Isaac Scientific Publishing

Advances in Food Science and Engineering

Effect of Surface Wetting on Grinding Characteristics of Wheat

Download PDF (332.1 KB) PP. 48 - 53 Pub. Date: March 8, 2018

DOI: 10.22606/afse.2018.21006

Author(s)

  • P. R. Davara*
    Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Junagadh Agricultural University, Junagadh– 362001
  • N. C. Thumar
    Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Junagadh Agricultural University, Junagadh– 362001
  • J. J. Limbasiya
    Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Junagadh Agricultural University, Junagadh– 362001
  • H. V. Agravat
    Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Junagadh Agricultural University, Junagadh– 362001
  • V. P. Sangani
    Department of Processing and Food Engineering, College of Agricultural Engin

Abstract

Wheat is the most important mainly due to its use in the flour production. An experiment was conducted to study the feasibility of evaporative water cooled grinding for wheat flour production. Wheat was mixed with water (0%, 3%, 6% and 9% w/w) and grinded immediately using domestic hammer mill before the surface water penetrated into the grain. The different grinding characteristics were studied for the grinding operation. This process resulted in cooling since the evaporating particles carried away the heat generated inside the grinding mill resulting in decrease of the temperature of the system. The temperature during grinding was found to be decreased by 11°C under for the sample wetted with 9% (w/w) of water as compared to conventional grinding. No sieve clogging was observed during evaporative water cooled grinding. Grinding time was observed to be increased by 155 sec for the evaporative water cooled ground sample. This study revealed that the evaporative water cooled grinding method can be effectively used for avoiding the rise in temperature during grinding in order to preserve the quality of wheat.

Keywords

Wheat, grinding, evaporative water cooling, flour

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