Effect of process parameters on technological properties of yam flour.

      Аннотация: The effect of process parameters on work index, efficiency of milling, bulk density, swelling capacity and water absorption capacity of yam flour using attrition mill was studied. Independent variables were: moisture content, speed and inlet opening. The responses were work index, milling efficiency, bulk density, water absorption and swelling capacities of the flour. The treatments were found to influence the responses significantly at (p<0.05). Optimum process condition was achieved at 12 % moisture content of feed, 506 rpm shaft speed and 5,200 mm2 feed opening giving 19.1%grit, 23.6% meal and 54.2 % flour. The desirability of the optimization process was 0.78. Validation of predicted optimal moisture content, worm shaft speed and feed inlet opening gave errors of 19, 14.4 and 6.1 % for grit, meal and flour, respectively.Models developed have provided essential engineering data for efficient processing of yam into flours by millers.

Ключевые слова: Food Process Engineering, Food Powders Engineering