Water Diffusion Coefficients of Selected Legumes Grown in Turkey As Affected by Temperature and Variety

Authors : Ferda SEYHAN-GÜRTAŞ, M. Mehmet AK, E. Özgül EVRANUZ

Pages : 297-304

View : 11 | Download : 10

Publication Date : 2001-10-01

Article Type : Research Paper

Abstract :The kinetics of water absorption by chickpeas insert ignore into journalissuearticles values(Koçbaşı, Kuşbaşı);, lentils insert ignore into journalissuearticles values(green Pul); and beans insert ignore into journalissuearticles values(Battal, Dermason, Horoz, Şeker); grown in Turkey were studied by a gravimetric method during soaking at 15, 25 and 40ºC to determine moisture diffusivity of these selected legumes. The water diffusion coefficients of the legumes were in the range 9.71x10-11 - 5.98x10-10 m2/s for the chickpeas, 3.53x10-10 - 1.33x10-9 m2/s for the lentils and 4.35x10-11 - 3.79x10-9 m2/s for the beans. An Arrhenius-type equation described the strong temperature effect on the diffusion coefficient with activation energies of 48.6-49.8 kJ/g-mol for chickpeas, 39.7 kJ/g-mol for lentils, and 33.6-50.8 kJ/g-mol for beans. It was shown that a satisfactory prediction of water absorption during soaking of the selected legumes was possible by using the analytical solutions to Fick`s law of diffusion.
Keywords : diffusion coefficient, chickpeas, lentils, beans, soaking, modeling