[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Evaluation of different wet grinding systems

Swapnil, N. Solanki (2003) Evaluation of different wet grinding systems. [Student Project Report]

[img] PDF
T-1828.pdf
Restricted to Repository staff only

Download (395kB)

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: <p align="justify">The studies on grinding were carried out basically on two types of grains, namely rice and black gram that are commonly used in Indian snack foods. In case of rice, raw as well as parboiled rice were studied as both of them are used either alone or together depending on the type of snack food preparation. Besides, in case of parboiled rice it is difficult to assess the actual starch damage due to grinding as they are partially gelatinized during the process of parboiling. In the assessment of different grinding systems, two major aspects namely, starch damage and particle size analysis were studied. Besides, SEM studies were carried out for few samples.</p>
Uncontrolled Keywords: wet grinding systems rice blackgram grinding systems
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 05 Processing and Engineering
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 28 Jun 2005
Last Modified: 28 Dec 2011 09:24
URI: http://ir.cftri.com/id/eprint/117

Actions (login required)

View Item View Item