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Thermal Processing of Cowpea Slurries
Author(s) -
OKECHUKWU P.E.,
RAO M.A.,
NGODDY P.O.,
McWATTERS K.H.
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb04758.x
Subject(s) - slurry , food science , convection , starch gelatinization , starch , chemistry , particle size , thermal , agronomy , materials science , thermodynamics , composite material , biology , physics
Isochronal temperature profiles of 20% cowpea flour slurries showed conduction heating while the estimated Rayleigh numbers predicted natural convection heating; apparently, the flour particles suppressed convection. Magnitudes of f h of cowpea gels increased linearly with fat content, decreased with moisture content, and were independent of the cowpea flour particle size. The heating curve of a 10% cowpea flour slurry at 121°C showed one break due to gelation of protein and starch at about 66°C and another due to loss of rigidity at about 87°C.