Physical and Hygroscopic Properties of Makhana |
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| Institution: | 1. Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore;2. National University of Singapore Environmental Research Institute, T-Lab Building#02-01, 5A Engineering Drive 1, Singapore 117411, Singapore;3. Tropical Marine Science Institute, National University of Singapore, S2S, 18 Kent Ridge Road, Singapore 119227, Singapore;1. Postgraduate Division of Chemistry, Midnapore College (Autonomous), Midnapore, Paschim Medinipur 721101, West Bengal, India;2. Polymer Chemistry Laboratory, Department of Applied Chemistry, Indian School of Mines, Dhanbad 826004, India;3. Department of Microbiology, Midnapore College (Autonomous), Midnapore, Paschim Medinipur 721101, West Bengal, India;1. Laboratoire physico-chimie de l’État Solide, Département de Chimie, Faculté des Sciences de Sfax, Université de Sfax, BP 1171, 3000 Sfax, Tunisia;2. Laboratoire de Physique Appliquée, Faculté des Sciences de Sfax, Université de Sfax, B.P. 1171, 3000 Sfax, Tunisia;3. Physics Department, University of Minho, Campus de Azurem, 4804-533 Guimaraes, Portugal;4. International Iberian Nanotechnology Laboratory (INL), Av. Mestre Jose Veiga, 4715-330 Braga, Portugal;5. Institut Jean Lamour, UMR 7198 CNRS & Université de Lorraine, BP 70239, 54506 Vandoeuvre-lès-Nancy, France;1. State Key Laboratory of Supramolecular Structure and Materials, Jilin University, Changchun 130012, China;2. Institute of Polymer Optoelectronic Materials and Devices, State Key Laboratory of Luminescent Materials and Devices, South China University of Technology, Guangzhou 510640, China |
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| Abstract: | 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/m3; particle density 105–240·6 kg/m3; 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. |
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