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Kinetics of tamarind seed hydration.

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Title Kinetics of tamarind seed hydration.
 
Creator Sila, Bhattacharya
Bal, S.
Mukherjee, R. K.
Suvendu, Bhattacharya
 
Subject 07 Waste utilization
30 Spices/Condiments
 
Description The kinetics of hydrothermal behaviour of unpunched and punched tamarind
(Tamarindus indica) seeds were determined at different temperatures
(V-80°C). The kinetic parameters determined were hydration rate constant,
equilibrium moisture content, frequency factor and activation energy. Punching
of seed increases the hydration rate constant and the equilibn’um moisture
content but reduces the activation energy compared to unpunched seeds. The
hydration rate constant values for the unpunched seeds were 0.13, 0.16, 0.18,
0.31 and 0.38 h-’ at hydration temperatures of 25, 35, 50, 65 and 85°C.
respectively; the corresponding values for the punched seeds were 0.37. 0.40.
0.41. 0.43 and 0.52 h -I. Linear relationships (r 20.92, p 10.01) were obtained
between the rate of moisture absorption and average moisture content. The
equilibrium moisture content also increases linearly (r 2 0.95, p 10.01) with an
increase in hydration temperature.
 
Date 1997
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/7795/1/Journal%20of%20Food%20Engineetiq%2033%20%28%201997%29%20I%2029-%20138.pdf
Sila, Bhattacharya and Bal, S. and Mukherjee, R. K. and Suvendu, Bhattacharya (1997) Kinetics of tamarind seed hydration. Journal of Food Engineering, 33 (1/2). 129-138, 19 ref..