Vol. 6 (2) : March-April 2015 issue
Green Farming Vol. 6 (2) : 412-417 ; March-April, 2015
Optimization of process parameters for development of microwave puffed product
VIDYA S. SONONE1*, PRAMOD H. BAKANE2, SUSHIL R. SAKKALKAR3 and HEMANT M. ROKADE4
Deptt. of Agricultural Process Engineering, Dr. Annasabeb Shinde College of Agricultural Engineering, M.P. Krishi Vidyapeeth, Rahuri - 413722 (Maharashtra)
Designation : 1,4Ph.D. Scholar *(sononevs@gmail.com), 2Associate Professor, 3Assistant Professor
Subject : Agriculture Engineering, Farm Machinery, Energy & Power and Process Engineering
Paper No. : P-2324
Total Pages : 6
Received : 19 July 2014
Revised accepted : 01 January 2015
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Citation :
VIDYA S. SONONE, PRAMOD H. BAKANE, SUSHIL R. SAKKALKAR and HEMANT M. ROKADE. 2015. Optimization of process parameters for development of microwave puffed product. Green Farming Vol. 6 (2) : 412-417 ; March-April, 2015
ABSTRACT
Microwave puffed product was developed from finger millet and sweet potato powder in proportion of 55:45 and at moisture contents of 0.60kg/kg dm after steam cooked in the pressure cooker. The effect of process parameter viz., convective heating temperature (CT), convective heating time (Ct), microwave power, % of 1350 W (MP), microwave puffing time (Mt) on the quality of product was investigated by conducting experiments using the central composite rotatable design (CCRD). Linear and quadratic models were developed using response surface methodology (RSM) to study the process parameters and responses in terms of moisture content (MC), expansion ratio (ER), hardness (HD), crispness (CSP) and sensory colour score (CL). The optimum process conditions were CT 220°C, Ct 300s, MP 70% of 1350 W and Mt 90s. The developed models were statistically valid and predicted responses were close to the experimental value.
Key words :
Finger millet, Heating, Microwave puffing, Puffed product, Sweet potato.
