Processing of yellow pea by germination, microwave treatment and drying

Kadlec, Pavel; Rubecová, A.; Hinkova, Andrea; Kaasova, Jitka; Bubník, Z.; Pour, V.

doi:10.1016/s1466-8564(01)00036-4

Cited by 23 publications

(13 citation statements)

References 6 publications

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“…In contrast, minimum SD was observed at 0.757 s MW power and 30 kPa vacuum pressure for both varieties. Similar effects of microwave power were reported after drying of germinated peas (Kadlec et al, 2001) and drying of barley (Emami, Perera, Meda, & Tyler, 2012). In-vitro SD of germinated green lentils was higher than germinated red lentils after microwave drying.…”

Section: Experimental Results Of Microwave-vacuum Drying Of Germinatesupporting

confidence: 76%

“…The difference in trends of TPC and TAA among the varieties studied may be due to differences in size, as the surface area for oxidation varied and also due to differences in the types and amount of phenolics present in them. In-vitro starch digestibility of both varieties of germinated lentils also increased with the increase in microwave power similar and the findings matched those of Kadlec et al (2001) in the drying of germinated peas and Emami et al (2012) in the drying of barley. It has been reported that starch might degrade due to starch fragmentation (starch micronization) during irradiation resulting in increasing sugar content of legumes and cereal crops (Khan et al, 1979;Gonzalez & Perez, 2002).…”

Section: Response Surface Analysissupporting

confidence: 69%

“…Among the electrotechnology-based heating technologies, viz., radio frequency (RF), microwave (MW), ohmic and infrared (IR), microwave heating shows more promise in drying of food items (Sham, Scaman, & Durance, 2001). Kadlec et al (2001) reported that germination followed by microwave and hot air heat treatment of peas reduces α-galactooligosaccharides while improving their nutritive value. With the combination of vacuum with the microwave drying system, the materials can be dried in a shorter time and at low temperatures allowing better retention of sensory attributes such as colour, texture and essential nutrients (Mitra & Meda, 2009).…”

Section: Introductionmentioning

confidence: 99%

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Optimization of microwave vacuum drying parameters for germinated lentils based on starch digestibility, antioxidant activity and total phenolic content

Nongmaithem

Meda

2017

IJFS

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The aim of this study was to optimize the processing parameters of pulse mode microwave-vacuum drying of germinated green and red lentils (CDC Greenland and CDC Maxim) and investigate the changes in their total phenolic content (TPC), total antioxidant activity (TAA) and In-vitro starch digestibility (SD). The lentils were germinated for 5 days and dried by a pulse mode microwavevacuum method, using 2 s to 8 s out of 10 s pulsed mode at 2000W microwave power and varying the vacuum pressure level between 15 and 45 kPa. In-vitro starch digestibility increased significantly with increased microwave power level. The TPC and TAA appeared to vary distinctively in the two varieties of selected lentils. Vacuum pressure levels did not significantly (p>0.05) affect any responses. Green lentils could be dried at 8 s microwave power and 45 kPa vacuum pressure and red lentils could be dried at 5.5 s microwave power and 42.19 kPa vacuum pressure. The microwave-vacuum drying showed great potential for the drying of germinated lentils.

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Section: Experimental Results Of Microwave-vacuum Drying Of Germinatesupporting

confidence: 76%

Section: Response Surface Analysissupporting

confidence: 69%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Optimization of microwave vacuum drying parameters for germinated lentils based on starch digestibility, antioxidant activity and total phenolic content

Nongmaithem

Meda

2017

IJFS

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“…The study of the drying kinetic of foods during microwave heat treatment has recently been a subject of interest for various investigators: for example, garlic [12][13][14], apple [15][16][17], wheat [18], yellow pea [19], carrot [20][21][22][23][24], peach [25], parsley [26], black tea [27,28], mushroom [29,30], lactose [31][32][33], potato [34,35], cabbage [36], paper plant [37], millet [38], tobacco [39], okra [40], spinach [41], and basil [42].…”

Section: Introductionmentioning

confidence: 99%

Drying kinetics and effective moisture diffusivity of purslane undergoing microwave heat treatment

Demırhan

Özbek

2010

Korean J. Chem. Eng.

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The effects of microwave drying on moisture content, moisture ratio, drying time and effective moisture diffusivity of purslane leaves (Portulaca oleracea L.) were investigated. By increasing the microwave output power (180-900 W) and the sample amounts (25-100 g), the drying time decreased from 43 to 12.5 minutes and increased from 27 to 54 minutes, respectively. To determine the kinetic parameters, the drying data were fitted to various models based on the ratios of the differences between the initial and final moisture contents and equilibrium moisture content versus drying time. Among the models proposed, the semi-empirical Midilli et al. model gave a better fit for all drying conditions applied. By increasing the microwave output power and decreasing the sample amount, the effective moisture diffusivity values ranged from 5.913×10 −11 to 1.872×10 −10 m 2 /s and from 9.889×10 −11 to 3.292×10 −11 m 2 /s, respectively. The activation energy was calculated using an exponential expression based on the Arrhenius equation.

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“…Mikrodalga kurutma yöntemi ile ısırgan (Alibas 2007;Alibas 2010), pazı yaprakları (Alibas 2006), maydanoz (Soysal 2004;Soysal et al 2006), ıspanak (Alibas Ozkan et al 2006), nane (Özbek & Dadali 2007), yeşil çay (Kadlec et al 2001), kereviz yaprağı (Demirhan & Ozbek 2011), semizotu (Demirhan & Ozbek 2010a), fesleğen (Demirhan & Ozbek 2010b, 2010c) gibi pek çok yeşil yapraklı tarımsal ürün kurutulmuştur.…”

Section: Introductionunclassified

Asma yaprağının (Vitis vinifera L.) mikrodalga enerjisiyle kurutulması ve bazı kalite parametrelerinin belirlenmesi

Alibas

2012

Tarım Bilimleri Dergisi

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İlk nem seviyesi yaş baza göre % 75.35 (±0.02) olan 50 (±0.05) g ağırlığındaki asma (Vitis vinifera L.) yaprakları yaş baza göre nem seviyesi % 9.13 (±0.12) oluncaya dek 17, 15 ve 13 W g -1 mikrodalga güç yoğunluk seviyelerinde kurutulmuşlardır. Kurutma işlemleri 3 farklı güç yoğunluğunda gerçekleştirilmiş ve kurutma süresi güç yoğunluğuna bağlı olarak 210 -270 s sürmüştür. Bu çalışmada, 7 farklı ince tabaka kurutma modelinin yanı sıra Midilli et al eşitliğinden türetilmiş olan ve Alibas yaklaşımı olarak adlandırılmış yeni bir kurutma yaklaşımı ile deneysel olarak elde edilen veriler modellenmiştir. Regresyon katsayısının (R 2 ) en büyük olduğu, standart hata (SH), ki kare (χ 2 ) ve ortalama karesel hata (OKH) değerlerinin ise en küçük olduğu model en iyi model olarak seçilmiştir. Buna göre çalışmada kullanılan üç farklı mikrodalga güç yoğunluğunda da elde edilen deneysel verilere en yakın sonuçları veren model Alibas modeli olarak belirlenmiştir. Çalışmada ayrıca mikrodalga ışınlarla kurutulan asma yapraklarının renk ve askorbik asit değerleri taze asma yapraklarının renk ve askorbik asit değerleri ile karşılaştırılmıştır. Buna göre taze ürüne en yakın renk ve askorbik asit değerinin 15 W g -1 güç yoğunluğundaki mikrodalga kurutma sırasında elde edildiği anlaşılmıştır.

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Processing of yellow pea by germination, microwave treatment and drying

Cited by 23 publications

References 6 publications

Optimization of microwave vacuum drying parameters for germinated lentils based on starch digestibility, antioxidant activity and total phenolic content

Optimization of microwave vacuum drying parameters for germinated lentils based on starch digestibility, antioxidant activity and total phenolic content

Drying kinetics and effective moisture diffusivity of purslane undergoing microwave heat treatment

Asma yaprağının (Vitis vinifera L.) mikrodalga enerjisiyle kurutulması ve bazı kalite parametrelerinin belirlenmesi

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