International Journal of Scientific and Research Publications

IJSRP, Volume 7, Issue 8, August 2017 Edition [ISSN 2250-3153]


Model Development of Evaporative Water Cooling (EWC) grinding system for improving grinding quality of spices
      D.M.S.P Bandara, K.S.P Amarathunga, T.M.R Dissanayake, C.R Gunawardana
Abstract: To study the Evaporative Water Cooling (EWC) grinding, a model was developed by the use of different required equipment such as commercially available Disk mill type grinder, Dehumidifier, water atomizer, vibratory Feeder along with the different transducers for investigating as the novelty of spice grinding industry.The water atomizing unit is a cooling device designed of other sub parts, namely water pressure pump and knapsack nozzle which are capable of producing atomized water spray in to the grinding system. The function of the water atomizing unit of EWC grinding system is to absorb the heat, which is led by the size reduction process during grinding. In this experiment, comparative study in between the conventional grinding and EWC grinding with four different water rates was done for obtaining results in terms of retention capsaicin content, final moisture content, temperature increase/decrease during grinding, water activity of final product, final product color and specific energy consumption. The tests conducted based on the MI-2 chili variety revealed that it could be successfully ground at a feed rate of 30 kg/hr, reducing the temperature by 120C±1.53 under the water spray rate of 2.1kg/hr. The maximum Capsaicin recovery was yield by 15% higher than the conventional grinding. The water activity in all the EWC samples are within the allowable range and specific energy consumption is also non-significant among the EWC grinding and the conventional grinding.

Reference this Research Paper (copy & paste below code):

D.M.S.P Bandara, K.S.P Amarathunga, T.M.R Dissanayake, C.R Gunawardana (2017); Model Development of Evaporative Water Cooling (EWC) grinding system for improving grinding quality of spices; Int J Sci Res Publ 7(8) (ISSN: 2250-3153). http://www.ijsrp.org/research-paper-0817.php?rp=P686708
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