01920naa a2200241 a 450000100080000000500110000800800410001902200140006002400520007410000180012624501320014426000090027652011730028565000240145865000200148265000230150265300180152570000170154370000200156070000210158070000220160177300550162320159172015-06-01       2015    bl uuuu     u00u1 u    #d  a0260-87747 adx.doi.org/10.1016/j. jfoodeng.2015.05.0202DOI1 aPRAMIU, P. V.  aNumerical modeling of chickpea (Cicer arietinum) hydrationbThe effects of temperature and low pressure.h[electronic resource]  c2015  aChickpea 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.  aAbsorção de água  aCicer Arietinum  aModelo matemático  aGrão-de-bico1 aRIZZI, R. L.1 aPRADO, N. V. do1 aCOELHO, S. R. M.1 aBASSINELLO, P. Z.  tJournal of Food Engineering, Apr., 2015. Preprint.