Application of Peleg Model to Study Water Absorption in Bean and Chickpea During Soaking

Legumes are economic sources of protein, energy,vitamins and minerals. Despite their good nutritional qualities, legume consumption is declining worldwide. Legumes cook in many different ways throughout the world. However, they need prolonged preparation and may cause some gastrointestinal distressafter eating. Seed soaking in order to absorb moisture and soften the crust and the core is usual. Moisture absorption rate duringemersion in water is different. Moisture absorption has affected by size of seed, and water temperature. The model presented by Pelegmatches with the experimental results of moisture absorptionmaterial in the immersion in the short-term period to reachsaturated moisture. Therefore, in present study, use the model fordetermining the instance moisture content of three varieties of beans (Talash, Sadri and Mahali Khomein) and three varieties ofchickpea (Desi, small Kabuli and large Kabuli) during soaking. To eliminate the effect of grain size on the rate of water absorption,samples of grains with an average size were selected. The experiments were carried at three temperatures (5, 25 and 45°C)and three replicate by using distilled water. For each variety, themoisture content versus time curves were plotted at different temperatures. The corresponding plotted curves for each variety of bean and chickpea indicated that moisture absorption increasing with increased temperature. The Peleg model constants (k1 and k2)for each sample at each temperature settle by data fitting by using Matlab software. The obtained constants were investigated regardtemperature. For bean, the results showed that after two hours the coefficient of k1 and k2 decrease linearly. Also for chickpea, the coefficient of k1 decrease linearly and the effect of temperature on the coefficient of k2 was partial and decreasing.

کلیدواژه ها:

Immersion ، coefficients of Peleg model ، moisture content ، legumes