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Hydration kinetics and textural properties of pigeon peas (Cajanus cajan)
Abstract
Soaking of dry pigeon peas was studied at 27, 45, 60 and 75oC.
Water absorbed during soaking was a function of both soaking time and temperature. Soaking at high temperatures increased the hydration rate constant and decreased the soaking time to achieve equilibrium moisture content (EMC)).The activation energy value (Ea) of the hydration process was 12.95kcal/mole. Texturalstudies revealed that the hardness of the grain was a function of the soaking time, temperature of soaking and loading position. The horizontal helium position required a higher breaking force (N) than the vertical helium position after soaking of the grains.
Water absorbed during soaking was a function of both soaking time and temperature. Soaking at high temperatures increased the hydration rate constant and decreased the soaking time to achieve equilibrium moisture content (EMC)).The activation energy value (Ea) of the hydration process was 12.95kcal/mole. Texturalstudies revealed that the hardness of the grain was a function of the soaking time, temperature of soaking and loading position. The horizontal helium position required a higher breaking force (N) than the vertical helium position after soaking of the grains.
