Communiting Characteristics of Dried Water Chestnut Kernel

Authors

  • Sanjeev Kumar Garg Department of Post Harvest Process and Food Engineering, College of Agricultural Engineering, J. N. Krishi Vishwa Vidyalaya, Jabalpur (M.P.),
  • Umesh Chandra Lohani Department of Post Harvest Process and Food Engineering, College of Technology, G. B. Pant University of Agriculture and Technology, Pantnagar, U.S. Nagar (Uttarakhand)-263145,

DOI:

https://doi.org/10.3126/jfstn.v6i0.8267

Keywords:

Water chestnut, Batch grinding, Power consumption, Size distribution, Harris model

Abstract

The experiments were conducted to study the grinding characteristics of water chestnut in batch grinding process. Power consumption was measured for grinding time ranged from 120 to 360sec at different speed of mill varied from 800 to 1200rpm for the batch sizes of 100, 150 and 200g. For all the batch sizes, it was observed that as the speed of the mill increased, there was an increase in power consumption and found significantly high for the larger batch size. The relation between power consumption and time of grinding was a straight line with negative slope. For a particular batch size and time of grinding, finer the particles were produced in case of higher mill speed. Taking mill speed and time of grinding constant, less fine particles were produced at higher mass size. Harris model was found best suitable to describe the size distribution in batch grinding process.

J. Food Sci. Technol. Nepal, Vol. 6 (88-93), 2010

DOI: http://dx.doi.org/10.3126/jfstn.v6i0.8267

Downloads

Download data is not yet available.
Abstract
828
PDF
611

Downloads

Published

2013-06-29

How to Cite

Garg, S. K., & Lohani, U. C. (2013). Communiting Characteristics of Dried Water Chestnut Kernel. Journal of Food Science and Technology Nepal, 6, 88–93. https://doi.org/10.3126/jfstn.v6i0.8267

Issue

Section

Articles