Design and Fabrication of Domestic Puffed Rice Making Machine

Ashwini, M; Robinson, Peter; Madhu, G.; Sameer, Syed

doi:10.17577/ijertv5is080321

Cited by 3 publications

(4 citation statements)

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“…The sand remains on puffed grain are hazardous to health. The sand can be replaced by salt for puffing because the specific heat of salt is higher than sand and so it can give better output and will not contaminate the product (Ashwini et al, 2016). The hot air popping of popcorn involves agitation of grains in a wire cage or basket kept over a heat source like camp fire or coal stove and allowing the corn to pop (Ugwu et al, 2015).…”

Section: Conventional Puffing Methodsmentioning

confidence: 99%

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Processing, characteristics and applications of expanded grains

Subramani,

Kumaraguruparaswami,

et al. 2023

AUDJG - Food Technology

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The popping and puffing are adiabatic expansion process in which the grains are exposed to high temperature for short time. The heat increases vapour pressure inside the grain leading to rupture of outer shell with expansion of starchy endosperm to several folds creating a crispy and aerated puffed snack. Conventional puffing methods use hot air, oil and sand as medium of puffing, whereas non-conventional puffing methods make use of microwave, fluidized air and pressure differential in system. Although it is commonly believed that processing conditions solely influence the quality of expanded grains, many other variables such as physical, chemical and genetic characteristics of grain, post-harvest handling practices, storage conditions and pre-treatments can also largely affect quality indices of expanded grains. As exposed to heat for only short time, expanded grains retain majority of nutrients and even improved digestibility and nutrient bioavailability traits. Flour obtained by milling of expanded grains exhibit desired functional properties expected in bakery products. This paper briefly discussed the factors influencing puffing quality and effects of puffing on physicochemical and morphological characteristics of grain along with its applications.

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Section: Conventional Puffing Methodsmentioning

confidence: 99%

“…These traditional methods are inefficient, tedious, labour intensive and pose serious environmental hazard. This can be overcome by using non-conventional puffing methods (Ashwini et al, 2016;Basavaraj et al, 2015). The different expanded grains can be seen in figure 2.…”

Section: Conventional Puffing Methodsmentioning

confidence: 99%

Processing, characteristics and applications of expanded grains

Subramani,

Kumaraguruparaswami,

et al. 2023

AUDJG - Food Technology

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“…The same method with variations is practiced in India for many decades and still it is continued. The critical parameters involved in the entire process are the amylose content of the parboiled rice, moisture content in the grains (10-20%), heating medium (sand), maintenance of required puffing temperature (220-285°C) and roasting time (8-25 sec) (Ashwini et al 2016;Chinnaswamy and R. Bhattacharya 2006;Kumar and Prasad, 2013;Mir et al 2016). The puffing process differs from the popping in which controlled expansion of the kernel is done during the vapor pressure escape from the grains' micropores because of high pressure or thermal gradient (Mishra et al 2014).…”

Section: Puffed Ricementioning

confidence: 99%

Applications of sand roasting and baking in the preparation of traditional Indian snacks: nutritional and antioxidant status

Kora

2019

Bull Natl Res Cent

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Background: In India, the sand roasting technique is widely used by street food vendors, villagers and cottage industries for making various value-added food products from different cereals, millets and legumes. The traditionally produced sand-roasted products are commonly utilized as ready to eat snacks or for the preparation of various other snacks. Results: During the high-temperature short-time treatment of sand roasting, the produced products are bestowed with characteristics such as higher puffing, crispiness, volume, and improved color, aroma, flavor and texture. In terms of nutrition, the roasting process enhances the carbohydrate and protein digestibility, β-glucan extractability, levels of dietary fiber, minerals, and antioxidants and reduces the inherent antinutrients levels in cereals and legumes. In addition, the complete destruction of seed microflora enhances the shelf life and thus consumer acceptance. The sand-roasted products act as prebiotic dietary fiber and serves as an alternative to polished grains for the consumers. Thus, the simplest, inexpensive, traditional sand roasting method of dry heat application is used for making precooked ready to eat weaning foods and preparation of cost-effective dietary pediatric and geriatric formulations. The technique is also employed for roasting various beans, fryums, nut, and pulse decortication and as a pretreatment process for tamarind kernel powder production, while the sand baking method is widely used for baking cakes, vegetables, meat, fish, eggs and starchy tubers. Conclusions: The techniques of sand roasting and baking are gaining importance as cheap, effective, oil-free, healthier ways of cooking. However, further studies are needed on micronutrient availability and functional food development for community nutritional disorders. Also, the residual silica levels and difficult working environment mandates the development of energy-efficient and high-output-orientated technologies such as continuous, microwave, and fluidized bed roasters.

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“…The stainless steel, copper, aluminium, cast iron are the few varieties of food grade materials available in the market. Stainless steel of grade 304 was selected based on its properties [2]. Heating medium: Here the conventional sand is replaced by salt because salt is heat producing is more in salt.…”

Section: The Working Mechanism Of Prototypementioning

confidence: 99%

Solar Powered Rice Puffing Machine

S*¹,

Madhusudhan²

2019

IJRTE

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Today our Earth is facing severe problems such as global warming, air pollution and ozone layer depletion etc. One of the reasons for this problem is increased usage of fossil fuel in the recent years by humans. The renewable source of energy hence turns out to be indispensable source of energy for the present and future generations. Solar energy is one of the renewable sources of energy which can be used for various applications. The newly designed rice puffing machine is likewise powered by solar energy. The solar powered rice puffing machine is designed and developed based on the general principle of rice puffing method. Solar rays are collected from open area using solar panels and used to charge the battery thus converting the solar energy into electricity which powers the rice puffing machine. The main aim of the project is to reduce the human effort and number of labours required involved in the rice puffing process. Mechanical energy of the motor is used to drive the shaft which is welded with mesh. The rotational movement of the shaft accomplishes the mixing of rice with hot sand to puff the rice. The electric blower flushes out the puffed rice. The heat energy required to heat the sand is provided by Bio-Gas operated burner.

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Design and Fabrication of Domestic Puffed Rice Making Machine

Cited by 3 publications

References 0 publications

Processing, characteristics and applications of expanded grains

Processing, characteristics and applications of expanded grains

Applications of sand roasting and baking in the preparation of traditional Indian snacks: nutritional and antioxidant status

Solar Powered Rice Puffing Machine

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