The effect of steaming on the physical and dehulling characteristics of locust bean (Parkia biglobosa)
1993
Adewumi, B.A. | Igbeka, J.C. (Ibadan Univ., Ibadan (Nigeria). Agricultural Engineering Dept.)
Steaming locust bean in a steamer unit reduced the production time, eliminated traces of offensive odour, and improved the texture, flavour, and colour of the product. The bean maintained a yellowish colour at the end of steaming. The moisture content of the bean was gradually increased from 46.5 % to 146.3 % by steaming, which improved the dehulling characteristics of the bean. A maximum of 90 % dehulling at a dehulling spacing of 1.0 cm was achieved after 3.5 h of steaming.
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Библиографическая информация
Tropical Agriculture (Trinidad and Tobago)
Том
70
Выпуск
4
ISSN
0041-3216
Нумерация страниц
pp. 380-382
Другие темы
Etuvage; Vaporizacion
Язык
Английский
Примечание
Summary (En)
2 tables; 1 fig.; 6 ref.
Тип
Summary
1996-08-15
AGRIS AP
Поставщик данных
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