EFFECT OF MOISTURE CONTENT ON PHYSICAL AND CHEMICAL PROPERTIES OF TWO LENTIL VARIETIES GROWN IN IRAN

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GHARIB ZAHEDI S.M.T.; TAHERI GERAVAND A.; MOOSAVI S.M.; JAFARI S.M.

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Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2009 | Volume:1 | Issue:1 Page(s): 57-71

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Title

EFFECT OF MOISTURE CONTENT ON PHYSICAL AND CHEMICAL PROPERTIES OF TWO LENTIL VARIETIES GROWN IN IRAN

Author(s)

GHARIB ZAHEDI S.M.T. | TAHERI GERAVAND A. | MOOSAVI S.M. | JAFARI S.M. | Issue Writer Certificate

Keywords

PHYSICAL PROPERTIESQ2

NUTRITIONAL PROPERTIESQ3

CHEMICAL COMPOSITIONQ2

LENTILQ2

Abstract

In this study, physical and NUTRITIONAL PROPERTIES of two LENTIL varieties (red and green) cultivated in Iran, were determined. PHYSICAL PROPERTIES such as linear dimensions, arithmetic and geometric diameter, one thousand seed mass, sphericity, surface area, true and bulk densities, porosity, repose angle and static coefficient of friction, were evaluated at the moisture content of 9.5 to 21.1% (w.b.). Also, NUTRITIONAL PROPERTIES such as ash, crude protein, oil, starch and some minerals i.e. K, P, Ca, Mg, Na, Mn, Fe, Zn and Cu contents of samples were investigated. The present study indicated that two LENTIL varieties were significantly different in most of the measured characteristics. These differences could be attributed to the individual characteristics of these varieties and environmental and cultivation conditions. Therefore, determining the physical and NUTRITIONAL PROPERTIES of LENTIL is necessary to design most of the processing machinery.

Cites

EVALUATION OF THE PHYSICAL PROPERTIES OF TWO PEA VARIETIES

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APA: Copy

GHARIB ZAHEDI, S.M.T., TAHERI GERAVAND, A., MOOSAVI, S.M., & JAFARI, S.M.. (2009). EFFECT OF MOISTURE CONTENT ON PHYSICAL AND CHEMICAL PROPERTIES OF TWO LENTIL VARIETIES GROWN IN IRAN. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 1(1), 57-71. SID. https://sid.ir/paper/176558/en

Vancouver: Copy

GHARIB ZAHEDI S.M.T., TAHERI GERAVAND A., MOOSAVI S.M., JAFARI S.M.. EFFECT OF MOISTURE CONTENT ON PHYSICAL AND CHEMICAL PROPERTIES OF TWO LENTIL VARIETIES GROWN IN IRAN. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2009;1(1):57-71. Available from: https://sid.ir/paper/176558/en

IEEE: Copy

S.M.T. GHARIB ZAHEDI, A. TAHERI GERAVAND, S.M. MOOSAVI, and S.M. JAFARI, “EFFECT OF MOISTURE CONTENT ON PHYSICAL AND CHEMICAL PROPERTIES OF TWO LENTIL VARIETIES GROWN IN IRAN,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 1, no. 1, pp. 57–71, 2009, [Online]. Available: https://sid.ir/paper/176558/en

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