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Titolo:
Testing of a convection type cylindrical dryer for production of instant soy-dosa mix
Autore:
Patil, RT; Jha, K; Singh, J; Bargale, PC;
Indirizzi:
CIAE, Soybean Proc & Utilizat Ctr, Bhopal 462038, India CIAE Bhopal India 462038 ybean Proc & Utilizat Ctr, Bhopal 462038, India
Titolo Testata:
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
fascicolo: 2, volume: 38, anno: 2001,
pagine: 111 - 115
SICI:
0022-1155(200103/04)38:2<111:TOACTC>2.0.ZU;2-0
Fonte:
ISI
Lingua:
ENG
Keywords:
drying; soybean; instant soy-dosa mix; economic analysis;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
5
Recensione:
Indirizzi per estratti:
Indirizzo: Patil, RT CIAE, Soybean Proc & Utilizat Ctr, Bhopal 462038, India CIAE Bhopal India 462038 & Utilizat Ctr, Bhopal 462038, India
Citazione:
R.T. Patil et al., "Testing of a convection type cylindrical dryer for production of instant soy-dosa mix", J FD SCI M, 38(2), 2001, pp. 111-115

Abstract

A convection type cylindrical dryer developed was evaluated for drying of soy-cereal blended slurry to get instant soy-dosa mix. Blanched soybean splits (10 and 20%) were used in combinations with rice and blackgram. Three ingredients were mixed in given proportions, soaked for 4 h and ground usinga wet grinder. The mix was then kept for about 20 h for its natural fermentation followed by drying. For drying, three temperatures were used viz. 40,50 and 60 degreesC. The observations were recorded on moisture content of the drying product, temperature of the inlet and outlet air, velocity of the air with and without load on the dryer at time intervals of 3 h to 18 h. The physical properties of instant soy-dosa mix such as colour, water absorption index and moisture were determined for each of the considered combinations. A control was maintained with zero proportion of soybean for comparison of results. Results indicated that the instant soy-dosa mix could be successfully dried using the developed slurry dryer for a duration of 12 h. The product obtained was utilized for production of good quality instant soy-dosa. The drying temperature of 60 degreesC and incorporation of soybean up to 10% were found to be optimum from the view point of consumer acceptability as well as the ease of preparaton of the end product.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 20/01/20 alle ore 07:26:20