Experimental Analysis: The Jaggery (var. CO92005) was
procured from Regional sugarcane and Jaggery Research
Station, Kolhapur. It was free from impurities, light brown
in color, grainy structure and uniform size. The pieces of
solid jaggery were shed dried under controlled
temperature of 27°C till external surface becomes slightly
rough and losses its smoothness. Size reduction was
done by hammer (the beater of hammers mill that rotates
in closed steel chamber at 3000 rpm and forces the ground
through a screen of 18 meshes). The jaggery powder
obtained was analyzed for its properties and quality.
Three sizes of powder jaggery (i.e. course, medium and
fine) were obtained on the basis of sieve analysis of
jaggery powder. The powder jaggery properties viz., sieve
analysis [9], fineness modules [10] and uniformity index
[11] were determined. Average particle size was calculated
using equation [11].