Deptt. of Process & Food Engineering, College of Technology, G. B. P. U. A. & T., Pantnagar.
* Corresponding author address: Asstt. Prof. (Agril. Engg. & Food Tech.), Sardar Vallabh Bhai Patel Univ. of Agri. & Tech., Meerut, UP.
A study was conducted using full factorial design for milling of green gram at II % db moisture content on Satake Grain Testing mill. Models were developed to represent the milling responses. Minimum milling losses of 10.3% (brokens + powder) were obtained at 10 m/s roller speed, 10 s residence time and 0.5 g/cc dispersal density, whereas the values of coefficient of hulling, coefficient of wholeness of kernel and hulling efficiency at this condition were 79%, 86% and 70%, respectively.
