WATER ABSORPTION KINETICS OF WHITE CHICKPEA SAMPLES IN OMAN: IMPLICATIONS FOR SUSTAINABLE FOOD PROCESSING
DOI:
https://doi.org/10.15421/jchemtech.v33i3.316957Keywords:
: White chickpeas, Water absorption kinetics, Soaking behavior, Peleg’s modelAbstract
This study examines the water absorption kinetics of four samples of white chickpeas (A, B, C, and D) available in Oman, utilizing the Peleg model to evaluate their water absorption behavior. The experiments were conducted at room temperature, and the moisture content was measured at regular intervals until equilibrium was reached. The rate constant (k1) and capacity constant (k2) of water absorption for each sample were determined, and the model's fit was assessed using the coefficient of determination (R²). Sample C demonstrated the highest rate of water absorption (k1 = 0.0085) and reached equilibrium the fastest, with a near-perfect model fit (R² = 0.9999), making it the most efficient in terms of hydration. Sample D exhibited a similar absorption rate but with a slightly less accurate model fit (R² = 0.9409). Sample A showed a moderate absorption rate with a strong model fit (R² = 0.9911), while Sample B had the slowest absorption rate and the longest time to reach equilibrium, reflected in a lower model fit (R² = 0.9559). These findings provide insights into the water absorption dynamics of white chickpeas in Oman, with implications for food processing and optimization of soaking processes.
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