– 

 
 
 
 

UNIVERSITY OF FOOD  

TECHNOLOGIES – PLOVDIV 
 
 
 
 
 
 
 
 
 
 

    
 

SCIENTIFIC 
WORKS 

 
 
 

 LXI 
I  

 
VOLUME LXI 

part I 
 
 

2014 
 

3



 
   
   

 -  
 LXI 

2014 . 

 SCIENTIFIC WORKS OF 
UNIVERSITY OF FOOD TECHNOLOGIES 

VOLUME LXI 
2014 

 

 

   
   

 
 . .,  . .,  . . 
   ,  

 
THE KINETIC LAWS OF THE MOISTURE AND HEAT TREATMENT 

LENTIL SEEDS 
  

Matko S., Melnuk L., Bessarab A. 
National university of food technologies, Kiev 

 
Abstract 
The process of lentils’ swelling during moisture 

and heat treatment has been researched. The 
methodology for research has been imposed. The 
kinetic curves of the lentils’ swelling process 
depending on the temperature of the water used for  

the moisture and heat treatment have been received. 
The analytical calculation of the coefficients 
depending on the inertia of swelling lentils, and the 
time to achieve the required degree of swelling have 
been proposed. 

 
Keywords: lentil, swelling, moisture heat treatment, temperature. 
 

  
   

      
     

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437



 
   
   

 -  
 LXI 

2014 . 

 SCIENTIFIC WORKS OF 
UNIVERSITY OF FOOD TECHNOLOGIES 

VOLUME LXI 
2014 

 

 

 50…70 °    
    
,  ,   

    
 . 

   -
  ( , -

 ),    
,    . 

   
    

[1,4]. 
    
   -

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  .  

    
  20    -

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  20, 40, 60, 80, 100 ° .  

 10 .    
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  : 

100,
G

GG

0

01 ⋅
−

=ϕ               (1) 

 G1, G0 –     
, .  

 

    

 ϕmax   
   , 

   .  
   
  .1. 

,    
 ,  56 %  

 20 º ,   80 .,  
40 º  – 98 % (τ = 80 .),   60, 80, 100 
º  –  110 %, 115 %  120 %  
80 .  

    
,   

   ,  
     

  60 º .    
   

  ϕmax=110 % (  

60º ).    
   : 

 ),
max

K( ϕϕ
ϕ

−=
∂

∂
         (2) 

 ϕτ –     
 τ;  –  .  

0

20

40

60

80

100

120

140

0 10 20 30 40 50 60 70 80 90 100 , .

,%

20 ° 40  ° 60  °

80  ° 100  °

. 1.     
    . 

  (2)  
 :  

.
max

maxln
1

K
ϕϕ

ϕ

−
=             (3)  

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   = +b·x. 

 
. 2.   

     
   

    :  

,
f

lg   
nmax

max =
−ϕϕ

ϕ
               (4)  

438



 
   
   

 -  
 LXI 

2014 . 

 SCIENTIFIC WORKS OF 
UNIVERSITY OF FOOD TECHNOLOGIES 

VOLUME LXI 
2014 

 

 

 fn –    
( ,     10 

    ϕmax  ϕτ 
 ,  , 

  ,   
  90 %  ), 

.  
 fn,    

   -
 ,    
    
   ,   
     

  .  
    
 fn   : 

+=

+=

2ba

ban
 (5) 

 n –  .  
    b  

  ,   
  ,   
    .  

    b  
  ,   

  ,   
    .  

  -
    .  

  

 n = 10  (5) 
  

⋅+⋅

⋅+⋅

38500b550a = 233,0

550b10 a = 7,38       

=⋅⋅

⋅⋅

 233,0 b38500+ b)550 - (7,38 · 55 

 b550 - 7,38 = a10
, 

   
1,891 =  

 0,021 - = b
. 

  =1,891–0,021·x 
 fn : 

47,62
0,021-

1

b

1
fn =−=−=  .  (6) 

    
  τ   

   ϕτ, 
 :  

τϕϕ

ϕ
τ

−
⋅=

max

maxlgnf   (7) 

 ,  fn  ϕmax,   
 τ   

  : 

nf

τ
ϕ

ϕϕ

10

max
max −= . (8) 

 
   

  60 °     .  
  ϕmax =110 %.  

    fn 
 =60 °   47,6 .  

    
      

. 

 
[1]  . .   

  :  
 / . . . – .: , 2008. – 

336 . 
[2]  . .,  . .  

     . – .: 
. – 2008, 278 . 

[3]  . .  . 
    

,     / 
. . , . . . – : 

, 2003. – 57 . 
[4]  . .   

    / 
. . , . .  //  

. – 2005. –  6. – . 34. 

 
 

 
 

.
. 

    2  ' 

     

10 1,75 17,5 100 1,681 
20 1,56 31,2 400  
30 1,18 35,4 900  
40 1,08 43,2 1600  
50 0,82 41 2500  

60 0,6 36 3600  
70 0,3 21 4900  

80 0,05 4 6400  

90 0,03 2,7 8100  
100 0,01 1 10000 -0,201 

Σ  = 550 Σ  = 7,38 Σ  = 233 Σ 2 = 38500 

439



 
   
   

 -  
 LXI 

2014 . 

 SCIENTIFIC WORKS OF 
UNIVERSITY OF FOOD TECHNOLOGIES 

VOLUME LXI 
2014 

 

 

[5]  . .,  . ., 
 . .    
      

    // 
  . – : , 1998. – 

. 18. – . 67–70. 
 

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