Numerical modeling of chickpea (Cicer arietinum) hydration: The effects of temperature and low pressure

•The process of hydration in chickpea was studied at different temperatures and low pressures.•The experimental data were compared with results from mathematical models.•The Arrhenius–Eyring equation explained the dependence of diffusion coefficient with temperature and pressure.•Simulation of the h...

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Bibliographic Details
Published in:	Journal of food engineering Vol. 165; pp. 112 - 123
Main Authors:	Pramiu, P.V., Rizzi, R.L., do Prado, N.V., Coelho, S.R.M., Bassinello, P.Z.
Format:	Journal Article
Language:	English
Published:	Elsevier Ltd 01-11-2015
Subjects:	Arrhenius–Eyring type equation Diffusion equation Fick’s second law Hydration process Hydration process Diffusion equation Arrhenius–Eyring type equation Fick’s second law
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Summary:	•The process of hydration in chickpea was studied at different temperatures and low pressures.•The experimental data were compared with results from mathematical models.•The Arrhenius–Eyring equation explained the dependence of diffusion coefficient with temperature and pressure.•Simulation of the hydration process was carried out in finite elements. Chickpea is a leguminous that can be consumed both fresh and baked, and must be hydrated in both cases. The objective of this study was to discuss mathematical and numerical models, and also experimentally evaluate the process of water uptake in chickpea (Cicer arietinum) under different temperatures and pressures, determining the diffusion coefficient of water in the grains and the activation energy of the hydration process. The values for the diffusion coefficient ranged from 7.38×10-11 to 5.21×10-10m2s-1. The activation energy was determined at 36.040kJmol-1, the activation volume at -7.724×103cm3mol-1 and the constant value was 2.185×10-4. By comparing the experimental results with those obtained from the analytical solution of the theoretical model, there was a satisfactory fit of the model to the experimental data, and the hydration curves were plotted. A good adjustment of the numerical model, the model of Abu-Ghannam and the Peleg model was made to the experimental data. The Arrhenius–Eyring type equation was used to explain the dependency of the diffusion coefficient with the temperature and pressure in the hydration process.
ISSN:	0260-8774 1873-5770
DOI:	10.1016/j.jfoodeng.2015.05.020