Effect of Anti-Caking Agents on Handling Characteristics of Cane and Palm Jaggery Granules
DOI:
https://doi.org/10.52151/jae2023603.1823Keywords:
Anti-caking agent, date-palm, jaggery, palmyrapalm, sugarcaneAbstract
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.
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