRESSION-
Subjects:	600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 30 Spices/Condiments > 09 Pepper
Divisions:	Food Engineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	16 Feb 2012 09:39
Last Modified:	30 May 2012 10:05
URI:	http://ir.cftri.res.in/id/eprint/7763

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