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Kinetics of roasting of split chickpea (Cicer arietinum)
Author(s) -
Bhattacharya Suvendu,
Prakash Maya
Publication year - 1997
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.1997.00374.x
Subject(s) - roasting , kinetics , moisture , chemistry , food science , agronomy , mathematics , horticulture , biology , physics , organic chemistry , quantum mechanics
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.