Title of article :
Kinetic models for water adsorption and cooking time in chickpea soaked and treated by high pressure Original Research Article
Author/Authors :
A. Ibarz-Ribas، نويسنده , , C. Gonz?lez، نويسنده , , G.V. Barbosa-C?novas، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2004
Pages :
6
From page :
467
To page :
472
Abstract :
In this work, the hydration and cooking of common chickpeas (Cicer arietinum) for different hydration degrees were studied. Kinetic models for both cases were developed to describe the evolution of the hydration and the sigmoid-shaped curve of the cooking process. The different cooking times of soaked samples were compared; this included cooking times of unsoaked samples treated with high pressure in the range 275–690 MPa. From the results, it was observed that lower cooking time corresponded to the soaked samples and that the cooking time decreased as soaking time increased. Improvement in the cooking process was not observed with high-pressure treatment, in which the observed cooking times were high and corresponded to values analogous to samples soaked for 90 min.
Keywords :
Chickpea , High pressure , Kinetic model , Water adsorption , Cooking time
Journal title :
Journal of Food Engineering
Serial Year :
2004
Journal title :
Journal of Food Engineering
Record number :
1165858
Link To Document :
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