Milling quality of soybean cultivars as a function of premilling heat treatment and grain characteristics

Sachan, A. K.; Chauhan, Girwer S.; Suresh, Itapu.; Singh, D.; Verma, N. S.

doi:10.1021/jf00025a004

Cited by 3 publications

(4 citation statements)

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“…The sand roasting was one of the pretreatments given to nuts prior to decortication, where nuts (water soaked and shed dried) were roasted at 60 C for 20 min. The nuts were dried under the shade for 1 hr after the soaking and then subjected to sand roasting pre-treatment (Chadha, 2001;Sachan, Chauhan, Suresh, Singh, & Verma, 1993 Tables 2 and 3. The study showed that the chironji nuts had average geometric mean diameter of 8.74 ± 0.02, which is at par with studies conducted by Kumar, Prabhakar, Srivastav, and Bhowmick (2014), Kumar et al (2016), and Deshmukh, Dange, Pardeshi, and Borkar (2017).…”

Section: Experimental Design and Proceduresmentioning

confidence: 99%

Development of a decorticator for Buchanania lanzan nuts and its process optimization

Said

Jadhav

2020

J Food Process Engineering

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The study was aimed to develop a decorticator and to standardize the process for separation kernels from nuts. The developed machine was optimized using independent parameters, that is, cold water soaking, steaming, and sand roasting, different moisture levels (7 and 9%), cylinder speed (150 and 300 rpm), and concave clearances (7.5 and 8 mm). The optimum performance of a developed decorticator was obtained when sand roasted nuts (7% moisture content) fed at a cylinder speed of 300 rpm and a concave clearance of 8 mm. At this condition, decortication efficiency, capacity, and whole kernel recovery were 96.10, 64.15, and 12.60%, respectively. The decorticator produced 126 g whole kernels (56.71%) from 1 kg of nuts. The independent process parameters have significant effect on response variables. The machine had low labor requirement, high efficiency, and ease to operate; thus, the results will be useful for processing of nuts and in other studies.Practical applicationsThe chironji nut decorticator has application to decorticate nuts to produce kernel at manufacturing site of food, flavor, cosmetic, and pharmaceutical industries. The kernels have very short shelf‐life because they are very soft and susceptible to mechanical damage and spoilage. The available decorticators have very limited efficiency and more breakage thus the results can be utilized to fill existing gap to obtain increased efficiency and less damage. The results of different treatments to nuts will assist future studies as well.

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Section: Experimental Design and Proceduresmentioning

confidence: 99%

Development of a decorticator for Buchanania lanzan nuts and its process optimization

Said

Jadhav

2020

J Food Process Engineering

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Section: Introductionmentioning

confidence: 99%

“…Early trials in this laboratory found that the Satake device could be used for both decortication and splitting of Ðeld peas in a very short time. Preconditioning of the seeds before processing to make decortication easier has been accepted for many pulses (Swamy et al 1991 ;Sachan et al 1993) but little appears to have been reported on preconditioning of Ðeld peas. Therefore, the present work was undertaken to study the e †ects of physical grain characteristics and preconditioning on the dehulling efficiency of Australian Ðeld peas.…”

Section: Introductionmentioning

confidence: 99%

Effect of genotype and pretreatment of field peas (Pisum sativum) on their dehulling and cooking quality

Black¹,

Singh

Meares³

1998

J. Sci. Food Agric.

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Field peas (Pisum sativum), an important pulse crop in Australia, are consumed as human food either as whole seeds or as splits after decortication. The yield of splits is an important economic factor for processors and the cooking quality is important for consumers. Effects of genotype, other physical characteristics and pretreatment in various solutions on both dehulling and cooking quality were studied for 23 known genotypes and are market sample of unknown genotype. Large variations were found for most characteristics. Seed size was positively correlated with yield of splits while husk content and broken seeds were negatively correlated with yield. Preconditioning seeds in salt solutions improved yield of splits. Variation in cooking quality among genotypes was reduced following splitting and cooking time was reduced by decortication and splitting and by presoaking in salt solutions (10 or 20 g kg−1), particularly with sodium tripolyphosphate. Loss of seed material into cooking water was correlated with cooking time. No characteristic was found that could be used to predict cooking time. © 1998 SCI.

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“…Laboratory studies on dehulling efficiency of pulses have used many devices such as the Tangential Abrasive Dehulling Device (Reichert et al 1986 ;Singh et al 1992a) which measures yield of seed coat. Swamy et al (1991) and Sachan et al (1993) used a Satake laboratory mill in studies on Red Gram and soybean, respectively. Early trials in this laboratory found that the Satake device could be used for both decortication and splitting of Ðeld peas in a very short time.…”

Section: Introductionmentioning

confidence: 99%

Effect of genotype and pretreatment of field peas (Pisum sativum) on their dehulling and cooking quality

Black¹,

Singh

Meares³

1998

J. Sci. Food Agric.

View full text Add to dashboard Cite

Field peas (Pisum sativum), an important pulse crop in Australia, are consumed as human food either as whole seeds or as splits after decortication. The yield of splits is an important economic factor for processors and the cooking quality is important for consumers. E †ects of genotype, other physical characteristics and pretreatment in various solutions on both dehulling and cooking quality were studied for 23 known genotypes and are market sample of unknown genotype. Large variations were found for most characteristics. Seed size was positively correlated with yield of splits while husk content and broken seeds were negatively correlated with yield. Preconditioning seeds in salt solutions improved yield of splits. Variation in cooking quality among genotypes was reduced following splitting and cooking time was reduced by decortication and splitting and by presoaking in salt solutions (10 or 20 g kg~1), particularly with sodium tripolyphosphate. Loss of seed material into cooking water was correlated with cooking time. No characteristic was found that could be used to predict cooking time. 1998 SCI.

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Milling quality of soybean cultivars as a function of premilling heat treatment and grain characteristics

Cited by 3 publications

References 0 publications

Development of a decorticator for Buchanania lanzan nuts and its process optimization

Development of a decorticator for Buchanania lanzan nuts and its process optimization

Effect of genotype and pretreatment of field peas (Pisum sativum) on their dehulling and cooking quality

Effect of genotype and pretreatment of field peas (Pisum sativum) on their dehulling and cooking quality

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