Effect of harvest methods on moisture content and quality of lentil seeds

Tang, Juming; Sokhansanj, Shahab; Sosulski, F. W.; Slinkard, A. E.

doi:10.4141/cjps92-053

Cited by 3 publications

(1 citation statement)

References 2 publications

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“…At temperatures below I 1O"C, the apparent activation energy of rice (Oryza sativa) cooking is about 79.4 kJ mol-I and the rate of firmness loss is apparently limited by biochemical reactions of rice constituents with water (Suzuki et al, 1976). The parameters participating in the cookability of legume seeds are numerous: size of the seeds, initial moisture content (Bhatty, 1984), cultivar and cultivation conditions (Bhatty, 1988), swathing (Tang et al, 1990), drying rate (Tang et al, 1992), etc. Storage conditions (e.g.…”

Section: Introductionmentioning

confidence: 99%

Firmness, seed wholeness and water uptake during the cooking of lentils (Lens culinaris cv. anicia) for ‘sous vide’ and catering preparations

Varoquaux

Offant

Varoquaux

1995

Int J of Food Sci Tech

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Summary The study aimed to optimize cooking conditions of lentils (Lens culinaris cv. anicia) for ‘sous vide’ processing and catering. the softening rate of lentil seeds during cooking in deionized water was consistent with two simultaneous first order mechanisms. the apparent activation energies of firmness breakdown and loss of integrity were 86.5 kJ mol−1 and 271.3 kJ mol−1, respectively. Wholeness of the lentils was better preserved when the cooking temperature did not exceed 90°C. the loss of firmness was a consequence of hydration of the seed since the regression coefficient between the logarithm of residual firmness and water uptake reached −0.93 regardless of cooking temperature and heating medium (steam or water). Thus, lentil seeds maintained their firmness and wholeness as required for ‘sous vide’ and catering if they were cooked below 90°C for up to 2 h. Higher temperature or longer cooking time resulted in loss of firmness and wholeness.

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Section: Introductionmentioning

confidence: 99%

Firmness, seed wholeness and water uptake during the cooking of lentils (Lens culinaris cv. anicia) for ‘sous vide’ and catering preparations

Varoquaux

Offant

Varoquaux

1995

Int J of Food Sci Tech

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Drying and Storing Lentils: Engineering and Entomological Aspects

Ghosh

Jayas

Srivastava

et al.

Lentil

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Optimizing Swathing and Chemical Desiccant Timing to Accelerate Winter Carinata Maturation

Seepaul

Marois²,

Small

et al. 2018

Agronomy Journal

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Core Ideas Brassica carinata is an emerging dedicated oilseed feedstock for ‘drop‐in’ biofuels. Sequential flowering produces a mixture pods of different maturity. Harvest aids enhance seed maturation, crop dry down with little effect on yield. Applying harvest aid 14 to 21 d after physiological maturity when seed moisture is <28.5% accelerate transition to summer crops by 7 to 14 d. Brassica carinata (carinata) is an emerging dedicated oilseed feedstock for ‘drop‐in’ biofuels and renewable bioproducts. There is great potential for carinata to be produced as a winter crop providing economic and environmental benefits in the Southeast United States. The indeterminate flowering of carinata produces pods of different maturity making it difficult to determine the optimum harvest time. The objective of this study was to determine the effects of harvest aid and application timing on crop maturation, seed and oil yields, and fatty acid composition. B. carinata was evaluated in a 2‐yr field study at NFREC, Quincy, FL, during the 2014–2015 and 2015–2016 growing seasons. Treatments were initiated when seed moisture was at 501 to 558 g kg–1 and continued at 7 d intervals for 4 wk. In 2015, harvesting at 21 d after physiological maturity (DAPM) produced 28% greater yield than earlier harvest dates while in 2016, harvesting at 14 DAPM or later produced 31% greater yields than earlier harvests. Swathing reduced seed yield by 11% relative to control in 2015, however, no differences occurred in 2016. Seed shattering increased with maturation regardless of harvest aid and was greatest at 21 DAPM. The use of a harvest aid 14 to 21 DAPM, when seed moisture is <285 g kg–1 and more than 80% of the seeds have changed color, would accelerate the transition to summer crops by 7 to 14 d. These results indicate the potential of harvest aids to accelerate seed dry‐down and uniformity thereby facilitating the timely planting of subsequent summer crops.

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Effect of harvest methods on moisture content and quality of lentil seeds

Cited by 3 publications

References 2 publications

Firmness, seed wholeness and water uptake during the cooking of lentils (Lens culinaris cv. anicia) for ‘sous vide’ and catering preparations

Firmness, seed wholeness and water uptake during the cooking of lentils (Lens culinaris cv. anicia) for ‘sous vide’ and catering preparations

Drying and Storing Lentils: Engineering and Entomological Aspects

Optimizing Swathing and Chemical Desiccant Timing to Accelerate Winter Carinata Maturation

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