Journal
JOURNAL OF FOOD ENGINEERING
Volume 104, Issue 1, Pages 134-142Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2010.12.005
Keywords
Chickpea; Fitting; Fick's model; Ultrasound; Water diffusion
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Fick's model together with Arrhenius relationship were successfully used to evaluate water absorption of chickpea during soaking at a temperature range of 20-97 degrees C with 25 kHz 100W, 40 kHz 100W and 25 kHz 300W ultrasound treatments. Use of ultrasound, increase in ultrasound power and soaking temperature significantly (P < 0.05) increased the water diffusion coefficient (D-eff) of chickpea during soaking. Average gelatinization temperature of chickpea was found as 61.47 degrees C. Activation energy (E-a) values of chickpea for below and above gelatinization temperature were found to be 28.69 and 9.34 kJ mol(-1), respectively. Ultrasound treatments significantly decreased the soaking time of chickpea. (C) 2010 Elsevier Ltd. All rights reserved.
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