Evaluation of chickpea (Cicer arietinum) rehydration in hard waters

Alexander Sánchez-González J.; Alberto Linares Lujan G.; Cristina Lescano Bocanegra L.; Carlos Solano-Gaviño J.; Margielly Zavaleta-Guzman K. · Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology (2024) · DOI: 10.18687/laccei2024.1.1.1929

Resumen

This research aimed to determine the effect of water hardness on the rehydration of chickpea grains (Cicer arietinum). Two variables were evaluated using a Rotatable Central Composite Design, with 11 treatments combining temperatures ranging from 21°C to 41°C, additionally, calcium carbonate concentrations between 163 ppm and 525 ppm were tested. The kinetic parameters of 5 concave rehydration models were determined, and significant effects were found in the parameters of the Peleg, Page, First Order, and Ibarz-González-Barbosa Cánovas models, which describe the rehydration rate parameters. On the other hand, a directly proportional relationship between temperature and mass transfer kinetic parameters was demonstrated, while hardness affects saturation parameters.

Instituciones: Universidad Nacional de Trujillo