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Optimization of continuous hydrothermal treatment for improving the dehulling of black gram (Vigna mungo L)

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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/cm2) 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/cm2 for about 6 min to achieve a dhal yield of 71.2 % and dehulling loss of 15.5 %.

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Abbreviations

Delta E*:

Total colour difference in CIELAB system

Dt :

Relative change in the dehulling time, %

Ld :

Dehulling loss, %

Yd :

dhal yield, %

3D:

Three dimension

ANOVA:

Analysis of variance

C.V.:

Coefficient of variation

GRT:

Grain residence time, min

IMC:

Initial moisture content, % w.b.

ISP:

Inlet steam pressure, kg/cm2

RSM:

Response surface methodology

BSS:

British standard screens

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Acknowledgments

The grant from the Indian Institute of Crop Processing Technology for conducting the research work is duly acknowledged.

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Authors and Affiliations

  1. Department of Food Packaging and System Development, Indian Institute of Crop Processing Technology, Pudukkottai Road, Thanjavur, Tamilnadu, 613005, India

    J. Jerish Joyner & B. K. Yadav

Authors
  1. J. Jerish Joyner
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  2. B. K. Yadav
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Correspondence to B. K. Yadav.

Additional information

Research highlights

• Hydrothermal treatment (HTT) was studied w.r.t. edible oil method (EDM) for black gram dehulling

• The efficacy of pre-treatment was a function of initial moisture and hydrothermal dosage

• HTT optimized with RSM to maximize yield, minimize loss & colour change (DeltaE*) within 2–3.5

• Optimized HTPT: grain moisture - 13.1 % (w.b.), steaming at 4 kg/cm2 inlet pressure for 6 min

• Optimized case: dhal yield-71.2 %, loss-15.5 % compared to 71.0 % yield and 15.9 % loss for EDM

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Jerish Joyner, J., Yadav, B.K. Optimization of continuous hydrothermal treatment for improving the dehulling of black gram (Vigna mungo L). J Food Sci Technol 52, 7817–7827 (2015). https://doi.org/10.1007/s13197-015-1919-8

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  • DOI: https://doi.org/10.1007/s13197-015-1919-8

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