Effect of soaking and ultrasound treatments on texture of chickpea
作者： Ali Yildirim , Mehmet Durdu Öner , Mustafa Bayram , None
DOI: 10.1007/S13197-011-0362-8
关键词: Biotechnology 、 Texture model 、 Ultrasonic sensor 、 First order 、 Materials science 、 Ultrasound 、 Texture (crystalline) 、 Activation energy 、 Analytical chemistry 、 Food science
摘要: Effect of soaking time (20, 40, 60, 80, 100, 120, 140, 160, 180, 200, 220, 240, 260, 280, 300, 320, 340, 360, 380, 400, 420, 440, 460, 480 and 500 min) temperature 30, 50, 70, 87, 92 97°C) together with ultrasound application (25 kHz 100 W 25 300 W) on texture chickpea was investigated. Soaking time, temperature, ultrasounds power had significant effect (P < 0.05) chickpea. An Asymptotic first order model successfully fitted to correlate temperature. Texture rate constant (kF) increased from 1.68 × 10−4 19.20 s−1 for a change 20 97°C without W, treatments. Average gelatinization using the found be 60 ± 1°C. Activation energy (Ea) values below above were 26.49 9.73 kJ mol−1, respectively. Time reach equilibrium level (te) soaked chickpeas decreased 941 82 min increase W. In food industry, is pre-processed (soaked cooked) produce humus, canned products blended powder products. Ultrasonic treatments can applied soften inturn decrease cooking chickpeas.
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