GRINDING CHARACTERISTICS OF CARROTS (DAUCUS-CAROTA L)

被引：9

作者：

CHAKKARAVARTHI, A

MATH, RG

WALDE, SG

RAO, DG

机构：

[1] Central Food Technological Research Institute, Regional Centre, Hyderabad, 500 007, Habshiguda

来源：

JOURNAL OF FOOD ENGINEERING | 1993年 / 20卷 / 04期

关键词：

D O I：

10.1016/0260-8774(93)90085-X

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The grinding characteristics of carrots (Daucus carota L.) in the form of grits were studied in a hammer mill. The grits were first dried to different moisture contents, before being ground to a powder; the energy required for grinding was noted. Kick's law, Rittenger's law, and Bond's law were applied to the grinding process, and the constants of these various laws were found The moisture content of the dried grits had a significant effect on the grinding energy, which increased as moisture content increased from 10 to 15% decreased as moisture content rose to 18% and, again, increased as moisture content rose to higher values. A moisture content of 18%, therefore, could be recommended for grinding operations as it requires the least grinding energy.

引用

页码：381 / 389

页数：9