Millets Puff Gun Machine
32.4 هزار بار بازدید -
5 سال پیش
-
#Millets
#Millets #Puffing #PuffGunMachine
MILLET STORE:
https://www.amazon.in/shop/tcrconnect...
Popping is a simultaneous starch gelatinization and expansion process, during which grains are exposed to high temperatures for short time. During this process, super heated vapour produced inside the grains by instantaneous heating, cooks the grain and expands the endosperm suddenly, breaking out the outer skin.
Puffing is a similar process in which controlled expansion of kernel is carried out, while the vapour pressure escapes through the micropores of the grain structure due to high pressure.
Popping and puffing imparts acceptable taste and desirable aroma to the snacks.
Though a wide range of cereals and millets such as rice, wheat, corn, sorghum, ragi, foxtail millet are used for popping/puffing; only few of them pop well. The reason behind this may be the factors which influence popping qualities of cereals, such as season, varietal difference, grain characteristics such as moisture content, composition of grain, physical characteristics.
Gun puffing is a process in which the milled grains are introduced in to the gun or high pressure chamber after preheating, and then a superheated steam is introduced to the closed rotating chamber (Luh,1991). The steam pressure is critical to the final texture of the puffed product, as too low pressure would result in product lacking crispiness and too high pressure would shatter the rice. Sufficient time is allowed for the superheated steam to cook the grain in semi-plastic state and in the end, the pressure is suddenly released
for obtaining the crispy puffed grain. Keesenberg (1978) developed a puffing gun, which was composed of a rotating horizontal cylinder having the length of 1.2 m and the inner diameter of 200 mm.
MILLET STORE:
https://www.amazon.in/shop/tcrconnect...
Popping is a simultaneous starch gelatinization and expansion process, during which grains are exposed to high temperatures for short time. During this process, super heated vapour produced inside the grains by instantaneous heating, cooks the grain and expands the endosperm suddenly, breaking out the outer skin.
Puffing is a similar process in which controlled expansion of kernel is carried out, while the vapour pressure escapes through the micropores of the grain structure due to high pressure.
Popping and puffing imparts acceptable taste and desirable aroma to the snacks.
Though a wide range of cereals and millets such as rice, wheat, corn, sorghum, ragi, foxtail millet are used for popping/puffing; only few of them pop well. The reason behind this may be the factors which influence popping qualities of cereals, such as season, varietal difference, grain characteristics such as moisture content, composition of grain, physical characteristics.
Gun puffing is a process in which the milled grains are introduced in to the gun or high pressure chamber after preheating, and then a superheated steam is introduced to the closed rotating chamber (Luh,1991). The steam pressure is critical to the final texture of the puffed product, as too low pressure would result in product lacking crispiness and too high pressure would shatter the rice. Sufficient time is allowed for the superheated steam to cook the grain in semi-plastic state and in the end, the pressure is suddenly released
for obtaining the crispy puffed grain. Keesenberg (1978) developed a puffing gun, which was composed of a rotating horizontal cylinder having the length of 1.2 m and the inner diameter of 200 mm.
5 سال پیش
در تاریخ 1398/02/01 منتشر شده
است.
32,455
بـار بازدید شده