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Dehydration of green peas.

Kuppuswamy, S. and Rao, R. G. (1970) Dehydration of green peas. Journal of Food Science and Technology, 7 (S). 18-21, 5 ref.. ISSN 0022-1155

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Investigations were carried out in an attempt to standardize on a method of preparation for dehydrated green peas of acceptable quality from sweet wrinkled varieties without recourse to mechanical slitting. These can be considered under 2 headings: (i) experiments involving the pre-treatment of the peas with solutions of different salts; (ii) experiments involving variations in blanching conditions. Among the salts used in (i) were sodium citrate, sodium oxalate, sodium pyrophosphate, sodium orthosphates (mono, di- and tri-basic) and sodium hexametaphosphate, and of these sodium citrate and sodium di- and tri-phosphates caused softening of the pea skin without adversely affecting flavour. The soaking had to be carried out for fairly extended periods (12-16 h) which might not be feasible under factory conditions. In (ii) freshly shelled peas were subjected to: water blanching; atmospheric steam blanching; steam blanching under pressure; and combinations of 2 different blanching procedures. It was found that preliminary blanching of the peas in water containing 0.1% NaHCO3, 0.1% MgO and 0.4% potassium metabisulphite for a short period softened the skin of the peas sufficiently for checking (introduction of minor cracks in the skin) to take place during subsequent steam blanching at 0.5 kg/cm-2 pressure and programmed dehydration using a fairly high dry bulb tem. initially.

Item Type: Article
Uncontrolled Keywords: DRYING-; Dehydration of green peas; PEAS-; BLANCHING-; Effect of /blanching/ on quality of dried peas; CITRIC-ACID; Effect of /sodium citrate/ on quality of dried peas; OXALIC-ACID; Effect of /sodium oxalate/ on quality of dried peas; SODIUM-PHOSPHATES; Effect of /sodium phosphates/ on quality of dried peas; POTASSIUM-PYROSULPHITE; Effect of /potassium metabisulphite/ on quality of dried peas; MAGNESIUM-COMPOUNDS; Effect of /MgO/ on quality of dried peas; SODIUM-CARBONATE; Effect of /NaHCO3/ on quality of dried peas; FLAVOUR-; /Flavour/ of dried peas; SOFTENING-; /softening of skin/ of dried peas; SKIN-
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses > 04 Peas
600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 May 2012 09:40
Last Modified: 17 May 2012 09:40
URI: http://ir.cftri.com/id/eprint/7303

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