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 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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