SciELO - Scientific Electronic Library Online

 
vol.12 issue1Comparison of two dehydration techniques for "pear" guava (Psidium guajava l.) on the effects of the vitamin C content and on the behavior of the technical and functional properties of the dietary fiberSocialization at the university: equity and acceptance of differences among young people author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand

Journal

Article

Indicators

Related links

  • On index processCited by Google
  • Have no similar articlesSimilars in SciELO
  • On index processSimilars in Google

Share


Revista Lasallista de Investigación

Print version ISSN 1794-4449

Abstract

CERON CARDENAS, Andrés Felipe et al. Determination of re-hydration velocity constants and changes on some physical properties of pea seeds arveja (Pisum sativum L.). Rev. Lasallista Investig. [online]. 2015, vol.12, n.1, pp.21-32. ISSN 1794-4449.

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 de-crease. Conclusion. The temperature and the humidity have a significant effect on the rehydration velocity and on the physical properties studied.

Keywords : seeds; peas; temperature; time; humidity.

        · abstract in Spanish | Portuguese     · text in Spanish     · Spanish ( pdf )