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Scope of colloid mill for industrial wet grinding for batter preparation of some Indian snack foods.

Solanki, S. N. and Subramanian, R. and Vasudeva, Singh and Ali, S. Z. and Manohar, B. (2005) Scope of colloid mill for industrial wet grinding for batter preparation of some Indian snack foods. Journal of Food Engineering, 69 (1). pp. 23-30.

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Abstract

A colloid mill was compared with domestic wet grinding systems (mixer grinder and stone grinder) and a dry grinding system (hammer mill) for the ability to grind raw rice, parboiled rice and black gram for use in preparation of snack foods. Particle sizes achieved by wet grinding tended to be much lower than those obtained by dry grinding (79-131 vs. 221-297 mum). In terms of the extent of starch damage and particle size, samples obtained using the colloid mill and the 2 domestic wet grinding systems were comparable.

Item Type: Article
Uncontrolled Keywords: LEGUMES-; MILLING-; RICE-; BLACK-GRAM; MILLS-; QUALITY-; WET-MILLING
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 05 Snack food
Divisions: Food Engineering
Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 04 Aug 2008 10:35
Last Modified: 27 Aug 2018 04:41
URI: http://ir.cftri.com/id/eprint/6345

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