A comparative study of flow properties of basmati and non-basmati rice flour from two different mills |
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| Institution: | 1. Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, 148 106, Punjab, India;2. DryPro Tech Lab., Chemical Engineering, Indian Institute of Technology Gandhinagar, Palaj, 382 355, Gujarat, India;1. Department of Agroindustrial Science and Technology, Federal University of Pelotas, 96010-900 Pelotas, Brazil;2. Processed Foods Research Unit, WRRC, ARS, United States Department of Agriculture, 800 Buchanan Street, Albany, CA 94710, United States;1. College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, PR China;2. Rice Product Quality Supervision and Inspection Center, Ministry of Agriculture and Rural Affairs, China National Rice Research Institute, Hangzhou 310006, PR China;1. ICAR-Central Potato Research Institute, Shimla 171001, Himachal Pradesh, India;2. ICAR-Indian Agricultural Research Institute, New Delhi 110012, India;3. ICAR-National Rice Research Institute, Cuttack 753006, Odisha, India |
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| Abstract: | The flowability of basmati and non-basmati rice flour from stone and super mill was compared. On comparing, both basmati and non-basmati rice flour from stone mill was found poor flowable. However, non-basmati flour was less flowable than basmati flour. Particle size (stone mill (StM) 114.1–129.6 μm, super mill (SM) 196.4–239.5 μm) of both the flours was significantly different. The flowability of basmati and non-basmati rice flour was significantly affected by properties viz., for non-basmati flour: the particle shape circularity (StM 0.562, SM 0.642), surface roughness (StM 146.36 nm, SM 111.28 nm) and compressibility (StM 26.08%, SM 24.22%), making it less flowable than basmati flour: particle shape circularity (StM 0.661, SM 0.768), surface roughness (StM 122.21 nm, SM 90.67 nm) and compressibility (StM 21.02%, SM 17.18%). Basic flow energy, stability index and specific energy was significantly higher in non-basmati flour, thus required more energy (StM 184.37 mJ, SM 113.15 mJ) to flow than basmati rice flour (StM 151.25 mJ, SM 96.74 mJ). Overall, the flowability was analyzed at three different pressures (3,6 and 9 kPa) and the non-basmati rice flour from stone mill was found less flowable as indicated by the flow function coefficient (1.90 at 3 kPa) in comparison to basmati (2.61 at 3 kPa) creating difficulty in bulk handling. |
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| Keywords: | Basmati rice flour Surface roughness Particle size and shape Flowability |
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