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Some physical and engineering properties of tamarind (Tamarindus indica) seed.

Bhattacharya, K. R. and Bal, S. and Mukherjee, R. K. and Bhattacharya, K. R. (1993) Some physical and engineering properties of tamarind (Tamarindus indica) seed. Journal of Food Engineering, 18 (1). 77-89, 20 ref..

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The chemical composition of tamarind (Tamarindus indica) seeds and kernels, as well as some industrially important physical and engineering properties, were determined. The kernel powder was rich in potassium. The shape of the whole tamarind seed did not conform to any of the standard shapes of seeds. The length, breadth, thickness, sphericity, roundness, surface area, average wt. and vol. per seed were also determined. The bulk density of raw, whole seed was slightly greater than that of roasted kernels. The surface area of seeds was linearly related to wt. per seed (r <greater than or equal to> 0.96, P <less than or equal to> 0.01). The angle of friction of whole seed was determined on rough, smooth, and very smooth surfaces. The angle of repose for roasted kernel (34-39

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Grain Science and Technology
Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Mar 2018 08:26
Last Modified: 26 Mar 2018 08:26
URI: http://ir.cftri.res.in/id/eprint/7956

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