Physico-Fracture Characteristics Of Makhana (Euryale Ferox) Seeds

The fracture characteristics of Makhana (Euryale ferox) seed kernels were determined at moisture contents varying from 10.28 to 15.2% (dry basis), as a function of compressive force, deformation, and energy absorbed. The force required for kernel rupture decreased as the temperature and time of roasting increased while moisture content of the seed decreased. The deformation of the seed at the point of rupture was found to be in the range of 1.69 to 2.95 mm. Energy absorbed per unit volume, sphericity and angle of repose increased linearly with increasing moisture content and were found to be in the range of 310 to 822 mJ, 0.97 to 0.98, and 46 to 50 degrees, respectively.