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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(6): 1183-1190
DOI: https://doi.org/10.20546/ijcmas.2020.906.147


Effect of Evaporative Water Cooled Grinding on Milling Quality of Wheat
P. R. Davara*, V. P. Sangani, P. P. Vora, N. C. Thumar, H. V. Agravat and J. J. Limbasiya
Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, Junagadh Agricultural University, Junagadh – 362001
*Corresponding author
Abstract:

Wheat has become one of the most important cereal crops because of its utilization in the flour production. Research was conducted to study the effect of evaporative water cooled grinding on milling quality of wheat. Surface of wheat grain samples were wetted by mixing it with water at four different levels, i.e. 0%, 3%, 6% and 9% w/w. Wetted grains grinded immediately using domestic hammer mill. Important quality characteristics after milling of wheat samples were studied. Since the evaporating surface water particles taken away the heat generated inside the grinding mill, temperature inside the grinding chamber was decreased. Evaporative water cooled grinding could be completed without any sieve clogging. Grinding time, yield and moisture content of flour were found to be increased in the evaporative water cooled grinded flour. However, the maximum retention of gluten content and minimum temperature rise was observed in the wheat samples mixed with 9% (w/w) of water. Evaporative water cooled grinding was found to be effective for the better retention of gluten content in the wheat flour.


Keywords: Wheat, grinding, evaporative water cooling, flour
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How to cite this article:

Davara. P. R. V. P. Sangani, P. P. Vora, N. C. Thumar, H. V. Agravat and Limbasiya. J. J. 2020. Effect of Evaporative Water Cooled Grinding on Milling Quality of Wheat.Int.J.Curr.Microbiol.App.Sci. 9(6): 1183-1190. doi: https://doi.org/10.20546/ijcmas.2020.906.147