Determinación de constantes de velocidad de rehidratación y cambios sobre algunas propiedades físicas en semillas de arveja (Pisum sativum L.)
Loading...
Files
Date
2015-08-24
Journal Title
Journal ISSN
Volume Title
Publisher
Corporación Universitaria Lasallista
Abstract
Introduction. Rehydration by immersion in water is
a complex operation that aims to reconstitute products.
However, research works about the physical
characteristics that depend on humidity in pea
seeds, are stillt scarce. Research so far has been
focused on obtaining new materials, the use of tutors
and on crop management. Objective. Determine the effect of temperature on the rehydration velocity constants
(water absorption) and the effect of the humidity
gained on some of the physical properties of pea seeds
(Pisum sativum L.) of the San Isidro variety. Materials
and methods. The rehydration process was performed
at three temperatures (6, 18 and 30 °C), using
a 1:4 (p/v) seeds/water ratio. Three measures were
made at 0, 3, 6, 9, 12 and 24 hours. A unifactorial experimental
and totally randomized design with three repetitions
was used to study the influence of the temperature
on the water absorption velocity constants and
the humidity gain on some of the physical properties
(the weight of a thousand seeds, sphericity, real density,
apparent density and porosity). Results. The water
absorption velocities at every temperature were: 6 °C
(2,308*10-3 min-1), 18 °C (2,511*10-3 min-1) and 30 °C
(4,154*10-3 min-1); the humidity gain caused increase in
the weight of a thousand seeds and the porosity, while
the sphericity and the real and apparent densities decrease.
Conclusion. The temperature and the humidity
have a significant effect on the rehydration velocity
and on the physical properties studied.
Description
Keywords
Corporación Universitaria Lasallista, Arvejas, Rehidratación, Arvejas - Semillas