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...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2022-03-01
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| Series: | Legume Science |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/leg3.116 |