Physical and Thermal Properties of Potato Flour as Influenced by Moisture Content

Authors

  • Rakesh Kumar Raigar
  • Hari Niwas Mishra

Keywords:

Potato flour, density, Carr index, colour, flowability, thermal conductivity, specific heat

Abstract

The physical, thermal and flow properties (flowability) of potato flour from Kufri-Chipsona, Kufri Sinduri and Kufri Badshah varieties produced in West Bengal, Rajasthan and Bihar states were evaluated. Moisture content was the important variable affecting these properties. Within moisture ranges of 7.04 % to 56.25 % (d.b.) the bulk, tapped and true density and porosity significantly decreased with increase in moisture content of potato flour of each variety, and ranged from 350-690 kg.m-3, 640-1240 kg.m-3, 1510-1550 kg.m-3 and 54-71 %, respectively. Carr index and Hausner ratio ranged from 24.41-44.50 %, and 1.32-1.77, respectively. Thermal conductivity, specific heat and thermal diffusivity of the flours significantly (p<0.05) increased from 0.125 to 0.230 W.m−1.K-1, 0.092 to 0.124 mm2.s-1 and 1.13 to1.76 MJ.m-3.K-1, respectively, when moisture content of flours increased from 7.04 % to 56.25 % (d.b.).

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Author Biographies

Rakesh Kumar Raigar

Research Scholar,

Hari Niwas Mishra

Professor, Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur
-721302, West Bengal, India.

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Published

2018-04-18

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Section

Articles