Synopsis
The existence of dimensional variation prevailed in chickpea splits of variety PBG-1. The characteristics of dimensional, gravitational and frictional parameters are in agreement with earlier findings. Studies on hydration kinetics shows that the relative change in weight of chickpea splits (weight gain or loss) are temperature and time dependent. Soaking kinetics shows initial quick gain in weight fallowed by either constant weight or decrease in weight mainly due to loss of soluble solids especially at elevated temperatures. Optimum level of variables for instant chickpea splits was found to be 80 min, 1.17 %, 0.20% and 8 min for soaking time, sodium chloride, ammonium carbonate and cooking time, respectively with the corresponding expansion ratio, percent recovery and rehydration ratio at optimum level was 3.08, 91.49 % and of 2.11, respectively.
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About the Author
Dr Prasad is post graduated from CFTRI, Mysore and doctorate from GBPUA&T, Pantnagar, India. His research interest includes non destructive testing, image analysis, nano technology, engineering properties of foods and various related aspects of food processing. He has more than 100 research contributions as papers, book chapters and books.
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Instant chickpea splits
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The existence of dimensional variation prevailed in chickpea splits of variety PBG-1. The characteristics of dimensional, gravitational and frictional parameters are in agreement with earlier findings. Studies on hydration kinetics shows that the relative change in weight of chickpea splits (weight gain or loss) are temperature and time dependent. Soaking kinetics shows initial quick gain in weight fallowed by either constant weight or decrease in weight mainly due to loss of soluble solids especially at elevated temperatures. Optimum level of variables for instant chickpea splits was found to be 80 min, 1.17 %, 0.20% and 8 min for soaking time, sodium chloride, ammonium carbonate and cooking time, respectively with the corresponding expansion ratio, percent recovery and rehydration ratio at optimum level was 3.08, 91.49 % and of 2.11, respectively. 100 pp. Englisch. Seller Inventory # 9783659613746
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Instant chickpea splits
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Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Prasad KamleshDr Prasad is post graduated from CFTRI, Mysore and doctorate from GBPUA&T, Pantnagar, India. His research interest includes non destructive testing, image analysis, nano technology, engineering properties of foods and v. Seller Inventory # 5168408
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Instant chickpea splits
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Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -The existence of dimensional variation prevailed in chickpea splits of variety PBG-1. The characteristics of dimensional, gravitational and frictional parameters are in agreement with earlier findings. Studies on hydration kinetics shows that the relative change in weight of chickpea splits (weight gain or loss) are temperature and time dependent. Soaking kinetics shows initial quick gain in weight fallowed by either constant weight or decrease in weight mainly due to loss of soluble solids especially at elevated temperatures. Optimum level of variables for instant chickpea splits was found to be 80 min, 1.17 %, 0.20% and 8 min for soaking time, sodium chloride, ammonium carbonate and cooking time, respectively with the corresponding expansion ratio, percent recovery and rehydration ratio at optimum level was 3.08, 91.49 % and of 2.11, respectively.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 100 pp. Englisch. Seller Inventory # 9783659613746
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Instant chickpea splits : Optimization using Response Surface Methodology
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Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The existence of dimensional variation prevailed in chickpea splits of variety PBG-1. The characteristics of dimensional, gravitational and frictional parameters are in agreement with earlier findings. Studies on hydration kinetics shows that the relative change in weight of chickpea splits (weight gain or loss) are temperature and time dependent. Soaking kinetics shows initial quick gain in weight fallowed by either constant weight or decrease in weight mainly due to loss of soluble solids especially at elevated temperatures. Optimum level of variables for instant chickpea splits was found to be 80 min, 1.17 %, 0.20% and 8 min for soaking time, sodium chloride, ammonium carbonate and cooking time, respectively with the corresponding expansion ratio, percent recovery and rehydration ratio at optimum level was 3.08, 91.49 % and of 2.11, respectively. Seller Inventory # 9783659613746
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Instant chickpea splits | Optimization using Response Surface Methodology
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Taschenbuch. Condition: Neu. Instant chickpea splits | Optimization using Response Surface Methodology | Kamlesh Prasad (u. a.) | Taschenbuch | 100 S. | Englisch | 2014 | LAP LAMBERT Academic Publishing | EAN 9783659613746 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu. Seller Inventory # 105044307
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Instant chickpea splits: Optimization using Response Surface Methodology
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