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A Study on Calculation of Energy for Parboiling and Flaking of Paddy and Jowar.

Harsha Vardhan Babu, N. (2011) A Study on Calculation of Energy for Parboiling and Flaking of Paddy and Jowar. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Two varieties of paddy (Uma- pigmented & BPT 5204 non-pigmented) were subjected to shelling, milling and flaking studies after parboiling by various methods. Power consumption in these steps were calculated and reported in this study. Uma showed better milling performance compared to BPT after parboiling by various methods. Dry heat parboiled rice showed highest degree of polish under similar conditions of milling by McGill polisher. Moisture content of paddy varied from 17 to 23% in cold water soaked pressure steaming, but it was around 29% in various methods of steam parboiling. Raw dehusked and milled rice showed around 26 – 29% EMC-S, whereas brokens showed ~ 31% and raw husk showed around 48% EMC-S. In different methods of parboiling, the EMC-S of husk varied from 46 to 50%; dehusked rice from 38 to 49%, milled rice – 35 to 49% and brokens 36 to 50%. For shelling and milling of paddy, Uma – a pigmented variety consumed higher power (594 to 763 Watts) compared to BPT. Shelling and flaking steps consumed more power in the case of non-pigmented variety (BPT 5204) compared to Uma in open atmosphere and pressure parboiled process. Total power consumption was highest in BPT- 5204 (10106 Watts) compared to Uma in dry heat parboiling method, for making flakes; while jowar consumed about 9300 Watts.
Uncontrolled Keywords: Energy, Parboiling , Paddy,Jowar, Flaking, Drying
Subjects: 600 Technology > 08 Food technology > 21 Cereals
600 Technology > 08 Food technology > 04 Milling
600 Technology > 05 Chemical engineering > 02 Drying, Dehydration
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 02 Aug 2011 09:34
Last Modified: 28 Dec 2011 10:27
URI: http://ir.cftri.com/id/eprint/10365

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