Evaluation of physical properties and hydration kinetics of red lentil (Lens culinaris) at different processed levels and soaking temperatures

Maneesh Kumar, M. and Prasad, K. and Sarat Chandra, T. and Sukumar, Debnath (2018) Evaluation of physical properties and hydration kinetics of red lentil (Lens culinaris) at different processed levels and soaking temperatures. Journal of the Saudi Society of Agricultural Sciences, 17. pp. 330-338.

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Abstract

Hydration kinetics of red lentil seeds were carried out for whole, dehusked and splits at different temperatures (15 to 45 °C). Several physical properties were evaluated as function of soak- ing temperatures. Henderson and Pabis, Page, two term exponential and Peleg models were fitted to the obtained hydration kinetics data. To assess the adequacy of models three statistical parameters, coefficient of multiple determinations (R2), root mean square error (RMSE) and chi-square (v2) were employed. Peleg model (R2 > 0.990; RMSE < 0.018; v2 < 0.001) was found to be adequate in describing the hydration behavior of red lentil seeds. Effective diffusivity of water over a temper- ature range of (15–45 °C) for whole, dehusked and splits varied from 6.890 � 10�11 to 1.142 � 10�10, 1.030 � 10�10 to 1.584 � 10�10 and 1.231 � 10�10 to 1.927 � 10�10 with the activa- tion energy of 12.239, 11.145 and 10.741, respectively. Soaking temperatures pose significant effect on water absorption capacities and all the evaluated physical properties of red lentil seeds.

Item Type:	Article
Uncontrolled Keywords:	Physical properties; Hydration; Red lentil; Soaking temperature; Mathematical modeling
Subjects:	600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 22 Legumes-Pulses
Divisions:	Food Engineering
Depositing User:	Somashekar K S
Date Deposited:	10 Mar 2025 08:44
Last Modified:	10 Mar 2025 08:44
URI:	http://ir.cftri.res.in/id/eprint/19239

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