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Studies on roasting of wheat using fluidized bed roaster

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Relation http://ir.cftri.com/1639/
JFE-02-08
 
Title Studies on roasting of wheat using fluidized bed roaster
 
Creator Venkatesh Murthy, K.
Ravi, R.
Keshava Bhat, K.
Raghavarao, K.S.M.S.
 
Subject 06 Preservation and Storage
14 Physical properties
04 Wheat
 
Description Roasting is normally done to enhance the flavour and to improve organoleptic properties of the food grains.
Roasting is a high temperature short time (HTST) heat treatment process and the temperatures used are
normally in the range of 280-350 °C. In the present study a continuous fluidized bed roaster (FBR) using flue
has been designed and used to roast wheat grain. The product obtained thus has been compared to that
obtained by using a traditional method, i.e., roasting in a bed of hot sand. Parameters such as moisture
content, bulk density, product colour, crispness, microstructure, and total and acid insoluble ash, are
considered in the study. Sand contamination in traditionally roasted wheat has been shown by the presence of
acid insoluble ash (0.12%). The bulk density decreased from 833 kg/m3 for raw wheat to 526 and 555 kg/m3
for sand and fluidized bed roasted wheat, respectively. The moisture content decreased from 10% to 3% for
sand as well as fluidized bed roasted wheat. Colour (expressed as Chroma) of the sand roasted wheat was in
the range of 18-32 and that of the fluidized bed roasted wheat 23-32. Textural measurements in terms of
compressive strength was between 222-331 N and 129-299 N for sand and fluidized bed roasted wheat,
respectively. It is noted that the optimally roasted wheat using FBR has peak force of 30 N with colour
(Chroma) value of about 31, total ash of 1.2% and acid insoluble ash of 0.04%. SEM images of the
microstructure have indicated FB roasted wheat to have greater porosity which will result in this wheat
requiring lower energy for size reduction.
 
Date 2008
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/1639/1/Journal_of_Food_Engineering_89_%282008%29_336-342.pdf
Venkatesh Murthy, K. and Ravi, R. and Keshava Bhat, K. and Raghavarao, K.S.M.S. (2008) Studies on roasting of wheat using fluidized bed roaster. Journal of Food Engineering, 89. pp. 336-342.