Changes of physical properties during thermal processed of legume seeds

The aim of the study was to test physical properties of bean and pea seeds. It was measured changes of cutting and crushing technological processed seeds. The seeds was moistened in boiling water for 2 hours and ambient temperature water for 3, 6, 9, 12 and 24 hours. After moistening it was boiled for 15, 30, 45, 60, 90, 105 and 120 minutes. It was found that the lowest valve of cutting and crushing force obtained at 2 hours boiled water moistened and 60 or 75 minutes thermal processed seeds.

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Polish

Zmiany właściwości fizycznych nasion roślin strączkowych podczas obróbki termicznej

fasola, groch, nawilżanie, obróbka termiczna, siła cięcia, siła zgniatania

Celem pracy było określenie zmian wartości siły cięcia i zgniatania nasion fasoli i grochu poddanych obróbce technologicznej. Nasiona nawilżano wrzątkiem, przez 2 godziny, oraz wodą o temperaturze pokojowej, przez 3, 6, 9, 12 i 24 godziny, a następnie gotowano przez 15,30,45,60, 75, 90, 105 i 120 minut. Stwierdzono, że nasiona nawilżane wrzątkiem przez 2 godziny i poddane obróbce termicznej uzyskały najniższe wartości siły cięcia i zgniatania w najkrótszym czasie (60 lub 75 minut), dłuższa obróbka termiczna nie wniosła istotnych statystycznie zmian w wartościach siły.

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eISSN:	2300-6730
ISSN:	1234-4125