On the relevance of thermophysical characterization in the microwave treatment of legumes

Author:

Dalmoro Annalisa12345,Naddeo Carlo62345,Caputo Silvestro7895,Lamberti Gaetano62345ORCID,Guadagno Liberata62345,d'Amore Matteo12345,Barba Anna Angela12345ORCID

Affiliation:

1. Dipartimento di Farmacia

2. Università degli Studi di Salerno

3. via Giovanni Paolo II

4. 132-84084 Fisciano SA

5. Italy

6. Dipartimento di Ingegneria Industriale

7. Centro per la Ricerca Applicata in Agricoltura (CRAA)

8. via G. Porzio Centro Direzionale

9. 80143 Napoli

Abstract

This study is focused on the characterization of the thermal behavior and physical properties of the most consumed legumes in the daily diet such as beans, lentils and chickpeas.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Reference45 articles.

1. G. Kaletunc and K. J.Breslauer , Characterization of Cereals and Flours: Properties, Analysis And Applications , CRC Press , 2003

2. P. Cappelli and V.Vannucchi , Chimica degli alimenti: conservazione e trasformazione , Zanichelli , 1990

3. Microwave Heating as an Alternative Quarantine Method for Disinfestation of Stored Food Grains

4. J. R. Warchalewski , J.Gralik , S.Grundas , A.Pruska-Kędzior and Z.Kędzior , Changes in Microwave-Treated Wheat Grain Properties, Advances in Induction and Microwave Heating of Mineral and Organic Materials , 2011

5. Improved Fumigation Process for Stored Foodstuffs by Using Phosphine in Sealed Chambers

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