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Energy Assessment and Batter Quality in Different Wet Grinding Systems

Pankaj, Sharma (2006) Energy Assessment and Batter Quality in Different Wet Grinding Systems. [Student Project Report]

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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: In this present study, a comparative study on energy assessment in different wet grinding systems, namely, mixer grinder, stone grinder and colloid mill was evaluated for wet grinding of raw and parboiled rice. The average particle size was standardized for wet ground batter used for dosa and idli making referred from commercially available sample. Attempts were made to soften the grain further with chemical treatments with KMS and CaCl2. The hardness of treated grains showed decrease in crushing strength with increase in concentration and soaking time in both raw as well as parboiled rice. The efficacy of this grain softening technique in wet grinding operation was being tested in terms of grinding energy. Kick’s, Rittinger’s and Bond’s laws on grinding were analyzed for their applicability. It was found that Bond’s index exhibited the least difference under a wide range of conditions indicating its best suitability. Timeof- grinding in the above systems was optimized in order to match with the average particle size of the reference commercially available sample. Optimum water addition required for an optimum load during the wet grinding of raw and parboiled rice to obtain the consistency as required for preparation of these traditional snack foods was also optimized. Starch damage, slurry viscosity, micrographs (SEM) and Brabender Viscoamylograms were studied for the batter obtained under the optimized conditions.
Uncontrolled Keywords: wet grinding systems batter quality energy assessment
Subjects: 600 Technology > 08 Food technology > 07 Food Engineering
600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 02 Engineering & allied operations
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 May 2007
Last Modified: 28 Dec 2011 09:27
URI: http://ir.cftri.com/id/eprint/607

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