Influence of different moisture content on engineering properties of tamarind seeds

ASHISH M MOHITE, Neha Sharma, Anuradha Mishra

Abstract


Engineering properties of tamarind seeds were evaluated on the basis of different moisture content along with whole and split seeds. Tamarind seeds at a moisture content (8.24% d.b.) were regulated at 5, 10 and 15 % db moisture content. Geometric mean diameter and sphericity values were in the range (8.79 to 9.87) and (0.62 to 0.70) for 5, 10 and 15% moisture content of tamarind seeds. The result of bulk and true density varied as 708 to 688 kg/m3 and 963 to768 kg/m3 ,respectively in the varying range of moisture content. Textural properties such as toughness and hardness showed an increasing trend with an increase in moisture content. The coefficient of static friction was found highest on a plywood surface, then for cast iron sheet and stainless steel. Engineering properties varied accordingly with moisture content, density values decreased, but geometrical frictional properties increased with the increasing moisture content.


Keywords


Engineering, Tamarind, Seed and Texture

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