Fitting Fick’s model to analyze water diffusion into chickpeas during soaking with ultrasound treatment

Yildirim, Ali; Öner, Mehmet D.; Bayram, Mustafa

doi:10.1016/j.jfoodeng.2010.12.005

Cited by 90 publications

(100 citation statements)

References 26 publications

(42 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This is in agreement with the break temperature estimated (61±0.75) from the water absorption model in the study of Yildirim et al (2011), and other literature results (Sayar et al 2001;Gowen et al 2007). The regression analysis was performed and the Eq.…”

Section: Resultssupporting

confidence: 93%

Effect of soaking and ultrasound treatments on texture of chickpea

2011

Self Cite

View full text Add to dashboard Cite

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.

show abstract

Section: Resultssupporting

confidence: 93%

Effect of soaking and ultrasound treatments on texture of chickpea

2011

Self Cite

View full text Add to dashboard Cite

show abstract

“…Many theoretical, empirical, and semi-empirical models have been employed for modeling, with the objectives of relating experimental results to physical laws and studying the water absorption behavior of agricultural products during soaking. The Peleg, Weibull, first-order kinetic model, and diffusion coefficient are the best and most often used models for modelling the rehydration or absorption of water by agricultural products (Yildirim, Öner, & Bayram, 2011).…”

Section: Introductionmentioning

confidence: 99%

<b>Investigation of the effect of temperature and pretreatment on the rehydration capacities of dried nectarine slices

Soysal

İsmail

2017

Acta Sci. Technol.

View full text Add to dashboard Cite

ABSTRACT. In this study, the effect of temperature and pretreatment on the rehydration capacity of nectarine slices dried either with pretreatment and under ambient conditions ('natural') at 50°C in a cabinet dryer was investigated. Rehydration proceeded with distilled water at three different rehydration temperatures (25, 50, and 75°C). Initial rehydration rates increased with rehydration temperature for all samples and were highest for the potassium carbonate (potas)-pretreated samples. At all rehydration temperatures, the equilibrium moisture content was highest for those pretreated with potas solution. The values of D eff varied from 2.79 to 4.32x10 -10 , 1.72 to 2.34x10 -10 , and 1.86 to 2.58x10 -10 m 2 s -1 for potassium carbonate, citric acid, and natural samples, respectively. The activation energy values were 5.65, 6.06, and 8.29 kJmol -1 for citric acid, natural, and potassium carbonate nectarine slices, respectively. The rehydration data were fitted to Peleg and first-order kinetic models: the first order kinetic model was found to be the most appropriate model for rehydration of nectarine slices.Keywords: rehydration curves, pretreatment, effective diffusivity, mathematical models.Investigação do efeito da temperatura e do pré-tratamento na capacidade de reidratação das fatias secas da nectarina Resumo. Neste estudo, investigou-se o efeito da temperatura e do pré-tratamento na capacidade de reidratação das fatias secas da nectarina. Com o pré-tratamento e sob condições ambientais (natural) a 50ºC em uma cabine secadora. A reidratação procedeu com água destilada em três temperaturas de reidratação diferentes (25, 50 e 75ºC). Os índices iniciais da reidratação aumentou com a temperatura para todas as amostras, e foram maiores quando pré-tratadas com carbonato de potássio (potas). Em todas as temperaturas de reidratação, o teor de humidade foi maior para aquelas pré-tratadas com a solução de carbonato de potássio. Os valores de D eff variaram de 2,79 para 4,32x10 -10 ; 1,.72 para 2,34x10 -10 ; e 1,86 para 2,58x10 -10 m 2 /s para carbonato de potassio, ácido cítrico e amostras naturais, respectivamente. Os valores de energia de ativação foram 5,65; 6,06 e 8,29 kJmol -1 para as fatias de nectarina, de ácido cítrico, natural, e carbonato de potássio, respectivamente. Os dados da reidratação foram adaptados para o modelo cinético de primeira ordem e para o modelo de Peleg. O modelo cinético de primeira ordem foi reconhecido por ser o modelo mais apropriado para a reidratação das fatias da nectarina.Palavras-chave: Curvas de reidratação, pré-tratamento, difusividade efetiva, modelos matemáticos.

show abstract

“…Thus, in all cases the values for activation energy are of the same order of magnitude. As it is well known, when the rate is controlled by a chemical reaction, the activation energy is generally higher than that expected for a diffusion-controlled process, which generally exhibits activation energies of only a few kilocalories per mole (Yildirim et al 2011). Thus, as expected, the extraction of pigments in the liquor of fruits is a diffusion-controlled process.…”

Section: Resultsmentioning

confidence: 77%

Effect of temperature on the evolution of colour during the maceration of fruits in liquor

Paz¹,

Fernández²,

Matías³

et al. 2014

Czech J. Food Sci.

View full text Add to dashboard Cite

Paz I., Fernández A., Matías C., Pinto G. (2014): Effect of temperature on the evolution of colour during the maceration of fruits in liquor. Czech J. Food Sci., 32: 90-95.The effect of temperature on the kinetics of pigment extraction during the maceration of different fruits (raspberry, blackberry, and cranberry) into a commercially available hard spirit (orujo, with 42% v/v ethanol) was evaluated. The analytical method used was UV-Vis spectrophotometry. The initial extraction rate showed an Arrhenius-type dependence with apparent energy activation of 28.8, 69.8, and 55.6 kJ/mol, respectively. Furthermore, a study about the evolution of the colour (from colourless to reddish colour appearance) during the soaking process was done by calculating the CIE tristimulus values (X, Y, Z) for illuminant C, until reaching the apparent stabilisation of colour, which occurs after about two to four weeks for the studied temperatures (5, 23, and 40°C). Studies about the evolution of colour in the soaking process of this kind of fruit liquors can lead to a better understanding of this process, and thus to a better control over the mechanisms underlying it.

show abstract

Fitting Fick’s model to analyze water diffusion into chickpeas during soaking with ultrasound treatment

Cited by 90 publications

References 26 publications

Effect of soaking and ultrasound treatments on texture of chickpea

Effect of soaking and ultrasound treatments on texture of chickpea

<b>Investigation of the effect of temperature and pretreatment on the rehydration capacities of dried nectarine slices

Effect of temperature on the evolution of colour during the maceration of fruits in liquor

Contact Info

Product

Resources

About