Evaluation of physical properties and hydration kinetics of red lentil (Lens culinaris) at different processed levels and soaking temperatures
| Autor: | Kamlesh Prasad, Sukumar Debnath, M. Maneesh Kumar, T. Sarat Chandra |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
Physical properties
Chemistry Analytical chemistry Hydration 04 agricultural and veterinary sciences 040401 food science lcsh:S1-972 Soaking temperature Crystallography 0404 agricultural biotechnology Red lentil Mathematical modeling Hydration kinetics lcsh:Agriculture (General) General Agricultural and Biological Sciences |
| Zdroj: | Journal of the Saudi Society of Agricultural Sciences, Vol 17, Iss 3, Pp 330-338 (2018) |
| Popis: | Hydration kinetics of red lentil seeds were carried out for whole, dehusked and splits at different temperatures (15 to 45 °C). Several physical properties were evaluated as function of soaking temperatures. Henderson and Pabis, Page, two term exponential and Peleg models were fitted to the obtained hydration kinetics data. To assess the adequacy of models three statistical parameters, coefficient of multiple determinations (R2), root mean square error (RMSE) and chi-square (χ2) were employed. Peleg model (R2 > 0.990; RMSE |
| Databáze: | OpenAIRE |
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