Analysis of water absorption of bean and chickpea during soaking using Peleg model

Shafaei, S.M.; Masoumi, A A; Roshan, Hamid

doi:10.1016/j.jssas.2014.08.003

Cited by 111 publications

(170 citation statements)

References 35 publications

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“…Similar results were observed in previous studies Resende & Corrêa, 2007). The C 2 dependence on temperature can be attributed to an increased product equilibrium water content with increasing hydration temperature (Shafaei et al, 2016).…”

Section: Absorption Curvessupporting

confidence: 91%

“…This coefficient can also be related to the diffusion coefficient (Shafaei et al, 2016). The constants C 1 for this experiment decreased with increasing temperature, as shown in Table 4.…”

Section: Absorption Curvesmentioning

confidence: 63%

“…This fact can be observed in Figure 3, which presents the curves of the water absorption by the husk rice grains. Previous studies have also reported a better fit of the Peleg model at lower temperatures (<70°C) and have attributed this difference to the higher leaching of solids that occurs in such processes at higher temperatures, which is not accounted for by the model Shafaei et al, 2016).…”

Section: Absorption Curvesmentioning

confidence: 86%

“…The constants C 1 for this experiment decreased with increasing temperature, as shown in Table 4. Researchers have also reported that the constant C 1 decreases with temperature (Shafaei et al, 2016). Higher temperatures result in gelling of the product, resulting in the expansion and softening of the grain; thus, a greater number of pores and cracks are opened, facilitating the migration of water into the product (Shafaei et al, 2016).…”

Section: Absorption Curvesmentioning

confidence: 99%

“…Many studies have reported the importance of the kinetics of absorption and drying for various agricultural products such as bean and chickpea (Shafaei, Masoumi, & Roshan, 2016), yellow peas (Mercier, Villeneuve, Mordor, Moresoli, & Marcos, 2015), pumpkin (Hashim, Daniel, & Rahaman, 2014) and spearmint (Ayadi, Mabrouk, Zouari, & Bellagi, 2014). These studies identified the influence of temperature on the rate and the amount of water that is moved between the product and the environment.…”

Section: Introductionmentioning

confidence: 99%

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Thermodynamic properties of drying process and water absorption of rice grains

Corrêa

Oliveira

et al. 2016

CyTA - Journal of Food

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(2017) Thermodynamic properties of drying process and water absorption of rice grains, CyTA -Journal of Food, 15:2, 204-210, DOI: 10.1080/19476337.2016 To link to this article: https://doi.org/10. 1080/19476337.2016 This study aimed to obtain the drying and water absorption curves of husk rice grain (Oryza sativa L.), cv. Urucuia, as well as the thermodynamic properties. Five temperatures (35°C, 45°C, 55°C, 65°C and 75°C) were used. Two terms, logarithmic, modified Midilli, Page and Verma models were used to model the drying process, and the Peleg model was used to model the soaking process. The modified Midilli and Peleg models satisfactorily accounted for the processes of drying and absorption of water, respectively. The activation energy for the drying and soaking was 51.03 and 37.06 kJ mol Las propiedades termodinámicas del proceso de secado y absorción de agua de granos de arroz RESUMEN Este estudio pretende obtener las curvas de secado y absorción de agua de las cáscaras de granos de arroz (Oryza sativa L.), cv. Urucuia, así como sus propiedades termodinámicas. Se utilizaron cinco temperaturas (35°C, 45°C, 55°C, 65°C y 75°C). Se utilizaron dos conceptos, logarítmico y modelos Midilli, Page y Verma modificados para modelar el proceso de secado, además se utilizó el modelo Peleg para modelar el proceso de remojo. Los modelos Midilli and Peleg modificados modelaron satisfactoriamente los procesos de secado y absorción de agua, respectivamente. La energía de activación del secado y el remojo fue de 51,03 y 37,06 kJ mol

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Section: Absorption Curvessupporting

confidence: 91%

“…This coefficient can also be related to the diffusion coefficient (Shafaei et al, 2016). The constants C 1 for this experiment decreased with increasing temperature, as shown in Table 4.…”

Section: Absorption Curvesmentioning

confidence: 63%

Section: Absorption Curvesmentioning

confidence: 86%

Section: Absorption Curvesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Thermodynamic properties of drying process and water absorption of rice grains

Corrêa

Oliveira

et al. 2016

CyTA - Journal of Food

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Modeling of the soaking and drying stages for Senia‐type precooked rice

Calatayud

Cosín

Cánovas³

et al. 2021

Cereal Chem

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Background and objectives The production of precooked rice has mainly been applied to long rice varieties, while japonica varieties are significantly less represented, especially Spanish varieties. The aim of this paper was to model the water mass flow process in precooked round‐shaped rice (Bahía‐Senia) for the soaking (Peleg model) and drying phases (drying by hot air and by combined hot air and microwaves, Fick, Midili, and Page models). Optical and mechanical properties after drying were recorded. Cooking tests were also performed. Findings The results show that optimum soaking process was achieved at 35°C during 20 min. For the drying stage, water loss increases using microwave energy at 2.45 GHz and no variations with air temperature were registered. Thus, the optimal drying conditions were achieved at 40°C combined with microwave during 42 min. Conclusions Precooked round rice processing conditions have been established. This treatment would reduce the final cooking time (96 ºC) for the user by 94%, which implies that in only 3 min, the precooked rice would reach the same level of moisture as the control rice after 20 min of cooking. Significance and novelty These findings can be used by food industry in selecting the proper soaking and drying conditions that favors the production of precooked round‐shaped rice.

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Effect of soaking time and temperature on water absorption capacity and dimensional changes of bulgur

2021

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Background and objectives Soaking is a processing treatment used in different grain. The objective of the present work is to study the water absorption of bulgur (precooked, dried, and debranned durum wheat), at various temperatures (35, 50, 60 and 65°C) by measuring the moisture content with respect to time. The effect of soaking time and temperature on three dimensions was examined (length: “a (mm)”; crease side width: “b (mm)”; secondary width: “c (mm)”). Weight, volume, sphericity, and density of the precooked, dried, and debranned wheat kernel were also measured. Findings The results indicated higher water absorption capacity at higher temperature. Peleg's model was successfully used to evaluate water absorption during soaking. Peleg's model constants were investigated relative to temperature and confirmed a higher absorption capacity of water. Moreover, during soaking, all the dimensions as well as weight and volume percentages increased with time and temperature. The percent change of secondary width “c” was affected by both temperature and time soaked, indicating that it was the most important parameter controlling the deformation and shape of the kernel. Conclusion Bulgur kernel had higher water absorption due to the absence of the outer bran layer, which acts as a barrier for water absorption. Significance and novetly Modeling the water absorption of bulgur during soaking and measuring its size is important since it help industries to control the soaking operation and further cooking operation and then to optimize industrial process dishes based with bulgur.

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Analysis of water absorption of bean and chickpea during soaking using Peleg model

Cited by 111 publications

References 35 publications

Thermodynamic properties of drying process and water absorption of rice grains

Thermodynamic properties of drying process and water absorption of rice grains

Modeling of the soaking and drying stages for Senia‐type precooked rice

Effect of soaking time and temperature on water absorption capacity and dimensional changes of bulgur

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