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Grinding characteristics of carrots (Daucus carota L.).

Chakkaravarthi, A. and Math, R. G. and Walde, S. G. and Rao, D. G. (1993) Grinding characteristics of carrots (Daucus carota L.). Journal of Food Engineering, 20 (4). 381-389, 7 ref..

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Abstract

The grinding characteristics of carrots (Caucus carota L.) in the form of grits were studied in a hammer mill. The grits were first dried to different moisture contents, before being ground to a powder; the energy required for grinding was noted. Kick’s law, Rittenger’s law, and Bond’s law were applied to the grinding process, and the constanfs of these various laws were found. The moisture content of the dried grits had a significant e@ect on the grinding energy, which increased as moisture content increased from 10 to 15% decreased as moisture content rose to 18% and, again, increased as moisture content rose to higher values. A moisture content of 18%, therefore, could be recommended for grinding operations as it requires the least grinding energy.

Item Type: Article
Uncontrolled Keywords: Carrots, dehydration, grinding
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
600 Technology > 08 Food technology > 23 Vegetables > 04 Carrot
Divisions: CFTRI Resource Centres > Hyderabad
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Jun 2011 04:57
Last Modified: 30 Dec 2016 12:37
URI: http://ir.cftri.com/id/eprint/4299

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