1Research Scholar, Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur-721302, West Bengal, India
2Professor, Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur-721302, West Bengal, India
*Corresponding author email address: rakesh@agfe.iitkgp.ernet.in
Online published on 5 September, 2017.
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.).
Potato flour, density, Carr index, colour, flowability, thermal conductivity, specific heat
