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Flow Specific Physical Properties of Coconut Flours.

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Title Flow Specific Physical Properties of Coconut Flours.
Not Available
 
Creator Manikantan, M.R.
 
Subject coconut flours
bulk density
tap density
friction coefficient
angle of repose
 
Description Not Available
Coconut milk residue and virgin coconut oil
cake are important co-products of virgin coconut oil that are used
in the animal feed industry. Flour from these products has a number
of potential human health benefits and can be used in different
food formulations. The objective of this study was to find out
the flow-specific physical properties of coconut flours at three
moisture levels. Coconut milk residue flour with 4.53 to 8.18%
moisture content (w.b.) had bulk density and tapped density of
317.37 to 312.65 and 371.44 to 377.23 kg m-3, respectively; the
corresponding values for virgin coconut oil cake flour with 3.85
to 7.98% moisture content (wet basis) were 611.22 to 608.68 and
663.55 to 672.93 kg m-3, respectively. The compressibility index
and Hausner ratio increased with moisture. The angle of repose
increased with moisture and ranged from 34.12 to 36.20 and
21.07 to 23.82o for coconut milk residue flour and virgin coconut
oil cake flour, respectively. The coefficient of static and rolling
friction increased with moisture for all test surfaces, with the plywood
offering more resistance to flow than other test surfaces.
The results of this study will be helpful in designing handling,
flow, and processing systems for coconut milk residue and virgin
coconut oil cake flours.
Not Available
 
Date 2018-11-21T10:10:30Z
2018-11-21T10:10:30Z
2015-09-15
 
Type Research Paper
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/12399
 
Language English
 
Relation Not Available;
 
Publisher De Gruyter