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

Design, Fabrication and Testing of Pulse Compressing Unit

Shashank, S. and Shiraz, S. and Shishir Naveen, Chandra and Srinivasaprasad, N. (2006) Design, Fabrication and Testing of Pulse Compressing Unit. [Student Project Report]

[img] PDF
PR-134.pdf
Restricted to Repository staff only

Download (633kB)

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: Cookability is a parameter that decides the quality of a pulse. Current practice at C.F.T.R.I involves determining cookability using a dhal pressing unit which compresses a cooked pulse under impact loading and subsequent measurement of spread area is done using a planimeter. The project work is concentrated on design, fabrication and testing of a pulse compressing unit that applies a known load gradually on a cooked pulse and development of a software program to measure the spread area of the compressed pulse to obtain spread area which is a measure of cookability. The results obtained ensure gradual descent. Further, measurement of spread area using the developed program has given reasonably good results.
Uncontrolled Keywords: pulse compressing unit design
Subjects: 600 Technology > 02 Engineering & allied operations
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Mar 2007
Last Modified: 28 Dec 2011 09:27
URI: http://ir.cftri.com/id/eprint/497

Actions (login required)

View Item View Item