pulses-processing

Pulse destoning removes stones and other heavy impurities with gravity separators and destoners. Stones are a serious food-safety hazard and can damage…

Pulse sprouting germinates soaked seeds under controlled temperature and humidity to produce sprouted pulses. Sprouting increases certain vitamin levels and improves digestibility,…

Pulse grading classifies dry pulses by size, density and appearance into commercial grades. Uniform size ensures even cooking, predictable milling behaviour and…

Pulse dehulling removes the seed coat from lentils, peas, chickpeas and beans using abrasive or friction dehullers. It improves digestibility, appearance and…

Pulse splitting separates the two cotyledons of dehulled pulses, producing split peas, split lentils and dal-type products. Split pulses cook faster and…

Pulse polishing smooths and brightens the surface of split pulses by removing residual bran and dust. It improves visual appearance and marketability;…

Pulse colour sorting uses optical sorters to remove discoloured, damaged or diseased seeds and remaining foreign material. It delivers the uniform colour…

Pulse soaking hydrates dry pulses in water before cooking, blanching or further processing. It shortens cooking time, improves texture and leaches out…

Pulse blanching applies a short heat treatment to pulses before freezing, canning or drying. It inactivates enzymes, reduces surface microorganisms and stabilises…