Journal of Food Processing & Technology

Effect of grinding action on the flow ability of rice flour

15^th International Conference on Food Processing & Technology

October 27-29, 2016 Rome, Italy

D C Saxena and Shumaila Jan

Sant Longowal Institute of Engineering & Technology, India

Posters & Accepted Abstracts: J Food Process Technol

Abstract:

Rice (Oryza sativa L.) is an important food crop in the world. Broken rice, either basmati or non-basmati rice varieties, is used to produce rice flour by milling. The effect of grinding action on the flowability of rice flour was evaluated using flow indicators viz., bulk density, aerated bulk density, angle of repose, frictional co-efficient, Carr�??s index and Hausner�??s ratio; and powder flow analysis viz., cohesive index, caking strength and powder flow stability. Fine rice flours ground in cyclotec mill were more cohesive and coarse flour (basmati rice flour) ground in super mill was free-flowing. Flours ground using hammer mill was highly irregular in particle shape than the other flours, thus was found less flowable than flours milled in stone mill, despite of being larger in size.

Biography :

Email: dcsaxena@yahoo.com