Optimization of Drying Kinetics and Stone Milling of Chickpea (<i>Cicer arietinum</i>): An Investigation of Moisture Content and Milling Speed Effects on Mill Operative Parameters, Particle Size Distribution, and Flour Composition
Chickpeas are one of the most widely consumed legumes in the world. Nevertheless, the literature is lacking studies on the effect of drying and milling processes on chickpea flour characteristics, thus motivating this work. The first aim of this work is to improve chickpea drying process through an...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-10-01
|
| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/13/19/11084 |
| _version_ | 1827722738118164480 |
|---|---|
| author | Alessio Cappelli Mauro Zaninelli Sirio Cividino Mattia Fiscella Enrico Cini Alessandro Parenti Piernicola Masella |
| author_facet | Alessio Cappelli Mauro Zaninelli Sirio Cividino Mattia Fiscella Enrico Cini Alessandro Parenti Piernicola Masella |
| author_sort | Alessio Cappelli |
| collection | DOAJ |
| description | Chickpeas are one of the most widely consumed legumes in the world. Nevertheless, the literature is lacking studies on the effect of drying and milling processes on chickpea flour characteristics, thus motivating this work. The first aim of this work is to improve chickpea drying process through an in-depth evaluation of drying kinetics; the second aim is to assess the effects of three different moisture contents (8, 10, and 12%) and three milling speeds (120, 220, and 320 RPM) on operative milling parameters, particle size distribution, and flour composition. Our results highlight that moisture content and stone rotational speed have statistically significant effects on milling operative parameters, flour particle size, and chickpea flour composition. As stone rotational speed increases, flour temperature (∆T), average power, and damaged starch content significantly increases. On the other hand, as moisture content increases, energy consumption and specific milling energy increases, while starch and protein content significantly decrease. The results of this study recommend, for the first time in the literature, optimal values of moisture content and milling speed of chickpea. In conclusion, milling chickpeas with 10% moisture content at 320 RPM (milling speed) seems to be the best compromise between milling operative parameters, particle size, and chickpea flour composition. |
| first_indexed | 2024-03-10T21:49:08Z |
| format | Article |
| id | doaj.art-f5e0a6fa71014e6b9ce6f9d2313a9834 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T21:49:08Z |
| publishDate | 2023-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-f5e0a6fa71014e6b9ce6f9d2313a98342023-11-19T14:08:25ZengMDPI AGApplied Sciences2076-34172023-10-0113191108410.3390/app131911084Optimization of Drying Kinetics and Stone Milling of Chickpea (<i>Cicer arietinum</i>): An Investigation of Moisture Content and Milling Speed Effects on Mill Operative Parameters, Particle Size Distribution, and Flour CompositionAlessio Cappelli0Mauro Zaninelli1Sirio Cividino2Mattia Fiscella3Enrico Cini4Alessandro Parenti5Piernicola Masella6Department of Human Science and Quality of Life Promotion, Università Telematica San Raffaele Roma, Via di Val Cannuta 247, 00166 Rome, ItalyDepartment of Human Science and Quality of Life Promotion, Università Telematica San Raffaele Roma, Via di Val Cannuta 247, 00166 Rome, ItalyDepartment of Human Science and Quality of Life Promotion, Università Telematica San Raffaele Roma, Via di Val Cannuta 247, 00166 Rome, ItalyDepartment of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale delle Cascine 16, 50144 Florence, ItalyDepartment of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale delle Cascine 16, 50144 Florence, ItalyDepartment of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale delle Cascine 16, 50144 Florence, ItalyDepartment of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale delle Cascine 16, 50144 Florence, ItalyChickpeas are one of the most widely consumed legumes in the world. Nevertheless, the literature is lacking studies on the effect of drying and milling processes on chickpea flour characteristics, thus motivating this work. The first aim of this work is to improve chickpea drying process through an in-depth evaluation of drying kinetics; the second aim is to assess the effects of three different moisture contents (8, 10, and 12%) and three milling speeds (120, 220, and 320 RPM) on operative milling parameters, particle size distribution, and flour composition. Our results highlight that moisture content and stone rotational speed have statistically significant effects on milling operative parameters, flour particle size, and chickpea flour composition. As stone rotational speed increases, flour temperature (∆T), average power, and damaged starch content significantly increases. On the other hand, as moisture content increases, energy consumption and specific milling energy increases, while starch and protein content significantly decrease. The results of this study recommend, for the first time in the literature, optimal values of moisture content and milling speed of chickpea. In conclusion, milling chickpeas with 10% moisture content at 320 RPM (milling speed) seems to be the best compromise between milling operative parameters, particle size, and chickpea flour composition.https://www.mdpi.com/2076-3417/13/19/11084chickpea flourchickpea grindingconditioningmilling optimizationflour particle size distribution |
| spellingShingle | Alessio Cappelli Mauro Zaninelli Sirio Cividino Mattia Fiscella Enrico Cini Alessandro Parenti Piernicola Masella Optimization of Drying Kinetics and Stone Milling of Chickpea (<i>Cicer arietinum</i>): An Investigation of Moisture Content and Milling Speed Effects on Mill Operative Parameters, Particle Size Distribution, and Flour Composition Applied Sciences chickpea flour chickpea grinding conditioning milling optimization flour particle size distribution |
| title | Optimization of Drying Kinetics and Stone Milling of Chickpea (<i>Cicer arietinum</i>): An Investigation of Moisture Content and Milling Speed Effects on Mill Operative Parameters, Particle Size Distribution, and Flour Composition |
| title_full | Optimization of Drying Kinetics and Stone Milling of Chickpea (<i>Cicer arietinum</i>): An Investigation of Moisture Content and Milling Speed Effects on Mill Operative Parameters, Particle Size Distribution, and Flour Composition |
| title_fullStr | Optimization of Drying Kinetics and Stone Milling of Chickpea (<i>Cicer arietinum</i>): An Investigation of Moisture Content and Milling Speed Effects on Mill Operative Parameters, Particle Size Distribution, and Flour Composition |
| title_full_unstemmed | Optimization of Drying Kinetics and Stone Milling of Chickpea (<i>Cicer arietinum</i>): An Investigation of Moisture Content and Milling Speed Effects on Mill Operative Parameters, Particle Size Distribution, and Flour Composition |
| title_short | Optimization of Drying Kinetics and Stone Milling of Chickpea (<i>Cicer arietinum</i>): An Investigation of Moisture Content and Milling Speed Effects on Mill Operative Parameters, Particle Size Distribution, and Flour Composition |
| title_sort | optimization of drying kinetics and stone milling of chickpea i cicer arietinum i an investigation of moisture content and milling speed effects on mill operative parameters particle size distribution and flour composition |
| topic | chickpea flour chickpea grinding conditioning milling optimization flour particle size distribution |
| url | https://www.mdpi.com/2076-3417/13/19/11084 |
| work_keys_str_mv | AT alessiocappelli optimizationofdryingkineticsandstonemillingofchickpeaicicerarietinumianinvestigationofmoisturecontentandmillingspeedeffectsonmilloperativeparametersparticlesizedistributionandflourcomposition AT maurozaninelli optimizationofdryingkineticsandstonemillingofchickpeaicicerarietinumianinvestigationofmoisturecontentandmillingspeedeffectsonmilloperativeparametersparticlesizedistributionandflourcomposition AT siriocividino optimizationofdryingkineticsandstonemillingofchickpeaicicerarietinumianinvestigationofmoisturecontentandmillingspeedeffectsonmilloperativeparametersparticlesizedistributionandflourcomposition AT mattiafiscella optimizationofdryingkineticsandstonemillingofchickpeaicicerarietinumianinvestigationofmoisturecontentandmillingspeedeffectsonmilloperativeparametersparticlesizedistributionandflourcomposition AT enricocini optimizationofdryingkineticsandstonemillingofchickpeaicicerarietinumianinvestigationofmoisturecontentandmillingspeedeffectsonmilloperativeparametersparticlesizedistributionandflourcomposition AT alessandroparenti optimizationofdryingkineticsandstonemillingofchickpeaicicerarietinumianinvestigationofmoisturecontentandmillingspeedeffectsonmilloperativeparametersparticlesizedistributionandflourcomposition AT piernicolamasella optimizationofdryingkineticsandstonemillingofchickpeaicicerarietinumianinvestigationofmoisturecontentandmillingspeedeffectsonmilloperativeparametersparticlesizedistributionandflourcomposition |