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Grinding characteristics and batter quality of rice in different wet grinding systems

Pankaj, Sharma and Chakkaravarthi, A. and Vasudeva, Singh and Subramanian, R. (2008) Grinding characteristics and batter quality of rice in different wet grinding systems. Journal of Food Engineering, 88. pp. 499-506.

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Abstract

Grinding characteristics of raw and parboiled rice were evaluated in various wet grinding systems, namely, mixer grinder, stone grinder and colloid mill. The duration of grinding had inverse effect on the particle size and direct impact on the starch damage as well as energy consumption in batch grinders. Stone grinder was the least energy efficient and specific energy consumption for grinding raw rice (160.6 kj/kg) was nearly twice as that of mixer grinder (74.9 kj/kg). Parboiled rice required longer duration of grinding compared to raw rice, consequently specific energy consumption was higher (~22O kj/ kg). All the three classical laws of grinding (Kick's, Rittinger's and Bond's) seemed to be applicable while Rittinger's law showed better suitability than the other two followed by Bond's law. Predominant compressive forces involved in stone grinder reflected in higher starch damage in batter which was also evident in the micrographs. Parboiled rice slurry exhibited much greater viscosity than raw rice but both displayed non-Newtonian pseudoplastic behaviour.

Item Type: Article
Uncontrolled Keywords: Apparent viscosity; Average particle size; Bond’s work index; Damaged starch; Kick’s constant; Rice batter; Rittinger’s constant; Scanning electron microscopy; Specific energy consumption; Wet grinding
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
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 Jul 2008 06:56
Last Modified: 08 May 2012 07:05
URI: http://ir.cftri.com/id/eprint/8636

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