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Modeling the power consumption during sheeting of doughs for traditional Indian foods.

Raghavan, C. V. and Nagin, Chand. and Srichandan Babu, R. and Srinivasa Rao, P. N. (1995) Modeling the power consumption during sheeting of doughs for traditional Indian foods. Journal of Food Process Engineering, 18 (4). 397-415, 11 ref..

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Abstract

The model developed by Levine for predicting throughput and power of dough sheeting rolls [see FSTA (1985) 17 10M63] was extended to account for the effects of moisture, salt and fat by appropriate modifications based on theory and computational experience. Appropriate modifications to consistency index and flow behaviour index as a function of moisture, salt and fat are given. Thickness of sheeted dough was modelled as a function of gap, reduction ratio and flow behaviour index. The modified model was fitted to experimental data on power consumption in sheeting dough prepared from 2 flour types (whole wheat flour and atta) at 5 combinations of gap and reduction ratios and 3 levels of moisture, salt and fat (conforming to actual use ranges) using Nelder-Mead algorithm for nonlinear optimization. These models provided 12 constants for each flour type which gave fundamental information on the dough properties for each flour type. Three-dimensional graphics were used to interpret the model. Results are of use for modelling power consumption during preparation of various traditional Indian sheeted dough products such as chapattis and nan bread. [From En summ.]

Item Type: Article
Uncontrolled Keywords: BAKERY-PRODUCTS; DOUGH-; ENERGY-; MODELLING-; POWER-
Subjects: 600 Technology > 08 Food technology > 26 Bakery products
600 Technology > 08 Food technology > 07 Food Engineering
Divisions: Food Engineering
Sensory Science
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 18 Apr 2012 11:05
Last Modified: 05 Oct 2018 05:43
URI: http://ir.cftri.com/id/eprint/7855

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