System For Continuous Production Of Conical Shape Pulse Nuggets: Development Of A System For Continuous Production Of Conical Shape Pulse Nuggets (Bori) - Couverture souple

Swami, Shrikant Baslingappa; Das, Sushanta Kumar; Maiti, Biswajeet

 
9783659289903: System For Continuous Production Of Conical Shape Pulse Nuggets: Development Of A System For Continuous Production Of Conical Shape Pulse Nuggets (Bori)
Couverture souple
ISBN 10 : 3659289906 ISBN 13 : 9783659289903
Editeur : LAP LAMBERT Academic Publishing, 2012

Synopsis

Bori, a popular traditional conical shape pulse nugget used in the Indian sub continent, is made manually from aerated batter prepared from soaked black gram pulse (phaseolus mungo). An array of these nuggets placed on oil-smeared surface are usually dried under the sun. Texture and structure of nuggets are largely dependent on rheological and spreading characteristics which are function of both moisture and air content in the batter. The book will help food processors, researchers, academicians, entrepreneurs to develop a system for the continuous production of pulse based conical shaped nuggets. The book covers various aspects like rheological behavior of black gram batter, a continuous extrusion system with intermittent discharge mechanism has been developed for preparing conical shape nuggets from semi-solid pulse batter, moisture sorption isotherm of black gram nuggets have also been studied, the open sun drying of nuggets have been carried out. The mechanical drying of these nuggets will also be known. The nuggets prepared from this system are uniform in shape and quality.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

Présentation de l'éditeur

Bori, a popular traditional conical shape pulse nugget used in the Indian sub continent, is made manually from aerated batter prepared from soaked black gram pulse (phaseolus mungo). An array of these nuggets placed on oil-smeared surface are usually dried under the sun. Texture and structure of nuggets are largely dependent on rheological and spreading characteristics which are function of both moisture and air content in the batter. The book will help food processors, researchers, academicians, entrepreneurs to develop a system for the continuous production of pulse based conical shaped nuggets. The book covers various aspects like rheological behavior of black gram batter, a continuous extrusion system with intermittent discharge mechanism has been developed for preparing conical shape nuggets from semi-solid pulse batter, moisture sorption isotherm of black gram nuggets have also been studied, the open sun drying of nuggets have been carried out. The mechanical drying of these nuggets will also be known. The nuggets prepared from this system are uniform in shape and quality.

Biographie de l'auteur

The author started his carrier in 2002, as an Assistant Professor, U.B.K.V., Pundibari (WB),India and worked as Associate Professor,Faculty of Tecnology U.B.K.V.; He is presently working as a Associate Professor, Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Dr.BSKKV, Dapoli, Maharashtra,India

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
LAP LAMBERT Academic Publishing
Date d'édition
2012
Langue
anglais
ISBN 10 
3659289906
ISBN 13 
9783659289903
Reliure
Broché
Nombre de pages
144
Coordonnées du fabricant
non disponible
Personne responsable
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