Kinetics of cooking of unsoaked and presoaked split peas (Cajanus cajan)

摘要: Cooking methods used currently are about 10–15% thermally efficient. To develop better efficient of cooking, it is desirable to understand the kinetics cooking. Experiments were performed with both unsoaked and presoaked split-peas (commonly known as Dhal in India) at three different temperatures (90 °C, 94 °C, 98 °C). It has been found that does not cook 90 °C even after 120 min cooking time. Pre-soaking reduce time required for In present work, rate water absorption hardness cooked grains measured. Both measurements estimation kinetics. The constants be ∼ 4 × 10−4 s−1 94 °C ∼8 98 °C. Regime operation diffusion controlled based on swelling particle model (Singhal et al., 2012). Practical applications About 40 % total energy consumed developing World (population more than billion) countries, where 70 population resides rural areas, open pan method (efficiency ∼15%) still most widely used. Pressure cooker development improved thermal efficiency some extent. There an urgent need employ engineering solution preparing hygienic, nutritious meals, which also advantages efficiency, ease resource utilization. order design any device, particular food material must studied. Shinde (2016), Joshi (2012) have designed batch continuous cookers. Presented work utilizes simple determining spilt peas, can easily extended obtain other material.