1Department of Food and Agricultural Process Engineering, Tamil Nadu Agricultural University, Coimbatore-641 003
2Central Institute of Agricultural Engineering, Coimbatore-641 003
*Email: karpoorasundaram@gmail.com
Online published on 4 November, 2017.
The average length, width, thickness, geometric mean diameter, sphericity index, surface area, bulk density, true density and porosity of tamarind fruit at the moisture content of 25% on dry basis were determined. Angle of repose during filling and emptying were in an average of 33.53° and 49.72°, respectively. Coefficient of friction for tamarind fruits on different surfaces namely, hard board, mild steel, stainless steel, aluminium and galvanized iron sheet were found to be 0.43, 0.59, 0.41, 0.48 and 0.58, respectively.
Tamarind, Physical properties, Engineering properties, Sphericity index, Coefficient of friction, Surface area, Bulk density
