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Water Absorption in Chickpea (C. arietinum) and Field Pea (P. sativum) Cultivars using the Peleg Model
Author(s) -
HUNG T.V.,
LIU L.H.,
BLACK R.G.,
TREWHELLA M.A.
Publication year - 1993
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1993.tb09374.x
Subject(s) - absorption of water , sativum , cultivar , field pea , water content , absorption (acoustics) , moisture , pisum , chemistry , agronomy , analytical chemistry (journal) , horticulture , materials science , botany , biology , chromatography , composite material , geotechnical engineering , organic chemistry , engineering
Moisture absorption in seven chickpea cultivars and three field pea cultivars was investigated at 5, 15, 25 and/or 42°C using the Peleg model (M (t) = Mo + t/[K 1 + K 2 t]). The Peleg constant K 1 varied with temperature. At a given temperature, the lower the K 1 , the more water was absorbed. The Peleg constant K 2 was almost unaffected by temperature and could be used to predict the equilibrium water absorption. A constant K 3 expressing the temperature effect on water absorption (K 1 = K 3 T + K 4 ) was developed to distinguish two types of chickpea — Desi and Kabuli. All chickpeas had similar composition and initial moisture. The difference in water absorption rate was probably due to thickness and structure of the seed coat. The Peleg model could be used to predict water absorption in chickpea and field pea.