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<p>Investigation of Physicochemical, Mechanical, Thermal and Rheological Properties of <em>Mrigbahar </em>Nagpur Mandarin (<em>Citrus reticulate </em>Blanco<em>.</em>)<em></em></p>

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Title Statement <p>Investigation of Physicochemical, Mechanical, Thermal and Rheological Properties of <em>Mrigbahar </em>Nagpur Mandarin (<em>Citrus reticulate </em>Blanco<em>.</em>)<em></em></p>
 
Added Entry - Uncontrolled Name Bansode, Venkatraman ; Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, India
Dwivedi, Madhuresh ; Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, India
Pradhan, Rama Chandra; Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, India
Panda, Tarak Chandra; Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, India
Niranjan, Thota ; Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, India
Jaddu, Samuel ; Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, India
Tomar, Mahipal Singh; Department of Food Process Engineering, National Institute of Technology, Rourkela, Odisha, India
 
Uncontrolled Index Term Color, Sphericity, Stringiness, Sweet orange, Viscosity
 
Summary, etc. <p>Nagpur mandarin (popularly known as Nagpur Santra) is an indigenous fruit with high nutritional and functional value. It is the only cultivar of mandarin grown in <em>Vidarbha</em> region of Maharashtra. As per harvesting time they are <em>ambiabahar</em> (Ocrober-November) and <em>mrigbahar</em> (February-March). Out of these two, <em>mrigbahar</em> is unique to Nagpur and of superior quality, hence taken for the study. The physicochemical, thermal, mechanical, rheological and textural properties of <em>mrigbahar</em> Nagpur mandarin are studied in this work. The sphericity (0.90) of <em>mrigbahar</em> fruit is considered to be spherical. The mean breadth, thickness and length of the fruit are 54.9, 47.3 and 57.9 mm, respectively. The true density, porosity and bulk density are 1.364 g/m<sup>3</sup>, 65.10% and 0.517 g/m<sup>3</sup>. The thermal conductivity, thermal diffusivity and specific heat of Nagpur mandarin fruit are 0.588 W/m℃, 11.84 × 10<sup>−2</sup> m<sup>2</sup>/s and 3.909 kJ/kg℃. Under rheological properties of Nagpur mandarin juice, it is observed that as the shear rate increased, viscosity (ƞ) and shear stress (σ) decreased and Herschel Bulkley model is most suitable to characterise flow behaviour. The textural properties reveal that fracturability with 1% load sensitivity is 10.27 N with respective values of stringiness length (4.04 mm). The findings of this investigation would help for the post-harvest handling, processing equipment and value-added products from Nagpur mandarin.</p>
 
Publication, Distribution, Etc. Journal of Scientific & Industrial Research
2023-03-09 20:08:18
 
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http://op.niscair.res.in/index.php/JSIR/article/view/65718
 
Data Source Entry Journal of Scientific & Industrial Research; ##issue.vol## 82, ##issue.no## 03 (2023)
 
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Nonspecific Relationship Entry http://op.niscair.res.in/index.php/JSIR/article/download/65718/465616716