Determining the moisture diffusion coefficient during soaking and cooking of chickpeas
DOI:
https://doi.org/10.52292/j.laar.2025.3481Keywords:
Legumes, mass transfer, Fick's Law, Peleg modelAbstract
This study aimed to apply a numerical/experimental approach to determine the moisture diffusion coefficient in chickpeas during the soaking and cooking processes, considering the seed swelling. The mathematical model combines Fick's second law to describe moisture transfer with the Peleg model to describe the expansion of the seed. It was solved numerically using finite differences method and fitted to experimental data of hydration kinetics at different temperature conditions (26, 40, 50, 63, 74, and 86 ºC). The numerical results showed that the D-values estimated considering deformable seeds were around 25-30 % greater than those estimated considering non-deformable seeds. This modeling approach could be useful in analyzing legumes' soaking and cooking process, but further studies are necessary to confirm its efficacy in different seed types and experimental conditions.
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