Shashank, S. and Shiraz, S. and Shishir Naveen, Chandra and Srinivasaprasad, N. (2006) Design, Fabrication and Testing of Pulse Compressing Unit. [Student Project Report]
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Abstract
This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.
| Item Type: | Student Project Report |
|---|---|
| Additional Information: | Cookability is a parameter that decides the quality of a pulse. Current practice at C.F.T.R.I involves determining cookability using a dhal pressing unit which compresses a cooked pulse under impact loading and subsequent measurement of spread area is done using a planimeter. The project work is concentrated on design, fabrication and testing of a pulse compressing unit that applies a known load gradually on a cooked pulse and development of a software program to measure the spread area of the compressed pulse to obtain spread area which is a measure of cookability. The results obtained ensure gradual descent. Further, measurement of spread area using the developed program has given reasonably good results. |
| Uncontrolled Keywords: | pulse compressing unit design |
| Subjects: | 600 Technology > 02 Engineering & allied operations 600 Technology > 08 Food technology > 22 Legumes-Pulses |
| Divisions: | Grain Science and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 20 Mar 2007 |
| Last Modified: | 28 Dec 2011 09:27 |
| URI: | http://ir.cftri.res.in/id/eprint/497 |
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