Skip to main content
ARS Home » Plains Area » Brookings, South Dakota » Integrated Cropping Systems Research » Research » Publications at this Location » Publication #253404
Title: Thermal and mechanical properties of whole and milled pulses

Author
item Rosentrater, Kurt
item TULBEK, MEHMET - Northern Crops Institute

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 5/1/2010
Publication Date: 10/24/2010
Citation: Rosentrater, K.A., Tulbek, M.C. 2010. Thermal and mechanical properties of whole and milled pulses. 2010 AACC International Annual Meeting, Savannah GA, October 24-27, 2010.

Interpretive Summary:

Technical Abstract: Pulses are protein- and fiber-rich crops, and are consumed as staples in many parts of the world. As the global food demand increases pulse milling and processing technologies evolve. Pulses are primarily consumed whole, however fundamental physical, thermal and mechanical properties of pulse flours have to be readdressed based on market class and processing requirement. In this study thermal, mechanical, chemical and physical properties of whole pulse and pulse flours were examined and characterized according to milling, hydration and heating processes. The objective of this research was to 1) characterize the thermodynamical and mechanical properties of whole pulses and pulse flours, including yellow field pea, green field pea, navy bean, pinto bean, black bean, lentil, and chickpea; and 2) examine the effects of milling, hydration and cooking processing conditions on pulse flour properties. Pulses were milled with Fitzpatrick Milling equipment (DAS-O6) at 7200 RPM mill speed and 24 RPM feed screw speed. Whole pulses and pulse flours were subjected to property analysis, which included moisture content, water activity, color (Hunter L, a, and b), unit density, bulk density, compressibility, angle of repose, particle size distribution, thermal diffusivity, thermal conductivity, thermal-mechanical analysis, and Mixolab analysis. Thermal conductivity ranged from 0.05-0.06 W/mC; thermal diffusivity ranged from 0.15-0.21 mm2/s; bulk density ranged from 0.77-0.85 g/cc and water activity scores ranged from 0.34-0.49. Angle of repose of pulse flours ranged from 44.02-53.42 deg. and packed bulk density ranged from 0.72-0.85 g/cc. Rapid visco analyzer and Mixolab data varied, and pulse flours showed variable cooking, pasting and gel formation properties. This study highlights the engineering properties of pulse flours which can help processors understand the impact of processing on variable pulse classes.