The moisture dependent physical properties of different lathyrus varieties namely NLK-40, Pratik and Ratan were studied at moisture content of 7.33 to 30.29, 6.75 to 29.95 and 7.90 to 30.90% (d.b.), respectively. The grain size, thousand grain weight, angle of repose, grain volume and surface area were found increased linearly. The grain size was found increased from 4.43 to 4.70, 4.96 to 5.32 and 5.08 to 5.49 mm. Thousand grain weight was found increased from 64.6 to 103.5, 69.1 to 105.3 and 85.3 to 125.6 g. The angle repose was increased from 28.3 to 35.4, 29.5 to 35.8 and 26.9 to 33.5°. The grain volume was increased from 9.13 to 10.38,11.73 to 13.24 and 12.22 to 14.15 mm(3) whereas, surface area increased from 54.78 to 62.29, 70.38 to 79.45 and 73.31 to 84.88 mm(2),respectively with the corresponding increase in moisture content, for NLK-40, Pratik and Ratan. The sphericity and porosity increased initially and then found decreased with increase in further moisture content. The bulk density values decreased linearly from 827.5 to 697.2, 851.3 to 726.3 and 856.0 to 727.4 kg/m(3). The true density values were found decreased from 1288.3 to 1074.3, 1324.0 to 1118.4 and 1277.7 to 1102.5 kg/m(3), respectively for these varieties with the corresponding increase in moisture content.
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http://dx.doi.org/10.1007/s13197-011-0428-7 | DOI Listing |
Food Chem X
January 2025
College of Food and Biological Engineering, Chengdu University, Chengdu 610106, PR China.
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View Article and Find Full Text PDFHeliyon
January 2025
University of Campinas, School of Food Engineering, 13056-405, Campinas, SP, Brazil.
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January 2025
Institute of Spice and Beverage Research, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Hainan 571533, China; Sanya Research Academy, Chinese Academy of Tropical Agriculture Science, Sanya 572019, China. Electronic address:
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View Article and Find Full Text PDFJ Sci Food Agric
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College of Food Science and Engineering, South China University of Technology, Guangzhou, China.
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Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Maha Sarakham, 44150 Thailand.
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