Small scale processing of mungbean vermicelli | |
| Author | Euay Singhakul |
| Call Number | AIT Thesis no.AE-88-21 |
| Subject(s) | Mung bean Food industry and trade |
| Note | A Thesis submitted in partial fulfilment of the requirements for the degree of Master of Engineering, School of Environment, Resources and Development |
| Publisher | Asian Institute of Technology |
| Abstract | In this study,the quality aspects of mungbean vermicelli prepared by small scale processing equipment were determined by physical, chemical properties and panel testing. The effects of one, two, and three grinding passes on mungbean flour quality were compared to select the appropriate degree of grinding and better quality of flour was obtained from one pass grinding. It was found that seed coat removal of mungbean disclosed better flour and vermicelli quality. The effects of soaking time and soaking temperature were also determined and was found that the quality of vermicelli soaked at temperature -10°, o0 , and 30°C for 10, 20, and 30 hours were not significantly difference, except low quality vermicelli was obtained at 30 °C for 30 hrs. The drying temperature at 45°C was better than at 60°C. The cost analysis for small scale vermicelli processing plant was performed for 6 cases, depending on the equipment capital costs. Benefit-cost ratio for all cases were ranged from 1.125 to 1.154. |
| Year | 1988 |
| Type | Thesis |
| School | School of Environment, Resources, and Development |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Agricultural and Food Engineering (AE) |
| Chairperson(s) | Jindal, Vinod Kumar; |
| Examination Committee(s) | Illangantileke, Sarath G. ;Athapol Noomhorm; |
| Scholarship Donor(s) | DAAD, Federal Republic of Germany; |
| Degree | Thesis (M. Eng.) - Asian Institute of Technology, 1988 |