Effect of Different Thermal Treatments on Grinding Characteristics, Granular Morphology and Yield of Ready‐to‐Eat Wheat Grits

Raigar, Rakesh Kumar; Prabhakar, Pramod K.; Srivastav, Prem Prakash

doi:10.1111/jfpe.12363

Cited by 14 publications

(9 citation statements)

References 33 publications

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“…Sieve analysis was repeated three times for each ground sample. The average particle size ( D p ) of the sample was calculated with fineness modulus (FM) by Equation (Raigar et al, ).

{D_{normalp} = 0.135 \times (1.366)}^{F M}

…”

Section: Methodsmentioning

confidence: 99%

“…Kick, Rittinger, and Bond assumed the values of n as −1, −2, and −1.5, respectively, for derived their named equation. The Kick's (

K_{k}

) and Rittinger's

true(K_{R}

) constant were calculated by using Equations and , respectively (Raigar et al, ).

\frac{P}{f} = K_{k} normalln \frac{D_{f}}{D_{p}}

\frac{P}{f} = K_{R} (|, \frac{1}{D_{P}} - \frac{1}{D_{f}})

…”

Section: Methodsmentioning

confidence: 99%

“…Several researchers and commercial industries have used the dry milling of cereals and studied the particle size distribution and energy consumptions, respectively (Velu, Nagender, Rao, & Rao, 2006). Though the determination of minimum energy requirement for the grinding process is difficult, the Kick's, Rittinger's, and Bond's theories are found suitable to estimate the energy (Meghwal & Goswami, 2010, 2014a, 2014bRaigar, Prabhakar, & Srivastav, 2016). The Bond's law is considered appropriate to estimate energy requirement for the coarse particles which yield relatively small increase in surface area per unit mass.…”

Section: Introductionmentioning

confidence: 99%

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Grinding characteristics, physical, and flow specific properties of roasted maize and soybean flour

Raigar

Mishra

2017

J Food Process Preserv

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Grinding characteristics (one and two stage grinding) of roasted maize (RM) and soybean (RS) were conducted in attrition mill to find the effect of feed rate and peripheral speed on average particle size (A PS ), specific energy consumption (S EC ), size reduction ratio (SRR), and grinding constants.Carr Index (CI), Housner ratio (HR), density, water, and oil absorption capacity of flour were also studied as a function of particle size. The higher SRR, A PS , and grinding recovery were recorded in the first stage grinding as compared with second one. S EC was decreasing significantly (p < .05) from 0.0039 6 0.0011 to 0.0013 6 0.0019 kwh/kg as, feed rate increased from 9 to 15 kg/hr. The grinding constants were significantly increased in the second stage grinding. The flowability of flour such as CI and HR was poor at lower particle size. S EC and A PS analysis revealed that a twostage segregated grinding would be suitable for RM and RS grinding. Practical applicationsRoasted maize and soybean flour are highly nutritive food and prepared by roasting, grinding and sieving. Flour particle sizes and flow specific properties play an important role in addressing malnutrition and ready-to-eat food formulations. The digestibility and release of bioactive components also depend upon particle size and granular morphology of the food. Though, the present study is also acquainted with energy consumption during processing operation and product quality and which are key parameters for scaling-up and designing the grinding equipment. The information generated regarding the energy consumption and health benefits may be useful for food processors and consumers as well. Several researchers and commercial industries have used the dry milling of cereals and studied the particle size distribution and energy consumptions, respectively (Velu, Nagender, Rao, & Rao, 2006). Though the determination of minimum energy requirement for the grinding process is difficult, the Kick's, Rittinger's, and Bond's theories are found suitable to estimate the energy (Meghwal & Goswami, 2010, 2014a, 2014bRaigar, Prabhakar, & Srivastav, 2016). The Bond's law is considered appropriate to estimate energy requirement for the coarse particles which yield relatively small increase in surface area per unit mass. The Rittinger's law is used for fine powders which generate large surface area per unit mass, whereas the Kick's law is found fit for intermediate particle size. The energy consumption and particle size distribution are significantly influenced by the feed rate of material, the speed of the mill, and gap between the discs and hardness of the material. These grinding characteristics also changed with time of grinding and speed of mill. The compression and shear type attrition mills are widely used for efficient fine grinding of agricultural products with proper temperature control over the whole operation. The grinding of the material is carried out between the moving corrugated discs by friction and compression forces (Shinohara, Golman, Uchiya...

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“…Sieve analysis was repeated three times for each ground sample. The average particle size ( D p ) of the sample was calculated with fineness modulus (FM) by Equation (Raigar et al, ).

{D_{normalp} = 0.135 \times (1.366)}^{F M}

…”

Section: Methodsmentioning

confidence: 99%

“…Kick, Rittinger, and Bond assumed the values of n as −1, −2, and −1.5, respectively, for derived their named equation. The Kick's (

K_{k}

) and Rittinger's

true(K_{R}

) constant were calculated by using Equations and , respectively (Raigar et al, ).

\frac{P}{f} = K_{k} normalln \frac{D_{f}}{D_{p}}

\frac{P}{f} = K_{R} (|, \frac{1}{D_{P}} - \frac{1}{D_{f}})

…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Grinding characteristics, physical, and flow specific properties of roasted maize and soybean flour

Raigar

Mishra

2017

J Food Process Preserv

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“…Gluten proteins are responsible for the characteristic viscoelastic properties of wheat dough that make bread making possible (Collar & Armero, 2018). Especially relevant in the context of bread making are the changes to the wheat gluten proteins (Raigar, Prabhakar, & Srivastav, 2017) which occur during roasting to a degree which depends on the severity of the process and which reduce the wheat bread-making quality (Cetiner, Acar, Kahraman, Sanal, & Koksel, 2017).…”

Section: Introductionmentioning

confidence: 99%

Characterization of white flour produced from roasted wheats differing in hardness and protein content

et al. 2020

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Background and objectives Roasting of cereals can improve sensory properties and increase shelf‐life of products made thereof. Here, the physicochemical properties of white flour from roasted wheats differing in hardness and protein content were characterized. Findings Hard, soft, and intermediate texture wheat kernels were roasted for 140 s at 180°C. Roasting of hard wheat resulted in the largest reduction in hectoliter mass (7.36 kg/hl), flour yield (2.33%), and moisture content (2.87%). The largest increase in flour ash (0.06%) and damaged starch (4.54%) was observed for the soft and hard wheats, respectively. A gluten network did not form during dough mixing with any of the resultant flours. When composite flours were prepared (80% untreated flour and 20% flour from roasted wheat), the water absorption capacity of the medium‐textured wheat composite flour displayed the largest decrease (5.2%) compared to the control. Hard and medium‐textured roasted wheats had improved Chopin P/L ratios and higher levels of free starch than the control. Conclusions Prior roasting impacts wheat flour milling characteristics. Roasting has a greater effect on hard and medium‐textured wheats than on soft wheat. Significance and novelty Roasting of wheat prior to milling results in flour which alone or in composites prepared with regular flour has unique functionalities.

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“…On the other hand, energy consumption of grain grinding depends mainly on kernel hardness, which defined as the ratio of rupture force to the deformation at the rupture point of the grain that achieved by Instron machine test (Başlar, Kalkan, Kara, Ertugay, 2012), and influenced by different factors such as moisture content (Clarke, Rottger, 2016). The energy consumption and final product specification are the main indicators for both producer and consumer (Raigar, Prabhakar, Srivastav, 2017). Thus, specific grinding energy in the milling operation is calculated as the ratio of the grinding energy to the mass of the wheat used to grind (Dziki, Laskowski, 2010).…”

Section: Introductionmentioning

confidence: 99%

The Influnce of Wheat Hardness on Energy Consumption During the Wheat Milling

Ahmed¹,

Nadulski²,

Panasiewicz³

2017

Farm Machinery and Processes Management in Sustainable Agriculture, IX International Scientific Symposium

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Wheat is generally used for a food after converting grain components into different degrees of flour. The perfect milling operation needs to get enough knowledge about kernel mechanical properties and mainly hardness, to estimate correctly its effect on grinding performance. This study determined the influence of wheat hardness on milling energy and efficiency. The results showed great effect of wheat hardness on milling performance. The lowest values of specific energy were recorded in the case of cultivar Katoda. This cultivar is characterised by the lowest value of hardness index. The study indicates that, it is possible to select cultivars with low specific energy and high efficiency during milling, which in effect will cause a reduction of production costs.

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Effect of Different Thermal Treatments on Grinding Characteristics, Granular Morphology and Yield of Ready‐to‐Eat Wheat Grits

Cited by 14 publications

References 33 publications

Grinding characteristics, physical, and flow specific properties of roasted maize and soybean flour

Grinding characteristics, physical, and flow specific properties of roasted maize and soybean flour

Characterization of white flour produced from roasted wheats differing in hardness and protein content

The Influnce of Wheat Hardness on Energy Consumption During the Wheat Milling

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