Effect of Ultrasound Conditions on Germination and Drying Characteristics of Bengal Gram (Cicer arietinum L.) and Determination of Physicochemical and Functional Properties of Flours

IF 2.7 3区农林科学 Q3 ENGINEERING, CHEMICAL

Journal of Food Process Engineering Pub Date : 2024-10-16 DOI:10.1111/jfpe.14749

Sumantra Choudhury, Jhumur Manind, Prashant Kumar Srivastava, Nandan Sit

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引用次数: 0

Abstract

This study aims to investigate the effect of ultrasound conditions on the germination kinetics and drying characteristics of a germinated Bengal gram at different drying temperatures. Ultrasound treatment was given to the Bengal gram seeds at two different conditions, that is, before (US) and after soaking (SU), which was then followed by germination. This study also determines mass transfer parameters at drying temperatures of 45°C, 55°C, and 65°C and assesses the influence on the physicofunctional characteristics of a germinated Bengal gram. The germination rate behavior was effectively predicted using a zero-order kinetic model with the highest R² value of 0.7974–0.8857 in each nontreated (S) and treated (SU, US) Bengal gram seed, respectively. This study showed that the ultrasound treatment effectively enhanced the germination rate in both conditions, and the highest germination rate was found in pretreated ultrasound Bengal gram samples. The logarithmic thin layer drying model, with the highest average R² of 0.9954 and the lowest average RMSE value of 0.0160, is the best-fitted model to predict the changes in moisture ratio in both treated and nontreated conditions. The moisture diffusivity values at drying temperatures ranging from 45°C to 65°C were found in treated (US, SU) and nontreated (S) germinated samples ranging from 3.34 × 10⁻⁸ to 4.03 × 10⁻⁸ m²/s, 1.30 × 10⁻⁸ to 2.01 × 10⁻⁸ m²/s, and 6.6 × 10⁻⁹ to 8.06 × 10⁻⁹ m²/s, respectively. The protein content increased in the ultrasound-treated sample between 12.37% and 13.50%. The solubility ranged from 8% to 10.36% throughout the treated and nontreated germinated Bengal gram flour. This study provides a unified approach to utilizing ultrasound-treated germinated Bengal gram seeds as an alternative option to develop a functional product with better nutritional and functional properties.

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超声波条件对孟加拉糙米（Cicer arietinum L.）发芽和干燥特性的影响以及面粉理化和功能特性的测定

本研究旨在探讨超声波条件对不同干燥温度下发芽孟加拉糙米种子的发芽动力学和干燥特性的影响。在两种不同条件下，即浸泡前（US）和浸泡后（SU），对孟加拉糙米种子进行超声波处理，然后进行发芽。本研究还确定了在 45°C、55°C 和 65°C 干燥温度下的传质参数，并评估了其对发芽孟加拉糙米物理功能特性的影响。使用零阶动力学模型有效预测了孟加拉糙米种子的萌发率行为，未处理（S）和处理（SU、US）孟加拉糙米种子的萌发率行为的最高 R2 值分别为 0.7974-0.8857 。该研究表明，在两种条件下，超声波处理都能有效提高萌发率，其中超声波预处理的孟加拉草种子萌发率最高。对数薄层干燥模型的平均 R2 最高，为 0.9954，平均 RMSE 值最低，为 0.0160，是预测处理和未处理条件下水分比变化的最佳拟合模型。经处理（US、SU）和未处理（S）的发芽样品在 45°C 至 65°C 干燥温度下的水分扩散值分别为 3.34 × 10-8 至 4.03 × 10-8 m2/s、1.30 × 10-8 至 2.01 × 10-8 m2/s 和 6.6 × 10-9 至 8.06 × 10-9 m2/s。经超声波处理的样品蛋白质含量增加了 12.37% 至 13.50%。经处理和未经处理的发芽孟加拉糯米粉的溶解度在 8%至 10.36%之间。这项研究提供了一种统一的方法，利用超声波处理过的发芽孟加拉糙米种子作为一种替代选择，来开发具有更好营养和功能特性的功能性产品。

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来源期刊

Journal of Food Process Engineering 工程技术-工程：化工

CiteScore

5.70

自引率

10.00%

发文量

259

审稿时长

2 months

期刊介绍： This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes.