No abstract

and 500 min) and temperature (20, 30, 40, 50, 60, 70, 87, 92 and 97°C) , respectively. Time to reach equilibrium texture level (t e ) of soaked chickpeas decreased from 941 to 82 min with increase of temperature from 20 to 97°C ultrasounds of 25 kHz 100 W and 25 kHz 300 W. In the food industry, chickpea is pre-processed (soaked and cooked) to produce humus, canned products and blended powder products. Ultrasonic treatments can be applied to soften and inturn decrease the cooking time of the chickpeas.

-1 ) show a decrease trend which suggests more effective drying. The enthalpy and entropy decreased with increasing temperature for all dryers. The Gibbs free energy increased with increasing temperature. For each dryer, also, general equations to describe the moisture ratio of parboiled wheat as a function of time and temperature were developed. It was concluded that vacuum dryer has provided more effective drying than the other dryers.

The properties of soaking water of some cereals under high temperature were determined, but limited information is available on chickpeas in the literature. Change in electrical conductivity, turbidity, color, and soluble solids content of soaking water of chickpeas were studied at 87, 92, and 97 • C without ultrasound, and with 25 kHz frequency and different ultrasound powers (100-300 W) for 260 min. Water absorption and color values of chickpea seeds were also studied during soaking. All the properties of soaking water and chickpea seeds were significantly (P < 0.05) affected by temperature, ultrasound treatment, and power of ultrasounds indicating leaching of some nutritional and anti-nutritional compounds. The moisture absorption rate of chickpeas increased with the increase of temperature and power of ultrasound, while color of chickpeas changed inversely with soaking water. Results showed that leaching and reabsorption of some nutritional compounds occur simultaneously and ultrasounds can be used to enhance cooking operations.

In this study, water absorption of chickpea was modeled with Peleg's equation during soaking process at different temperatures (20, 30, 40, 50, 60, 70, 87, 92 and 97) °C with ultrasound (25 kHz-100 W, 40 kHz-100 W and 25 kHz-300 W) and without ultrasound. K 1 (Peleg rate constant) and K 2 (capacity constant) significantly decreased from 96.28 to 5.43 s % d.b.-1 and from 7.45x10 -3 to 5.94x10 -3 % d.b.-1 with increase in temperature (20 to 97°C) and ultrasound treatments, 25 kHz-100 W and 25 kHz-300 W, respectively. Decrease in K 1 and K 2 demonstrating that the water absorption rate and water absorption capacity increased with time and temperature. High power ultrasound affected the rate of water absorption of chickpea more than low power ultrasounds. On the other hand, the rate of water absorption of chickpea was not affected with 40 kHz-100 W ultrasound application. Gelatinization temperature of chickpea from Peleg model was found as 60°C. Peleg model was successfully fitted to correlate water absorption of chickpea with soaking time and temperature.