Data/hora: 11/06/2024 15:03:38

Biblioteca(s): 	Embrapa Arroz e Feijão.	
Data corrente: 	21/05/2015	
Data da última atualização: 	01/06/2015	
Autoria: 	PRAMIU, P. V.; RIZZI, R. L.; PRADO, N. V. do; COELHO, S. R. M.; BASSINELLO, P. Z.	
Afiliação: 	PGEAGRI; CCET; ESALQ; PGEAGRI; PRISCILA ZACZUK BASSINELLO, CNPAF.	
Título: 	Numerical modeling of chickpea (Cicer arietinum) hydration: The effects of temperature and low pressure.	
Ano de publicação: 	2015	
Fonte/Imprenta: 	Journal of Food Engineering, Apr., 2015. Preprint.	
ISSN: 	0260-8774	
DOI: 	dx.doi.org/10.1016/j. jfoodeng.2015.05.020	
Idioma: 	Inglês	
Conteúdo: 	Chickpea is a leguminous that can be consumed both fresh and baked, and must be hydrated in both cases. The objective of this study was to discuss mathematical and numerical models, and also experimentally evaluate the process of water uptake in chickpea (Cicer arietinum) under different temperatures and pressures, determining the diffusion coeffcient of water in the grains and the activation energy of the hydration process. The values for the diffusion coeffcient ranged from 7:38 x 10-¹¹ to 5:21 x 10-¹0 m²s-¹. The activation energy was determined at 36:040kJ mol-¹, the activation volume at -7:724 x 10³cm³ mol-¹ and the constant value was 2.185 x10-4. By comparing the experimental results with those obtained from the analytical solution of the theoretical model, there was a satisfactory fit of the model to the experimental data, and the hydration curves were plotted. A good adjustment of the numerical model, the model of Abu-Ghannam and the Peleg model was made to the experimental data. The Arrhenius-Eyring type equation was used to explain the dependency of the diffusion coeffcient with the temperature and pressure in the hydration process.	
Palavras-Chave: 	Grão-de-bico.	
Thesagro: 	Absorção de água; Cicer Arietinum; Modelo matemático.	
Categoria do assunto: 	Q Alimentos e Nutrição Humana	
Registro original: 	Embrapa Arroz e Feijão (CNPAF)	
Exemplares: 	CNPAF - (33396-1) - UPC - AP - DD -  -  -  - DIS