ABSTRACT
Sharique Sayeed I.D No. : 23982
Semester and year of admission : II/ 1996- 97
Degree : M.Tech. Department:Process & Food Engineering, GBPUAT, Pantnagar
"Coating of Tomato Sauce on Roasted Gram in a Spouted Bed".
Advisor : Prof. A.K.Drona
Spouted bed is a modified version of fluidised bed where a cyclic motion of solids takes place i.e. from the central spout to the periphery and back into the annulus.
Coating is a special application of spouted bed. A uniform coat of tomato sauce can be obtained by the process of deposition and subsequent drying of the coated layer on the roasted gram under the action of heated air.
Response surface methodology in Central Composite Rotatable Design (CCRD) was used with 4 variables and 5 levels. The variables whose effect on coating characteristics were seen are; inlet air temperature (60, 65, 70, 75 and 80�C ), rate of addition of sauce (100, 125, 150, 175 and 200gm/h) sample size (650 700 750 800 and 850 gm) and air velocity (80, 90, 100, 110 and 120m/min).
Optimization of the process was carried out and the maximum response obtained under the optimized condition was found to be; coating thickness, .320 mm, percent gain in weight, 4.39%, final moisture content 6.41%, final output of the product, 691.35, and attrition loss was 78.63gm.
Sensory evaluation of the developed product was carried out and the results indicated that the product was liked moderately on the hedonic scale.
The overall results showed that lower inlet air temperature and air velocity gave better coating thickness and percent gain in weight and lower loss due to attrition.
Finally it can be concluded from the results that inlet air temperature of 65�C, rate of addition of sauce of 160 gm/h, sample size of 750 gm, and air velocity of 85 m/min would give better product, which would be accepted by the consumer.
Introduction, Review, material and methods, results and discussion ,summary, literature cited