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Empirical and diffusion models to describe water transport into chickpea ( C icer arietinum L .)
Author(s) -
Silva Wilton P.,
Silva Cleide M. D. P. S.,
Sousa Jossyl A. R.,
Farias Vera S. O.
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2012.03183.x
Subject(s) - diffusion , empirical modelling , diffusion process , activation energy , thermodynamics , porous medium , process (computing) , chemistry , water transport , empirical research , biological system , mathematics , statistical physics , computer science , environmental science , porosity , physics , environmental engineering , statistics , simulation , innovation diffusion , biology , organic chemistry , knowledge management , water flow , operating system
Summary To describe water transport in a porous media, a mathematical model is usually used. Among the models available in the literature, empirical and diffusive ones can be cited. In this paper, P age and diffusion models are used to describe drying and soaking of chickpea. In addition, new empirical equation is proposed to describe the mentioned processes. According to the results, the two empirical models well describe drying and soaking, but the proposed one gives the best statistical indicators. The use of the diffusion model to describe the drying process makes it possible to determine the effective diffusivities (7.13 × 10 −11 , 10.39 × 10 −11 and 13.78 × 10 −11 m 2 s −1 for the drying air at 40, 50 and 60 °C, respectively) and also the activation energy associated with the process (27.9 kJ mol −1 ).