Satish Bal - Academia.edu (original) (raw)

Papers by Satish Bal

Paddy grains at initial moisture contents of 14.8% (d.b.), 20.2% (d.b.) and 26.3% (d.b.) were exp... more Paddy grains at initial moisture contents of 14.8% (d.b.), 20.2% (d.b.) and 26.3% (d.b.) were exposed to soaking at different temperature and pressure levels and steaming at different pressure levels to observe their effects on gelatinisation and milling quality. The temperatures of soak water were 40, 50, 60, 70 and 80°C for normal atmospheric soaking conditions. At 70 C, the pressures of soaking t at 2.0, 4.0 and 6.0 kg/cm2 were also studied. For steaming, the pressure levels were kept between 0.5 to 2.5 kg/cm2 with an increment of 0.5 kg/cm2. The presence of white bellies was observed to be reduced with increased soaking temperature as well as the duration of soaking. The white bellies were eliminated after 5 hours of soaking at a temperature of 80°C. The increase in hydrostatic pressure during soaking resulted in faster elimination of white bellies. The white bellies in steamed samples reduced with increase in initial moisture content, duration of steaming as well as pressure of...

Ultrasound Quarterly, 2007

Transactions of the ASAE, 1970

Journal of Food Processing and Preservation, 1996

Journal of Food Process Engineering, 1999

ABSTRACT The specific heat of soybean, determined by the method of mixtures, exhibited linear pos... more ABSTRACT The specific heat of soybean, determined by the method of mixtures, exhibited linear positive correlation with moisture content in the moisture range from 8.1 to 25% d.b. for the mean temperature of 315 K and can be expressed in the form as Cp=1.444 (1 + 4.06 × 10−2M). The specific heat values increased from 1.926 to 2.912 kj/kg-K in the given moisture range. Further, the specific heat values obtained in the present study when compared with the values predicted by the other empirical methods indicated the close approximation of observed and estimated values.

Journal of Food Engineering, 2004

Journal of Food Engineering, 1997

Lebensmittel Wissenschaft Und Technologie, Feb 1, 2008

Lebensmittel Wissenschaft Und Technologie, Dec 1, 2008

Journal of Food Engineering, 1993

2003, Las Vegas, NV July 27-30, 2003, 2003

ABSTRACT The response surface methodology (RSM) was used to derive an optimum drying cum parboili... more ABSTRACT The response surface methodology (RSM) was used to derive an optimum drying cum parboiling conditions for high moisture paddy using infrared energy. Considering less penetration power of the infrared radiation spectrum, a vibratory drying bed was used rather than a static bed to facilitate uniform exposure of grains to the radiation. A laboratory set-up capable of modulating both frequency and amplitude of vibration of the grain bed was developed to study the parboiling and drying characteristics of high moisture paddy. The experiments were conducted using five levels of radiation intensity (5514, 4520, 3510, 2520 and 1509 W/m2) and four levels of grain bed depths [3 mm (single kernel thickness), 6 mm, 12 mm and 25 mm]. The responses analyzed were head yield (HY), L-value, percent-gelatinized kernel (PK) and specific energy consumption (SE), which are important quality attributes of parboiling cum drying process. Analysis of variance (ANOVA) revealed that both the radiation intensity and the grain bed depth affected L-value, HY, PK and SE either at 1 or at 5% levels of significance. A contour plot for each of the response was used to generate an optimum area through superimposition. Optimum radiation intensity of 3100 to 4290 W/m2 and 12 to 16 mm grain bed depth is recommended in obtaining the maximum or minimum levels of response parameters.

Food and Bioprocess Technology, 2009

Food and Bioprocess Technology, 2011

... Mechanical Properties Indicating Grain Characteristics Debabandya Mohapatra & Satish Bal ... more ... Mechanical Properties Indicating Grain Characteristics Debabandya Mohapatra & Satish Bal ... 1955; Rhind 1962; Govindaswamy and Ghosh 1969; Bal and Ojha 1975; Archer and Siebenmorgen 1995; Siebenmorgen et al. 1998; Fan et al. 2000; Mohapatra and Bal 2010). ...

2003, Las Vegas, NV July 27-30, 2003, 2003

Transactions of the ASABE, 2007

The Japanese Journal of Surgery, 1989

Contemporary Food Engineering, 2013

Paddy grains at initial moisture contents of 14.8% (d.b.), 20.2% (d.b.) and 26.3% (d.b.) were exp... more Paddy grains at initial moisture contents of 14.8% (d.b.), 20.2% (d.b.) and 26.3% (d.b.) were exposed to soaking at different temperature and pressure levels and steaming at different pressure levels to observe their effects on gelatinisation and milling quality. The temperatures of soak water were 40, 50, 60, 70 and 80°C for normal atmospheric soaking conditions. At 70 C, the pressures of soaking t at 2.0, 4.0 and 6.0 kg/cm2 were also studied. For steaming, the pressure levels were kept between 0.5 to 2.5 kg/cm2 with an increment of 0.5 kg/cm2. The presence of white bellies was observed to be reduced with increased soaking temperature as well as the duration of soaking. The white bellies were eliminated after 5 hours of soaking at a temperature of 80°C. The increase in hydrostatic pressure during soaking resulted in faster elimination of white bellies. The white bellies in steamed samples reduced with increase in initial moisture content, duration of steaming as well as pressure of...

Ultrasound Quarterly, 2007

Transactions of the ASAE, 1970

Journal of Food Processing and Preservation, 1996

Journal of Food Process Engineering, 1999

ABSTRACT The specific heat of soybean, determined by the method of mixtures, exhibited linear pos... more ABSTRACT The specific heat of soybean, determined by the method of mixtures, exhibited linear positive correlation with moisture content in the moisture range from 8.1 to 25% d.b. for the mean temperature of 315 K and can be expressed in the form as Cp=1.444 (1 + 4.06 × 10−2M). The specific heat values increased from 1.926 to 2.912 kj/kg-K in the given moisture range. Further, the specific heat values obtained in the present study when compared with the values predicted by the other empirical methods indicated the close approximation of observed and estimated values.

Journal of Food Engineering, 2004

Journal of Food Engineering, 1997

Lebensmittel Wissenschaft Und Technologie, Feb 1, 2008

Lebensmittel Wissenschaft Und Technologie, Dec 1, 2008

Journal of Food Engineering, 1993

2003, Las Vegas, NV July 27-30, 2003, 2003

ABSTRACT The response surface methodology (RSM) was used to derive an optimum drying cum parboili... more ABSTRACT The response surface methodology (RSM) was used to derive an optimum drying cum parboiling conditions for high moisture paddy using infrared energy. Considering less penetration power of the infrared radiation spectrum, a vibratory drying bed was used rather than a static bed to facilitate uniform exposure of grains to the radiation. A laboratory set-up capable of modulating both frequency and amplitude of vibration of the grain bed was developed to study the parboiling and drying characteristics of high moisture paddy. The experiments were conducted using five levels of radiation intensity (5514, 4520, 3510, 2520 and 1509 W/m2) and four levels of grain bed depths [3 mm (single kernel thickness), 6 mm, 12 mm and 25 mm]. The responses analyzed were head yield (HY), L-value, percent-gelatinized kernel (PK) and specific energy consumption (SE), which are important quality attributes of parboiling cum drying process. Analysis of variance (ANOVA) revealed that both the radiation intensity and the grain bed depth affected L-value, HY, PK and SE either at 1 or at 5% levels of significance. A contour plot for each of the response was used to generate an optimum area through superimposition. Optimum radiation intensity of 3100 to 4290 W/m2 and 12 to 16 mm grain bed depth is recommended in obtaining the maximum or minimum levels of response parameters.

Food and Bioprocess Technology, 2009

Food and Bioprocess Technology, 2011

... Mechanical Properties Indicating Grain Characteristics Debabandya Mohapatra & Satish Bal ... more ... Mechanical Properties Indicating Grain Characteristics Debabandya Mohapatra & Satish Bal ... 1955; Rhind 1962; Govindaswamy and Ghosh 1969; Bal and Ojha 1975; Archer and Siebenmorgen 1995; Siebenmorgen et al. 1998; Fan et al. 2000; Mohapatra and Bal 2010). ...

2003, Las Vegas, NV July 27-30, 2003, 2003

Transactions of the ASABE, 2007

The Japanese Journal of Surgery, 1989

Contemporary Food Engineering, 2013