Milling responses of green gram under batch processing


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Authors

  • Sanjay Kumar Singh Former student & corresponding author, Asstt. Prof. (Agril. Engg. & Food Tech.), Sardar Vallabh Bhai Patel Univ. of Agri. & Tech., Meerut, UP.
  • U S Agrawal Professor, Department of Post Harvest Process and Food Engineering, College of Technology, G.B.P.U. A. & T., Pantnagar

Abstract

A study was conducted using full factorial design for milling of green gram at 11% db moisture content on Satake Grain Testing mill. Models were developed to represent the milling responses. Minimum milling losses of 10.3% (brokens + powder) were obtained at 10 m/s roller speed, 10 s residence time and 0.5 g/cc dispersal density, whereas the values of coefficient of hulling, coefficient of wholeness of kernel and hulling efficiency at this condition were 79%, 86% and 70%, respectively.

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Submitted

2012-01-10

Published

2005-12-05

Issue

Vol. 42 No. 4 (2005)

Section

Articles

License

How to Cite

Singh, S. K., & Agrawal, U. S. (2005). Milling responses of green gram under batch processing. Journal of Agricultural Engineering, 42(4). https://epubs.icar.org.in/index.php/JAE/article/view/14260