title: Optimization of continuous hydrothermal treatment for improving the dehulling of black gram (Vigna mungo L).
abstract: 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 the dhal yield while limiting the colour change in acceptable range. The dhal yield, dehulling loss and the colour difference (Delta E*) of the dehulled dhal were found to vary respectively, from 56.4 to 78.8 %, 30.8 to 8.6 % and 2.1 to 9.5 with increased severity of treatment. Optimization was done in order to obtain higher dhal yield while limiting the colour difference (Delta E*) within acceptable range i.e. 2.0 to 3.5 using response surface methodology. The best condition was obtained with the samples having 13.1 % initial moisture treated with 4 kg/cm(2) for about 6 min to achieve a dhal yield of 71.2 % and dehulling loss of 15.5 %.
authors.affiliation: Department of Food Packaging and System Development, Indian Institute of Crop Processing Technology, Pudukkottai Road, Thanjavur, Tamilnadu 613005 India.
authors.forename: J
authors.initials: J
authors.lastname: Jerish Joyner
authors.affiliation: Department of Food Packaging and System Development, Indian Institute of Crop Processing Technology, Pudukkottai Road, Thanjavur, Tamilnadu 613005 India.
authors.forename: B K
authors.initials: BK
authors.lastname: Yadav
keywords: Black gram; Colour difference; Dehulling; Dehulling loss; Dhal yield; Hydrothermal treatment