Kinetics of roasting of split chickpea (Cicer arietinum)

被引：7

作者：

Bhattacharya, S

Prakash, M

机构：

[1] Food Engineering Department, Ctrl. Food Technol. Res. Institute

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 1997年 / 32卷 / 01期

关键词：

activation energy; density; energy expenditure; size;

D O I：

10.1046/j.1365-2621.1997.00374.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 degrees C.

引用

页码：81 / 84

页数：4

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