chapati making (1)

Welcome: 

Welcome

PowerPoint Presentation: 

“Mechanization of Chapatti making” by Ramesh Mallinath Mali M.Tech. (Post Harvest Engineering) Under Guidance of Prof.S.K.Das Indian Institute Of Technology, Kharagpur. Department of Agricultural and Food Engineering. A Seminar on

Topics to be covered…: 

Topics to be covered… Introduction. Traditional Process of Chapatti making. Different kinds of Chapatti. Deficiencies in traditional Chapatti making. Invention in Chapatti making machine. Methodology. Objectives of Future work. References.

Introduction: 

Introduction Chapatti is a staple food for Consumption in India & its neighboring countries. It is circular in shape of about 15-20 cm in diameter & 1-2 mm thickness. Chapatti making is a cumbersome part of cooking an Indian meal. It holds biggest consumers of the product. So, Chapatti making on commercial scale to meet large requirements is a big deal.

PowerPoint Presentation: 

Process of Making Chapatti Ingredients Used in chapatti making are Wheat flour(Atta), Water, Salt, oil etc. Heating equipment such as stove, burner, oven are required, in addition with pan (tawa), roller , plate ,bowl etc.

PowerPoint Presentation: 

Step I Get all the ingredients together.

PowerPoint Presentation: 

Step II Make a well in the flour, add salt to taste and water a little at a time.

PowerPoint Presentation: 

Step III Knead to form a smooth, medium-soft dough.

PowerPoint Presentation: 

Step IV Add the oil.

PowerPoint Presentation: 

Step V Divide dough into balls.

: 

Step VI Lightly coat one ball in dry flour.

PowerPoint Presentation: 

Step VII Flatten the ball of dough.

PowerPoint Presentation: 

Step VIII Roll with circular motions .

PowerPoint Presentation: 

Step IX Finish rolling the Chapatti.

PowerPoint Presentation: 

Step X Start cooking the Chapatti.

PowerPoint Presentation: 

Step XI Ready for first flip .

PowerPoint Presentation: 

Step XII Final roasted chapatti.

PowerPoint Presentation: 

Step XIII Final Baked chapatti .

PowerPoint Presentation: 

Process Flowchart Wheat flour Mixing Kneading Resting Sheeting & rolling Roasting Baking Water Salt Final chapatti

PowerPoint Presentation: 

Sr. No. Type of Roti Salient Ingredients 1. Nan Roti Leavening agent like sodium bicarbonate or yeast along with Maida. 2. Missi Roti Black gram flour with wheat flour. 3. Makai ki Roti Corn meal flour with wheat flour. 4. Roomali Roti Mixture of Atta & Maida with leavening agent. 5. Tandoori Roti Leavening agents like curd, yogurt with wheat flour. Different Kinds Of Roti

PowerPoint Presentation: 

Nan Roti

PowerPoint Presentation: 

Missi Roti

PowerPoint Presentation: 

Makai ki Roti

PowerPoint Presentation: 

Roomali Roti

PowerPoint Presentation: 

Tandoori Roti

PowerPoint Presentation: 

Deficiencies in Traditional Chapatti Making Hygienic factor. Productivity Factor. Non Uniformity Factor. Skill Factor.

Invention in chapatti making machine: 

Invention in chapatti making machine Semi automatic chapatti making machine (Jas Enterprises). Continuous chapatti making machine ( CFTRI, Mysore). Automatic Chapatti Making Machine ( A. V. Engineering works, Punjab ). Chapatti Making Machine ( EssEmm Corporation, Coimbatore). Chapatti Making Machine (KM Group, India). and many more…

PowerPoint Presentation: 

Continuous chapatti making machine ( CFTRI, Mysore).

PowerPoint Presentation: 

Process Using a planetary mixer, the wheat flour dough is prepared and conveyed continuously to the extruder. A die moves the dough sheet to the endless belt conveyor. The sheet travels on the conveyor and passes through a rotary cutter and gets uniformly cut in a circular shape . These circular chapattis now enter the baking chamber while the remaining/cut portions of the sheet is trapped and sent back to the extruder. The source of heat for baking is LPG. The product can be served hot.

PowerPoint Presentation: 

Technical Specification Capacity :  : 600 - 800 Chapattis per hr. Power : 7.5 HP LPG Consumption : 3 Kg Per Hour Machine Dimension : 6m x 1m x 2m Weight of the Chapatti : 40 gms.

PowerPoint Presentation: 

A.V .Engineering Works, Punjab

PowerPoint Presentation: 

SPECIFICATIONS OF CHAPATI MACHINE PRODUCTION 500 PCS/ HR 1000 PCS/ HR 1500 PCS / HR 2000 PCS / HR 5000 PCS / HR SPACE REQD. L X B X H 6' X 3' X 6' 8' X 3' X 6' 10' X 3' X 6 16' X 4' X 5' 24' X 4 ' X 5' NO. OF TIERS IN OVEN THREE THREE THREE THREE THREE NO. OF PERSONS REQD 1 1 1 1 2 POWER LOAD 1/2 KW 1/2 KW 1/2 KW 1 KW 2 KW LPG CONSUMPTION 2 KG / HR 3 KG / HR 4 KG / HR 6 KG / HR 10 KG / HR SIZE OF CHAPATI 6 INCH 6 INCH 6 INCH 6 INCH 6 INCH CHAPATI THICKNESS 1-3 MM 1-3 MM 1-3 MM 1-3 MM 1-3 MM WEIGHT OF CHAPATI 20- 40 GM 20 - 40 GM 20 -40 GM 20 -40 GM 20 -40 GM

PowerPoint Presentation: 

EssEmm Corporation, Coimbatore

PowerPoint Presentation: 

Specifications : Model : CH 1800 Capacity : 2000 Chapattis /per hour Power : 1 HP Motor 1 Phase 230V with DC Drive for variable Speed Main Roller : Polymer Side Cover : made of Stainless Steel Chapathi Size : 8" dia Puri Size : 5' dia Dimension : 9 x 2.6 x 3 ft. (LBH) Net Weight : 275 Kgs

PowerPoint Presentation: 

KM Group, India

PowerPoint Presentation: 

MODEL KMP – I KMP – 2 KMP - 4 Machine Area 5’ X 2 ½ ’ X 6’ [H] 7’ X 2 ½ ’ X 6’ [H] 7’ X 3’ X 6’ [H] Power Required 2.5 KW 3.5 KW 6 KW Chapati Size 5” to 7” Dia 5” to 7” Dia 5” to 7” Dia Chapati Thickness 1 – 3 mm 1 – 3 mm 1 – 3 mm Chapati Weight 25gm – 50gm. 25gm – 50gm. 25gm – 50gm. Production Capacity 1000 Chapati / hr. 2000 Chapati / hr. 4000 Chapati / hr. Machine Weight 800 Kg. 1200 Kg. 1500 Kg.

PowerPoint Presentation: 

Chapatti Making Machine Components Pressure Regulator Pressure Unit Electric Control Panel Teflon Coated Rotating Plate Regulator Panel

PowerPoint Presentation: 

Pressure Regulator Pressure Regulator is provided on the machine with pressure gauge. It controls the flow of L.P.G. gas into the machine and maintains a specific pressure, required during the operation. We can easily assess the pressure with help of pressure gauge, provided on the top of pressure regulator.

PowerPoint Presentation: 

Pressure Unit Pressure Unit is assembled from several components. Its main function involves pressing the dough to convert it into a round shape with controlled thickness that is known as chapatti.

PowerPoint Presentation: 

Electric Control Panel For the Purpose of Inspection & Control.

PowerPoint Presentation: 

Teflon Coated Rotating Plate Dough needs to be pressed by a pressing unit on Teflon Coated Rotating Plate that rotates again to provide space for the second dough. This Teflon Coated Rotating Plate is made of aluminium casting.

PowerPoint Presentation: 

Regulator Panel Regulator panel is used to control the gas flow of the machine. In this regulator panel, knobs are provided to control the flow of gas, supplied into the burners. It also provides quick control of excess heat to maintain the chapatti to be baked uniformly.

PowerPoint Presentation: 

Objectives of Future Work To study & analyze different chapatti making machines in terms of efficient process parameters, suitable working conditions etc. To visualize a design for chapatti making machine on the basis of optimum combinations of ingredients. To visualize possible modifications in chapatti making machines to overcome several defects.

PowerPoint Presentation: 

Review of Literature Sr. No. Name of the author(s) / journal and year of publication Title, major observations and findings 01. Bhadravati S.Sridhar,Balaram manohar ; CFTRI,Mysore , Journal of food engineering ,vol.50 (2001), Page no.19-24. F low modeling of continuous unleavened flat bread(chapatti) A mathematical model was developed to predict the flow rate & torque requirement in continuous unleavened Indian flat bread forming system, based on mechanical extrusion. Flow rate & torque were effected by product moisture, temperature & die openings.

PowerPoint Presentation: 

Sr. No. Name of the author(s) / journal and year of publication Title, major observations and findings 02. Gujral Hardeep singh , Pathak Ambika , Department of Food science & Technology, Guru Nanak Dev University, Amritsar, Journal of food Engineering, Vol.55, Page No. 173-179. Effect of composite flours & additives on texture of chapatti Chapaties were prepared from composite flours and the tensile properties of the chapaties were determined using an Instron Universal Testing Machine. Parameters like extensibility, peak force to rupture, modulus of deformation and energy to rupture were used to describe texture. It was observed that chapaties made from some composite flours showed higher extensibility even after 24 h of storage, especially barley. Some of the additives like wet gluten and sodium caseinate also significantly improved the texture of chapati

PowerPoint Presentation: 

Sr. No. Name of the author(s) / journal and year of publication Title, major observations and findings 03. Gupta T. R., Department of Food Engineering , CFTRI Mysore, Journal of food Engineering, Vol.47, Year 2005,Page No. 313-319 Individual heat transfer modes during contact baking of Indian unleavened flat bread (chapatti) in a continuous oven Individual modes of heat transfer, i.e., conduction, convection and radiation were examined for their effects on baking Indian unleavened flat bread (chapatti) in a continuous oven developed in the institute. The major portion of heat was transferred by conduction (66.73%). The combined contribution due to radiation was 24.97%, while the share of free convection was only 8.24%. The contribution due to radiation from the flame was negligible.

PowerPoint Presentation: 

Sr.No . Name of the author(s) / journal and year of publication Title, major observations and findings 04. Gujral Hardeep singh , Singh Geetu Surinder , Rosell Cristina M. Department of Food science & Technology, Guru Nanak Dev University,Amritsar , Journal of food Engineering, Vol.88, Year 2008,Page No. 466-471 Extending shelf life of Chapatti by Partial baking & frozen storage. The effect of conventional and partial baking and storage at two different temperatures (ambient and -18 °C) on the texture of wheat flour chapaties was evaluated using tensile deformation and the extent of retrogradation was studied using DSC. Frozen partially baked chapatties after thawing and rebaking exhibited texture equivalent to that of conventionally baked chapatties therefore they could be considered a better option than frozen conventionally baked chapatties for retarding staling.

Thank you...: 

Thank you...