Modeling of Water Absorption of Ultrasound Applied Chickpeas (Cicer arietinum L.) Using Peleg’s Equation
In this study, water absorption of chickpea was modeled with Peleg’s equation during soaking process at different temperatures (20, 30, 40, 50, 60, 70, 87, 92 and 97) °C with ultrasound (25 kHz-100 W, 40 kHz-100 W and 25 kHz300 W) and without ultrasound. K1 (Peleg rate constant) and K2 (capacity con...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Ankara University
2010-12-01
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| Series: | Journal of Agricultural Sciences |
| Subjects: | |
| Online Access: | https://dergipark.org.tr/tr/download/article-file/21031 |
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| Summary: | In this study, water absorption of chickpea was modeled with Peleg’s equation during soaking process at different
temperatures (20, 30, 40, 50, 60, 70, 87, 92 and 97) °C with ultrasound (25 kHz-100 W, 40 kHz-100 W and 25 kHz300 W) and without ultrasound. K1 (Peleg rate constant) and K2 (capacity constant) significantly decreased from
96.28 to 5.43 s % d.b.-1 and from 7.45x10-3 to 5.94x10-3 % d.b.-1 with increase in temperature (20 to 97°C) and
ultrasound treatments, 25 kHz-100 W and 25 kHz-300 W, respectively. Decrease in K1
and K2
demonstrating that the
water absorption rate and water absorption capacity increased with time and temperature. High power ultrasound
affected the rate of water absorption of chickpea more than low power ultrasounds. On the other hand, the rate of
water absorption of chickpea was not affected with 40 kHz-100 W ultrasound application. Gelatinization temperature
of chickpea from Peleg model was found as 60°C. Peleg model was successfully fitted to correlate water absorption
of chickpea with soaking time and temperature. |
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| ISSN: | 1300-7580 2148-9297 |