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Continuous vibro fluid bed roaster for breakfast cereals.

Venkatesh Murthy, K. and Srinivasa Rao, P. N. and Ramesh, T. (1995) Continuous vibro fluid bed roaster for breakfast cereals. Indian Food Industry, 14 (1). 35-38, 5 ref..

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Properties of the vibro fluidized bed (VFB) roaster (an HTST, forced air convection roaster) developed at the Central Food Technological Research Institute (India) for the roasting of cereals are presented. Aspects considered include: advantages and disadvantages of roasters currently used in India (rotary type units, conveyorized units, and air jet roasters); physical characteristics of products obtained from the VFB roaster compared to those produced by modified grain roasting; and cost comparisons of continuous sand roasting, VFB roasting, and modified grain roasting. It is concluded that the VFB roaster will have many applications in the fast food industry.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 21 Cereals
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 18 Nov 2021 08:46
Last Modified: 18 Nov 2021 08:46
URI: http://ir.cftri.res.in/id/eprint/3597

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