Fitting Fick’s model to analyze water diffusion into chickpeas during soaking with ultrasound treatment Original Research Article

Fick’s model together with Arrhenius relationship were successfully used to evaluate water absorption of chickpea during soaking at a temperature range of 20–97 °C with 25 kHz 100 W, 40 kHz 100 W and 25 kHz 300 W ultrasound treatments. Use of ultrasound, increase in ultrasound power and soaking temperature significantly (P < 0.05) increased the water diffusion coefficient (Deff) of chickpea during soaking. Average gelatinization temperature of chickpea was found as 61.47 °C. Activation energy (Ea) values of chickpea for below and above gelatinization temperature were found to be 28.69 and 9.34 kJ mol−1, respectively. Ultrasound treatments significantly decreased the soaking time of chickpea.