Modeling of water absorption of ultrasound applied chickpeas (Cicer arietinum L.) using peleg’s equation

Abstract

In this study, water absorption of chickpea was modeled with Peleg’s equation during soaking process at 20, 30, 40, 50, 60, 70, 87, 92 and 97 o C without and with 25 kHz 100 W, 40 kHz 100 W and 25 kHz 300 W ultrasounds . Peleg’s rate constant, K 1 (96.28-5.43 s % -1 ) and capacity constant K 2 ( 7.45x10 -3 -5.94x10 -3 % -1 ) decreased significantly (P o C) withouth and with 25 kHz 100 W, 25 kHz 300 W ultrasounds. Decrease in K 1 and K 2 demonstrating that the water absorption rate and water absorption capacity increased with time and temperature. High power ultrasound (25 kHz 300 W) more affected the rate of water absorption of chickpea than low power ultrasounds (25 kHz 100 W). However, 40 kHz 100 W ultrasound application did not affected rate of water absorption of chickpea. Gelatinization temperature of chickpea from Peleg model was found as 61 o C. Also, Activation energy (E a ) values of chickpea for below and above 60 o C was found as 34 .74 and 12.35 kJ mol -1 , respectively. Peleg model was succesfully fitted to correlate water absorption of chickpea with soaking time and temperature.