Grinding characteristics and batter quality of rice in different wet grinding systems

Journal of Food Engineering

Volumn 88, Issue 4, 2008, Pages 499-506

  Sharma, Pankaj ^a,b   Chakkaravarthi, A ^a   Singh, Vasudeva ^a   Subramanian, R ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

^b JIWAJI UNIVERSITY   (India)

Author keywords

Apparent viscosity; Average particle size; Bond's work index; Damaged starch; Kick's constant; Rice batter; Rittinger's constant; Scanning electron microscopy; Specific energy consumption; Wet grinding

Indexed keywords

CROPS; PARTICLE SIZE; SCANNING ELECTRON MICROSCOPY; STARCH; VISCOSITY MEASUREMENT;

APPARENT VISCOSITY; AVERAGE PARTICLE SIZE; BOND'S WORK INDEX; DAMAGED STARCH; KICK'S CONSTANT; RICE BATTER; RITTINGER'S CONSTANT; SPECIFIC ENERGY CONSUMPTION; WET GRINDING;

GRINDING (MACHINING);

EID: 43549103288     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.03.009     Document Type: Article

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