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Particle Size Characteristics of Ground Soy and Red Gram.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/11586/
http://doi.org/10.1080/10942912.2012.719983
 
Title Particle Size Characteristics of Ground Soy
and Red Gram.
 
Creator Vishwanathan, K. H.
Subramanian, R.
 
Subject 22 Legumes-Pulses
07 Food Engineering
 
Description Grinding characteristics of soy and red gram were compared employing single- and twostage
grinding in a mixer grinder. The initial size as well as hardness of soy (∼216 N) and
red gram (∼220 N) were nearly equal. However, final particle size of red gram (61 μm)
was much lower than soy (255 μm), indicating that red gram was relatively easier to grind.
Analysis of microstructure indicated that typical internal structure and intercellular forces
could play a significant role in determining the grinding characteristics of individual grains.
With the same amount of energy input (200 kJ/kg), size reduction ratio in soy increased from
12 to 16 during two-stage grinding. Energy and particle analyses revealed that a two-stage
segregated grinding is suitable for soy while a single-stage grinding is adequate for red gram.
Classical dry grinding laws were applicable after initial break up suggesting their suitability
for secondary grinding of soy and red gram.
 
Date 2014
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/11586/1/International%20Journal%20of%20Food%20PropertiesVolume%2017%2C%20Issue%207%2C%20August%202014%2C%20pages%201469-1481.pdf
Vishwanathan, K. H. and Subramanian, R. (2014) Particle Size Characteristics of Ground Soy and Red Gram. International Journal of Food Properties, 17 (7). pp. 1469-1481.