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MOISTURE SORPTION and VOLUMETRIC CHANGES of CANOLA DURING HYDROTHERMAL PROCESSING
Author(s) -
THAKOR N.J.,
SOKHANSANJ SHAHAB,
PATIL R.T.,
DESHPANDE S.D.
Publication year - 1995
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1995.tb00365.x
Subject(s) - canola , sorption , steaming , moisture , water content , volume (thermodynamics) , hydrothermal circulation , chemistry , environmental science , materials science , chemical engineering , composite material , thermodynamics , food science , geology , adsorption , geotechnical engineering , physics , organic chemistry , engineering
The moisture content and volume change of canola seeds immersed in water or exposed to steam were measured. Three water temperatures of 22, 50 and 75C and one wet steam treatment (atmospheric pressure ∼ 100C) were used in the experiments. the maximum moisture attained by the canola seed was 0.67 decimal (db) in soaking and 0.54 decimal (db) in steaming. the moisture sorption rates were higher at higher temperatures of soaking. the coefficient of expansion did not vary significantly among treatments and an average coefficient of 1.032 per unit change in moisture content was obtained.