Scope of colloid mill for industrial wet grinding for batter preparation of some Indian snack foods.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/6345/
JFE-08-05 |
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| Title |
Scope of colloid mill for industrial wet grinding for batter preparation of some Indian snack foods.
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| Creator |
Solanki, S. N.
Subramanian, R. Vasudeva, Singh Ali, S. Z. Manohar, B. |
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| Subject |
05 Snack food
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| Description |
A colloid mill was compared with domestic wet grinding systems (mixer grinder and stone grinder) and a dry grinding system (hammer mill) for the ability to grind raw rice, parboiled rice and black gram for use in preparation of snack foods. Particle sizes achieved by wet grinding tended to be much lower than those obtained by dry grinding (79-131 vs. 221-297 mum). In terms of the extent of starch damage and particle size, samples obtained using the colloid mill and the 2 domestic wet grinding systems were comparable.
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| Date |
2005
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/6345/1/Jl_of_Food_engg_sep04.pdf
Solanki, S. N. and Subramanian, R. and Vasudeva, Singh and Ali, S. Z. and Manohar, B. (2005) Scope of colloid mill for industrial wet grinding for batter preparation of some Indian snack foods. Journal of Food Engineering, 69 (1). pp. 23-30. |
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