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Optimization of continuous hydrothermal treatment for improving the dehulling of black gram (Vigna mungo L)
Black gram kernels with three initial moisture contents (10, 14 & 18 % w.b.) were steam treated in a continuous steaming unit at three inlet steam pressures (2, 3 & 4 kg/cm(2)) for three grain residence times (2, 4 & 6 min) in order to determine best treatment condition for maximizing th...
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| Pubblicato in: | J Food Sci Technol |
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| Autori principali: | , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer India
2015
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4648922/ https://ncbi.nlm.nih.gov/pubmed/26604354 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-1919-8 |
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