Studies on physical, morphological and rheological properties of custard apple (Annona squamosa L.)
Publication Date : 22/04/2016
A knowledge of physical and morphological properties of custard apple fruit and seeds as well as rheological properties of pulp-flakes are important for determining the unit operations during processing of custard apple pulp and for design of pulp-flakes extractor. In the present investigation, physical and morphological properties of custard apple fruit such as peel, carpellary pulp, gritty pulp and weight of seeds per fruit were found to be 46.77, 35.36, 11.63 and 6.24 %, respectively. Size, sphericity, and angle of repose were found to be increased with increase in moisture content while bulk density, true density and porosity decreased with increase in moisture content of custard apple seeds. It is of vital importance to study the separation of flakes of custard apple from seeds and to find out the force required for the separation. Rheological properties of custard apple pulp-flakes such as stickiness (184.34 g), hardness (596.67 g), cohesiveness (0.31) and viscosity (50.9 cP) were observed along with the shear force (1.84 N) required to separate the pulp-flakes from seeds.
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