Effect of anti-caking agents on handling characteristics of cane and palm jaggery granules Rao P. V. K. Jagannadha1,*, Das Madhusweta2, Das S. K.2, Kiranmayi K.3, Sivamma P.4 1Principal Scientist and University Head (PFE), AICRP on PHET Centre, RARS, ANGRAU, Anakapalle-531 001 (A.P.), India 2Professor (Rtd.), Department of Agricultural and Food Engineering, IITKharagpur-721 302 (W.B.), India 3Research Associate, AICRP on PHET Centre, RARS, ANGRAU, Anakapalle-531 001 (A.P.), India 4Scientist, ICAR-Indian Institute of Seed Science, Mau, Uttar Pradesh *Corresponding author e-mail address: uhod.pfe@angrau.ac.in
Online Published on 20 January, 2024. Abstract Jaggery granules prepared from sugarcane, palmyra-palm, and date-palm syrups were mixed with five levels (0.5 - 2% w/w) of anti-caking agents tricalcium phosphate (TCP) or maize starch (CS). Flowability (FL), hygroscopicity (HG), degree of caking (DC), and angle of repose (AR) of jaggery granules were measured. Flowability was improved significantly (p<0.01) with CS for all three granules. Hygroscopicity of all three jaggery granules decreased linearly (p<0.01) with both anti-caking agents; but it was higher with CS. However, without anti-caking agent, jaggery granules were more hygroscopic. Date-palm jaggery granules were most prone to caking, and DC reduced linearly (p<0.01) with either TCP or CS. This effect was more with CS for palmyra-palm and date-palm jaggery granules. In case of sugarcane jaggery granules, this phenomenon was reversed. The optimum concentration range was found to be 1.38-1.40% and 1.35-1.66% w/w for TCP and CS, respectively. Top Keywords Anti-caking agent, Date-palm, Jaggery, Palmyrapalm, Sugarcane. Top |