Analysis of water absorption of bean and chickpea during soaking using Peleg model
作者： S.M. Shafaei , A.A. Masoumi , H. Roshan
DOI: 10.1016/J.JSSAS.2014.08.003
关键词:
摘要: Peleg model was used to determine the instance moisture content of three varieties bean (Talash, Sadri and Mahali Khomein) chickpea (Desi, small Kabuli large Kabuli) during soaking. The experiments were carried out at different temperatures (5, 25 45 � C) in triplicate using distilled water. versus time curves plotted experimental temperatures, for six varieties. results indicated that water absorption increased as temperature increased. obtained constants investigated relative temperature. Activation free activation energy, well entropy enthalpy changes studied both calculated regression analysis. In case bean, showed a linear decrease coefficients k1 k2. Furthermore chickpea,
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