Testing of a convection type cylindrical dryer for production of instant soy-dosa mix

Citation
Rt. Patil et al., Testing of a convection type cylindrical dryer for production of instant soy-dosa mix, J FD SCI M, 38(2), 2001, pp. 111-115
Citations number
5
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
2
Year of publication
2001
Pages
111 - 115
Database
ISI
SICI code
0022-1155(200103/04)38:2<111:TOACTC>2.0.ZU;2-0
Abstract
A convection type cylindrical dryer developed was evaluated for drying of s oy-cereal blended slurry to get instant soy-dosa mix. Blanched soybean spli ts (10 and 20%) were used in combinations with rice and blackgram. Three in gredients were mixed in given proportions, soaked for 4 h and ground using a wet grinder. The mix was then kept for about 20 h for its natural ferment ation followed by drying. For drying, three temperatures were used viz. 40, 50 and 60 degreesC. The observations were recorded on moisture content of t he drying product, temperature of the inlet and outlet air, velocity of the air with and without load on the dryer at time intervals of 3 h to 18 h. T he physical properties of instant soy-dosa mix such as colour, water absorp tion index and moisture were determined for each of the considered combinat ions. A control was maintained with zero proportion of soybean for comparis on of results. Results indicated that the instant soy-dosa mix could be suc cessfully dried using the developed slurry dryer for a duration of 12 h. Th e product obtained was utilized for production of good quality instant soy- dosa. The drying temperature of 60 degreesC and incorporation of soybean up to 10% were found to be optimum from the view point of consumer acceptabil ity as well as the ease of preparaton of the end product.