Diffusion and kinetic modeling of water absorption process during soaking and cooking of chickpea

Abstract The chickpea soaking and cooking processes were empirically studied in terms of water absorption. The effective moisture diffusivity (Deff) and the convective mass transfer coefficient (K) were determined by developing a mathematical model in spherical coordinates. According to the evaluati...

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Bibliographic Details
Main Authors: Parvin Bidkhori, Vahid Mohammadpour Karizaki
Format: Article
Language:English
Published: Wiley 2022-03-01
Series:Legume Science
Subjects:
Online Access:https://doi.org/10.1002/leg3.116