Skip navigation
DSpace logo
  • Home
  • Browse
    • SMD
      & Institutes
    • Browse Items by:
    • Published/ Complete Date
    • Author/ PI/CoPI
    • Title
    • Keyword (Publication)
  • Sign on to:
    • My KRISHI
    • Receive email
      updates
    • Edit Profile
ICAR logo

KRISHI

ICAR RESEARCH DATA REPOSITORY FOR KNOWLEDGE MANAGEMENT
(An Institutional Publication and Data Inventory Repository)


  1. KRISHI Publication and Data Inventory Repository
  2. Horticultural Science A7
  3. ICAR-Central Plantation Crops Research Institute J6
  4. HS-CPCRI-Publication
"Not Available": Please do not remove the default option "Not Available" for the fields where metadata information is not available
"1001-01-01": Date not available or not applicable for filling metadata infromation
Please use this identifier to cite or link to this item: http://krishi.icar.gov.in/jspui/handle/123456789/13040
Title: Moisture dependent dynamic flow properties of coconut flours.
Other Titles: Not Available
Authors: Manikantan, M.R.
ICAR Data Use Licennce: http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf
Author's Affiliated institute: ICAR-Central Plantation Crops Research Institute, Kasaragod
Published/ Complete Date: 2016-08-01
Project Code: Not Available
Keywords: coconut flour
Flow properties
Cohesion
Shear properties
Publisher: De Gruyter
Citation: Not Available
Series/Report no.: Not Available;
Abstract/Description: The dynamic flow properties of two important coproducts of virgin coconut oil (VCO) i. e. coconut milk residue flour (MRF) and VCO cake flour (CF) were studied. The basic flowability energy of CF was higher than MRF and increased with moisture content. The change in compressibility and shear stress, with applied normal stress and moisture content, indicated that these powders are highly cohesive. For both flours, the energy required to make the powder flow increased with moisture at all experimental air velocity. Moisture did not significantly influence the cohesion and unconfined yield strength of MRF, whereas for CF there was significant effect due to the presence of moisture. The wall friction angle of both the flours increased significantly with moisture and decreased with applied normal stress. The results from this study indicated that, both CF and MRF at around 4.00% moisture content had better flow characteristics than at higher moisture levels.
Description: Not Available
ISSN: Not Available
Type(s) of content: Research Paper
Sponsors: Not Available
Language: English
Name of Journal: International Journal of Food Engineering
Volume No.: 12
Page Number: 577-585
Name of the Division/Regional Station: Physiology, Biochemistry and Post Harvest Technology
Source, DOI or any other URL: 10.1515/ijfe-2015-0325
URI: http://krishi.icar.gov.in/jspui/handle/123456789/13040
Appears in Collections:HS-CPCRI-Publication

Files in This Item:
There are no files associated with this item.
Show full item record


Items in KRISHI are protected by copyright, with all rights reserved, unless otherwise indicated.

  File Downloads  

May 2022: 50675 Apr 2022: 94186 Mar 2022: 96096 Feb 2022: 93736 Jan 2022: 86503 Dec 2021: 98347

Total Download
2662656

(Also includes document to fetched through computer programme by other sites)
( From May 2017 )

ICAR Data Use Licence
Disclaimer
©  2016 All Rights Reserved  • 
Indian Council of Agricultural Research
Krishi Bhavan, Dr. Rajendra Prasad Road, New Delhi-110 001. INDIA

INDEXED BY

KRISHI: Inter Portal Harvester

DOAR
Theme by Logo CINECA Reports

DSpace Software Copyright © 2002-2013  Duraspace - Feedback