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Kinetics of tamarind seed hydration.

Sila, Bhattacharya and Bal, S. and Mukherjee, R. K. and Suvendu, Bhattacharya (1997) Kinetics of tamarind seed hydration. Journal of Food Engineering, 33 (1/2). 129-138, 19 ref..

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The kinetics of hydrothermal behaviour of unpunched and punched tamarind (Tamarindus indica) seeds were determined at different temperatures (V-80°C). The kinetic parameters determined were hydration rate constant, equilibrium moisture content, frequency factor and activation energy. Punching of seed increases the hydration rate constant and the equilibn’um moisture content but reduces the activation energy compared to unpunched seeds. The hydration rate constant values for the unpunched seeds were 0.13, 0.16, 0.18, 0.31 and 0.38 h-’ at hydration temperatures of 25, 35, 50, 65 and 85°C. respectively; the corresponding values for the punched seeds were 0.37. 0.40. 0.41. 0.43 and 0.52 h -I. Linear relationships (r 20.92, p 10.01) were obtained between the rate of moisture absorption and average moisture content. The equilibrium moisture content also increases linearly (r 2 0.95, p 10.01) with an increase in hydration temperature.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 07 Waste utilization
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Feb 2018 09:25
Last Modified: 25 Sep 2018 08:21
URI: http://ir.cftri.com/id/eprint/7795

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