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Optimal design of a rotary cutter by Lagrangian multipliers for the continuous production of Indian unleavened flat bread.

Sridhar, B. S. and Sathyendra Rao, B. V. (1993) Optimal design of a rotary cutter by Lagrangian multipliers for the continuous production of Indian unleavened flat bread. Journal of Food Process Engineering, 16 (2). 79-92, 4 ref..

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Abstract

A mathematical approach based on the use of Lagrangian Multipliers for optimal design of a rotary cutter for continuous production of chapatis (Indian unleavened flat bread), is presented. The objective was max. chapati yield; constraints were recognized as diam. and speed of rotation of the roller, number of cutters, diam. of the cutter and gap between the cutters. The numerical profile obtained from the method was in close agreement with experimental values. It was observed that, within the range of roller diam. and rotational speeds studied, (0.125-0.200 m and 1-2 m/min, respectively), the roller of diam. 0.165 m with 3 cutters was optimal, resulting in a max. output of 710 units/h, leaving about 38% scrap dough for recycling. [From En summ.]

Item Type: Article
Uncontrolled Keywords: BAKERY-PRODUCTS; CEREAL-PRODUCTS; CUTTING-; PROCESSING-; CHAPATTIS-
Subjects: 600 Technology > 08 Food technology > 26 Bakery products
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Food Engineering
Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 May 2016 06:55
Last Modified: 30 May 2016 06:55
URI: http://ir.cftri.com/id/eprint/6377

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