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CHARACTERISTICS OF COOKED CHICKPEAS AND SOYBEANS DURING COMBINED MICROWAVE–CONVECTIVE HOT AIR DRYING
Author(s) -
GOWEN AOIFE A.,
ABUGHANNAM NISSREEN,
FRIAS JESUS M.,
OLIVEIRA JORGE C.
Publication year - 2007
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2007.00139.x
Subject(s) - shrinkage , food science , water activity , texture (cosmology) , chemistry , moisture , water content , microwave , materials science , composite material , image (mathematics) , geotechnical engineering , physics , organic chemistry , quantum mechanics , artificial intelligence , computer science , engineering
Moisture content, shrinkage, water activity ( A w ), color and texture of cooked chickpeas and soybeans during convective, microwave and combined microwave–convective drying were studied. Combined drying was significantly ( P < 0.05) faster than either convective or microwave drying, and resulted in less shrinkage of the dehydrated product. Rapid burning occurred when samples were dried below a A w of 0.27 ± 0.07 for chickpeas ( P < 0.05), and 0.13 ± 0.04 for soybeans ( P < 0.05). Both chickpeas and soybeans displayed a transitional behavior in texture when dried to a A w below 0.40 ± 0.10 ( P < 0.05) for chickpeas, and below 0.63 ± 0.15 ( P < 0.05) for soybeans, when samples became brittle. Shelf stable dehydrated chickpea and soybean products with low water activity ( A w = 0.35) and good visual quality could be obtained within 14 min of combination drying.