Journal
JOURNAL OF FOOD ENGINEERING
Volume 75, Issue 4, Pages 492-496Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2005.04.033
Keywords
Anardana; physical properties; hardness; toughness
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The moisture dependent physical properties of dried pomegranate seeds (anardana) in the moisture range of 6-18.13% (w.b.) were determined. The size and mass increased from 3.5 mm to 4.4 mm and 28.98 g to 32.58 g, respectively, when the moisture content increased from 6% to 18.13%. The bulk density, true density and angle of repose increased, whereas the porosity decreased with the increase in moisture content. The angle of repose increased from 26.46 degrees to 32.13 degrees for the same moisture increase. The plywood surface offered more frictional resistance than the galvanized iron surface. The hardness and toughness of anardana decreased with increase in moisture content. (c) 2005 Elsevier Ltd. All rights reserved.
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