Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.
2005
Volume 8
Issue 4
Topic:
Agricultural Engineering
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Andrejko D. , Kamińska A. 2005. SELECTED PROPERTIES OF YELLOW LUPINE SEEDS FORMED BY HYDRATION, EJPAU 8(4), #82.
Available Online: http://www.ejpau.media.pl/volume8/issue4/abs-82.html

SELECTED PROPERTIES OF YELLOW LUPINE SEEDS FORMED BY HYDRATION

Dariusz Andrejko1, Agnieszka Kamińska2
1 Department of Food Engineering and Machinery, Agricultural University of Lublin, Poland
2 Department of Applied Mathematics, Agricultural University of Lublin, Poland

 

ABSTRACT



The paper presents results of studies on the changes of physical properties of yellow lupine seeds, Radames cv. under the effect of hydration. The dynamics of changes of the water content in lupine seeds depending on the time of their hydration varied; in the first phase of the process a very fast increase of the water content in the seeds was observed, in the second the rate of water absorption decreased, while in the third the seeds achieved full capacity of hydration. Peleg’s model was applied for the mathematical description of the phenomenon. Intensive absorption of the water by lupine seeds was manifested by their increased size. The studies found out a 72% increase of the seeds’ width, a 45% increase of the thickness and a 46.2% increase of the length. The effect of hydration was lowered resistance of lupine seeds to pressing, especially visible for the first 2 hours of the process. A further increase of the hydration time did not cause any significant changes of this volume.

Key words: Peleg’s model, lupine seeds, pressing force, geometric properties, water content.

Dariusz Andrejko
Department of Food Engineering and Machinery,
Agricultural University of Lublin, Poland
44 Doswiadczalna Street, 20-236 Lublin, Poland
phone: (+ 48 81) 461-00-61 ext.135
email: dariusz.andrejko@ar.lublin.pl

Agnieszka Kamińska
Department of Applied Mathematics,
Agricultural University of Lublin, Poland
13 Akademicka Street, 20-950 Lublin, Poland
phone: (+ 48 81) 445-66-92
email: agnieszka.kaminska@ar.lublin.pl

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.

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