Processing of Cereal Foods, Wheat, Corn, Barely, Sorghum, Oat and Rice Ajjay Kumar Gupta
Processing of Cereal Foods, Wheat, Corn, Barely, Sorghum, Oat and Rice (Rye, Triticale, Millets, Flour, Bread, Cookies, Starches, Sorghum Malt, Sweet Corn, Lager Beer, Sour, Opaque Beer, Dry Milling, Cutting and Flaking, Rolling-Milling, Drying and Cooling,)
Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food. There are many species of wheat which together make up the genus Triticum the most widely grown is common wheat.
Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryzaglaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia. It is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize.
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Tags
Wheat Processing, Wheat Milling Process, Processing of Wheat, Wheat and Grain Processing, How Wheat is Processed into Flour, Wheat Processing Methods, Wheat Processing Plant, Organic Wheat Production and Processing, Cereal and Grain Processing, Wheat Processing Line, Rice Processing, Rice Processing Methods, Rice Processing Plants, Rice Processing Equipment, Corn Processing, Processing Maize, Corn Processing Industry, Corn Processing Products, Oats Process, Processing of Oats, Processing Oats Food, Oat Processing Plant, Agro-Processing of Maize and Oats, Barely Processing, Grain Processing, Seed & Grain Processing, Whole Grain Processing, Grain Processing Industry, Processing of Sorghum, Processing and Utilization of Sorghum, Processing of Maize and Sorghum, Wheat, Rice, Corn, Oat, Barley and Sorghum Processing, Grain Sorghum Processing, Cereal Food Processing, Cereal Processing, Cultivation of Grain, Rice, Barely, Oats and Sorghum, Cereal Food Processing Equipment, Small Scale Cereal Processing, Cereals and Cereal Products, Processing Maize Flour and Corn Meal Food Products, How to Process Raw Wheat to Flour, Milling Process of Wheat Flour, Wheat Milling Plant, Whole Wheat Processing, Milling and Processing on Wheat, Processing of Wheat into Flour, Wheat Flour Mill Process, Rolling Milling Process of Wheat, Rice Milling, Rice Milling and Processing, Rice Utilization, Drying Method of Rice, Corn Utilization, Oat Utilization, Rye Processing, Milling Process for Rye, Growing Triticale, Growing Wheat, Cultivation of wheat, X-M Rice Milling Process, Rice Bran Oil, Sweet Corn Processing, Cutting and Flaking, Oat Flour Processing, Rye Flour, Vitamins, Minerals, Sorghum Molt Processing, Production of Sorghum Beer,
Introduction
Principle of canning
Foods that are canned
Canning processing
Spoilage of canned products
Containers for packing of canned products
Equipments used in canning process
Processing of Cereal Foods, Wheat, Corn, Barely, Sorghum, Oat and Rice Ajjay Kumar Gupta
Processing of Cereal Foods, Wheat, Corn, Barely, Sorghum, Oat and Rice (Rye, Triticale, Millets, Flour, Bread, Cookies, Starches, Sorghum Malt, Sweet Corn, Lager Beer, Sour, Opaque Beer, Dry Milling, Cutting and Flaking, Rolling-Milling, Drying and Cooling,)
Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food. There are many species of wheat which together make up the genus Triticum the most widely grown is common wheat.
Rice is the seed of the grass species Oryza sativa (Asian rice) or Oryzaglaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world's human population, especially in Asia. It is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize.
See more
https://goo.gl/TM26tf
https://goo.gl/adMMBY
https://goo.gl/aF542q
Contact us:
Niir Project Consultancy Services
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886, 8800733955
Mobile: +91-9811043595
Website: www.entrepreneurindia.co , www.niir.org
Tags
Wheat Processing, Wheat Milling Process, Processing of Wheat, Wheat and Grain Processing, How Wheat is Processed into Flour, Wheat Processing Methods, Wheat Processing Plant, Organic Wheat Production and Processing, Cereal and Grain Processing, Wheat Processing Line, Rice Processing, Rice Processing Methods, Rice Processing Plants, Rice Processing Equipment, Corn Processing, Processing Maize, Corn Processing Industry, Corn Processing Products, Oats Process, Processing of Oats, Processing Oats Food, Oat Processing Plant, Agro-Processing of Maize and Oats, Barely Processing, Grain Processing, Seed & Grain Processing, Whole Grain Processing, Grain Processing Industry, Processing of Sorghum, Processing and Utilization of Sorghum, Processing of Maize and Sorghum, Wheat, Rice, Corn, Oat, Barley and Sorghum Processing, Grain Sorghum Processing, Cereal Food Processing, Cereal Processing, Cultivation of Grain, Rice, Barely, Oats and Sorghum, Cereal Food Processing Equipment, Small Scale Cereal Processing, Cereals and Cereal Products, Processing Maize Flour and Corn Meal Food Products, How to Process Raw Wheat to Flour, Milling Process of Wheat Flour, Wheat Milling Plant, Whole Wheat Processing, Milling and Processing on Wheat, Processing of Wheat into Flour, Wheat Flour Mill Process, Rolling Milling Process of Wheat, Rice Milling, Rice Milling and Processing, Rice Utilization, Drying Method of Rice, Corn Utilization, Oat Utilization, Rye Processing, Milling Process for Rye, Growing Triticale, Growing Wheat, Cultivation of wheat, X-M Rice Milling Process, Rice Bran Oil, Sweet Corn Processing, Cutting and Flaking, Oat Flour Processing, Rye Flour, Vitamins, Minerals, Sorghum Molt Processing, Production of Sorghum Beer,
Introduction
Principle of canning
Foods that are canned
Canning processing
Spoilage of canned products
Containers for packing of canned products
Equipments used in canning process
Basic information about wheat and its uses in the bakery department. Gives knowledge on wheat milling process and the types of Flour used in the bakery
Cleaning & Grading Equipments For Fruit and VegetableRavi Adhikari
Cleaning & Grading Equipments For Fruit and Vegetable
Methods Of Cleaning
Equipments For Cleaning Of Fruit and Vegetable
Grading
Methods Of Grading
Equipments For Grading Of Fruit and Vegetable
Drying is an industrial preservation method in which water content and water activity of the fruits and vegetables are decreased by heated air to minimized biological, chemical and microbial deterioration.
Drying is a process of simultaneous heat and mass transfer. To obtain the dehydrated product of high quality, The drying process should be such that it allows effective retention of color appearance, flavor, taste and nutritive value, comparable to fresh vegetables.
The technique of drying is probably the oldest method of food preservation practiced by mankind for the extension of food shelf life. The use of artificial drying to preserve agricultural commodities is expanding, creating a need for more rapid drying techniques and methods that reduce the large amount of energy required in drying processes
Following document includes data regarding all nine cereal grains. it includes discussion on the
Physical properties
Rheological properties
Chemical properties
Thermal properties
It also includes a brief overview of different instruments which are important in terms of cereals and their rheological prooperties.
It also throws highlight on the DSC technique which comprises of two major mechanisms taking place in cereal grains i.e
1. Gelatinization
2. Retrogradation
This training was co-organized by SARD-SC and ANRLD of the Ethiopian Institute of Agricultural Research for women farmers drawn from four regions of Ethiopia, vis. Oromia, Tigray, Amhara and Southern.
Primary and minimal processing of fruits and vegetablesrani mamatha
primary processing and minimal processing of fruits and vegetables. (grading, sorting, cleaning, washing, peeling, minimal processing).
minimal processing flow chart , types of sorting, grading.
types of peeling.
blanching, types of blanching.
bio control agent, browning agent.
Basic information about wheat and its uses in the bakery department. Gives knowledge on wheat milling process and the types of Flour used in the bakery
Cleaning & Grading Equipments For Fruit and VegetableRavi Adhikari
Cleaning & Grading Equipments For Fruit and Vegetable
Methods Of Cleaning
Equipments For Cleaning Of Fruit and Vegetable
Grading
Methods Of Grading
Equipments For Grading Of Fruit and Vegetable
Drying is an industrial preservation method in which water content and water activity of the fruits and vegetables are decreased by heated air to minimized biological, chemical and microbial deterioration.
Drying is a process of simultaneous heat and mass transfer. To obtain the dehydrated product of high quality, The drying process should be such that it allows effective retention of color appearance, flavor, taste and nutritive value, comparable to fresh vegetables.
The technique of drying is probably the oldest method of food preservation practiced by mankind for the extension of food shelf life. The use of artificial drying to preserve agricultural commodities is expanding, creating a need for more rapid drying techniques and methods that reduce the large amount of energy required in drying processes
Following document includes data regarding all nine cereal grains. it includes discussion on the
Physical properties
Rheological properties
Chemical properties
Thermal properties
It also includes a brief overview of different instruments which are important in terms of cereals and their rheological prooperties.
It also throws highlight on the DSC technique which comprises of two major mechanisms taking place in cereal grains i.e
1. Gelatinization
2. Retrogradation
This training was co-organized by SARD-SC and ANRLD of the Ethiopian Institute of Agricultural Research for women farmers drawn from four regions of Ethiopia, vis. Oromia, Tigray, Amhara and Southern.
Primary and minimal processing of fruits and vegetablesrani mamatha
primary processing and minimal processing of fruits and vegetables. (grading, sorting, cleaning, washing, peeling, minimal processing).
minimal processing flow chart , types of sorting, grading.
types of peeling.
blanching, types of blanching.
bio control agent, browning agent.
What About My Flour? Flour science in 5 minutes Lin Carson, PhD
When baking with wheat flour, it is important to know its properties before mixing. What is its protein content? How much water will it absorb? What is its mixing tolerance? Here’s quick intro to the science of flour.
Essentials of Automations: Optimizing FME Workflows with ParametersSafe Software
Are you looking to streamline your workflows and boost your projects’ efficiency? Do you find yourself searching for ways to add flexibility and control over your FME workflows? If so, you’re in the right place.
Join us for an insightful dive into the world of FME parameters, a critical element in optimizing workflow efficiency. This webinar marks the beginning of our three-part “Essentials of Automation” series. This first webinar is designed to equip you with the knowledge and skills to utilize parameters effectively: enhancing the flexibility, maintainability, and user control of your FME projects.
Here’s what you’ll gain:
- Essentials of FME Parameters: Understand the pivotal role of parameters, including Reader/Writer, Transformer, User, and FME Flow categories. Discover how they are the key to unlocking automation and optimization within your workflows.
- Practical Applications in FME Form: Delve into key user parameter types including choice, connections, and file URLs. Allow users to control how a workflow runs, making your workflows more reusable. Learn to import values and deliver the best user experience for your workflows while enhancing accuracy.
- Optimization Strategies in FME Flow: Explore the creation and strategic deployment of parameters in FME Flow, including the use of deployment and geometry parameters, to maximize workflow efficiency.
- Pro Tips for Success: Gain insights on parameterizing connections and leveraging new features like Conditional Visibility for clarity and simplicity.
We’ll wrap up with a glimpse into future webinars, followed by a Q&A session to address your specific questions surrounding this topic.
Don’t miss this opportunity to elevate your FME expertise and drive your projects to new heights of efficiency.
Encryption in Microsoft 365 - ExpertsLive Netherlands 2024Albert Hoitingh
In this session I delve into the encryption technology used in Microsoft 365 and Microsoft Purview. Including the concepts of Customer Key and Double Key Encryption.
UiPath Test Automation using UiPath Test Suite series, part 4DianaGray10
Welcome to UiPath Test Automation using UiPath Test Suite series part 4. In this session, we will cover Test Manager overview along with SAP heatmap.
The UiPath Test Manager overview with SAP heatmap webinar offers a concise yet comprehensive exploration of the role of a Test Manager within SAP environments, coupled with the utilization of heatmaps for effective testing strategies.
Participants will gain insights into the responsibilities, challenges, and best practices associated with test management in SAP projects. Additionally, the webinar delves into the significance of heatmaps as a visual aid for identifying testing priorities, areas of risk, and resource allocation within SAP landscapes. Through this session, attendees can expect to enhance their understanding of test management principles while learning practical approaches to optimize testing processes in SAP environments using heatmap visualization techniques
What will you get from this session?
1. Insights into SAP testing best practices
2. Heatmap utilization for testing
3. Optimization of testing processes
4. Demo
Topics covered:
Execution from the test manager
Orchestrator execution result
Defect reporting
SAP heatmap example with demo
Speaker:
Deepak Rai, Automation Practice Lead, Boundaryless Group and UiPath MVP
Connector Corner: Automate dynamic content and events by pushing a buttonDianaGray10
Here is something new! In our next Connector Corner webinar, we will demonstrate how you can use a single workflow to:
Create a campaign using Mailchimp with merge tags/fields
Send an interactive Slack channel message (using buttons)
Have the message received by managers and peers along with a test email for review
But there’s more:
In a second workflow supporting the same use case, you’ll see:
Your campaign sent to target colleagues for approval
If the “Approve” button is clicked, a Jira/Zendesk ticket is created for the marketing design team
But—if the “Reject” button is pushed, colleagues will be alerted via Slack message
Join us to learn more about this new, human-in-the-loop capability, brought to you by Integration Service connectors.
And...
Speakers:
Akshay Agnihotri, Product Manager
Charlie Greenberg, Host
Accelerate your Kubernetes clusters with Varnish CachingThijs Feryn
A presentation about the usage and availability of Varnish on Kubernetes. This talk explores the capabilities of Varnish caching and shows how to use the Varnish Helm chart to deploy it to Kubernetes.
This presentation was delivered at K8SUG Singapore. See https://feryn.eu/presentations/accelerate-your-kubernetes-clusters-with-varnish-caching-k8sug-singapore-28-2024 for more details.
Builder.ai Founder Sachin Dev Duggal's Strategic Approach to Create an Innova...Ramesh Iyer
In today's fast-changing business world, Companies that adapt and embrace new ideas often need help to keep up with the competition. However, fostering a culture of innovation takes much work. It takes vision, leadership and willingness to take risks in the right proportion. Sachin Dev Duggal, co-founder of Builder.ai, has perfected the art of this balance, creating a company culture where creativity and growth are nurtured at each stage.
Kubernetes & AI - Beauty and the Beast !?! @KCD Istanbul 2024Tobias Schneck
As AI technology is pushing into IT I was wondering myself, as an “infrastructure container kubernetes guy”, how get this fancy AI technology get managed from an infrastructure operational view? Is it possible to apply our lovely cloud native principals as well? What benefit’s both technologies could bring to each other?
Let me take this questions and provide you a short journey through existing deployment models and use cases for AI software. On practical examples, we discuss what cloud/on-premise strategy we may need for applying it to our own infrastructure to get it to work from an enterprise perspective. I want to give an overview about infrastructure requirements and technologies, what could be beneficial or limiting your AI use cases in an enterprise environment. An interactive Demo will give you some insides, what approaches I got already working for real.
UiPath Test Automation using UiPath Test Suite series, part 3DianaGray10
Welcome to UiPath Test Automation using UiPath Test Suite series part 3. In this session, we will cover desktop automation along with UI automation.
Topics covered:
UI automation Introduction,
UI automation Sample
Desktop automation flow
Pradeep Chinnala, Senior Consultant Automation Developer @WonderBotz and UiPath MVP
Deepak Rai, Automation Practice Lead, Boundaryless Group and UiPath MVP
JMeter webinar - integration with InfluxDB and GrafanaRTTS
Watch this recorded webinar about real-time monitoring of application performance. See how to integrate Apache JMeter, the open-source leader in performance testing, with InfluxDB, the open-source time-series database, and Grafana, the open-source analytics and visualization application.
In this webinar, we will review the benefits of leveraging InfluxDB and Grafana when executing load tests and demonstrate how these tools are used to visualize performance metrics.
Length: 30 minutes
Session Overview
-------------------------------------------
During this webinar, we will cover the following topics while demonstrating the integrations of JMeter, InfluxDB and Grafana:
- What out-of-the-box solutions are available for real-time monitoring JMeter tests?
- What are the benefits of integrating InfluxDB and Grafana into the load testing stack?
- Which features are provided by Grafana?
- Demonstration of InfluxDB and Grafana using a practice web application
To view the webinar recording, go to:
https://www.rttsweb.com/jmeter-integration-webinar
Epistemic Interaction - tuning interfaces to provide information for AI supportAlan Dix
Paper presented at SYNERGY workshop at AVI 2024, Genoa, Italy. 3rd June 2024
https://alandix.com/academic/papers/synergy2024-epistemic/
As machine learning integrates deeper into human-computer interactions, the concept of epistemic interaction emerges, aiming to refine these interactions to enhance system adaptability. This approach encourages minor, intentional adjustments in user behaviour to enrich the data available for system learning. This paper introduces epistemic interaction within the context of human-system communication, illustrating how deliberate interaction design can improve system understanding and adaptation. Through concrete examples, we demonstrate the potential of epistemic interaction to significantly advance human-computer interaction by leveraging intuitive human communication strategies to inform system design and functionality, offering a novel pathway for enriching user-system engagements.
Epistemic Interaction - tuning interfaces to provide information for AI support
Advances in processing of food grains
1. Dr. R. T. Patil
Former Director CIPHET& Director,
Technocrats Institute of Technology,
Bhopal
Advances in Processing of Food
Grains
2. • Cereals: 252.56 mn tonne
• Wheat: 95.98 mn tonne
• Rice : 86.87 mn tonne
• Millets :43.68 mn Tonne
• Pulses : 43.68 Million Tonne
• Hard to mill-Red Gram, Mung, Black gram
• Easy to mill-Lentils, Chickpea
Important Food Grains of India
Rice
Millets
Pulses
3. Health Benefits of Rice
• Brown rice contains manganese which is great for
energy and antioxidant protection
• Phytonutrients with anti-cancer properties protect
against heart disease
• Contains magnesium which can help to protect
against and reduce the symptoms of asthma,
migraine headaches, heart attack, stroke and high
blood pressure
• The fibre content of brown rice can help to protect
against and reduce the symptoms of
atherosclerosis, colon cancer, constipation,
diarrhoea and gallstones
4. Recent Trends in Processing
• Soft drying
• Curing of rice
• Bio polishing
• Rice in bakery-rice biscuits
• Rice crispies
• Microwavable and pressure
cooker puffed rice
• Vitamin rice
5. Advantages of Soft Drying
• Low running cost
• No heated air required
• It is only aeration with high capacity blowers
• Storage tanks with mixing arrangements can be
used for drying
• Higher head yield
• No heat stress to grain as in sun drying or
mechanical drying
• No cracking of grain due to drying
• Energy saving
• No heavy mixing of paddy during drying
• Drying of moistened paddy is relatively simple as
no quality concern
Naturally dried rice hence retains original taste
6. This system of drying can accept the lots
with varied moisture content as moisture
gets balanced due to hygroscopicity of
husk
7. Bio Polishing-Enzymatic Polishing of
Brown Rice
• Mechanical milling results in lower head rice
yield with loss of major nutrients.
• An alternative polishing method known as bio-
polish has been developed for rice with some
selected multi-enzymes
• Bio-polishing has been carried out on
germinated brown rice to get softer, nutritious
brown rice with the added benefits of germinated
rice.
• The bio-polished rice has been found to be
superior in every aspect when compared to
milled rice.
IIT Kharagpur Technology
8. Rice Biscuits-Crackers
• Steam-kneading a mixture of rice powder and
water to form a rice dough
• Forming a piece from the rice dough by knead-
extruding
• First drying stage to intermediate moisture
• Second drying step to baking moisture content
• Baking the piece in to 3 stages to produce the
soft-baked rice cracker having a specific volume
of 5.0 to 6.5 cm3/g
• Coating a surface of the rice cracker
United States Patent 6890573, 2005
10. Half Products for Microwave
Expanded/Puffed Products
• Half products especially adapted to be puffed by
consumers at-home by microwave heating to form
puffed food products.
• The finished products comprise both R-T-E cereals
and snack products.
• The half products are fabricated from cooked
farinaceous doughs comprising rice flour, wheat
starch, oil and salt, which have been gelatinized by
subjecting the mixture to high shear mixing during
heating.
• The half products are further applied with exterior or
topical sugar coating.
United States Patent 5102679, 1990
11. Vitamin-enriching rice extrusion
process
• Extrusion mechanism has been developed that
transforms rice brokens into vitamin-enriched
rice pellets.
• Rice pellets can be customised in terms of
colour, shape, and size, composition and their
cooking characteristics can also be tailor-made
such as instant rice pellets, as quick-cooking
rice pellets, or as a product for admixture to
natural rice.
• Conserves most of the sensitive vitamins during
storage, washing and even cooking
12. Health Benefits of Millets
• Lowering incidences of esophageal cancer compared
to those consuming wheat or maize.
• Luteolin, a flavone has antioxidant, anti-inflammatory
cancer-preventive and anti-arrhythmic properties.
• The lignins modulates different types of hormone-
dependent cancers (such as breast cancer).
• Regular consumption of millet reduces risk of type 2
diabetes, mellitus because of its high magnesium and
fibre content.
• Problem of shorter shelf-life of millet flour could be
sorted by hydrothermal treatment and they
complement wheat or maize flour in formulations.
13. Opportunities for Millets Processing
• Millets are good for persons suffering with celiac
disease for gluten free diet.
• Barley malt can be replaced by miller, in combination
with milk solids for the preparation of complementary
food for weaning purpose especially finger millet.
• Germinated, popped and roasted millet flours have
been used for the manufacture of complementary
foods along with milk solids; legume flour and other
cereals to develop low cost complementary foods
14. Health Benefits of Millets
• Lowering incidences of esophageal cancer compared
to those consuming wheat or maize.
• Luteolin, a flavone has antioxidant, anti-inflammatory
cancer-preventive and anti-arrhythmic properties.
• The lignins modulates different types of hormone-
dependent cancers (such as breast cancer).
• Regular consumption of millet reduces risk of type 2
diabetes, mellitus because of its high magnesium and
fibre content.
• Problem of shorter shelf-life of millet flour could be
sorted by hydrothermal treatment and they
complement wheat or maize flour in formulations.
17. Importance of Pulses in Indian Diet
• Pulse milling is an important agro-based industry in India
next only to rice and wheat milling.
• Pulses are the major source of lysine rich protein, which is
supplementary to cereal based proteins (methionine).
• India is recognized globally as a major player contributing
to about 25 per cent of the world’s production.
• The present demand for pulses in the country is estimated
to be about 15 million tones, while the production hovers
around 12 to 14 million tones
• Indian Council of Medical Research has recommended a
minimum consumption of 47 grams.
• The average consumption in India, however, is much less
at around 30-35 grams per person per day.
• The demand projections indicate the requirement of 30
Million Tonnes by 2020 AD.
18. Processing of Legume
• De-hulled to improve their appearance, texture, cooking
quality, palatability and digestibility.
• The split pulses are not affected by insect pests during
storage
• There are about 10,000 dhal mills in the country and only
8 to 10 per cent of these are located in the rural areas
• Estimates indicate that about 30% of the production of
pulses is retained by the farmers and is processed in rural
sector using traditional techniques.
• The grain characteristics are such that husk is 10 -16 %
and hence the potential dhal recovery of 84 - 90% is
possible
• The available commercial milling gives low recovery (65-
72%) and high milling losses.
• The milling losses alone contribute to 15-20%, which
comes to around 1.5 million tonnes.
19. Unit Operations of Pulse Milling
• Cleaning/grading of raw grains: With the
help of air draft, screens and destoners
• Conditioning: to loosen the husk held by
gummy layer to facilitate its separation
from the kernel
• Dehusking and Splitting: To make into Dhal
• Polishing of dhal: To provide attractive
lustre
• Grading of dhal: Grade A, B and C
20. Domestic Level Processing
• The grains are steeped in water for few hours, the
water is then drained off, red earth is added to it.
• The grains are then dried under sun in thin layers for 2
days.
• Such conditioned grains are milled by Burr mill “manual
chakki”.
• Dehusking and splitting takes place simultaneously.
• The husk in all the above methods is removed by
winnowing.
These methods of processing cause cup formation, more
breakage and powdering of cotyledons, time consuming
and the edges of cotyledons break during splitting.
21. Effect of Pre-treatments on
Dal Recovery
• Soaking -Helps loosen the binding of the gum between seed
coat and cotyledons. Increased the moisture helps soften the
seed coat.
• Oil Application: Allows oil to penetrate the seed through the
husk into the cotyledon layer under the mild heat of the sun
to loosen the husk.
• Chemicals Application: Use of sodium bicarbonate, calcium
hydroxide, sodium carbonate, and sodium chloride as a pre-
treatment are effective in improving dal recovery (6% sodium
bicarbonate resulting in 78% dhal recovery)
• Heating: Efficient way to loosening the seed coat by sand
roasting at 100-125°C for 5-10 min or with hot air at 120-
180°C exposing seed to 70-95°C during counter-current
flow of air and legumes
25. Post Harvest Precautions for
Legumes and Pulses
• Harvest the crop when 80% of the pods are
mature (turned yellow).
• Harvest during conducive weather conditions.
• Threshing and winnowing on cemented (pucca)
floor.
• Use proper and scientific method of storage
• Package properly to protect the quality and
quantity of produce during transit
• Transportation of gram should be done in bags to
minimize the grain losses.
• Avail the procedure of Sanitary and Phyto-
Sanitary measures during export.
26. • Roasting of pulses or puffed legumes
• Parching of pulses
• Preparation of papad
• Preparation of instant adai mix
• Preparation of instant vada and bajji mixes
• Extruded Snack foods &Breakfast cereals
• Production of Tannin Acyl Hydrolase
(Tannase) from pulse milling by-products
Value Added Products from Pulses