Grinding characteristics of carrots (Daucus carota L.).
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/4299/
JFE-08-93 |
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| Title |
Grinding characteristics of carrots (Daucus carota L.).
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| Creator |
Chakkaravarthi, A.
Math, R. G. Walde, S. G. Rao, D. G. |
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| Subject |
02 Drying and Dehydration
04 Carrot |
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| Description |
The grinding characteristics of carrots (Caucus carota L.) in the form of
grits were studied in a hammer mill. The grits were first dried to different
moisture contents, before being ground to a powder; the energy required
for grinding was noted. Kick’s law, Rittenger’s law, and Bond’s law were
applied to the grinding process, and the constanfs of these various laws
were found. The moisture content of the dried grits had a significant e@ect
on the grinding energy, which increased as moisture content increased
from 10 to 15% decreased as moisture content rose to 18% and, again,
increased as moisture content rose to higher values. A moisture content of
18%, therefore, could be recommended for grinding operations as it
requires the least grinding energy.
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| Date |
1993
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/4299/1/Journal_of_Food_Engineering%2C_Volume_20%2C_Issue_4%2C_1993%2C_Pages_381-389.pdf
Chakkaravarthi, A. and Math, R. G. and Walde, S. G. and Rao, D. G. (1993) Grinding characteristics of carrots (Daucus carota L.). Journal of Food Engineering, 20 (4). 381-389, 7 ref.. |
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