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Mustard seeds are generally undergone the soaking process before use in any food application. But soaking mustard in water takes lots of time and energy. Therefore, the present investigation was carried out to study the soaking characteristics of mustard seed in different soaking conditions. The mustard seed was soaking in ambient water, hot water, and microwave heating applications. The initial moisture content of the mustard seed was found to be 12.64 % db. The moisture gain was found to be 55.46 % db in ambient water soaking after 360 min. In the hot water soaking, the moisture gain was estimated to be 68.33 % db, 80.40 % db, and 86.18 % db at 40°C, 50°C, and 60°C, respectively. The moisture gains in microwave-assisted soaking at 0.2, 0.4, 0.6, 0.8 and 1.0 W/g power densities level were found to be 67.77 % db, 67.80 % db, 103.28 % db, 115.08 % db, 131.51 % db, respectively after 10 min. The Peleg model was found to be suitable for describing the soaking characteristics of mustard seed at all soaking conditions with higher R2 values. Among all the soaking methods, microwave-assisted soaking showed the best soaking characteristics of mustard with less time consumption and with more amount of moisture gain. Therefore, microwave-assisted soaking of mustard seed may be recommended for soaking of mustard which is less time-consuming and energy-saving process. |
