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A comparison of dry and wet grinding processes for preparing corn chips (Record no. 19911)

MARC details
000 -LEADER
fixed length control field	03087cas a2200409 a 4500
005 - DATE AND TIME OF LATEST TRANSACTION
control field	20260817173436.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field	110910s1986 th uu\|m rtt 0\| a1eng d
035 ## - SYSTEM CONTROL NUMBER
System control number	.b10025777
099 #9 - LOCAL FREE-TEXT CALL NUMBER (OCLC)
Classification number	AIT Thesis no. AE-86-23
100 0# - MAIN ENTRY--PERSONAL NAME
Personal name	Rungnaphar Pongsawatmanit
245 12 - TITLE STATEMENT
Title	A comparison of dry and wet grinding processes for preparing corn chips
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc.	Bangkok :
Name of publisher, distributor, etc.	Asian Institute of Technology,
Date of publication, distribution, etc.	1986
300 ## - PHYSICAL DESCRIPTION
Extent	47 p.
490 1# - SERIES STATEMENT
Series statement	Thesis ;
Volume/sequential designation	no. AE-86-23
500 ## - GENERAL NOTE
General note	A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science, School of Environment, Resources and Development
502 ## - DISSERTATION NOTE
Dissertation note	Thesis (M.Sc.) - Asian Institute of Technology, 1986
520 ## - SUMMARY, ETC.
Summary, etc.	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 .
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element	Corn products industry
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name	Jindal, Vinod Kumar,
Relator term	Chairperson
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name	Illangantileke, Sarath G.,
Relator term	Examination Committee
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name	Gupta, Chandra P.,
Relator term	Examination Committee
710 2# - ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element	United states of America/ASEAN,
Relator term	Scholarship Donor
810 2# - SERIES ADDED ENTRY--CORPORATE NAME
Corporate name or jurisdiction name as entry element	Asian Institute of Technology.
Title of a work	Thesis ;
Volume/sequential designation	no. AE-86-23
856 ## - ELECTRONIC LOCATION AND ACCESS
Materials specified	Full-Text
Uniform Resource Identifier	<a href="http://203.159.5.9/ait-thesis/detail.php?q=B19584">http://203.159.5.9/ait-thesis/detail.php?q=B19584</a>
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998 ## - LOCAL CONTROL INFORMATION (RLIN)
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Cataloger's initials, CIN (RLIN)	951012
First date, FD (RLIN)	m
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945 ## - LOCAL PROCESSING INFORMATION (OCLC)
l	mnait
945 ## - LOCAL PROCESSING INFORMATION (OCLC)
l	mnait
945 ## - LOCAL PROCESSING INFORMATION (OCLC)
l	mnarc
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type	20-AIT Publication
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type	40-Archives
909 ## - LOCAL ITEMS USED
Barcode	Barcode : 30050003001681
CREATED	CREATED : 1994-05-16
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Barcode	Barcode : 30050003001673
CREATED	CREATED : 1994-05-16
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909 ## - LOCAL ITEMS USED
Barcode	Barcode : 30050120300370
CREATED	CREATED : 2016-05-27
RECORD Id	RECORD # : i12996415
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Holdings
Not for loan	Home library	Current library	Shelving location	Date acquired	Cost, normal purchase price	Full call number	Barcode	Date last seen	Copy number	Price effective from	Koha item type
Available for Loans	Asian Institute of Technology Library	Asian Institute of Technology Library	AIT Publications	17/08/2026	10.00	AIT Thesis no. AE-86-23	30050003001681	17/08/2026	1	17/08/2026	20-AIT Publication
Available for Loans	Asian Institute of Technology Library	Asian Institute of Technology Library	AIT Publications	17/08/2026	10.00	AIT Thesis no. AE-86-23	30050003001673	17/08/2026	2	17/08/2026	20-AIT Publication
Available for Loans	Asian Institute of Technology Library	Asian Institute of Technology Library	Archives	17/08/2026		AIT Thesis no. AE-86-23	30050120300370	17/08/2026		17/08/2026	40-Archives

A comparison of dry and wet grinding processes for preparing corn chips (Record no. 19911)

AIT

Asian Institute of Technology Library