Mortality of the pulse beetle (Callosobruchus chinensis L.) exposed, continuously, to microwave radiation (2450 MHz) was evaluated as a function of exposure time and percent power level, at adult stages. The microwave exposure time to attain 100% insect mortality at 100 %, 80%, 60%, 40%, and 20% power levels for Chickpea, Pigeon Pea and Green Gram was optimized. Effect of optimized microwave exposure time on viability, germination, cooking and milling characteristics of Chickpea, Pigeon Pea and Green Gram was also evaluated. Adult stage study was characterized by a distinct dose-exposure curve. The mortality curve was following third degree polynomial equation. The seed viability and germination of Chickpea, Pigeon Pea and Green Gram was affected by microwave exposure time and power level. It was observed that as the power level is decreasing the germination and viability of all the pulses are increasing. The effect on cooking and milling characteristics are not affected by microwave exposure time and power level. The insects in the mobile state were observed to move towards the surface from inside the nutrient medium during microwave exposure. They also curled up and in some cases aggregation was observed.
Particle‐size information is a measure of the quality of processed food products. In this investigation, a study has been made for the particle‐size analysis (PSA) of blanched and unblanched samples of tomato powder. The outcome indicates that the standard percentile reading D (v, 0.5), D (v, 0.1) and D (v, 0.9) for blanched and unblanched tomato‐powder samples are 260.30, 308.78 and 100.49 μm and 108.57, 609.24 and 521.76 μm, respectively. Volume mean diameter [D 4,3] is higher for unblanched sample (335.87 μm) compared with blanched tomato powder (288.41 μm). Surface area mean diameter [D 3,2] is also higher for unblanched sample (200.51 μm) than blanched tomato powder (158.71 μm). Furthermore, the specific surface area (Aw) is higher for blanched sample (0.0378 m2/g) as compared with unblanched sample (0.0299 m2/g). The blanching treatment slightly affects the grinding/milling quality/size‐reduction characteristics and results in uniform particle size, which is depicted by a narrow range of particle‐size distribution of tomato‐powder samples. Blanched tomato powder is finer as compared with unblanched tomato powder. The narrow range of particle sizes of the blanched sample of tomato powder shows stability during particle‐size settlement, as it is a very important and much desirable parameter for its use in processing of another product preparation.
Chickpea sprouts could be sold in markets in a wide range of presentations, from without any kind of packaging until “ready‐to‐eat” packages in polymeric film to attractive shrink cup or box packs. The aim of this research was to analyze and quantify the effect of two pre‐designed polymeric films package on quality loss of chickpea sprouts in modified atmospheric packaging (MAP) at constant temperature and relative humidity. Shelf life could be extended by limiting storage temperature variations and respiration rates. Weight loss, discoloration, texture and microbial changes appear to be the primary symptoms for deterioration in quality. Chickpea sprouts were packed in perforated polypropylene (PP) and low‐density polyethylene (LDPE). Samples were kept in modified atmospheric temperature at 10 ± 1C, 75% relative humidity for 7 days; using unpacked chickpea sprouts as control. Physiological weight loss, pH, hardness, ascorbic acid, seed and hypocotyl color, and yeast and mold counts were determined. The results showed that color intensity and hardness decreases during storage; physiological weight loss in PP packed chickpea sprouts was lower than 1.5%. Modified atmosphere may restrict the spoilage problems caused by molds and yeast. So it may be considered the most suitable packaging material for extending shelf life of chickpea sprouts
Practical Applications
Fresh chickpea sprout attract market demand due to their low calorie diet, easy digestibility, low cost and highly nutritive source of human food. Due to improper handling, processing and packaging, the shelf life of produce may be greatly reduced. Mismatch packaging reduces the produce quality in terms of shelf life, visual and microbial quality. Temperature, relative humidity and modified atmosphere help to maintain sprout quality by controlling rate of respiration improve shelf life and reduce microbial activity. The present study focused on evaluation of respiratory behaviors of chickpea sprouts by monitoring gas composition O2/CO2 inside package at 10C and 75% relative humidity normally prevail during transportation, retail and supermarket distribution and the effects of different plastic films and package weight on produce quality. The results of the study suggest that, packing fresh chickpea sprouts in polymeric package could prolong the shelf life, maintain visual quality and reduce degradation. The results could be utilized for proper design of modified atmospheric packages for seed sprouts and prove to be identity of safety and guarantee for consumers and deliver longer shelf life and better hygiene during marketing for producers.
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