Design and development of a machine for continuous popping and puffing of grains.

Hrishikesh, A. Tavanandi and Amit, K. Das and Venkatesh Murthy, K. and Raghavarao, K. S. M. S. (2021) Design and development of a machine for continuous popping and puffing of grains. Journal of Food Science and Technology, 58 (5). pp. 1703-1714. ISSN 0022-1155

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Abstract

Popping/puffing have been traditionally practiced for enhancing storage life, improving organoleptic properties and ease of incorporation in ready-to-eat-foods. Currently, batch type sand and electric popping/puffing machines involving conduction mode of heat transfer are employed. The major drawbacks of these methods are high-energy consumption, scorching of grains, non-uniform product quality, contamination (by sand/ash) and problems in scale-up. Since fluidization is known to increase heat and mass transfer, a continuous fluidized popping/puffing machine (capacity 10–20 kg/h) involving convective mode of heat transfer is designed/developed. Hot-flue gas generating from burning of LPG was used as the eco-friendly fuel. Process parameters such as expansion ratio, fluidization velocity, terminal velocity, carry over velocity, bulk density and voidage were estimated for unpopped and popped/puffed rice, maize, jowar (sorghum) and paddy. Fluidization and carry over velocities for these grains were in the range of 4.18–5.78 m/s and 2.15–6.18 m/s, respectively. Based on the terminal velocity of the grains and volumetric air flow rate of the blower, fluidization chamber diameter was arrived. Chamber diameter of 0.15 m was found to be sufficient to generate required air velocity of 6.89 m/s which met the fluidization and carry over velocities of popped/puffed grains. The designed fluidization chamber was analyzed for heat and mass transfer during popping/puffing. Convective heat and mass transfer coefficients were estimated to be in the range of 103–187 W/m2 C and 0.124–0.162 m/s, respectively. Theoretical values for total heat and mass transfer were similar to the experimental values.

Item Type:	Article
Uncontrolled Keywords:	Machine design Fluidization Terminal velocity Heat transfer Mass transfer
Subjects:	600 Technology > 02 Engineering & allied operations 600 Technology > 08 Food technology > 16 Nutritive value > 08 Grains
Divisions:	Food Engineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	30 Sep 2020 11:27
Last Modified:	29 Nov 2021 06:21
URI:	http://ir.cftri.res.in/id/eprint/14481

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