J Food Sci Technol 2010 Oct 01;475:564-70. doi: 10.1007/s13197-010-0102-5.

Physical, gravimetric and functional characterization of various milling fractions of popped gorgon nut (Euryale ferox).

???displayArticle.abstract???
Studies were carried out on the milling characteristics to increase the usability of popped gorgon nut (makhana). It was conditioned to 6.2, 9.4 and 12.3% (db) moisture content and ground in a hammer mill at feed rates of 3, 6 and 9 kg/h. The differential screen analysis showed that increase in moisture content decreased the percent weight retained in the pan and produced more medium sized particles (0.592-0.157 mm). The Bond''s work index, Kick''s constant and average particle size increased but total surface area decreased with the increase of conditioning level. However, feed rate showed the antagonistic effect on these parameters. Various grinding characteristics were significantly affected either individually or in combination (interaction) by the conditioning level as well as the feed rate and could be well correlated in terms of Bond''s work index, Kick''s constant, total surface area, average particle size, effectiveness of milling and bulk density for popped makhana.

???displayArticle.pubmedLink??? 23572686
???displayArticle.pmcLink??? PMC3551101
???displayArticle.link??? J Food Sci Technol



References :