Effect of Pretreatment on Dimensional Properties of water Chestnut

Author: F.G. Sayyad*, S.H. Akbari, D.K. Vyas and M.M. Trivedi

Download PDF

Abstract

The aim of the study was to study effect of pretreatment on dimensional properties of water chestnut. To obtain good quality of water chestnut kernel and its flour, it is important to standardize pretreatment and its effect on dimensional parameters. For this, samples Water chestnut: Water ratio 1:1.5 was treated at 90ºC hot water for 30, 60 and 90 minutes and kept samples for 60,120 and 180 min as residence time inside the pressure vessels. The dimensional properties of whole water chestnut (WWC) and water chestnut kernel (WCK) were determined. On the basis of dimensional properties of WWC and WCK, it was found that if the graded sample treated for 60 min in hot water and then kept it for 120 min as residence time gave good quality of water chestnut kernels i.e. length, width, thickness, bulk density and hardness are 49.63 mm, 25.90 mm, 17.91 mm, 842.2 kg/m3 and 24.89 N respectively. The outcome of this present study will give valuable insight for designing post harvest handling sys

Keywords

WWC, WCK, HWT, RT, Pressure vessel, Pretreatment, Dimensional properties.

Conclusion

-

References

-

How to cite this article

-