Synopsis
The effect of process parameters on work index, efficiency of milling, bulk density, swelling capacity and water absorption capacity of yam flour using attrition mill was studied. Independent variables were: moisture content, speed and inlet opening. The responses were work index, milling efficiency, bulk density, water absorption and swelling capacities of the flour. The treatments were found to influence the responses significantly at (p<0.05). Optimum process condition was achieved at 12 % moisture content of feed, 506 rpm shaft speed and 5,200 mm2 feed opening giving 19.1%grit, 23.6% meal and 54.2 % flour. The desirability of the optimization process was 0.78. Validation of predicted optimal moisture content, worm shaft speed and feed inlet opening gave errors of 19, 14.4 and 6.1 % for grit, meal and flour, respectively.Models developed have provided essential engineering data for efficient processing of yam into flours by millers.
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About the Author
Abdurrahman Adeleye Badmus is a certified process and food engineering academician with technical proficiency in Food powders engineering, Functional foods, Process Modelling and Simulation.
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Effect of process parameters on technological properties of yam flour
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LAP LAMBERT Academic Publishing Aug 2017, 2017
ISBN 10: 6202018399
ISBN 13: 9786202018395
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The effect of process parameters on work index, efficiency of milling, bulk density, swelling capacity and water absorption capacity of yam flour using attrition mill was studied. Independent variables were: moisture content, speed and inlet opening. The responses were work index, milling efficiency, bulk density, water absorption and swelling capacities of the flour. The treatments were found to influence the responses significantly at (p0.05). Optimum process condition was achieved at 12 % moisture content of feed, 506 rpm shaft speed and 5,200 mm2 feed opening giving 19.1%grit, 23.6% meal and 54.2 % flour. The desirability of the optimization process was 0.78. Validation of predicted optimal moisture content, worm shaft speed and feed inlet opening gave errors of 19, 14.4 and 6.1 % for grit, meal and flour, respectively.Models developed have provided essential engineering data for efficient processing of yam into flours by millers. 80 pp. Englisch. Seller Inventory # 9786202018395
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Effect of process parameters on technological properties of yam flour
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ISBN 10: 6202018399
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Effect of process parameters on technological properties of yam flour
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Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Badmus AbdurrahmanAbdurrahman Adeleye Badmus is a certified process and food engineering academician with technical proficiency in Food powders engineering, Functional foods, Process Modelling and Simulation.The effect of process. Seller Inventory # 167076763
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Effect of process parameters on technological properties of yam flour
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Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -The effect of process parameters on work index, efficiency of milling, bulk density, swelling capacity and water absorption capacity of yam flour using attrition mill was studied. Independent variables were: moisture content, speed and inlet opening. The responses were work index, milling efficiency, bulk density, water absorption and swelling capacities of the flour. The treatments were found to influence the responses significantly at (pVDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 80 pp. Englisch. Seller Inventory # 9786202018395
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Effect of process parameters on technological properties of yam flour
Published by
LAP LAMBERT Academic Publishing, 2017
ISBN 10: 6202018399
ISBN 13: 9786202018395
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Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The effect of process parameters on work index, efficiency of milling, bulk density, swelling capacity and water absorption capacity of yam flour using attrition mill was studied. Independent variables were: moisture content, speed and inlet opening. The responses were work index, milling efficiency, bulk density, water absorption and swelling capacities of the flour. The treatments were found to influence the responses significantly at (p0.05). Optimum process condition was achieved at 12 % moisture content of feed, 506 rpm shaft speed and 5,200 mm2 feed opening giving 19.1%grit, 23.6% meal and 54.2 % flour. The desirability of the optimization process was 0.78. Validation of predicted optimal moisture content, worm shaft speed and feed inlet opening gave errors of 19, 14.4 and 6.1 % for grit, meal and flour, respectively.Models developed have provided essential engineering data for efficient processing of yam into flours by millers. Seller Inventory # 9786202018395
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Effect of process parameters on technological properties of yam flour
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Taschenbuch. Condition: Neu. Effect of process parameters on technological properties of yam flour | Abdurrahman Badmus | Taschenbuch | 80 S. | Englisch | 2017 | LAP LAMBERT Academic Publishing | EAN 9786202018395 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu. Seller Inventory # 109691215
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