Design and development of a machine for continuous popping and puffing of grains

Author:

Tavanandi Hrishikesh A.,Das Amit K.,Venkateshmurthy K.,Raghavarao K. S. M. S.

Funder

Council of Scientific and Industrial Research, India

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference40 articles.

1. Aruna C, Suguna M, Visarada K, Deepika C, Ratnavathi C, Tonapi V (2020) Identification of sorghum genotypes suitable for specific end uses: semolina recovery and popping. J Cereal Sci:102955

2. Arya S (1992) Convenience foods-emerging scenario Indian food industry. Indian Food Ind 11:31

3. Beek W (1971) Mass transfer in fluidized beds: fluidization: fluidization. Academic Press, London

4. Botterill JSM (1975) Fluid-bed heat transfer: gas-fluidized bed behaviour and its influence on bed thermal properties. Academic Press, London

5. Castro-Giráldez M, Fito P, Prieto J, Andrés A, Fito P (2012) Study of the puffing process of amaranth seeds by dielectric spectroscopy. J Food Eng 110:298–304

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