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Water diffusion coefficients of selected legumes grown in Turkey as affected by temperature and variety

The kinetics of water absorption by chickpeas (Koçbafli, Kuflbafl›), lentils (green Pul) and beans (Battal, Dermason, Horoz, fieker) grown in Turkey were studied by a gravimetric method during soaking at 15, 25 and 40ºC to determine moisture diffusivity of these selected legumes. | Turk J Agric For 25 (2001) 297-304 © TÜB‹TAK Water Diffusion Coefficients of Selected Legumes Grown in Turkey As Affected by Temperature and Variety Ferda SEYHAN-GÜRTAfi, M. Mehmet AK, E. Özgül EVRANUZ Istanbul Technical University, Department of Food Engineering, Maslak, 80626, Istanbul - TURKEY Received: 14.01.2000 Abstract: The kinetics of water absorption by chickpeas (Koçbafl›, Kuflbafl›), lentils (green Pul) and beans (Battal, Dermason, Horoz, fieker) grown in Turkey were studied by a gravimetric method during soaking at 15, 25 and 40ºC to determine moisture diffusivity of these selected legumes. The water diffusion coefficients of the legumes were in the range 9.71x10-11 – 5.98x10-10 m2/s for the chickpeas, 3.53x10-10 - 1.33x10-9 m2/s for the lentils and 4.35x10-11 - 3.79x10-9 m2/s for the beans. An Arrhenius-type equation described the strong temperature effect on the diffusion coefficient with activation energies of 48.6-49.8 kJ/g-mol for chickpeas, 39.7 kJ/g-mol for lentils, and 33.6-50.8 kJ/g-mol for beans. It was shown that a satisfactory prediction of water absorption during soaking of the selected legumes was possible by using the analytical solutions to Fick’s law of diffusion. Key Words: diffusion coefficient, chickpeas, lentils, beans, soaking, modeling Türkiye’de Yetifltirilen Baz› Baklagillerin Su Difuzyon Katsay›lar›na S›cakl›k ve Çeflit Etkisi Özet: Bu çal›flmada ülkemizde yetifltirilen nohut (Koçbafl›, Kuflbafl›), mercimek (yeflil Pul) ve fasulye’nin (Battal, Dermason, Horoz, fieker) 15, 25, ve 40°C'da ›slatma ifllemi s›ras›nda su absorplama kineti¤i gravimetrik olarak incelenmifltir. Baklagillerin su difüzyon katsay›lar› nohut için 9.71x10-11 – 5.98x10-10 m2/s, mercimek için 3.53x10-10 - 1.33x10-9 m2/s ve fasulye için 4.35x10-11 3.79x10-9 m2/s aral›¤›nda de¤iflmifltir. S›cakl›¤›n difüzyon katsay›s›na güçlü etkisi Arrhenius denklemi ile ifade edilmifl ve aktivasyon enerjileri nohut için 48.6-49.8 kJ/g-mol, mercimek için 39.7 kJ/g-mol ve .