บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effect of hydro-thermal treatment on hydration and texture of peas.

Dolatowski, Z. J.; Stasiak, D. M.;

Inzynieria Rolnicza Year: 2000 Vol: 4 Issue: 8 Pages: 57-62 Ref: 6 ref.

2000

บทคัดย่อ

Effect of hydro-thermal treatment on hydration and texture of peas.

The results of studies dealing with the effects of heat treatment medium (water, broth, 2% and 4% NaCl solutions), temperature (80 and 100 deg C) and time (10, 30, 60, 120 min) on hydration level and compressive strength of pea seeds (Agra cv.) are presented. The effects of heat treatment medium, time and temperature on tested pea features were significant. The optimum conditions of pea treatment were: in water the temperature of 100 deg C over 30-60 min; in broth - 80 deg C over 30-60 min; in 2% NaCl solution - 80 deg C over 10-30 min; in 4% NaCl solution - 100 deg C over the time of 30 min.