Some physical and engineering properties of tamarind (Tamarindus indica) seed

doi:10.1016/0260-8774(93)90076-V

Journal of Food Engineering

Volume 18, Issue 1, 1993, Pages 77-89

https://doi.org/10.1016/0260-8774(93)90076-V Get rights and content

Abstract

The chemical composition of tamarind (Tamarindus indica) seeds and kernels, as well as some industrially important physical and engineering properties, were determined. The kernel powder was rich in potassium. The shape of the whole tamarind seed did not conform to any of the standard shapes of seeds. The length, breadth, thickness, sphericity, roundness, surface area, average weight and volume per seed were also determined. The bulk density of raw, whole seed was slightly greater than that of roasted kernels. The surface area of seeds was linearly related to weight per seed (r ≥ 0·96, p ≤ 0·01). The angle of friction of the whole seeds was determined on rough, smooth, and very smooth surfaces. The angle of repose for roasted kernel (34–39°) was higher than that of the raw whole seeds (31–35°).

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Tamarind gum is a biopolymer obtained from the seeds of the tamarind tree (Tamarindus indica L.). The tamarind tree is an evergreen tree distributed widely in Africa, Asia, and Latin America, mainly in countries such as the island of Madagascar, India, and Mexico. This chapter discusses the components of the tamarind tree, as well as the tamarind pulp and seed. Subsequently, the main technologies used to extract the gum from tamarind seeds are described. In addition, the gum valorization from a vision of the nature of the extraction process is analyzed with the chemical, physicochemical, and structural characterization techniques. In this chapter, a full discussion of the functional properties and the formulation of colloidal systems employing tamarind gum are included to show its functionality. Finally, the chapter describes the role that tamarind gum has played as a wall material in industrial applications.
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2012, Handbook of Herbs and Spices: Second Edition
Tamarindus indica L., commonly known as the tamarind tree, is one of the most important leguminous tree species. This chapter describes the origin, classification, chemical composition, production, sources, main uses, health aspects and quality issues associated with this crop. The tamarind tree originates from Madagascar. The most valuable and commonly used part is the fruit. The pulp constitutes 30–50 % of the ripe fruit, the shell and fibre account for 11–30 % and the seed about 25–40 %. Tamarind is commonly used as a health remedy throughout Asia, Africa and the Americas. Tamarind products, leaves, fruits and seeds have been extensively used in Indian Ayurvedic medicine and traditional African medicine. Tamarind is reported to have been adulterated with foreign matter which is both organic and inorganic in nature, due to poor post-harvest management practices including processing.
Physical properties of coriander seeds (Coriandrum sativum L.)
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Physical properties of kernels, grains, and seeds are necessary for the design of equipment to handle, transport, process and store the crop. The physical properties of coriander seeds have been evaluated as a function of seed moisture content, varying from 7.10% to 18.94% (d.b.). In the moisture range, seed length decreased linearly from 4.74 to 4.61 mm, and width, thickness, arithmetic mean diameter, and geometric mean diameter increased linearly from 3.67 to 3.93 mm, 3.39 to 3.54 mm, 3.93 to 4.03 mm and 3.88 to 3.99 mm respectively with increase in moisture content. The sphericity, seed volume, and seed surface area increased nonlinearly from 0.820 to 0.867, 24.97 to 28.52 mm³, and 42.09 to 45.62 mm², respectively. One thousand seed weight increased linearly from 8.72 to 9.71 g. The true density increased nonlinearly with moisture content from 332 to 349 kg/m³ while bulk density decreased linearly 234.1 to 220.2 kg/m³ in the range of moisture content between 7.10% and 18.94%, d.b. Also, porosity values of coriander seeds increased nonlinearly from 33.03% to 35.79%. The highest static coefficient of friction was found on the plywood surface. The static coefficient of friction increased nonlinearly from 0.435 to 0.877, 0.425 to 0.775, 0.379 to 0.839, 0.364 to 0.781, 0.344 to 0.650, and 0.325 to 0.694 for plywood, polypropylene knitted bag, polyvinyl chloride, galvanized iron, cast polypropylene and stainless steel surfaces, respectively. The angle of repose increased linearly from 24.9° to 30.7° with the increase of moisture content.
Moisture dependant physical and uniaxial compression properties of black pepper
1998, Journal of Food Engineering
The physical and uniaxial compression properties of black pepper (Piper nigrum L.) seed at different moisture contents (8–32%, dry weight basis) were determined. The physical properties such as size, roundness, sphericity, bulk density, angle of repose and flowability, and different uniaxial compression parameters (failure force, failure strain, linear strain limit, energy for failure and deformation modulus) were determined.
The roundness and sphericity values were in the neighbourhood of 1.1 and 95%, respectively, indicating a near spherical shape of the seed. An increase in moisture content increased angle of repose but decreased flowability, particularly when the moisture content was above 14% (dry basis). The deformation modulus was also sensitive to moisture content of the seed, and decreased from 44.5 to 14.1 N/mm with an increase in moisture content.
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1997, Journal of Food Engineering
The kinetics of hydrothermal behaviour of unpunched and punched tamarind (Tamarindus indica) seeds were determined at different temperatures (25–80 °C). The kinetic parameters determined were hydration rate constant, equilibrium moisture content, frequency factor and activation energy. Punching of seed increases the hydration rate constant and the equilibrium moisture content but reduces the activation energy compared to unpunched seeds. The hydration rate constant values for the unpunched seeds were 0.13, 0.16, 0.18, 0.31 and 0.38 h⁻¹ at hydration temperatures of 25, 35, 50, 65 and 85 °C, respectively; the corresponding values for the punched seeds were 0.37, 0.40, 0.41, 0.43 and 0.52 h⁻¹. Linear relationships (r ≥ 0.92, p ≤ 0.01) were obtained between the rate of moisture absorption and average moisture content. The equilibrium moisture content also increases linearly (r ≥ 0.95, p ≤ 0.01) with an increase in hydration temperature.
Enhanced mechanical characteristics of polylactic acid/tamarind kernel filler green composite filament for 3D printing
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^∗: Present address: Cereal Science Technology Discipline, Central Food Technological Research Institute, Mysore - 570 013, India.

^‡: Present address: Confectionery and Convenience Foods Discipline, Central Food Technological Research Institute, Mysore - 570 013, India.

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Journal of Food Engineering

Abstract

References (20)

Rheological behaviour of Tamarind (Tamarindus indica) kernel powder suspension

J. Food Eng.

Some methods for approximate prediction of surface area of fruits

J. Agricultural Res.

Tamarind kernel powder as pectin substitute in food industries

Tamarind seed has many uses

Indian Farming

Tamarind seed has many uses

Indian Farming

Tamarind seed, a valuable source of commercial pectin

J. Indian Chem. Soc. Indust. Edn.

Tamarind seed pectin

J. Sci. Indust. Res.

Specification for tamarind kernel powder for use in the jute and textile industries

Cited by (19)

Tamarind gum as a wall material in the microencapsulation of drugs and natural products

Tamarind

Physical properties of coriander seeds (Coriandrum sativum L.)

Moisture dependant physical and uniaxial compression properties of black pepper

Kinetics of tamarind seed hydration

Enhanced mechanical characteristics of polylactic acid/tamarind kernel filler green composite filament for 3D printing

Research noteSome physical and engineering properties of tamarind (Tamarindus indica) seed

Abstract

J. Food Eng.

Some methods for approximate prediction of surface area of fruits

J. Agricultural Res.

Tamarind kernel powder as pectin substitute in food industries

Tamarind seed has many uses

Indian Farming

Tamarind seed has many uses

Indian Farming

Tamarind seed, a valuable source of commercial pectin

J. Indian Chem. Soc. Indust. Edn.

Tamarind seed pectin

J. Sci. Indust. Res.

Specification for tamarind kernel powder for use in the jute and textile industries

Research note
Some physical and engineering properties of tamarind (Tamarindus indica) seed