Particle Size Characteristics of Ground Soy and Red Gram

Autor:	K.H. Vishwanathan, Rangaswamy Subramanian
Rok vydání:	2014
Předmět:	Materials science Grind Metallurgy Pulverizer Particle Particle size Food science Microstructure Dry grinding Food Science Gram Grinding
Zdroj:	International Journal of Food Properties. 17:1469-1481
ISSN:	1532-2386 1094-2912
DOI:	10.1080/10942912.2012.719983
Popis:	Grinding characteristics of soy and red gram were compared employing single- and two-stage grinding in a mixer grinder. The initial size as well as hardness of soy (˜216 N) and red gram (˜220 N) were nearly equal. However, final particle size of red gram (61 μm) was much lower than soy (255 μm), indicating that red gram was relatively easier to grind. Analysis of microstructure indicated that typical internal structure and intercellular forces could play a significant role in determining the grinding characteristics of individual grains. With the same amount of energy input (200 kJ/kg), size reduction ratio in soy increased from 12 to 16 during two-stage grinding. Energy and particle analyses revealed that a two-stage segregated grinding is suitable for soy while a single-stage grinding is adequate for red gram. Classical dry grinding laws were applicable after initial break up suggesting their suitability for secondary grinding of soy and red gram.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::5b91818e1b38e427f3fdf11e8d77edf8 https://doi.org/10.1080/10942912.2012.719983 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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