Instant chickpea splits: Optimization using Response Surface Methodology - Couverture souple

Prasad, Kamlesh; Vairagar, Pravin R.

 
9783659613746: Instant chickpea splits: Optimization using Response Surface Methodology
Couverture souple
ISBN 10 : 3659613746 ISBN 13 : 9783659613746
Editeur : LAP LAMBERT Academic Publishing, 2014

Synopsis

The existence of dimensional variation prevailed in chickpea splits of variety PBG-1. The characteristics of dimensional, gravitational and frictional parameters are in agreement with earlier findings. Studies on hydration kinetics shows that the relative change in weight of chickpea splits (weight gain or loss) are temperature and time dependent. Soaking kinetics shows initial quick gain in weight fallowed by either constant weight or decrease in weight mainly due to loss of soluble solids especially at elevated temperatures. Optimum level of variables for instant chickpea splits was found to be 80 min, 1.17 %, 0.20% and 8 min for soaking time, sodium chloride, ammonium carbonate and cooking time, respectively with the corresponding expansion ratio, percent recovery and rehydration ratio at optimum level was 3.08, 91.49 % and of 2.11, respectively.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

Présentation de l'éditeur

The existence of dimensional variation prevailed in chickpea splits of variety PBG-1. The characteristics of dimensional, gravitational and frictional parameters are in agreement with earlier findings. Studies on hydration kinetics shows that the relative change in weight of chickpea splits (weight gain or loss) are temperature and time dependent. Soaking kinetics shows initial quick gain in weight fallowed by either constant weight or decrease in weight mainly due to loss of soluble solids especially at elevated temperatures. Optimum level of variables for instant chickpea splits was found to be 80 min, 1.17 %, 0.20% and 8 min for soaking time, sodium chloride, ammonium carbonate and cooking time, respectively with the corresponding expansion ratio, percent recovery and rehydration ratio at optimum level was 3.08, 91.49 % and of 2.11, respectively.

Biographie de l'auteur

Dr Prasad is post graduated from CFTRI, Mysore and doctorate from GBPUA&T, Pantnagar, India. His research interest includes non destructive testing, image analysis, nano technology, engineering properties of foods and various related aspects of food processing. He has more than 100 research contributions as papers, book chapters and books.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
LAP LAMBERT Academic Publishing
Date d'édition
2014
Langue
anglais
ISBN 10 
3659613746
ISBN 13 
9783659613746
Reliure
Broché
Nombre de pages
100
Coordonnées du fabricant
non disponible
Personne responsable
KreGa Onlinehandel GmbH
4950000000000
info@krega-onlinehandel.de

Birkenweg 31
Brakel
33034
Allemagne