Physical and Engineering Properties of Tamarind Fruit

Transcription

1 Physical and Engineering Properies of Tamarind Frui N. Karpoora Sundara Pandian 1, P.Dhananchezhiyan 2 and S.Parveen 3 1,3 - Deparmen of Food and Agriculural Process Engineering, Tamil Nadu Agriculural Universiy, Coimbaore Cenral Insiue of Agriculural Engineering, Coimbaore karpoorasundaram@gmail.com Absrac The average lengh, widh, hickness, geomeric mean diameer, sphericiy index, surface area, bulk densiy, rue densiy and porosiy of amarind frui a he moisure conen of 25 % on dry basis were deermined. Angle of repose during filling and empying were in an average of ο and ο, respecively. Coefficien of fricion for amarind fruis on differen surfaces namely, hard board, mild seel, sainless seel, aluminium and galvanized iron shee were found o be 0.43, 0.59, 0.41, 0.48 and 0.58, respecively. Keywords: Tamarind, Physical properies, Engineering properies, Sphericiy index, Coefficien of fricion, Surface area, Bulk densiy. I. INTRODUCTION Tamarind (Tamarindus indica L) is an imporan spice in Indian food and India is he larges producer of amarind. The knowledge of physical and mechanical properies helps o analyze he behaviour of amarind during handling and designing of process equipmens. In his conex, he paper explored some physical and engineering properies of amarind. Some indusrially imporan physical and engineering properies of amarind seed were sudied by Baacharya e al. (1993). Ogunjimi e al. (2002) found some engineering properies of locus bean namely: size, 1000 seed weigh, rue densiy, bulk densiy, porosiy, saic coefficien of fricion on wood, angle of repose, specific hea and cracking force. The physical properies of okro frui a a moisure conen of per cen (we basis) were found by Owolarafe and Shoonde (2004). Akar and Aydin (2005) evaluaed some physical properies of gumbo frui varieies as funcions of moisure conen. The physical properies such as size, sphericiy index, aspec raio, rue densiy, bulk densiy and porosiy of wo varieies of fresh oil palm frui (dura and enera) were invesigaed by Owolarafe e al. (2007a). Owolarafe e al. (2007b) sudied he characerizaion of palm frui by deermining some macrosrucural (physical and mechanical) properies of palm frui (enera variey) a differen processing condiions, such as serilizaion ime and duraion of digesion. Haydar e al. (2007) sudied he physical and chemical characerisics of he six samples of aprico (Prunus armeniaca L.) fruis. The fricional properies (empying and filling angles of repose and saic coefficien of fricion on five srucural surfaces) of five Iranian commercial varieies of pisachio nu and is kernel (namely; Akbari, Badami, Kalle-Ghuchi, Momaz and O hadi) were evaluaed as a funcion of moisure conen (Razavi e al., 2007a). Geomerical properies of five major commercial Iranian pisachio varieies as a funcion of moisure conen were repored by Razavi e al. (2007b). Ebubekir and Mehme (2007) carried ou a sudy o deermine he effec of moisure conen on some physical properies and mechanical behaviour under compression load of faba beans. Jahromi e al. (2008) advocaed characerizing he dae fruis (cv. Dairi). Dry-basis moisure conen of dae frui was found o be per cen (10.88 per cen for pied daes and 7.87 per cen for heir pis). II. MATERIAL AND METHODOLOGY Physical properies of amarind Local variey of amarind from he farmers in Hosur, Krishnagiri Disric was purchased o deermine he engineering properies. The physical properies deermined for amarind were moisure conen, size, shape, bulk densiy, rue densiy, porosiy, angle of repose, surface area and coefficien of fricion. The mehods adoped for esimaing hese engineering parameers are deailed below. Moisure conen Moisure conen was deermined using ho air oven mehod. 15 g of hree samples were kep in an oven for 3 days a 105 ο C. Weigh loss on drying o a final consan weigh was recorded as moisure conen by AOAC (1984) recommended mehod (Jahromi e al.,2008). IJSET@2013 Page 1083

2 Dimensions of amarind Tamarinds were randomly chosen for measuring dimensions.lengh, widh and hickness of each amarind frui were measured using vernier caliper (leas coun 0.01 cm). Hundred observaions were made o ge average values of lengh, widh and hickness of he amarind fruis. Bulk densiy and True densiy Bulk densiy was calculaed as he raio beween mass and bulk volume of amarind. As he size of amarind was larger han grains, he following mehod was adoped o deermine he bulk densiy. One bag of amarind (12.5 kg) was piled over a horizonal surface slowly from a heigh of 50 cm. The slan heigh (l) of he pile was measured a differen places and he average value was aken. The radius (r) of he pile was calculaed from he circumference of he pile. Using slan heigh (l), radius of he pile (r), volume of he pile was deermined and hen he bulk densiy was calculaed. The rue densiy of amarind was deermined by plaform scale mehod. The sample of amarind was firs weighed on a weighing balance (Make: M/s. Avery, India; model: EWS 887 and readabiliy: ± 1g) in air and hen immersed in waer in a conainer. The second reading of he scale wih amarind submerged minus he mass of he conainer wih waer alone gives he volume. True densiy of he amarind was deermined by aking en replicaions. The quaniy of waer absorbed by amarind was considered as negligible. mass of displacedoluene( kg) True volume (1) 3 densiyof oluene( kg/ m ) By knowing he mass of he amarind in air and he rue volume, he densiy of amarind was obained as he raio beween he mass of amarind in air o is rue volume. W a (2) Va = rue densiy of amarind, kg/m 3 Geomeric mean diameer, Sphericiy index and Surface area Geomeric mean diameer (D g ), Sphericiy index ( ) and surface area (S) were calculaed by using he following equaions. L = Porosiy D g = (LWT) 1/3... (3) = D g /L S = π D 2 g lengh of he frui, mm W = widh of he frui, mm T = hickness of he frui, mm Porosiy was calculaed as he raio of he difference beween he frui and bulk densiy o he frui densiy value and expressed in percenage. The porosiy of he amarind was compued using he formula given below and expressed in per cen. Angle of repose b 1 ( ) 100 (4) = porosiy, per cen ρ b = bulk densiy, kg/m 3 ρ = rue densiy, kg/m 3 The angle of repose is he angle made by amarind wih he horizonal surface when piled from a known heigh. One bag (12.5 kg) of amarind was piled over a horizonal surface. The radius of he pile was calculaed from he circumference of he pile and he heigh of he pile was deermined. The angle of repose was calculaed using he formula: an 1 ( l / r) (5) W a = mass of amarind in air, kg V a = rue volume of amarind, m 3 = angle of repose, degree IJSET@2013 Page 1084

3 r = radius of pile, mm l = heigh of pile, mm Coefficien of fricion The experimenal apparaus used in he fricion sudies was similar o ha repored by Kaleemullah and Kailappan (2003). The apparaus consised of a fricionless pulley fied on a frame, a boomless cylindrical conainer (94 mm diameer and 98 mm heigh), loading pan and es surfaces. The boomless conainer placed on he es surface was filled wih a known quaniy of amarind and weighs were added o he loading pan unil he conainer began o slide. The mass of amarind and he added weigh represen he normal force and fricional force, respecively. The co-efficien of saic fricion was calculaed as he raio of fricional force o he normal force as, F (6) N f = co-efficien of fricion F = fricional force, kg N f = normal force, kg The experimen was performed using es surfaces of hardboard, galvanized iron, mild seel, aluminium and sainless seel shees. Experimens were replicaed hree imes by empying and refilling wih differen samples in he conainer every ime and he average value was repored. III. RESULTS AND DISCUSSION Physical properies of he amarind frui such as size, shape, bulk densiy, rue densiy, porosiy, angle of repose and coefficien of fricion were deermined and he properies of he amarind fruis are given in Table 1. TABLE I PROPERTIES OF TAMARIND FRUITS AT 25 PER CENT MOISTURE CONTENT (d.b.) Propery Number of observaions Lengh (mm) 100 Widh (mm) 100 Thickness (mm) 100 Geomeric mean diameer (mm) Average (1.52) (0.19) (0.12) IJSET@2013 Page Sphericiy Index 100 Surface area (mm 2 ) 100 Bulk densiy (kg/m 3 ) 10 True densiy (kg/m 3 ) 10 Porosiy (per cen) 10 Filling angle of repose (degree ) Empying angle of repose (degree) (0.20) 0.33 (0.04) (2.86) (125.41) (99.33) (14.12) (7.49) (2.55) Values in parenhesis represen sandard deviaion of he daa All he experimens were carried ou when he moisure conen of he amarind was a 25 per cen moisure conen on dry basis. The physical properies such as size and shape are very much imporan in designing processing equipmens. The local amarind variey purchased from Hosur, Krishnagiri disric, Tamilnadu was used o deermine he physical properies such as size, shape, rue densiy, bulk densiy and angle of repose during filling and empying. Average lengh, widh and hickness of he amarind were found o be mm, mm and mm, respecively. The average geomeric mean

4 diameer, sphericiy index and surface area were mm, 0.33 and mm 2, respecively. The average values of bulk densiy, rue densiy and porosiy were found o be, kg/m 3, kg/m 3 and per cen, respecively. Filling angle of repose and empying angle of repose were deermined as ο and ο, respecively. The resul showed ha amarind fruis are no a free flowing maerial. I required force o convey he maerial. The resuls and observaions are comparable wih he resuls repored by Owolarafe and Shoonde (2004) for he physical properies of okro frui. The resuls on he average lengh, widh, hickness, he geomeric mean diameer, uni mass and volume of gumbo fruis of Sulani and Amasya variey repored by Akar and Aydin (2005) are comparable wih he mehods adoped for he presen sudy. TABLE II COEFFICIENT OF FRICTION FOR TAMARIND FRUITS Surface Number of observaions Average Hard Board (0.04) Mild Seel (0.07) surfaces exer more fricion o amarind whereas minimum fricion was experienced on sainless seel shee. IV. CONCLUSION The amarind fruis a he moisure conen of 25 % on dry basis possessed he average lengh, widh and hickness of mm, mm and mm, respecively. The mean values of geomeric mean diameer, sphericiy index and surface area were mm, 0.33 and mm 2, respecively. The average values of bulk densiy, rue densiy and porosiy were kg/m 3, kg/m 3 and per cen, respecively. Angle of repose during filling and empying were in an average of ο and ο, respecively. The higher value of coefficien of fricion for amarind fruis was obained for he mild seel surface followed by galvanized irons and minimum fricion was experienced on sainless seel shee. REFERENCES i. Akar, R. and C.Aydin. Some physical properies of gumbo frui varieies. Journal of Food Engineering. 66: pp ii. AOAC. Official Mehods of Analysis. AOAC Press, Washingon, D.C iii. Bhaacharya, S., S.Bal, and R.K.Mukherjee. Some physical and engineering properies of amarind (Tamarindus indica) seed. Journal of Food Engineering. 18(1): pp Sainless Seel (0.06) Aluminium (0.06) Galvanized Iron Shee (0.02) Values in parenhesis represen sandard deviaion of he daa. A 25 per cen moisure conen of amarind on dry basis, saic coefficien of fricion on differen surfaces namely, hard board, mild seel, sainless seel, aluminium and galvanized iron shee were deermined and he resuls are presened in Table 2. The average values of coefficien of fricion for amarind frui were found o be 0.43, 0.59, 0.41, 0.48 and 0.58, respecively for hard board, mild seel, sainless seel, aluminium and galvanized iron shee. Among he average values of coefficien of fricion, he maximum value of 0.59 was obained for he mild seel surface followed by galvanized iron. The higher value of coefficien of fricion for amarind fruis shows ha hese iv. Ebubekir, A. and Y.Mehme. Effec of moisure conen on some physical and mechanical properies of faba bean (Vicia faba L.) grains. Journal of Food Engineering.78:pp v. Gunasena, H.P.M. and A.Hughes. Tamarind. Published by Inernaional Cenre for Underuilized crops. Universiy of Souhampon. Souhampon. UK vi. Haydar, H., Ibrahim Gezer, Mehme Musa Ozcan and Bayram MuraAsma. Pos harves chemical and physical mechanical properies of some aprico varieies culivaed in Turkey. Journal of Food Engineering. 79: pp vii. Jahromi, K.M., S.Rafiee, A.Jafari, M.R.Ghasemi Bousejin, R.Mirasheh and S.S.Mohasebi. Some viii. physical properies of dae frui (cv. Dairi). Inernaional Agrophysics. 22: pp ix. Kaleemulla, S. and R. Kailappan. Geomeric and morphomeric properies of chillies. Inernaional Journal of Food Properies. 6(3): pp x. Miller, D.W Frui sone remover. Unied Saes Paen No: 7, 114, 258 B 2. xi. Owolarafe, O.K. and H.O. Shoonde. Some physical properies of fresh okro frui. Journal of Food Engineering. 63: pp IJSET@2013 Page 1086

5 xii. Owolarafe, O.K., M.T.Olabige and M.O.Faborode. Physical and mechanical properies of wo varieies of fresh oil palm frui. Journal of Food Engineering. 78: pp a. xiii. Owolarafe, O.K., M.T.Olabige and M.O.Faborode. Macrosrucural characerisaion of palm frui a differen processing condiions. Journal of Food Engineering. 79: pp b. xiv. Ogunjimi, L.A.O., N.A.Aviara and O.A.Aregbesola. Some engineering properies of locus bean seed. Journal of Food Engineering. 55: pp xv. Razavi, S.M.A., B. Emadzadeh, A. Rafe and A. Mohammad Amini. The physical properies of pisachio nu and is kernel as a funcion of moisure conen and variey. Par III: Fricional properies. Journal of Food Engineering. 81: pp a. xvi. Razavi, S.M.A., B.Emadzadeh, A.Rafe and A.Mohammad Amini. The physical properies of pisachio nu and is kernel as a funcion of moisure conen and variey: Par I. Geomerical properies. Journal of Food Engineering. 81: pp b. IJSET@2013 Page 1087