Effect of Different Grades on Physical and Mechanical Properties of Popped Makhana

Makhana (Euryale ferox) is store house of the nutrition and commonly used as dry fruit in India. Makhana is mainly sold and marketed in the popped or puffed form. To develop any kind of mechanized system for processing the knowledge of physical and mechanical properties is desired. These properties will be useful for designing and development of processing equipment. The different physical and mechanical properties were determined at two moisture levels i.e 4% and 12% using standard methods. As the moisture content increases the physical characteristics (Length, width, thickness, D_a & D _g) & gravimetric characteristics (sphericity, aspect ratio, surface area & volume) of all the grades increases linearly. The negative relation was observed with geometrical characteristics. Major variations were also observed in angle of repose & coefficient of static friction at different grades and moisture levels. The result concludes that different grades and variation in the moisture level affects almost all the physical & mechanical properties significantly (p<0.05).