Effect of Moisture Content and Particle Sizes on Physical and Thermal Properties of Roasted Bengal Gram Flour
2015
Raigar, R.K. | Mishra, H.N.
Physical and thermal properties of roasted Bengal gram flour of varying particle sizes were determined as a function of moisture content. As the moisture content increased from 3.19 to 13.06% (w.b.), the bulk density, true density, thermal conductivity, specific heat and thermal diffusivity of roasted Bengal gram flour of particle sizes of 212, 180 and 150 μm increased from 0.52 to 0.77 g/cm³, 1.45 to 1.52 g/cm³, 0.0930 to 0.151 W/m/K, 1.052 to 1.816 MJ/m³/K, and 0.089 to 1.00 mm²/s, respectively. The flowability ranged from 16 to 21 s over similar moisture content and particle sizes. The significant variation occurred in physical and thermal properties due to heterogeneity of the molecular size of different particle sizes and level of moisture content. PRACTICAL APPLICATIONS: The resulted data of roasted Bengal flour offer a great potential for researcher and industrialists for new product formulation and design. Moisture and particle size were changed during storage and operations, so these studies might be helpful for finding out energy balance, improving energy requirement and storage facility. The methods are quick and convenient for determination of physical and thermal properties to any other methods.
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