Modelling of the aqueous debittering process of Lupinus mutabilis Sweet

F.E. Carvajal-Larenas, M.J.R. Nout, M.A.J.S. van Boekel, A.R. Linnemann

Research output: Contribution to journalArticleAcademicpeer-review

14 Citations (Scopus)

Abstract

We investigated the process of lupin debittering by soaking, cooking and washing in water using a newly designed hydroagitator. The effect on alkaloids content, solids in the product, final weight, processing time and water and energy consumption were expressed in a mathematical model for optimization purposes. Design expert 8 software was used to model the processes. Optimum processing conditions comprised 18 h of soaking, 1 h cooking, 3 changes of water/day and 22 h of agitation/day. For estimating the washing time a mathematic function and non-dimensional constant k were inferred from observation and the software used (¿c/¿t = kc; k = -0.188 - 4.973-3 *Agitation - 0.0043 *Changes - 1.681-3 Agitation* Changes). The new developed technology could be used to optimize processes such as hydratation and/or removal of undesired materials of legumes and other seeds.
Original languageEnglish
Pages (from-to)507-516
JournalFood Science and Technology = Lebensmittel-Wissenschaft und Technologie
Volume53
Issue number2
DOIs
Publication statusPublished - 2013

Keywords

  • quinolizidine alkaloids
  • bacterial removal
  • seed
  • quality
  • extraction

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