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Fracture Behavior of Turmeric (Curcuma Longa) under Ambient and Cryogenic Conditions.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/11265/
http://10.1111/jfpe.12028
 
Title Fracture Behavior of Turmeric (Curcuma Longa)
under Ambient and Cryogenic Conditions.
 
Creator Sridhar, B. S.
Sommer, K.
 
Subject 07 Turmeric
05 Processing and Engineering
 
Description The present study involves the characterization of fracture properties of spice turmeric
(Curcuma longa) under ambient and cryogenic conditions (−54C). Material
properties needed for fracture mechanism prediction, particle characterization
and etheric oil analyses were experimentally determined on turmeric powder produced
under ambient and cryogenic processes. The results of stress-strain behavior
of turmeric showed that there was an increased particle strength, modulus of
elasticity and maximum stress intensity and decreased strain energy as the size and
temperature was lowered. All forms of size reduction showed decrease in sphericity
as size decreased and were greater for cryogenic grinding as compared to conventional
grinding. The average work of fracture under ambient and cryogenic
conditions was found to be 8.86 ± 1.74 and 5.66 ± 1.68 J/m2, respectively. The
studies showed attainment of better quality parameters under low temperature
conditions and provide useful engineering data for designing mechanical
equipment.
PRACTICAL APPLICATIONS
Food and biological materials are subjected to various physical treatments and
devices from the farm to the consumer. It is essential to understand the fracture
behavior governing the response of these biological materials so that the machines
and processes can be designed for maximum efficiency and the highest quality of
the end products. This article presents the determination of fracture properties of
spice turmeric (C. longa) under ambient and cryogenic conditions prior to size
reduction.
 
Date 2013
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/11265/1/Journal%20of%20Food%20Process%20Engineering%2036%20%282013%29%20645%E2%80%93655.pdf
Sridhar, B. S. and Sommer, K. (2013) Fracture Behavior of Turmeric (Curcuma Longa) under Ambient and Cryogenic Conditions. Journal of Food Process Engineering, 36. pp. 645-655.