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Design of Infrared Roaster

Shruthi Aiyappa, K. and Pooja, Lakshmi and Supriya, Hegde and Roopashree, V. (2010) Design of Infrared Roaster. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: In conventional method of roasting such as drum roasting, sand roasting and others there were problems of uneven heating of groundnuts/products, increasing processing time, higher energy consumption, poor product quality in terms of color, nutrient retention. We have tried to overcome these problems of conventional roasting in the present design of infrared roaster. The efficiency of any heating system mainly depends on the design of system. In case of infrared heating proper exposure of processing material to infrared radiation is essential to have uniform heating. Hence design of roasting chamber is very critical and efficiency of system mainly depends on chamber design. In this work,design of major components of a continuous conveyorised roaster is taken up.
Uncontrolled Keywords: roasting, groundnut kernels; Infrared roasting; infrared based roaster
Subjects: 600 Technology > 05 Chemical engineering > 05 Unit Operations
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 10 Aug 2010 07:11
Last Modified: 10 Aug 2010 07:11
URI: http://ir.cftri.com/id/eprint/9602

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