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: 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 – m2/s for the chickpeas, - m2/s for the lentils and - m2/s for the beans. An Arrhenius-type equation described the strong temperature effect on the diffusion coefficient with activation energies of kJ/g-mol for chickpeas, kJ/g-mol for lentils, and 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 – m2/s, mercimek için - m2/s ve fasulye için 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 kJ/g-mol, mercimek için kJ/g-mol ve .
