Heating/Drying Using Particulate Medium : A Review Part II. Equipment

Sotocinal, S. A.; Alikhani, Z.; Raghavan, G. S. V.

doi:10.1080/07373939708917242

Cited by 11 publications

(2 citation statements)

References 3 publications

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“…A major advantage of particulate medium heating over other methods of heat treatment arises from the much higher heat capacity of solids than that of air. Comparative studies showed that particulate medium heating is five times faster and 28% more energy‐efficient than convective heating 13…”

Section: Introductionmentioning

confidence: 99%

Effects of roasting on ruminal nutrient degradability of sunflower seed

et al. 2003

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A study was conducted to determine the effects of roasting sunflower seed using heated particulate medium (heated salt at 250 • C, 60 s contact of salt and sunflower seed and 120 s holding time) on crude protein (CP) fractions, ruminal dry matter (DM) and CP degradabilities, and ruminal disappearance of amino and fatty acids. Two ruminally fistulated cows were used in a randomised complete block design. Roasting of sunflower seed decreased (P < 0.05) soluble protein and increased (P < 0.05) neutral detergent-insoluble protein with little effect on acid detergent-insoluble protein. Results of the in situ nylon bag study showed that roasting decreased (P < 0.05) ruminal degradability of DM and CP and increased (P < 0.05) ruminal undegraded CP of sunflower seed. Roasting increased (P < 0.05) intestinal digestibility of ruminal undegraded protein. Ruminal disappearance of all amino acids (following 12 h of incubation) was greater (P < 0.05) for raw than for roasted sunflower seed. Similar results were also observed for ruminal disappearance of fatty acids. It was concluded that roasting of sunflower seed using heated salt decreased ruminal nutrient degradabilities and thus increased the concentrations of amino acids and polyunsaturated fatty acids available for digestion in the small intestine.

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Section: Introductionmentioning

confidence: 99%

Effects of roasting on ruminal nutrient degradability of sunflower seed

et al. 2003

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“…The conduction mode of heat transfer using particulate solids serves as an effective heat transfer method compared to hot air. Popping using particulate medium involves continuous mixing of grains in a bed of hot sand or salt of temperature 200-300ºC for a short contact time of 10-11 seconds until crackling sound just cease (Ali and Bhattacharya, 1976;Kapoor, 2013;Sotocinal et al, 1997). The sand to grain ratio is 15:1.…”

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 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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Conventional and Advanced Thermal Processing Technologies for Enhancing Food Safety

Kurian

Raghavan

2020

Food Engineering Series

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Heating/Drying Using Particulate Medium : A Review Part II. Equipment

Cited by 11 publications

References 3 publications

Effects of roasting on ruminal nutrient degradability of sunflower seed

Effects of roasting on ruminal nutrient degradability of sunflower seed

Processing, characteristics and applications of expanded grains

Conventional and Advanced Thermal Processing Technologies for Enhancing Food Safety

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