Effect of Gamma Irradiation and Microwave Energy on Milling Characteristics of Pigeon Pea

D. A. Pawar; D. C. Joshi; A. K. Sharma

doi:10.52151/jae2021581.1732

Authors

D. A. Pawar Agro-Produce Processing Division ICAR-Central Institute of Agricultural Engineering, Bhopal, Madhya Pradesh Author
D. C. Joshi Agricultural University, Kota, Rajasthan Author
A. K. Sharma Department of Food Engineering, College of Food Process Technology and Bio-Energy, AAU, Anand, Gujrat Author

DOI:

https://doi.org/10.52151/jae2021581.1732

Keywords:

Pigeon pea, gamma irradiation, microwave, milling, moisture content

Abstract

Pulse milling industries in India are facing problems of low milling recovery and increased brokens, in spite of using pre-treatments like conditioning with oil, chemicals and enzymes. Experiments were carried out to study the effects of gamma irradiation and microwave energy on milling characteristics of pigeon pea. Conditioned pigeon pea samples at four moisture levels (7, 10, 13, 16 %, w.b.) were pre-treated with four dosage of irradiation (2.5, 5.0, 7.5, 10.0 kGy) before milling. Gamma irradiation did not improve dehulling efficiency of pigeon pea. Grains at moisture levels of 10, 13, and 16 % (w.b.) were treated with different dosages of microwave. Dehulling efficiency and degree of dehulling was observed to be higher in microwave treated sample, and significantly increased with increasing dosage of microwave energy. Compared to untreated samples, dehulling efficiency and degree of dehulling of treated samples was increased by 18.04 % and 21.65 %, respectively, at microwave dosage of 864 J.g-1 and moisture content of 10 % (d.b.).

Author Biographies

D. A. Pawar, Agro-Produce Processing Division ICAR-Central Institute of Agricultural Engineering, Bhopal, Madhya Pradesh

Scientist
D. C. Joshi, Agricultural University, Kota, Rajasthan

Vice Chancellor
A. K. Sharma, Department of Food Engineering, College of Food Process Technology and Bio-Energy, AAU, Anand, Gujrat

Head

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