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Design and development of a machine for continuous popping and puffing of grains.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/14481/
https://doi.org/10.1007/s13197-020-04680-3
 
Title Design and development of a machine for continuous popping
and puffing of grains.
 
Creator Hrishikesh, A. Tavanandi
Amit, K. Das
Venkatesh Murthy, K.
Raghavarao, K. S. M. S.
 
Subject 02 Engineering & allied operations
08 Grains
 
Description Popping/puffing have been traditionally practiced for enhancing storage life, improving organoleptic
properties and ease of incorporation in ready-to-eat-foods.
Currently, batch type sand and electric popping/puffing
machines involving conduction mode of heat transfer are
employed. The major drawbacks of these methods are
high-energy consumption, scorching of grains, non-uniform product quality, contamination (by sand/ash) and
problems in scale-up. Since fluidization is known to
increase heat and mass transfer, a continuous fluidized
popping/puffing machine (capacity 10–20 kg/h) involving
convective mode of heat transfer is designed/developed.
Hot-flue gas generating from burning of LPG was used as
the eco-friendly fuel. Process parameters such as expansion
ratio, fluidization velocity, terminal velocity, carry over
velocity, bulk density and voidage were estimated for unpopped and popped/puffed rice, maize, jowar (sorghum)
and paddy. Fluidization and carry over velocities for these
grains were in the range of 4.18–5.78 m/s and
2.15–6.18 m/s, respectively. Based on the terminal velocity
of the grains and volumetric air flow rate of the blower,
fluidization chamber diameter was arrived. Chamber
diameter of 0.15 m was found to be sufficient to generate
required air velocity of 6.89 m/s which met the fluidization
and carry over velocities of popped/puffed grains. The
designed fluidization chamber was analyzed for heat and
mass transfer during popping/puffing. Convective heat and
mass transfer coefficients were estimated to be in the range
of 103–187 W/m2 C and 0.124–0.162 m/s, respectively.
Theoretical values for total heat and mass transfer were
similar to the experimental values.
 
Date 2020
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/14481/1/J%20Food%20Sci%20Technol%202020_1.pdf
Hrishikesh, A. Tavanandi and Amit, K. Das and Venkatesh Murthy, K. and Raghavarao, K. S. M. S. (2020) Design and development of a machine for continuous popping and puffing of grains. Journal of Food Science and Technology. ISSN 0022-1155