Determination of some physical properties of fresh and dried tiger nut (cyperus esculentus) Department: Food Science Technology By: tunde01 Project ID: 385 Rating: (2.7) votes: 143Rate this project12345 Price:Free Download MaterialAbstract This study was conducted to determine the physical properties of fresh and dried tiger nut which are essential for designing engineering processes, material handling, storage, equipment design, and fabrication. Samples of Tiger nut were collected from the market (Ekeonunwa), both fresh and sun-dried was used as sample A and B respectively. Some selected physical properties of Tiger nut were determined at moisture content levels of wet basis only, the moisture content level for each sample are A39.4% and B14% . The average length, width, thickness (dimensional size), weight, geometric mean diameter, arithmetic mean diameter, sphericity index, aspect ratio, surface area, projected area, volume, true density, bulk density, and porosity were determined. The dimensional size (length, width, thickness) were 10.72mm, 9.35mm, 11.13mm3 for A and 9.28mm, 8.22mm, 9.81mm for B, while the weight for the both sample was 0.88g and 0.51g. The bulk density, true density porosity and the volume were found to be 1.60g/ml, 1.05g/ml, 42.86%, 584.15mm3 for sample A.0.63g/m/, 1.08ml, 42.50% and 396.22mm3 for sample B respectively....Preview Download Preview +Other Food Science Technology project topics and materials you might be interested in»Determination of some physical properties of fresh and dried tiger nut (cyperus esculentus)»Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara»Nutrient and anti-nutrient content of raw, fermented and germinated millet flour»Formulation and production of ethanol from cassava waste peels»Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended»Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo»Assessing the impact of air humidity on the drying of freshly harvested corn»Production of fruit squash from different local fruits»Physico-chemical characteristics of biscuit produced from wheat-breadfruit composite flour»Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea»The nutritional evaluation of biscuit produced from potato and plantain flours»Evaluation of jams and marmalades produced from apple, orange, water melon and pineapple»Quality evaluation of bread produced from wheat, tigernut and carrot flour blend»Production of shelf-stable pineapple (Ananas Comosus) juice using gum arabic (Acacia Senegal) as a stabilizer»Effect of fermentation time on the quality characteristic of cassava flour