Record Details

Mechanical and thermal properties of ginger (Zingiber officinale Rosc.)

DSpice at Indian Institute of Spices Research

View Archive Info
 
 
Field Value
 
Creator JAYASHREE, E
VISVANATHAN, R
 
Date 2014-08-05T05:31:44Z
2014-08-05T05:31:44Z
2011
 
Identifier Journal of Spices and Aromatic Crops 20 (2) : 60–65 (2011)
0971-3328
http://hdl.handle.net/123456789/1160
 
Description mechanical properties of fresh and stored (under ambient conditions for 2 months) ginger rhizomes (Zingiber officinale) (cv. Himachal) necessary for the design of processing machineries, were determined. Thermal properties were determined for fresh and dry ginger. Mechanical properties like peel penetration force for primary, secondary and tertiary finger rhizomes increased from 0.45 N, 0.52 N and 0.51 N to 0.60 N, 0.70 N and 0.65 N, respectively; the peel compressive force at rupture increased from 20.12 N, 19.86 N and 17.56 N to 22.58 N, 21.21 N and 19.67 N, respectively, and the cutting force required to penetrate through peel increased from 31.56 N, 27.68 N and 26.57 N to 32.71 N, 28.93 N and 28.16 N, respectively, in fresh and stored ginger rhizomes. Thermal properties like specific heat, thermal conductivity and thermal diffusivity for fresh ginger were 3566.87 J kg-1 K-1, 0.2916 W m-1 K-1 and 0.8609 x 10-7 m2 s-1 and the corresponding values for dry ginger at 10% moisture content were 1918.81 J kg-1 K-1, 0.0760 W m-1 K-1 and 1.7339 x 10-7 m2 s-1, respectively.
 
Format 132853 bytes
application/pdf
 
Language en
 
Publisher Indian Society for Spices
 
Subject ginger
mechanical property
thermal property
Zingiber officinale
 
Title Mechanical and thermal properties of ginger (Zingiber officinale Rosc.)
 
Type Article