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International Agrophysics
wydawca:Instytut Agrofizyki
im. B. Dobrzańskiego
PAN
w Lublinie
ISSN: 0236-8722


vol. 22, nr. 1 (2008)

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Influence of preliminary thermal processing applying infra-red radiation on pea seeds cooking process
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D. Andrejko, L. Rydzak, B. Ślaska-Grzywna, M. Goździewska, Z. Kobus
Department of Food Process Engineering and Machines, Agricultural University, Doświadczalna 44, 20-236 Lublin, Poland

vol. 22 (2008), nr. 1, pp. 17-20
streszczenie 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.
słowa kluczowe cooking, pea seeds, thermal processing, IR radiation, compressive strength