Response Surface Modelling and Analysis for Ball Milling of Coriander Seeds
Response Surface Modelling and Analysis for Ball Milling of Coriander Seeds
Sivamani Selvaraju, Naveen Prasad Balakrishna Pillai Sankari*, Halima Khalid Mohammed Al-Shukaili, Mohammed Ahmed Al-Mashikhi and Salim Said Salim Shaaban Bait Jamil
ABSTRACT
Ball milling technique that uses a rolling mill equipped with a steel ball to grind, blend, and refine various foods for different flavor, taste, and nutritional qualities. This method can be applied to a variety of food products including grains, vegetables, spices, fruits and nuts. The main objective of a circular feed mill is to obtain fine and uniform particle sizes, thus improving product quality. The aim of the study is to obtain the minimum particle size by controlling rotation time, spherical rotation speed, and feed rate. Food scientists and manufacturers can adjust conditions if they are used to produce specific characteristics, such as softness or more pronounced sweetness. In addition to studying one variable at a time, the response surface method is used to generate relative models of the independent and dependent variables. In conclusion, it is a promising technique for the food industry, providing an efficient and versatile way to improve the sensory properties and the value of nutritional foods.
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