Scientific journal

61 2022

Journal of Food and Nutrition Research
Summary No. 2 / 2022

Sesikashvili, O. – Zverev, S. – Gamkrelidze, E. – Mardaleishvili, N. – Tsagareishvili, S.
Thermoinactivation of urease in lentils in case of infrared radiation
Journal of Food and Nutrition Research, 61, 2022, No. 2, s. 129-138

Otari Sesikashvili, Department of Mechanical engineering, Faculty of Engineering – Technical, Akaki Tsereteli State University, Tamar - Mepe str. 59, 4600 Kutaisi, Georgia. E-mail:

Received 25 September 2021; 1st revised 11 January 2022; accepted 7 February 2022; published online 22 April 2022.

Summary: The article deals with thermoinactivation of urease in lentils after high-temperature micronization with infrared rays. The empirical dependencies of degree of urease inactivation on heat treatment time and temperature were obtained. It was ascertained that the degree of urease inactivation depends on initial moisture content of the grain and the final temperature of heat treatment. A mathematical model of inactivation of undesirable substances in food was proposed, which is based on first-order equations of chemical kinetics with a reaction rate constant. The model was reworked for variable temperature processing conditions of heat treatment. Identification of model coefficients was given based on urease inactivation experiments. Model will be used to describe the thermodegradation of undesirable substances in other legumes. The moisture of lentils is 11–14 % and, under such moisture conditions, active inactivation of urease begins at a temperature of 85–90 °C and the thermal processing time is from 60 s to 90 s. Due to the sharp reduction of urease in lentils, their nutritional value improves. Lentils processed by such method can be used to increase the content of benchmark proteins and improve the essential amino acid score, which determines the nutritional value of food products.

Keywords: infrared heat treatment; lentil; urease; urea; inactivation process; mathematical model

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