Application of Peleg model to study water absorption in chickpea during soaking

Turhan, Mahir; Sayar, Sedat; Gunasekaran, Sundaram

doi:10.1016/s0260-8774(01)00152-2

Cited by 243 publications

(339 citation statements)

References 14 publications

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“…This finding is consistent with the work of Turhan et al (2002) in which the water sorption increased with an increase in temperature and resulted in a lower k 1 value. This was due to the water-starch reaction that related to the gelatinisation temperature of the edible film which lowered the activation energy for the rate of water to be transferred (Turhan et al, 2002).…”

Section: Water Sorption Analysis Using Peleg Modelsupporting

confidence: 92%

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Water sorption and water permeability properties of edible film made from potato peel waste

et al. 2017

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The water sorption and permeability properties of edible film produced from potato peel waste was investigated under different levels of relative humidity (23, 33, 43, 57, 75% RH) and temperatures (5, 30, 50 °C). The water sorption behaviour and isotherms of the film were investigated by fitting water sorption data to the Peleg model and the Guggenheim, Anderson de Boer model (GAB model). The amount of moisture content, time required for the moisture content of the film to reach equilibrium, water sorption rate, and water sorption capacity increased when the relative humidity increased. The effect of temperature on moisture content, water sorption rate, water sorption capacity, and monolayer moisture content is complex and related to the water activity as well as the moisture content. Based on R 2 and RMSE values, the Peleg and GAB models were respectively determined as excellent models to predict the water sorption properties of the films, thus supporting the reliability of water sorption behaviour prediction. The water vapour transmission rate and water vapour permeability increased with an increase in relative humidity and temperature. The sorption and permeability properties of the film are worth investigation since the final application of the film as food packaging is ultimately dependent on these behaviours.

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Section: Water Sorption Analysis Using Peleg Modelsupporting

confidence: 92%

“…The Peleg model has been widely utilised to describe the sorption process in various foods, especially starchy and oily food types (Turhan et al, 2002). The following is the equation (Equation 2) proposed by Peleg (1998): …”

Section: Moisture Curve and Ratesmentioning

confidence: 99%

Water sorption and water permeability properties of edible film made from potato peel waste

et al. 2017

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“…De acordo com Turhan et al (2002) serão as taxas iniciais de absorção de água pelo grão. Segundo Cunningham et al (2007) e Maskan (2002, este coeficiente pode, ainda, ser relacionado com o coeficiente de difusão.…”

Section: Resultsunclassified

Análise da hidratação de grãos de alpiste

Lisbôa

Silva

Cavalcanti³

et al. 2015

Rev. bras. eng. agríc. ambient.

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R E S U M ONeste trabalho se objetivou estudar o fenômeno de hidratação em grãos de alpiste (Phalaris canariensis L.) em diferentes temperaturas. Foram utilizados grãos secos de alpiste, embebidos em água destilada, nas temperaturas de 10, 25 e 45 °C. O aumento da temperatura resultou em aumento da taxa de absorção de água e o modelo de Peleg se ajustou satisfatoriamente aos dados experimentais. O coeficiente efetivo de difusão aumentou com a variação crescente da temperatura, de 2,396 até 2,428×10 -13 m² s -1 . A dependência do coeficiente efetivo de difusão com a temperatura pode ser descrita pela relação de Arrhenius apresentando, para a faixa de temperatura estudada, a magnitude da energia de ativação aparente para o processo de 39,239 ± 4,3463. Analysis of hydration of grains of birdseed A B S T R A C TThe objective of this work was to study the hydration of grains of birdseed (Phalaris canariensis L.) at different temperatures. Dried birdseed beans were used embedded in distilled water at temperatures of 10, 25 and 45 °C. Increasing the temperature resulted in higher water absorption rate and the model of Peleg adjusted satisfactorily to experimental data. The effective diffusion coefficient increased with increasing temperature from 2.396 to 2.428 × 10 -13 m² s -1 . The dependence of the effective diffusion coefficient on temperature can be described by the Arrhenius relationship, presenting, for the studied temperature range, the magnitude of the apparent activation energy for the process of 39.239 ± 4.3463. Palavras-chave:difusão Peleg Phalaris canariensis L.

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“…We could not find a study that covers the analysis of the geometric change of seeds or kernels both below and above the gelatinisation temperature. In addition to that, the main processes taking place during the soaking and cooking of chickpea, such as diffusion of water into the seed, gelatinisation properties of chickpea starch, and soluble solid loss, at different temperature of these two basic processes, were already examined in our previous publications (Sayar et al, 2001(Sayar et al, , 2003(Sayar et al, , 2011Turhan et al, 2002). However, no report on the analysis of geometric change of the seeds during soaking and cooking has been reported yet.…”

Section: Introductionmentioning

confidence: 99%

Expansion in chickpea (Cicer arietinum L.) seed during soaking and cooking

Sayar

Turhan

Köksel

2016

International Agrophysics

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A b s t r a c t. The linear and volumetric expansion of chickpea seeds during water absorption at 20, 30, 50, 70, 85 and 100°C was studied. Length, width and thickness of chickpea seeds linearly increased with the increase in moisture content at all temperatures studied, where the greatest increase was found in length. Two different mathematical approaches were used for the determination of the expansion coefficients. The plots of the both linear and volumetric expansion coefficients versus temperature exhibited two linear lines, the first one was through 20, 30 and 50ºC and the second one was trough 70, 85 and 100ºC. The crossing point (58ºC) of these lines was very close to the gelatinisation temperature (60ºC) of chickpea starch.

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Application of Peleg model to study water absorption in chickpea during soaking

Cited by 243 publications

References 14 publications

Water sorption and water permeability properties of edible film made from potato peel waste

Water sorption and water permeability properties of edible film made from potato peel waste

Análise da hidratação de grãos de alpiste

Expansion in chickpea (Cicer arietinum L.) seed during soaking and cooking

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