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Flow-specific physical properties of coconut flours

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Title Flow-specific physical properties of coconut flours
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Creator Musuvadi Ramarathinam Manikantan
Rose P. Kingsly Ambrose
Sajid Alavi
 
Subject coconut flours
bulk density
tap density
friction coefficient
angle of repose
 
Description Not Available
A b s t r a c t. 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.
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Date 2018-11-26T06:10:54Z
2018-11-26T06:10:54Z
2015-01-01
 
Type Article
 
Identifier International Agrophysics vol.29 (2015) : 1-7
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http://krishi.icar.gov.in/jspui/handle/123456789/13288
 
Language English
 
Relation Not Available;
 
Publisher Not Available