Record Details

Size reduction characteristics of black pepper

DSpice at Indian Institute of Spices Research

View Archive Info
 
 
Field Value
 
Creator BALASUBRAMANIAN, S
KUMAR, R
SINGH, K K
ZACHARIAH, JOHN T
VIKRAM
 
Date 2014-02-22T04:34:02Z
2014-02-22T04:34:02Z
2013
 
Identifier Journal of Spices and Aromatic Crops 22 (2) : 138–147 (2013)
http://hdl.handle.net/123456789/1068
 
Description Black pepper corn at three moisture contents (5.5%, 11.4% & 17.6%, d.b.) was subjected to size reduction using micro pulverizer with screen aperture size (0.5 mm, 1.0 mm & 1.5 mm) and feed rate (8, 16 & 24 kg h-1) at constant rotor speed (3000 rpm). It was found that the specific energy consumptions showed a decreasing trend (310.71–30.55 kJ kg-1) with increase of feed rate but
increasing trend with moisture content and screen openings. Maximum specific energy
consumption was recorded for 11.4% moisture content and 8 kg h-1 feed rate with 1.0 mm screen aperture size. The average particle size increased from 0.21 mm to 0.29 mm with increase of moisture content and screen opening. The Bond’s work index (0.086–0.312 kWh kg-1) and Kick’s constant (0.68 to 20.33 kWh kg-1) showed direct motion with moisture content feed rate and screen aperture size. Size reduction ratio and grinding effectiveness of black pepper seed decreased
from 25.42 to 14.57 and 0.077 to 0.008 with the increase in moisture content, feed rate and screen aperture size. The loose and compact bulk densities varied in the range of 322.8 to 1408 kgm-3 and 346.2 to 1760 kg m-3, respectively for various mass fractions of sieve analysis. Bond’s work index and Kick’s constants were affected significantly (P
 
Format 214873 bytes
application/pdf
 
Language en
 
Publisher Indian Society for Spices
 
Subject black pepper
particle size
sieve analysis
size reduction
 
Title Size reduction characteristics of black pepper
 
Type Article