Modeling of Water Absorption of Ultrasound Applied Chickpeas (Cicer arietinum L.) Using Peleg’s Equation

Year 2010, , 278 - 286, 05.12.2010

Mehmet Öner , Ali Yıldırım , Mustafa Bayram

https://doi.org/10.1501/Tarimbil_0000001148

Cited By: 4

Abstract

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. 

Keywords

Chickpea, Water absorption, Ultrasound, Peleg Model

Ultrason Uygulanmış Nohudun (Cicer arietinum L.) Su Absorbsiyonun Peleg Eşitliği ile Modellenmesi

Abstract

Bu çalışmada, ultrasonlu (25 kHz-100 W, 40 kHz-100 W ve 25 kHz-300 W) ve ultrasonsuz farklı sıcaklıktaki (20, 30, 40, 50, 60, 70, 87, 92 ve 97 °C) nohudun su absorbsiyonun modellenmesi için Peleg modeli kullanılmıştır. K1 (Peleg hız sabiti) ve K2 (kapasite sabiti) değerleri, sıcaklık ve ultrasondaki artışla sırasıyla 96.28’den 5.43 s % k.b.-1 ye ve 7.45x10-3’ten 5.94x10-3 % k.b.-1 ye önemli ölçüde azalmıştır. K1 ve K2 değerlerinin azalması su absorbsiyon hızının ve su absorpsiyon kapasitesinin arttığını göstermiştir. Nohudun su absorpsiyonunu yüksek güçteki ultrason uygulaması düşük güçteki ultrasondan daha fazla etkilemiştir. Diğer taraftan, 40 kHz-100 W’lık ultrason uygulaması, nohudun su absorbsiyon hızını etkilememiştir. Peleg modeliyle nohudun jelatinizasyon sıcaklığı 60°C olarak bulunmuştur. Peleg modeli nohudun su absorbsiyon hızını ıslatma sıcaklığı, süre ve ultrasonla ilişkilendirilmesinde başarılı bir şekilde kullanılmıştır. 

Keywords

Nohut, Su absorbsiyonu, Ultrasound, Peleg model

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