New Food Science Research from Department of Food Science and Technology Described [Modulation of Physical and Thermal Properties in Wild Banana (Musa balbisiana Colla) Seed Powder by Moisture Variations].

A recent study conducted by the Department of Food Science and Technology focused on the physical and thermal properties of wild banana seed powder. The researchers found that the bulk density, tapped density, and porosity of the powder increased with higher moisture content. The study also revealed that the angle of repose, angle of spatula, and angle of fall increased linearly with increasing moisture content. Additionally, the thermal characteristics of the seed powder, such as thermal conductivity and volumetric specific heat, increased with higher moisture content, while the thermal diffusivity decreased. This research provides valuable insights for processing, handling, packaging, and transport processes involving banana seed powder. [Extracted from the article]