English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Zendy Plus

Presents the zaia usage as premium feature

ZAIA

Presents the pdf analysis as premium feature

PDF Analysis

Insights

Presents the summarisation as premium feature

Summarisation

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the access of premium content as premium feature

Premium Content

Zendy Tools

Zendy Open

Studies were carried out on the milling characteristics to increase the usability of popped gorgon nut (makhana). It was conditioned to 6.2, 9.4 and 12.3% (db) moisture content and ground in a hammer mill at feed rates of 3, 6 and 9 kg/h. The differential screen analysis showed that increase in moisture content decreased the percent weight retained in the pan and produced more medium sized particles (0.592-0.157 mm). The Bond's work index, Kick's constant and average particle size increased but total surface area decreased with the increase of conditioning level. However, feed rate showed the antagonistic effect on these parameters. Various grinding characteristics were significantly affected either individually or in combination (interaction) by the conditioning level as well as the feed rate and could be well correlated in terms of Bond's work index, Kick's constant, total surface area, average particle size, effectiveness of milling and bulk density for popped makhana.

Physical, gravimetric and functional characterization of various milling fractions of popped gorgon nut (Euryale ferox)