Water absorption of black chickpea using a finite difference method

Evaluation of moisture absorption in foodstuffs such as black chickpea is an important stage for skinning and cropping practices. Water uptake process of black chickpea was discussed through normal soaking in four temperature levels of 20, 35, 50 and 65 ◦ C for 18 hours, and then the hydration kinetics was predicted by Peleg’s model and finite difference strategy. Model results showed that with increasing soaking temperature from 20 to 65 ◦ C, Peleg’s rate and Peleg’s capacity constant reduced from 13 : 368 (cid:2) 10 (cid:0) 2 to 5 : 664 (cid:2) 10 (cid:0) 2 and 9 : 231 (cid:2) 10 (cid:0) 3 to 9 : 138 (cid:2) 10 (cid:0) 3 , respectively. Based on key results, a rise in the medium temperature caused an increase in the diffusion coefficient from 5 : 24 (cid:2) 10 (cid:0) 10 m 2 /s to 4 : 36 (cid:2) 10 (cid:0) 9 m 2 /s, as well. Modelling of moisture absorption of black chickpea was also performed employing finite difference strategy. Comparing the experimental results with those obtained from the analytical solution of the theoretical models revealed a good agreement between predicted and experimental data. Peleg’s model and finite difference technique revealed their predictive function the best at the temperature of 65 ◦ C.