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Kinetics of roasting of split chickpea (Cicer arietinum)

Suvendu, Bhattacharya and Maya, Prakash (1996) Kinetics of roasting of split chickpea (Cicer arietinum). International Journal of Food Science and Technology, 32. pp. 81-84.

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Abstract

<p align="justify">The effects of three roasting temperatures on rates of moisture loss, size reduction and increase in bulk density in roasting chickpea dhal in a small rotary roaster mostly followed first order kinetics. Electrical energy use was more efficient at 150 than 125 or 100°C.</p>

Item Type: Article
Uncontrolled Keywords: Activation energy density energy expenditure size
Subjects: 600 Technology > 08 Food technology > 14 Physical properties
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Dec 2005
Last Modified: 30 May 2012 10:06
URI: http://ir.cftri.com/id/eprint/275

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