Influence of preliminary thermal processing applying infra-red radiation on pea seeds cooking process
 
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Department of Food Process Engineering and Machines, Agricultural University, Doświadczalna 44, 20-236 Lublin, Poland
 
Int. Agrophys. 2008, 22(1): 17–20
 
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ABSTRACT
The paper presents results of a study on the influence of preliminary thermal processing using infra-red (IR) radiation on pea seeds cooking duration. Changes of compressive strength and pea seeds moisture content were recorded during cooking. The results revealed significant shortening of the boiling time of pea seeds that were preliminarily heated by IR radiation. IR treated pea seeds were characterized by higher moisture content and lower compressive strength as compared to those that were not heated prior to cooking.
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