Studies on the Selected Engineering Properties of Basmati Rice Flour

The physical properties, which include dimensional, gravimetric, and frictional properties of broken and head rice kernels of variety PUSA 1121 were studied. Dry, semidry, and wet grinding methods were employed to grind the broken, and the chemical analysis was done for all three types of flours. Adsorption isotherm was studied at 20, 30, and 40°C. Pasting and powder rheology was studied at various moisture levels. Thermal properties (thermal conductivity, thermal diffusivity, and specific heat) of flours were studied as a function of moisture content. Various prediction models were used to compare the value of thermal conductivity obtained through the experimental method. The specific heat was also compared with the values obtained from the prediction model and the error found was mere minimum.

Autorentext

The corresponding author is Professor and Head, Department, Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology, Longowal. His specialization is in Fruits and vegetable processing.