Interaction of milling parameters with the quality of wheat flour using stone grinder
| dc.contributor.advisor | Omre, P.K. | |
| dc.contributor.author | Pandey, Suman | |
| dc.date.accessioned | 2018-10-12T04:41:10Z | |
| dc.date.available | 2018-10-12T04:41:10Z | |
| dc.date.issued | 2017-10 | |
| dc.description.abstract | Wheat is among the most important food crop and an affluent source of carbohydrates and contains valuable components such as protein, fat, minerals and vitamins. But during wheat processing, components like vitamins and minerals are lost. The major reason is the removal of bran and wheat processing parameters like speed and clearance between the grinding stones which affects the components of wheat. These are destroyed by the heat produced due to frictional forces between the grinding stone. The effect of the frictional force can be reduced by performing the milling operation at comparatively lower speed. Therefore, research was undertaken to study the effect of these process parameters i.e., grinding speed, feed rate and clearance and subsequently optimize the parameters on the basis of flour recovery and quality attributes. Experiments were conducted using general factorial design with three independent variables at three levels. Variables selected for the experiment were speed (100, 350 and 600 rpm), feed rate (6, 8 and 10 kg/h) and clearance (0.2, 0.3 and 0.4 mm). Responses selected were flour yield (g/100g), machine yield (g/100g), average particle size (mm), protein (g/100g), fat (g/100g), moisture loss (%), ash (g/100g), calcium (mg/100g) and iron (mg/100g). The data from the experiments were analyzed using Design Expert 10.0.1 and the response function were developed using multiple regression analysis and second order model was fitted for each response. It was found that speed, feed rate and clearance had highly significant effect on flour yield, fat, moisture, iron, calcium, ash and average particle size whereas the protein was affected only by speed. The results obtained were optimized using general factorial methodology. Optimum levels of variables were grinding speed 100.001 rpm, feed rate 6 kg/h and clearance between the stones 0.23 mm and with responses value 93.6 g/100g machine yield, 83.2 g/100g flour yield, 12.9 g/100g protein, 1.21 g/100g ash, 16.2 % moisture loss, 2.67 g/100g fat, 23.9 mg/100g calcium, 3.80 mg/100g iron and 0.29 mm average particle size. It was found that traditionally milled flour has 9.4 g/100g protein which is comparatively less than the protein value obtained at 100 rpm grinding speed. Also decreased ash content was obtained i.e. 1.21 g/100 g in comparison to the traditionally milled flour. Overall, better flour quality was obtained when wheat was ground at 100 rpm grinding speed with 6 kg/h feed rate and 0.23 mm clearance. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810080981 | |
| dc.keywords | milling, food quality, wheat flour, grinders | en_US |
| dc.language.iso | en | en_US |
| dc.pages | 124 | en_US |
| dc.publisher | G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand) | en_US |
| dc.research.problem | Wheat Flour | en_US |
| dc.sub | Post Harvest Technology | en_US |
| dc.subject | null | en_US |
| dc.theme | Food Processing | en_US |
| dc.these.type | M.Tech. | en_US |
| dc.title | Interaction of milling parameters with the quality of wheat flour using stone grinder | en_US |
| dc.type | Thesis | en_US |