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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(8): 1751-1761
DOI: https://doi.org/10.20546/ijcmas.2020.908.202


Engineering Properties of Groundnut Pods and Kernels: A Key Role for Designing the Post-harvest Processing Equipment
Vinod Choudhary*, Rajendra Machavaram, Vikas and Ravi Shankar Singh
Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, West Bengal-721302, India
*Corresponding author
Abstract:

Some physical and mechanical properties of the groundnut pods and kernels were measured. The main motive of this study to provide a summary of the engineering properties of the TAG-24 variety of the groundnut pods and kernels. The average values of the geometric diameter, surface area, sphericity, angle of repose, and coefficient of friction were found to be 16.93 mm, 906.01 mm2, 48.95%, 24.20⁰, and 0.41, respectively at moisture content of 6.82% (db) for the groundnut pods. Furthermore, the average values of the geometric diameter, surface area, sphericity, angle of repose, and coefficient of friction were found as 8.65 mm, 237.03 mm2, 71.94%, 20.43⁰ and 0.43, respectively at moisture content of 5.02% (db) for the groundnut kernels. The energy required to crush the groundnut pods was determined as 1.88 kJ/kg for particular TAG-24 groundnut variety. The mean rupture force for the shelling of groundnut pods was measured by keeping the pods on the test bench longitudinally, laterally and vertically; the rupture force was found to be 62.37 N, 250.21 N and 32.74 N respectively.


Keywords: Engineering properties, Groundnut pods, Groundnut kernels, Energy requirement, Rupture force
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How to cite this article:

Vinod Choudhary, Rajendra Machavaram, Vikas and Ravi Shankar Singh. 2020. Engineering Properties of Groundnut Pods and Kernels: A Key Role for Designing the Post-harvest Processing Equipment.Int.J.Curr.Microbiol.App.Sci. 9(8): 1751-1761. doi: https://doi.org/10.20546/ijcmas.2020.908.202