Dehulling and selected physical characteristics of Canadian dry bean (Phaseolus vulgaris L.) cultivars

Oomah, B. Dave; Ward, Stuart; Balasubramanian, P.

doi:10.1016/j.foodres.2010.04.007

Cited by 18 publications

(16 citation statements)

References 20 publications

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“…Among the tested accessions nine had significantly longer seeds than the cultivar Prosna and only one had shorter seeds in comparison with Raba. The ranges of variation for seed dimensions are comparable to those reported by Oomah et al (2010) and Sofi et al (2014).…”

Section: Resultssupporting

confidence: 82%

Seeds quality characteristics of dry bean local populations (Phaseolus vulgaris L.) from National Center for Plant Genetic Resources in Radzików

Boroș

Wawer

2018

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The twenty four dry bean local populations together with two check Prosna and Raba cultivars were tested for their physicochemical as well as hydration and cooking quality parameters. There were significant differences between tested dry bean local populations in all evaluated traits. Wide variation were observed in 100-seed weight, hydration capacity, swelling capacity and electric conductivity with CV% values 33.6, 32.5, 33.1 and 35.3 respectively, suggesting that there were considerable levels of genetic diversity. Substantial variations were found in seed coat content ( CV% 14.1) and cooking time (CV% 16.7) among dry bean populations. Cooking time was negatively correlated with conductivity of soaking water as well as with hydration index. POLBIA 98-37A, POLBIL 10-31, Prosna, KOS 002 and KRA 4 were the fast cooking ones among the tested genotypes.

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Section: Resultssupporting

confidence: 82%

Seeds quality characteristics of dry bean local populations (Phaseolus vulgaris L.) from National Center for Plant Genetic Resources in Radzików

Boroș

Wawer

2018

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“…Local Red showed the highest sphericity while as the lowest was found in Contendor among the cultivars. Sphericity in the range of 79.37-81.67 % for different kidney bean cultivars has been reported by (Oomah et al, 2010). Altuntas and Demirtola Aspect ratio relates the width to the length of the seed, which is an indicative of its tendency toward being oblong in shape (Omobuwajo et al, 1999).…”

Section: Physical Properties Of Seedsmentioning

confidence: 90%

“…Master Bean seeds displayed significantly higher values for length, width and thickness than other cultivars under study Oomah et al (2010). reportedTable 1Composition and color values of kidney bean seeds (n = 3).…”

mentioning

confidence: 81%

Physical and cooking characteristics of some Indian kidney bean ( Phaseolus vulgaris L . ) cultivars

Wani

Sogi

Wani

et al. 2017

Journal of the Saudi Society of Agricultural Sciences

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Pulses are an essential component of our diet especially in developing world, information on their physical properties is needed for designing the machines, while cooking quality is important for consumer acceptance. Four kidney bean cultivars were evaluated for their composition, physical, cooking and textural properties. Protein, ash and carbohydrate contents varied significantly (P 6 0.05) in the range of 22.3-26.7%, 3.5-3.8% and 62.1-65.9%, respectively. Physical properties determined at 10.0% moisture revealed that the length, breadth, thickness and equivalent diameter of seeds varied significantly in the range of 11.45-16.45 mm, 6.65-7.00 mm, 4.70-6.13 mm and 7.31-9.24 mm, respectively. Bulk density varied from 0.78 to 0.81 g/mL and angle of repose from 15.20°to 18.67°. Hydration capacity and swelling capacity of the seeds varied significantly in the range of 0.12-0.42 g/seed and 0.09-0.28 mL/seed, respectively. Cooking time of unsoaked seeds differed significantly from 68.67 to 86.67 min. Soaking of seeds reduced cooking time by 15.33-30.67 min. ª 2015 Production and hosting by Elsevier B.V. on behalf of King Saud University. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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“…Studies conducted by many scientists performed on the tangential abrasive dehulling device (TADD) [6,8,10,18,19,21,24,26], which are structurally different from the industrial machines of continuous action. The main difference is the absence of the tangential abrasive dehulling device trellis, which is displayed by dehullling products: husk and dust middling.…”

Section: Introductionmentioning

confidence: 99%

Effect of technological properties of pea seeds and processing modes on efficiency of its dehulling

Kharchenko¹,

Шаран²,

Chornyi³

et al. 2018

Ukr

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Introduction. The process of dehulling grain peas is not enough researched, and there are difficulties of modeling the technological process as a whole. Presented research results of the process of pea seeds dehulling allow to understand the behavior of pea seeds during dehulling in machines with abrasive working members. Materials and methods. Pea seeds of varying large-scale and moisture are scaly in the laboratory dehuller. The products of dehulling were cleaned in the aspiration channel from husk and dust middlings after this process the products were weighed and determined the dehulling index. By changing the moisture content (from 11,6 to 16,6%) and the size of the pea seeds (from 213 to 257 g), the speed of rotation of the working body of the dehuller (from 25 to 41,6 s-1), the duration of processing (from 5 to 25 s) and the coefficient of filling the working chamber (from 0,09 to 0,48) of the machine was presented dependence of the parameters on dehulling efficiency. Results and discussion. It is determined that the increase of processing time, the pea seeds, the speed of the working organs and filling coefficient of the working chamber of the dehuller increase the efficiency of dehulling peas by linear dependence. Increase in the size of pea seeds contributes to increase of efficiency of dehulling mainly due to increase of the yield of small. The increase in the scale of seeds leads to a decrease in the dehulling index. Along with the increasing efficiency of dehulling, increases and yield of trinkets at the expense of the kernel. When the moisture of pea seeds increases, the yield of a fine grits increases comparing to the dehulling of dry pea. Yield of the kernel is directly proportional to the reduction of the yield of undehulling seeds. The yield of a fine grits also has linear dependencies when you change the following parameters. In the process of dehulling reduces the ash content of the kernel, but also decreases the ash content and husk and dust middlings, which is the result of transition of low-ash content particles of kernel into the dust middlings. Conclusions. For effective dehulling of pea seeds, it is necessary to carry out dehulling for 10-15 s, filling coefficient of the machine must be not less 0,48. Pea seeds with an absolute mass of 257 g, dehull better than pea seeds with an absolute mass of 213 g.

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Dehulling and selected physical characteristics of Canadian dry bean (Phaseolus vulgaris L.) cultivars

Cited by 18 publications

References 20 publications

Seeds quality characteristics of dry bean local populations (Phaseolus vulgaris L.) from National Center for Plant Genetic Resources in Radzików

Seeds quality characteristics of dry bean local populations (Phaseolus vulgaris L.) from National Center for Plant Genetic Resources in Radzików

Physical and cooking characteristics of some Indian kidney bean ( Phaseolus vulgaris L . ) cultivars

Effect of technological properties of pea seeds and processing modes on efficiency of its dehulling

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