Evaluation of rehydration of chickpeas (Cicer arietinum) in hard water (#1929)
Read ArticleDate of Conference
July 17-19, 2024
Published In
"Sustainable Engineering for a Diverse, Equitable, and Inclusive Future at the Service of Education, Research, and Industry for a Society 5.0."
Location of Conference
Costa Rica
Authors
Sánchez-González, Jesús Alexander
Linares Lujan, Guillermo Alberto
Lescano Bocanegra, Leslie Cristina
Solano-Gaviño, Juan Carlos
Zavaleta-Guzman, Karla Margielly
Abstract
The aim of this research was to determine the effect of water hardness on the rehydration of chickpea grains (Cicer arietinum). Two variables were evaluated under a Rotable Composite Central Design, with 11 treatments combining temperatures between 21°C and 41°C, additionally calcium carbonate concentrations between 163 ppm and 525 ppm; The kinetic parameters of 5 concave rehydration models were determined, significant effects were found in the parameters of the models: Peleg, Page, First Order and the Ibarz-González-Barbosa Cánovas model, which describe the rehydration rate parameters. On the other hand, the directly proportional relationship between temperature and the kinetic parameters of mass transfer is demonstrated, finally, hardness affects the saturation parameters.