Record Details

Solid Rheological Characteristics of Black Pepper (Piper nigrum L.) During Cryogenic Grinding

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/139/
JFST-04
 
Title Solid Rheological Characteristics of Black Pepper (Piper nigrum L.) During Cryogenic Grinding
 
Creator Sridhar, B. S.
Manohar, B.
 
Subject 30 Spices/Condiments
03 Rheology
05 Processing and Engineering
 
Description

The efficiency and output of cryogenic grinding depends upon controlled feeding done by the cryo-feeder. The present study involves the determination of volumetric efficiency of cryo-feeder based on Haaker's theory through an analytical solution to the integral equation and an equivalent angle approach. Experimental studies are reported using black pepper (Piper nigrum L.) as a model material. The range of parameters studied were: five pitches of dimensions 25, 40,50,70 and 80 mm, coefficient of friction of 0.3, radial clearances of 5, 10 and 20 mm, spraying of liquid nitrogen with 5, 10 and 20 min intervals and levels of material in the hopper 75, 150 and 300 mm. The study showed that the radial clearance at the choke section has a strong influence on the output of the feeder which is determined by the last pitch upstream of the choke section and the inside diameter of the trough at the choke section. Volumetric efficiency of black pepper during cryo-feeding ranged from 0.78 to 0.93 and was in close agreement with the theoretically determined values. Spraying of liquid nitrogen did not affect the output and volumetric efficiency of the feeder. At the point where the specific volume begins to drop and the volumetric efficiency is nearly equal to 0.5, the corresponding pitch to diameter ratio can be considered to be the upper boundary condition for conveying. The values of mean equivalent particle diameter (dm), bulk density (Pb), internal friction angle (Φw) and wall friction angle δ) for black pepper were found to be 3.4 mm, 570 kg/m3, 44.5ºand 17º, respectively.


 
Date 2004
 
Type Article
NonPeerReviewed
 
Format application/pdf
 
Language en
 
Identifier http://ir.cftri.com/139/1/AFST_41-6-630-636.pdf
Sridhar, B. S. and Manohar, B. (2004) Solid Rheological Characteristics of Black Pepper (Piper nigrum L.) During Cryogenic Grinding. Journal of Food Science and Technology (India), 41 (6). pp. 630-636.