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DEVELOPMENT OF PEARL MILLET POPPED SNACK

KrishiKosh

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Title DEVELOPMENT OF PEARL MILLET POPPED SNACK
M Sc
 
Creator SHAKTI SINGH CHAUHAN
 
Contributor S. K. Jha
 
Subject grain, millets, hydration, yields, irrigation, rice, sampling, snack foods, biological phenomena, germplasm
 
Description T-8670
Hydration characteristics of pearl millet (PC 443) was evaluated in the temperature range
of ambient to 100°C. The initial rate of hydration at temperatures 16, 30, 40, 50, 60, 70, 80, 90
and 100°C was found to be 14.2, 20.5, 24, 32.9, 43.2, 47.6, 94.7, 136.3, and 142.7 g/kg.dm/min,
respectively. At 16, 30, 40, 50, 60, 70, 80°C temperatures, the moisture contents at which the
hydration rate approached zero was observed to be 16, 19, 22, 25, 33, 39, 46% (wb), respectively.
A significant increase in water uptake by the grain was observed at temperatures 70°C and above.
At 80, 90 and 100°C temperatures, the rate of hydration declined drastically within first 6 min of
hydration itself. The maximum moisture content after the hydration of the pearl millet grain could
be 48%, beyond which bursting of grains was observed. During hydration, the moisture
diffusivity varied from 2.13x10-4 m2/s to 30.56x10-3 m2/s with the average value of 9.99x10-3
m2/s. Activation energy for hydration of pearl millet was found to be 55.71 kJ mol-1. Page model
was found to be the best for modeling hydration characteristics of pearl millet.
 
Date 2016-09-14T17:28:36Z
2016-09-14T17:28:36Z
2012
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/76778
 
Format application/pdf
 
Publisher IARI, DIVISION OF POST HARVEST TECHNOLOGY