Wpływ wstępnej obróbki promieniowaniem podczerwonym na wilgotność ziarna żyta w trakcie nawilżania
Dariusz Andrejko
Uniwersytet Przyrodniczy w LublinieLeszek Rydzak
Uniwersytet Przyrodniczy w LublinieAbstract
Paper presents the results of studies on the moisture content in rye grains, not heated, and heated by infrared radiation, during the moistening process. The grains were preheated by infrared radiation and then they were moistened at different temperatures. The final moisture content was tested during the moistening process. Rye grains preheated by infrared radiation had higher moisture content than the unheated grains. The Peleg model is useful to describe the changes of moisture content during the moistening process.
Keywords:
Peleg model, moisture content of grainReferences
Abdul-Kadir R., Bargman T. J., Rupnow J. H., 1990. Effect of infrared heat processing on rehydration rate and cooking of Phaseolus vulgaris (var. Pinto). J. Food Sci. 55, 1472–1473.
Abu-Ghannam N., McKenna B., 1997. The application of Peleg`s equation to model water absorption during the soaking of red kidney beans (Phasedus vulgaris L.). J. Food Eng. 32(4), 391–401.
Andrejko D. 2004. Zmiany właściwości fizycznych nasion soi pod wpływem promieniowania podczerwonego. Rozpr. Nauk. AR w Lublinie, 288.
Arntfield S. D., Scalon M. G., Malcolmson L. J., Watts B., Ryland D., Savoie V., 1997. Effect of tempering and end moisture content on the quality of micronized lentils. Food Res. Int. 30(5), 371–380.
Becker H. A., 1960.: On the absorption of liquid water by the wheat kernel. Cereal Chem. 37(3), 309.
Cenkowski S., Sosulski F. W., 1998. Cooking characteristics of split peas treated with infrared heat. Trans. ASAE 41, 3, 715–720.
Hsu K. H., 1983a. A diffusion model with a concentration – dependent diffusion coefficient for describing water movement in legumes during soaking. J. Food Sci. 48(2), 618–622, 645.
Hsu K. H., 1983b. Effect of temperature on water diffusion in soybean. J. Food Sci. 48(4), 1364–1365.
Hung T. V., Liu L. H., Black R. G., Trewhella M. A., 1993. Water absorption in chickpea (C. arietinum) and field pea (P. sativum) cultivars using the Peleg model. J. Food Sci. 58(4), 848–852.
Maskan M., 2002. Effect of processing on hydration kinetics of three wheat products of the same variety. J. Food Eng. 52, 337–341.
Peleg M., 1988. An empirical model for the description of moisture sorption curves. J. Food Sci. 53(4), 1216–1217, 1219.
Sopade P. A., Obekpa J. A., 1990. Modeling water absorption in soybean, cowpea and peanuts at three temperatures using Peleg`s equation. J. Food Sci. 55(4), 1084–1087.
Sopade P. A., Ajisegiri E. S., Badau M. H., 1992. The use of Peleg`s equation to model water absorption in some cereal grains during soaking. J. Food Eng. 15(4), 269–283.
Yi Zang T., Bakshi A. S., Gustafson R. J., Lund D. B., 1984. Finite element analysis of nonlinear water diffusion during rice soaking. J. Food Sci. 49(1), 246–250, 277.
Uniwersytet Przyrodniczy w Lublinie
Uniwersytet Przyrodniczy w Lublinie
License
Articles are made available under the CC BY-NC-ND 4.0 (recognition by authorship, non-commercial use, no dependent works).
The author signs a statement on the originality of the work and the contribution of individuals.
Submission of the paper implies that it has not been published previously, that it is not under consideration for publication elsewhere.
