Effects of Storage Temperature, Time, and Pre-Treatments on Dehulling Quality of Red Lentils

Abstract

Abstract: Red lentils produced in Canada undergo biochemical changes when exported to countries with different climates. This may adversely affect their end-use as chemical composition affects dehulling quality. Therefore, there is a need to develop a knowledge base on the effects of storage conditions and storage pre-treatments on dehulling quality of Canadian red lentils. In this study, effects of storage time (up to 12 months), storage temperature (5 and 25oC), and storage pre-treatments (moisture tempering, drying, cycles of freezing-thawing, and cycles of rewetting) on dehulling quality of red lentils (Redberry cultivar) were investigated. The rewetting cycles had the most deleterious effect on dehulling efficiency of lentils, evident especially after 12 months of storage. The samples subjected to freezing and thawing cycles possessed dehulling efficiency values that were most similar to those of the un-treated stored lentils at the 12 months storage period. Storage time had the most significant effect on the dehulling parameters of the pre-treated samples stored for 12 months. In most cases, storage moisture content was the second most important contributor affecting the dehulling parameters of lentils. Storage temperature had a marginal effect on dehulling efficiency of stored red lentils subjected to the moisture tempering and drying pre-treatments.