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Sahu, C.
- Milling Quality of Raw and Parboiled Kodo (Paspalum scorbiculatum L.) by Various Hand Grinders
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Authors
Affiliations
1 Department of Dairy Engineering, College of Dairy Technology, Raipur (C.G.), IN
2 Department of Agricultural Processing and Food Engineering, Raipur (C.G.), IN
3 Department of Dairy Engineering, College of Dairy Technology, Chhattisgarh Kamdhenu Vishwavidyalaya, Raipur (C.G.), IN
1 Department of Dairy Engineering, College of Dairy Technology, Raipur (C.G.), IN
2 Department of Agricultural Processing and Food Engineering, Raipur (C.G.), IN
3 Department of Dairy Engineering, College of Dairy Technology, Chhattisgarh Kamdhenu Vishwavidyalaya, Raipur (C.G.), IN
Source
Research Journal of Animal Husbandry & Dairy Science, Vol 5, No 2 (2014), Pagination: 151-153Abstract
Kodo, a neglected but useful grain, holds promise for future food security. Kodo is nutritionally comparable with other cereals and in some respect superior to rice and wheat. In India, it is mainly consumed by tribal people, who dehusk it by hand pounding. In the present investigation milling quality of raw as well as parboiled Kodo were determined. The Kodo grains were parboiled by soaking grain at 50oC for 3 h, then steamed for 15 min. followed by shed drying for 24 h. Kodo millet was dehusked using hand grinders to assess the maximum possible value of milling parameters. Three types of hand grinders namely dried mud, Plaster of Paris (POP) and cement were used. In the preliminary experiment POP hand grinders was found totally unsuitable for milling of Kodo because grains were severely damaged and mixing of POP powder. Raw and parboiled Kodo grains were dehusked on dried mud and cement hand grinders in two passes. With dried mud grinder head yield and milling efficiency of raw Kodo samples were found 84.8 per cent and 70.07 per cent while parboiled Kodo sample had shown 98.79 per cent and 96.03 per cent. Similarly with cement grinder head yield and milling efficiency of raw Kodo samples were found 13.72 per cent and 41.45 per cent while parboiled Kodo sample had shown 84.14 per cent and 84.0 per cent.Keywords
Grinding, Hand Grinder, Millets, Raw, Kodo, Parboiled Kodo.
References
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- Development of Small Scale Frustum Cone Shaped Butter Churn
Abstract Views :274 |
PDF Views:0
Authors
Adarsh M. Kalla
1,
C. Sahu
1,
A. K. Agrawal
1,
A. Khare
1,
K. K. Choudhaury
1,
A. Shrivastava
1,
Geetesh Sinha
1
Affiliations
1 Department of Dairy Engineering, College of Dairy Science and Food Technology, RAIPUR (C.G.), IN
1 Department of Dairy Engineering, College of Dairy Science and Food Technology, RAIPUR (C.G.), IN
Source
Research Journal of Animal Husbandry & Dairy Science, Vol 6, No 2 (2015), Pagination: 153-157Abstract
A novel small scale improved butter making unit called 'Frustum Cone Shaped Butter Churn was developed with working capacity of 5 liter curd/batch. This paper deals with development of parts of churn i.e. inner and outer frustum cone, stirring tube, head and closure and insulation etc. For better insulation foamed polyethylene was used to offset the effect of ambient on temperature of curd filled inside the churn. For controlling the speed of the motor, gear and pulley arrangement with v-belt was used. The highest overrun and yield of butter were recorded to be 24.41 per cent and 1.63 kg/5l. curd at higher churning temperature of 12°C and higher churn speed of 85 rpm. However, the optimum speed of churn for good quality butter production was found to be 60 rpm at churning temperature of 10°C.Keywords
Belt-Pulley, Butter, Curd, Churn, Foamed Polyethylene, Frustum Cone Shaped Butter Churn.References
- Ahmad, T. (2009). Dairy Plant – Engineering and Management. 8th Ed. Pub by Kitab Mahal, 22-A, Sarojini Naidu Marg, Allahabad.
- Ahmad, T. (2014). Rising milk production future prospects. Indian Dairyman. 66(7): 15.
- De, S. (2012). Outlines of dairy technology, India, Oxford University Press, 163 p.
- Deman, J.M. and Beers, A.M. (1988). Fat crystal networksStructure and rheological properties. J. Text. Stud., 18(4): 303-318.
- Eltayeb, M. and Mahjoub, E. (2003). The development of an improved churner for butter extraction. M. Tech Thesis, Appropriate Technology Department of National Center for Research, Sudan. p 24.
- Gupta, C.P. and Prakash, R. (1989). Engineering heat transfer. 6th Ed., Nem Chand and Bros., Roorkee, India.
- Mortensen, M. (1945). Materials balance method for determining losses of butter fat in the creamery. Iowa Agri. Exp. Sta. Res. Bul., 337.
- O'mahony, F. (1988). Rural Dairy Technology- Experience in Ethiopia. Manual Dairy Tech Unit. International Livestock Center for Africa. Addis Ababa, Ethiopia, p 4.