Drying and Storing Lentils: Engineering and Entomological Aspects

Computer simulation model development and validation for radio frequency (RF) heating of dry food materials

“…Presence of pathogens and insect pests, nevertheless, may cause considerable qualitative and quantitative losses in these products. For example, in lentils, if not stored properly, losses can be reached as high as 50% due to insect damages (Ghosh et al, 2007). Wheat flour infested with Rhyzopertha dominica greatly affects baking and rheological properties of bread made by the flour (Sánchez-Mariñez et al, 1997).…”

A review of lentil (Lens culinaris Medik) value chain: Postharvest handling, processing, and processed products

“…Typically, lentils require some form of drying to achieve optimum moisture level (13–14%) for effective storage and quality maintenance. The drying method employed should be according to the requirements and considerations related to the lentils' end‐use quality attributes (Ghosh et al, 2007). It is recommended that threshed lentils have around 16–18% moisture.…”

“…Lentils are susceptible to increased chipping and peeling if handled or kept at or below ~20°C (SPG, 2012). Ghosh et al (2007) reported that long‐term storage, especially above 25°C, can results in darker color lentils, possibly from seed coat tannins' oxidation. Such darkening or discoloration of lentils severely reduces their quality and market value.…”

“…Adverse storage conditions and their fluctuations are reported to induce a number of quality defects in legumes, for example, lower water uptake and prolonged cooking time as well as lower digestibility and bioavailability of nutrients (Paredes‐Lopez et al, 1989; Uebersax, Siddiq, & Borbi, 2022). Furthermore, storage for a long‐term can induce seed discoloration to darker color, stemming from oxidation of seed coat phenolics/tannins, thereby reducing the quality and market value of lentils (Ghosh et al, 2007). Numerous studies have shown that adverse storage conditions result in storage‐induced hard‐to‐cook (HTC) condition in legumes, including lentils, producing in a substantial quality loss (Bhatty, 1990; Cenkowski & Sosulski, 1997).…”

Efficacy of <i>Piper nigrum</i> and <i>Cuminum cyminum</i> Seed Powders against <i>Callosobruchus chinensis</i> L.

“…Deteriorations of grain chemical composition due to insect infestations aggravate the situation (Grish et al, 1975;Pushpamma and Reddy, 1979). Serious damage to the stored pulses including cowpea, pigeonpea, chickpea, soya bean, black-eyed beans and others, is caused by the pulse beetle, Callosobruchus chinensis L. (Coleoptera: Bruchidae) (Srivastava and Dhaliwal, 2010;Ghosh et al, 2007;Appleby and Credland, 2004). Minimizing post-harvest loss could be a viable and sustainable option to assure food security.…”