Research Article
BibTex RIS Cite

Modeling of Water Absorption of Ultrasound Applied Chickpeas (Cicer arietinum L.) Using Peleg’s Equation

Year 2010, Volume: 16 Issue: 4, 278 - 286, 05.12.2010
https://doi.org/10.1501/Tarimbil_0000001148

Abstract

In this study, water absorption of chickpea was modeled with Peleg’s equation during soaking process at different
temperatures (20, 30, 40, 50, 60, 70, 87, 92 and 97) °C with ultrasound (25 kHz-100 W, 40 kHz-100 W and 25 kHz300 W) and without ultrasound. K1 (Peleg rate constant) and K2 (capacity constant) significantly decreased from
96.28 to 5.43 s % d.b.-1 and from 7.45x10-3 to 5.94x10-3 % d.b.-1 with increase in temperature (20 to 97°C) and
ultrasound treatments, 25 kHz-100 W and 25 kHz-300 W, respectively. Decrease in K1
and K2
demonstrating that the
water absorption rate and water absorption capacity increased with time and temperature. High power ultrasound
affected the rate of water absorption of chickpea more than low power ultrasounds. On the other hand, the rate of
water absorption of chickpea was not affected with 40 kHz-100 W ultrasound application. Gelatinization temperature
of chickpea from Peleg model was found as 60°C. Peleg model was successfully fitted to correlate water absorption
of chickpea with soaking time and temperature. 

References

  • AOAC (2002). Official methods of analysis of AOAC International, 17th Ed., Revision I, Gaithersburg, M. D, USA
  • Bhathena S J & Velasquez M T (2002). Beneficial role of dietary phytoestrogens in obesity and diabetes. Journal of Clinical Nutrition 76: 1191-201
  • Davis E & Gordon J (1982). Food microstructure: An integrative approach. Food Microstructure 1: l-12
  • Ekpenyong T E & Borchers R L (1980). Effect of cooking on the chemical composition of winged beans (Psophocarpus tetragonolohus). Journal of Food Science 45: 1559-1565
  • FAO (2008). Food and Agricultural Commodities Production. World pulses/ chickpea production and harvesting area. http://faostat.fao.org Fuente D L S, Riera E & Gallego J A (2004). Effect of Power Ultrasound on Mass Transfer in Food Processing. The 18th International Congress on Acoustics, pp 1853-1854
  • Han I H & Baik B K (2006). Oligosaccharide content and composition of legumes and their reduction by soaking, cooking, ultrasound, and high hydrostatic pressure. Cereal Chemistry 83: 428-433
  • Hayakawa K I (1974). Predicting an equilibrium state value from transient state data. Journal of Food Science 39: 272-275
  • Hsu K H, Kim C J & Wilson L A (l983). Factors affecting water uptake of soybeans during soaking. Cereal Chemistry 60: 208-211
  • Hung T V, Liu K H, Black R G & Trewhella M A (1993). Water absorption in chickpea (C. arietinum) and field pea (P. sativum) cultivars using the Peleg model. Journal of Food Science 58: 848-852
  • Jayasooriya S D, Bhandari B R, Torley P & D’Arcy B R (2004). Effect of high power ultrasound waves on properties of meat: a review. International Journal of Food Properties 7: 301-319
  • Jideani V A & Mpotokwana S M (2009). Modeling of water absorption of Botswana bambara varieties using Peleg’s equation. Journal of Food Engineering 92:182-188
  • King R D & Ashton S J (1985). Effect of seed coat thickness and blanching on the water absorption by soybeans. Journal of Food Technology 20: 505-509
  • Kon S, Brown A H, Ohanneson J G & Booth A N (1973). Split peeled beans: preparation and some properties. Journal of Food Science 38: 496-498
  • Maskan M (2002). Effect of processing on hydration kinetics of three wheat products of the same variety. Journal of Food Engineering 52: 337-341
  • Mulet A, Carcel J A, Sanjuan N & Bon J (2003). New food drying Technologies-use of ultrasound. Food Science and Technology International 9: 215-221 Nussinovitch A & Peleg M (1990). An empirical model for describing weight changes in swelling and shrinking gels. Food Hydrocolloids 4: 69-76
  • Quast D G & da Silva S D (1977). Temperature dependence of hydration rate and effect of hydration on the cooking rate of dry legumes. Journal of Food Science 42: 1299-1303
  • Peleg M (1988). An empirical model for description of moisture sorption curves. Journal of Food Science 41: 57-72
  • Rockland L B & Metzler E A (1967). Quick-cooking lima and other dry beans. Food Technology 21: 344- 348
  • Turhan M, Sayar S & Gunasekaran S (2002). Application of Peleg model to study water absorption in chickpea during soaking. Journal of Food Engineering 53: 153-159
  • Wambura P, Yang W & Wang Y (2008). Power ultrasound enhanced one-step soaking and gelatinization for rough rice parboiling. International Journal of Food Engineering 4: 1-12
  • Yıldırım A, Öner M D & Bayram M (2011). Fitting Fick’s Model to analyze water diffusion into chickpeas during soaking with ultrasound treatment. Journal of Food Engineering 104(1): 134-142
  • Zbigniew J D, Stadnik J & Stasiak D (2007). Applications of ultrasound in food technology. Acta Scientiarum Polonorum Technologia Alimentaria 6(3): 89-99
  • Zheng L & Sun D W (2006). Innovative applications of power ultrasound during food freezing processes-a review. Food Science and Technology 17: 16-23

Ultrason Uygulanmış Nohudun (Cicer arietinum L.) Su Absorbsiyonun Peleg Eşitliği ile Modellenmesi

Year 2010, Volume: 16 Issue: 4, 278 - 286, 05.12.2010
https://doi.org/10.1501/Tarimbil_0000001148

Abstract

Bu çalışmada, ultrasonlu (25 kHz-100 W, 40 kHz-100 W ve 25 kHz-300 W) ve ultrasonsuz farklı sıcaklıktaki (20, 30, 40, 50, 60, 70, 87, 92 ve 97 °C) nohudun su absorbsiyonun modellenmesi için Peleg modeli kullanılmıştır. K1 (Peleg hız sabiti) ve K2 (kapasite sabiti) değerleri, sıcaklık ve ultrasondaki artışla sırasıyla 96.28’den 5.43 s % k.b.-1 ye ve 7.45x10-3’ten 5.94x10-3 % k.b.-1 ye önemli ölçüde azalmıştır. K1 ve K2 değerlerinin azalması su absorbsiyon hızının ve su absorpsiyon kapasitesinin arttığını göstermiştir. Nohudun su absorpsiyonunu yüksek güçteki ultrason uygulaması düşük güçteki ultrasondan daha fazla etkilemiştir. Diğer taraftan, 40 kHz-100 W’lık ultrason uygulaması, nohudun su absorbsiyon hızını etkilememiştir. Peleg modeliyle nohudun jelatinizasyon sıcaklığı 60°C olarak bulunmuştur. Peleg modeli nohudun su absorbsiyon hızını ıslatma sıcaklığı, süre ve ultrasonla ilişkilendirilmesinde başarılı bir şekilde kullanılmıştır. 

References

  • AOAC (2002). Official methods of analysis of AOAC International, 17th Ed., Revision I, Gaithersburg, M. D, USA
  • Bhathena S J & Velasquez M T (2002). Beneficial role of dietary phytoestrogens in obesity and diabetes. Journal of Clinical Nutrition 76: 1191-201
  • Davis E & Gordon J (1982). Food microstructure: An integrative approach. Food Microstructure 1: l-12
  • Ekpenyong T E & Borchers R L (1980). Effect of cooking on the chemical composition of winged beans (Psophocarpus tetragonolohus). Journal of Food Science 45: 1559-1565
  • FAO (2008). Food and Agricultural Commodities Production. World pulses/ chickpea production and harvesting area. http://faostat.fao.org Fuente D L S, Riera E & Gallego J A (2004). Effect of Power Ultrasound on Mass Transfer in Food Processing. The 18th International Congress on Acoustics, pp 1853-1854
  • Han I H & Baik B K (2006). Oligosaccharide content and composition of legumes and their reduction by soaking, cooking, ultrasound, and high hydrostatic pressure. Cereal Chemistry 83: 428-433
  • Hayakawa K I (1974). Predicting an equilibrium state value from transient state data. Journal of Food Science 39: 272-275
  • Hsu K H, Kim C J & Wilson L A (l983). Factors affecting water uptake of soybeans during soaking. Cereal Chemistry 60: 208-211
  • Hung T V, Liu K H, Black R G & Trewhella M A (1993). Water absorption in chickpea (C. arietinum) and field pea (P. sativum) cultivars using the Peleg model. Journal of Food Science 58: 848-852
  • Jayasooriya S D, Bhandari B R, Torley P & D’Arcy B R (2004). Effect of high power ultrasound waves on properties of meat: a review. International Journal of Food Properties 7: 301-319
  • Jideani V A & Mpotokwana S M (2009). Modeling of water absorption of Botswana bambara varieties using Peleg’s equation. Journal of Food Engineering 92:182-188
  • King R D & Ashton S J (1985). Effect of seed coat thickness and blanching on the water absorption by soybeans. Journal of Food Technology 20: 505-509
  • Kon S, Brown A H, Ohanneson J G & Booth A N (1973). Split peeled beans: preparation and some properties. Journal of Food Science 38: 496-498
  • Maskan M (2002). Effect of processing on hydration kinetics of three wheat products of the same variety. Journal of Food Engineering 52: 337-341
  • Mulet A, Carcel J A, Sanjuan N & Bon J (2003). New food drying Technologies-use of ultrasound. Food Science and Technology International 9: 215-221 Nussinovitch A & Peleg M (1990). An empirical model for describing weight changes in swelling and shrinking gels. Food Hydrocolloids 4: 69-76
  • Quast D G & da Silva S D (1977). Temperature dependence of hydration rate and effect of hydration on the cooking rate of dry legumes. Journal of Food Science 42: 1299-1303
  • Peleg M (1988). An empirical model for description of moisture sorption curves. Journal of Food Science 41: 57-72
  • Rockland L B & Metzler E A (1967). Quick-cooking lima and other dry beans. Food Technology 21: 344- 348
  • Turhan M, Sayar S & Gunasekaran S (2002). Application of Peleg model to study water absorption in chickpea during soaking. Journal of Food Engineering 53: 153-159
  • Wambura P, Yang W & Wang Y (2008). Power ultrasound enhanced one-step soaking and gelatinization for rough rice parboiling. International Journal of Food Engineering 4: 1-12
  • Yıldırım A, Öner M D & Bayram M (2011). Fitting Fick’s Model to analyze water diffusion into chickpeas during soaking with ultrasound treatment. Journal of Food Engineering 104(1): 134-142
  • Zbigniew J D, Stadnik J & Stasiak D (2007). Applications of ultrasound in food technology. Acta Scientiarum Polonorum Technologia Alimentaria 6(3): 89-99
  • Zheng L & Sun D W (2006). Innovative applications of power ultrasound during food freezing processes-a review. Food Science and Technology 17: 16-23
There are 23 citations in total.

Details

Primary Language English
Journal Section Makaleler
Authors

Mehmet Öner

Ali Yıldırım

Mustafa Bayram

Publication Date December 5, 2010
Submission Date July 19, 2010
Published in Issue Year 2010 Volume: 16 Issue: 4

Cite

APA Öner, M., Yıldırım, A., & Bayram, M. (2010). Modeling of Water Absorption of Ultrasound Applied Chickpeas (Cicer arietinum L.) Using Peleg’s Equation. Journal of Agricultural Sciences, 16(4), 278-286. https://doi.org/10.1501/Tarimbil_0000001148

Journal of Agricultural Sciences is published open access journal. All articles are published under the terms of the Creative Commons Attribution License (CC BY).