Modelling of the aqueous debittering process of Lupinus mutabilis Sweet

• Published in: Food science & technology 2013-10, Vol.53 (2), p.507-516
• Main Authors: Carvajal-Larenas, F.E., Nout, M.J.R., van Boekel, M.A.J.S., Koziol, M., Linnemann, A.R.
• Format: Article
• Language: English
• Subjects: agitation; Alkaloid; alkaloids; bacterial removal; Biological and medical sciences; computer software; cooking; Debittering; energy; Extraction; Food engineering; Food industries; Fundamental and applied biological sciences. Psychology; General aspects; legumes; Lupin; Lupinus; Lupinus mutabilis; mathematical models; Modelling; Optimization; quality; quinolizidine alkaloids; seed; seeds; soaking; washing
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2013.03.017

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. •A hydro-agitator was designed for optimization of debittering.•Current debittering procedures can be shortened by 2 days.•Optimized debittering process consumes 20% less water.•A non-dimensional constant for estimating the processing time was calculated.•The new developed technology could be used in other legumes and seeds.