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Pandey, J. P.
- Effect of Degree of Polishing on Physical and Milling Properties of Rice
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Authors
Affiliations
1 College of Agriculture Ganjbasoda, Jawaharlal Nehru Krishi Viswa Vidyalaya, Jabalpur, M.P., IN
2 Post Harvest Process and Food Engineering, G.B. Pant University of Agriculture and Technology, Pantnagar, U.S. Nagar, Uttarakhand, IN
1 College of Agriculture Ganjbasoda, Jawaharlal Nehru Krishi Viswa Vidyalaya, Jabalpur, M.P., IN
2 Post Harvest Process and Food Engineering, G.B. Pant University of Agriculture and Technology, Pantnagar, U.S. Nagar, Uttarakhand, IN
Source
International Journal of Processing and Post harvest Technology, Vol 4, No 2 (2013), Pagination: 90-93Abstract
Investigation were conducted on commercial variety of paddy (Pant Dhan - 4) commonly grown in Northern India. Physical, gravimetric and milling properties were analysed in the laboratory at different degree of polish ranging from 0 per cent to 11.31 per cent. It was observed that the length, width, thickness and 1000 kernel weight ranged from 6.53 mm to 6.13 mm; 2.36 mm to 2.20 mm; 1.84 to 1.76 mm and 27.01 g to 20.00 g, respectively for 0 per cent and 11.35 per cent degree of polish. Milling, head broken yield were significantly affected by degree of polish. The various mathematical models had been developed for expressing the interaction between physical, gravimetric and milling properties with degree of polish were computed.Keywords
Polishing, Physical, Milling Properties- Drying Kinetics and Modeling of Onion Slices in Two Stage Drying
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Authors
Affiliations
1 Department of Post Harvest Process and Food Engineering, College of Technology, G. B. Pant University of Agricultural and Technology, Pantnagar, UDHAM SINGH NAGAR Uttarakhand, IN
1 Department of Post Harvest Process and Food Engineering, College of Technology, G. B. Pant University of Agricultural and Technology, Pantnagar, UDHAM SINGH NAGAR Uttarakhand, IN