Studies on some physical properties of WCT Coconut relevant to the design of processing equipment
| dc.contributor.author | Vidhan Singh, T. | |
| dc.contributor.author | Udhayakumar, R. | |
| dc.date.accessioned | 2014-08-08T04:39:53Z | |
| dc.date.available | 2014-08-08T04:39:53Z | |
| dc.date.issued | 2004-12 | |
| dc.description.abstract | Some physical properties of West Coast Tall variety coconut were evaluated as a filnction of moisture content. The minimum. maximum and mean length of the frui[ were 16.50.23.50 and 20.14 cm, respc~i, clp. The minimum, maximum and mean value of sphericity of fruit were 69.85, 97.0. and 81%. respectively which indicates that West Coast Tall variety of coconut is like a sphere as the values are in the range of 69.85 C/o and above. The bulk density of kernel decreased from 464.23 to 4 11.674 kg I m" when the rnoisture content decreased from 94.93 to 6.15% d.b. The variation in bulk dcnsity was found to be linear with the moisture content. The true density of keniel decreased from 524.364 to 450.316 kg 1 m3 when the moisture content decreased from 94.93 to 6.15 % d.b.. respectively. The angle of repose of kernel increased from 30.24 to 34.67 as the coconut kernel moisture content decreased from 94.93 to 6.15% d.b., respectively. The porosity decreased non-linearly from 11.29 to 8.58% as the moisture content decreased from 94.93 to 6.15 % d.b. The static coefficient of friction at any moisture content on any surface was higher than the kinetic coefficient of friction within the range studied. | en_US |
| dc.identifier.citation | Journal of Plantation Crops 32(Suppl.) December 2004: 406-412 | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/4672 | |
| dc.language.iso | en | en_US |
| dc.subject | Coconut | en_US |
| dc.subject | sphericity | en_US |
| dc.subject | bulk density | en_US |
| dc.subject | angle of repose | en_US |
| dc.title | Studies on some physical properties of WCT Coconut relevant to the design of processing equipment | en_US |
| dc.type | Article | en_US |