Microwave treatment of mung bean (vigna radiata) for reducing the cooking time

被引：0
作者：
Department of Biosystems Engineering, University of Manitoba, Winnipeg, Canada [1 ]
不详 [2 ]
不详 [3 ]
机构：
[1] Department of Biosystems Engineering, University of Manitoba, Winnipeg
[2] Indian Institute of Crop Processing Technology, Thanjavur
[3] Department of Packaging, Equipment and System Development, Indian Institute of Crop Processing Technology, Thanjavur
来源：
Appl Eng Agric | 2013年 / 4卷 / 547-555期
关键词：
Cooking time; Dehulling time; Dhal yield; Microwave treatment;
D O I：
10.13031/aea.29.10036
中图分类号：
学科分类号：
摘要：
Use of microwave energy for reduction of cooking time of dehulled mung beans was investigated. Mung beans having initial moisture contents (m.c.) of 10%, 12%, 14%, 16%, and 18% (wet basis) were exposed to 400, 600, and 800 W power level for 14, 28, and 56 s exposure time in a pilot-scale industrial microwave drier operating at 2450 MHz frequency. Exposure to microwave energy significantly reduced the cooking time of mung beans with untreated 10% m.c. mung beans having the highest (11.8 min) and 12% m.c. mung bean treated at 600 W for 56 s having the lowest (4.8 min). Due to exposure to microwave energy, dhal yield increased and dehulling time decreased. A decrease in particle density of microwave-treated mung beans demonstrated structural changes in mung bean due to exposure to microwave energy. Crude protein content and color of dehulled mung bean were not affected by microwave treatment. © 2013 American Society of Agricultural and Biological Engineers ISSN 0883-8542.
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页码：547 / 555
页数：8
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