Moisture-dependent physical properties of kokum seed (Garcinia indica Choisy)

S.P. Sonawane, G.P. Sharma, N.J. Thakor and R.C. Verma
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S.P. Sonawane: Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, India
G.P. Sharma: Department of Processing and Food Engineering, College of Technology and Engineering, Maharana Pratap University of Agriculture and Technology, Udaipur, India
N.J. Thakor: Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Dapoli, India
R.C. Verma: Department of Processing and Food Engineering, College of Technology and Engineering, Maharana Pratap University of Agriculture and Technology, Udaipur, India

Research in Agricultural Engineering, 2014, vol. 60, issue 2, 75-82

Abstract: Designing the equipment for processing, sorting and sizing of agricultural crops requires information about the crops' physical properties. The physical properties of kokum seed were evaluated as a function of moisture content in the range of 7.35 to 25.79% d.b. (dry basis). The average length, width, thickness and one thousand seed mass were 17.17 mm, 10.66 mm, 5.87 mm and 410 g, respectively, at a moisture content of 7.35% d.b. The average value of geometric mean diameter and sphericity were 10.19 mm and 59.75%, respectively, at moisture content of 7.35% d.b. As the moisture content increased from 7.35 to 25.79% d.b., the bulk density increased from 345 to 396 kg/m3, true density decreased from 1179 to 1070 kg/m3, and the corresponding porosity decreased from 65.73 to 55.46%; the repose angle and terminal velocity increased from 32.1 to 42.3° and 4.30 to 6.73 m/s,respectively. The static coefficient of friction increased on three structural surfaces namely, glass (0.59-0.73), stainless steel (0.81-0.87) and plywood (0.74-0.83) in the moisture range from 7.35 to 25.79% d.b. Linear regression equations were used to express the physical properties of kokum seeds as a function of moisture content.

Keywords: kokum butter; engineering properties; angle of repose; terminal velocity; static coefficient of friction (search for similar items in EconPapers)
Date: 2014
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DOI: 10.17221/59/2011-RAE

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