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Thermal diffusivity of idli batter.

Murthy, C. T. and Srinivasa Rao, P. N. (1997) Thermal diffusivity of idli batter. Journal of Food Engineering, 33 (3/4). 299-304, 10 ref..

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Abstract

Thermal diffusivity of idli batter was evaluated under conditions simulating a batch and a continuous idli-making unit; an unsteady state heat transfer model was used. Idli batter was prepared with 70% moisture containing ratios of rice to blackgram of 1.75:1, 2.00:1 or 2.25:1, and fermented for 18 h at 30C. Thermal diffusivity values obtained using Riedel's equation and Marten's equation were compared. Average thermal diffusivity of idli batter for the batch process was 1.38 x 10-7 m2 s-1; for the continuous process, the value was slightly lower.

Item Type: Article
Uncontrolled Keywords: FERMENTED-FOODS; LEGUMES-; RICE-; THERMOPHYSICAL-PROPERTIES; IDLI-; THERMAL-DIFFUSIVITY
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 02 Fermented foods
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 05 Aug 2008 07:18
Last Modified: 03 Jul 2015 07:22
URI: http://ir.cftri.com/id/eprint/7791

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