Tapioca macaroni-pilot plant production.

Subrahmanyan, V. and Bhatia, D. S. and Bains, G. S. and Rajasekharan, N. (1958) Tapioca macaroni-pilot plant production. Research and Industry, 3. pp. 270-275.

PDF Research_and_Industry_1958_3_10_270—275.pdf - Published Version Restricted to Registered users only Download (1MB)

Abstract

A pilot plant set up at the Central Food Technological Research Institute, Mysore for the production of tapioca macaroni (capacity 1 ton per day) from a mixture of tapioca flour (60 parts), groundnut flour (15 parts) and wheat semolina (25 parts) is described. The steps involved in the manufacture of the product are : grinding the raw materials to different degrees of fineness, dry mixing, dough formation, extrusion, predrying, heat conditioning, steaming and curing. The plant can produce three types of products, viz. rice-shaped grains, short tubes and shells. The cost of tapioca macaroni works out to 25 nP. per pound.

Item Type:	Article
Uncontrolled Keywords:	pilot plant, tapioca macaroni
Subjects:	600 Technology > 02 Engineering & allied operations 600 Technology > 08 Food technology > 23 Vegetables > 01 Cassava-Tapioca
Divisions:	Food Engineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	17 Dec 2012 06:49
Last Modified:	17 Dec 2012 06:49
URI:	http://ir.cftri.res.in/id/eprint/2946

Actions (login required)

View Item