Open AccessDesign and development of a machine for continuous popping and puffing of grains
Author(s) -
Hrishikesh A. Tavanandi,
Amit Kumar Das,
K. Venkateshmurthy,
K.S.M.S. Raghavarao
Publication year - 2020
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-020-04680-3
Subject(s) - fluidization , mass transfer , materials science , fluidized bed , heat transfer , airflow , air velocity , mechanics , chemistry , waste management , mechanical engineering , chromatography , engineering , physics
Popping/puffing have been traditionally practiced for enhancing storage life, improving organoleptic properties and ease of incorporation in ready-to-eat-foods. Currently, batch type sand and electric popping/puffing machines involving conduction mode of heat transfer are employed. The major drawbacks of these methods are high-energy consumption, scorching of grains, non-uniform product quality, contamination (by sand/ash) and problems in scale-up. Since fluidization is known to increase heat and mass transfer, a continuous fluidized popping/puffing machine (capacity 10-20 kg/h) involving convective mode of heat transfer is designed/developed. Hot-flue gas generating from burning of LPG was used as the eco-friendly fuel. Process parameters such as expansion ratio, fluidization velocity, terminal velocity, carry over velocity, bulk density and voidage were estimated for un-popped and popped/puffed rice, maize, jowar (sorghum) and paddy. Fluidization and carry over velocities for these grains were in the range of 4.18-5.78 m/s and 2.15-6.18 m/s, respectively. Based on the terminal velocity of the grains and volumetric air flow rate of the blower, fluidization chamber diameter was arrived. Chamber diameter of 0.15 m was found to be sufficient to generate required air velocity of 6.89 m/s which met the fluidization and carry over velocities of popped/puffed grains. The designed fluidization chamber was analyzed for heat and mass transfer during popping/puffing. Convective heat and mass transfer coefficients were estimated to be in the range of 103-187 W/m 2 °C and 0.124-0.162 m/s, respectively. Theoretical values for total heat and mass transfer were similar to the experimental values.