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PARTICLE SIZE, SALT CONCENTRATION and TEMPERATURE EFFECTS ON NITROGEN EXTRACTION of CHICKPEA (Cicer arietinum) BY RESPONSE SURFACE METHODOLOGY
Author(s) -
YÁÑEZFARÍAS GRELDA ACELA,
ROMEROBARANZINI ANA LOURDES,
BARRÓNHOYOS JESUS MANUEL
Publication year - 1995
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1995.tb00299.x
Subject(s) - extraction (chemistry) , nitrogen , particle size , response surface methodology , salt (chemistry) , chemistry , yield (engineering) , particle (ecology) , liquid nitrogen , analytical chemistry (journal) , materials science , chromatography , metallurgy , organic chemistry , oceanography , geology
This study was conducted to evaluate the effect of time, pH, particle size, %NaCl and temperature on total nitrogen (TN) extraction of low commercial grade chickpea ( Cicer arietinum ) grain, in order to find the optimum extraction conditions for further processing. Extraction times used were 30, 60, 90 and 120 min and the nitrogen extraction curve was carried out at a pH range of 2.0 to 11.0. Response surface methodology was used to evaluate the effect of particle size (100, 150 and 200 mesh), salt concentration (0, 0.3 and 0.6% NaCl) and temperature (25, 35 and 45C). No significant time effect was found on nitrogen extractability. However, a great pH effect on nitrogen extraction was observed. Results from the RSM analysis showed that the most adequate conditions for total nitrogen extraction were particle size, 200 mesh; 0.0% NaCl; pH 8.0; temperature, 25C; and time, 30 min. By using the above mentioned parameters a yield over 90% of nitrogen was obtained.