Effect of ultrasound treatment on dehulling efficiency of blackgram

Abstract

Present study was conducted to evaluate the effect of Power ultrasound, on dehulling efficiency, dhal yield, dehulling loss and total colour difference of black gram using response surface methodology. Nine treatments were performed with variation in ultrasound power 343-525 W and treatment time 1-3.5 h. It was observed that ultrasound treatment significantly improved the dehulling efficiency and dhal yield of the black gram and reduced the dehulling loss. The optimized treatment condition obtained for optimum dehulling yield (75.71%), dhal yield (74.63%) dehulling loss (12.72%), and total colour difference (5.08) was ultrasound power of 513.39 W and exposure time of 2.12 h. Moreover the blackgram pretreated with ultrasound required lesser cooking time when compared to soaked alone sample. The SEM analysis revealed the significant effect of ultrasound on the blackgram kernel which led to uniform cavitation of the surface of the kernel compared to the soaked sample without ultrasound treatment. In food industry blackgram is preprocessed i.e. soaked and cooked to produce various soups, canned products, batter, snack foods etc. Hence ultrasonic treatment can be applied to improve and facilitate a faster dehulling efficiency, with added advantage of increased soaking rate and a decrease in the cooking time for blackgram.

The Effects of Tannins in Monogastric Animals with Special Reference to Alternative Feed Ingredients

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Factors affecting dehulling of hairless canary seed (Phalaris canariensis L.)

“…Thus, regardless of the dehulling protocol tested in this study, tempering seems to be essential for dehulling Canary seeds to reduce breakage and abrasion. Tempering helps to loosen the lignocellulosic material adhesively attaching the hull to the bran layer of kernel (Sunil et al, 2018). Also, results indicated that laboratory‐scale dehulling of Canary seed using compressed air was superior to the impact dehuller for the conditions used in this experiment.…”

Biofilm combating in the food industry: Overview, non‐thermal approaches, and mechanisms

“…The formation of cavitation and pressure differences caused are the reason biofilms are disturbed by ultrasound. Ultrasound is long used in the food industry to intervene in microbial safety and as processing pre‐treatment (Sunil et al., 2018). Ultrasound rather than a single treatment is used along with added agents to increase the efficiency (Brilhante São José & Dantas Vanetti, 2012).…”