Physical and Hygroscopic Properties of Makhana

✍ Scribed by S.N. Jha

• Publisher: Elsevier Science
• Year: 1999
• Tongue: English
• Weight: 141 KB
• Volume: 72
• Category: Article
• ISSN: 0021-8634
• DOI: 10.1006/jaer.1998.0356

✦ Synopsis

Makhana is the popped expanded kernel of the gorgon nut (Euryale ferox) and is used as a delicious food in India. Presently, it is sorted, graded and used as an ingredient of various ready-to-eat products. High volumetric expansion of makhana increases transport cost and makes it too expensive in distant places. Makhana thus requires further processing to get some value-added products of minimum volume. To develop any kind of product and mechanized system for their production, physical properties are required. Furthermore, since makhana is a seasonal and regional crop its storage conditions are also needed for keeping it appropriately at processing centres. Physical properties of makhana at moisture contents ranging from 5 to 20% (dry basis) and equilibrium moisture content at relative humidities ranging from 11)2 to 88% at temperature 30°C were determined using standard techniques. Physical properties were found to be: test weight (weight of 1000 makhana) 286 to 384 g; bulk density 56)5-84)6 kg/m; particle density 105-240)6 kg/ m; porosity 29)4-48)9%; angle of repose 33-35)6°; and static coefficient of friction 0)596-0)82 and 0)493-0)684 on galvanized iron and stainless steel, respectively. The equilibrium moisture content of makhana was found to be between 11)5 and 58)9% (dry basis) within the ranges of variables studied.