Record Details

Physico-mechanical properties of black pepper (Piper nigrum L.)

DSpice at Indian Institute of Spices Research

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Field Value
 
Creator BALASUBRAMANIAN, S
KUMAR, R
SINGH, K K
ZACHARIAH, JOHN T
VIKRAM
 
Date 2014-02-21T10:40:29Z
2014-02-21T10:40:29Z
2013
 
Identifier Journal of Spices and Aromatic Crops 22 (2) : 131–137 (2013)
http://hdl.handle.net/123456789/1067
 
Description The physical and mechanical properties of black pepper were determined as a function of moisture content in the range of 3.3% to 18.1% (d.b.). The average axial dimensions, major, medium and minor increased linearly from 4.92 mm to 5.37 mm, 4.59 mm to 5.08 mm and 4.42 mm to 4.89 mm, respectively. The geometric mean diameter, sphericity, unit volume, surface area and thousand seed weight increased from 4.63 mm to 5.10 mm, 0.94 mm3 to 0.95 mm3, 53.06 mm3 to 70.35 mm3,
67.65 mm2 to 81.87 mm2 and 42.82 g to 56.04 g, respectively with increase in moisture content from 3.3% to 18.1%. The true density increased linearly from 987.7 to 1012.2 kgm-3, while the bulk density decreased linearly from 556.8 to 542.7 kgm-3 and the porosity increased linearly with
increase in moisture content. The angle of repose increased linearly from 22.30° to 33.66° and the coefficient of friction increased linearly from 0.705 to 0.936 with increase in moisture content. The coefficient of friction was found to be maximum against plywood. The force and energy
absorbed at rupture point decreased non-linearly from 74.6 N to 50.1 N and 42.9 kJ to 32.8 kJ while the deformation increased non-linearly from 0.575 mm to 0.650 mm with increase in moisture
content.
 
Format 330433 bytes
application/pdf
 
Language en
 
Publisher Indian Society for Spices
 
Subject black pepper
density
mechanical property
physical property
Piper nigrum
 
Title Physico-mechanical properties of black pepper (Piper nigrum L.)
 
Type Article