[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Hydration behaviour of food grains and modelling their moisture pick up as per Peleg’s equation: Part II. Legumes

Vasudeva, Singh and Vishwanathan, K. H. (2010) Hydration behaviour of food grains and modelling their moisture pick up as per Peleg’s equation: Part II. Legumes. Journal of Food Science and Technology, 47 (1). pp. 42-46.

[img] PDF
J_Food_Sci_Technol_(January–February_2010)_47(1)_42–46.pdf
Restricted to Registered users only

Download (535kB)

Abstract

Hydration behaviour of legumes with and without seed coat in split form at room temperature (28°C) was studied. Equilibrium moisture content (EMC) on soaking at room temperature of these legumes with seed coat varied from 53 to 65% (wb). Soybean hydrated fast while horse gram, black gram and green gram hydrated very slowly. Legumes in split form hydrated fast and completed their hydration in 3 h. EMC at room temperature varied from 52 to 58%. Peleg’s equation could be fi tted to the hydration of all legumes except green gram and horse gram. Coeffi cient of correlation for legume and splits (dhal) varied from 0.96 to 0.99, thus proving the validity of Peleg’s equation. EMC of masur dhal fi tted perfectly to the Peleg’s equation. EMC predicted from average k1 and k2 values remained almost same in legume splits.

Item Type: Article
Uncontrolled Keywords: Legume Legume splits Peleg’s equation Dhal Hydration Equilibrium moisture content
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Sep 2010 09:33
Last Modified: 28 Aug 2018 06:15
URI: http://ir.cftri.com/id/eprint/9678

Actions (login required)

View Item View Item