Suvendu, Bhattacharya and Maya, Prakash (1996) Kinetics of roasting of split chickpea (Cicer arietinum). International Journal of Food Science and Technology, 32. pp. 81-84.
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Abstract
<p align="justify">The effects of three roasting temperatures on rates of moisture loss, size reduction and
increase in bulk density in roasting chickpea dhal in a small rotary roaster mostly followed first order kinetics. Electrical energy use was more efficient at 150 than 125 or
100°C.</p>
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Activation energy density energy expenditure size |
| Subjects: | 600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 22 Legumes-Pulses |
| Divisions: | Food Engineering |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 15 Dec 2005 |
| Last Modified: | 30 May 2012 10:06 |
| URI: | http://ir.cftri.res.in/id/eprint/275 |
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