| Author | Rungnaphar Pongsawatmanit |
| Call Number | AIT Thesis no. AE-86-23 |
| Subject(s) | Corn products industry
|
| Note | A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Abstract | In this study, the quality aspects of fried corn chips prepared from wet and dry grinding processes were compared. The effects of corn boiling and grinding times were evaluated to
determine optimum conditions. In the wet process, the fried chips
prepared from 10 h of soaking, 30 minutes of boiling and 3 passes
of grinding resulted in the best quality. Corn chips prepared from
the dry process gave better quality than those prepared from the
wet grinding process, especially when the flour was produced from
a single pass of grinding.
A continuous extrusion type chip-forming machine was successfully designed, fabricated and tested for its performance. It
was found that die thickness and screw speed influenced the
puffiness of chips. In general, the chips formed by screw extruder
were found to be more satisfactory in eating quality.
A comparison of the approximate operating costs of the dry
and wet processes revealed the dry grinding process to be more
costly due to the drying of corn after boiling. However, the dry
process offered the flexibility with regard to prolonged storage
of gelatinized flour, and quick and easy preparation of the chips . |
| Year | 1986 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Other Field of Studies (No Department) |
| Academic Program/FoS | Agricultural and Food Engineering (AE) |
| Chairperson(s) | Jindal, Vinod Kumar |
| Examination Committee(s) | Illangantileke, Sarath G. ;Gupta, Chandra P. |
| Scholarship Donor(s) | United states of America/ASEAN |
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 1986 |