Record Details

Kinetics of roasting of split chickpea (Cicer arietinum)

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/275/
IJFST-02-97
 
Title Kinetics of roasting of split chickpea (Cicer arietinum)
 
Creator Suvendu, Bhattacharya
Maya, Prakash
 
Subject 14 Physical properties
22 Legumes-Pulses
 
Description

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.
 
Date 1996
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/275/1/International_Jl_of_Food_Sci_%26_Tech_1997%2832%29_81-84.pdf
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.