Applicaion of Peleg Model o Sudy Waer Absorpion in Bean and Chickpea During Soaking A. A. Masoumi * Assisan Professor, Deparmen of Farm Machinery. Isfahan Universiy of Technology, IUT Isfahan, Iran 8456-83 *Corresponding auhor E-mail: masoumi@cc.iu.ac.ir Absrac Legumes are economic sources of proein, energy, viamins and minerals. Despie heir good nuriional qualiies, legume consumpion is declining worldwide. Legumes cook in many differen ways hroughou he world. However, hey need prolonged preparaion and may cause some gasroinesinal disress afer eaing. Seed soaking in order o absorb moisure and sofen he crus and he core is usual. Moisure absorpion rae during emersion in waer is differen. Moisure absorpion has affeced by size of seed, and waer emperaure. The model presened by Peleg maches wih he experimenal resuls of moisure absorpion maerial in he immersion in he shor-erm period o reach sauraed moisure. Therefore, in presen sudy, use he model for deermining he insance moisure conen of hree varieies of beans (Talash, Sadri and Mahali Khomein) and hree varieies of chickpea (Desi, small Kabuli and large Kabuli) during soaking. To eliminae he effec of grain size on he rae of waer absorpion, samples of grains wih an average size were seleced. The experimens were carried a hree emperaures (5, 5 and 45 C) and hree replicae by using disilled waer. For each variey, he moisure conen versus ime curves were ploed a differen emperaures. The corresponding ploed curves for each variey of bean and chickpea indicaed ha moisure absorpion increasing wih increased emperaure. The Peleg model consans (k and k ) for each sample a each emperaure sele by daa fiing by using Malab sofware. The obained consans were invesigaed regard emperaure. For bean, he resuls showed ha afer wo hours he coefficien of k and k decrease linearly. Also for chickpea, he coefficien of k decrease linearly and he effec of emperaure on he coefficien of k was parial and decreasing. Keywords: Immersion, coefficiens of Peleg model, moisure conen, legumes. INTRODUCTION Legumes are source of proein, including plan proeins, carbohydraes and minerals like iron, calcium, poassium, magnesium and viamins, especially he B viamin. Legumes conain relaively low quaniies of he essenial amino acid mehionine, as compared o whole eggs, dairy producs or mea. This means ha a smaller proporion of he plan proeins, compared o proeins from eggs or mea, may be used for he synhesis of proein in humans. Unlike he closely relaed chickpea, beans are a summer crop ha needs warm climae o grow. Mauriy is ypically 55-60 days from planing o harves. In Iran, he bean is widely grown as produc legumes for a long ime. Top shelf life, ease of ransporaion, and he cos are aracive o farmers. There are wo main varieies of chickpeas namely Desi and Kabuli. The Kabuli ype has hin, whie seed coa and S. M. Shafaei and H. Roshan M. Sc. Suden, Deparmen of Farm Machinery. Isfahan Universiy of Technology, IUT Isfahan, Iran 8456-83 Desi ype has a hick, colored seed coa and has smaller seed han Kabuli ype [8]. Since soaking he grains is usually used before dehulling and cooking, undersanding waer absorpion of differen seeds during soaking was considered by researchers. Grains in differen condiions of soaking have differen waer absorpion rae and waer absorpion capaciy []. Relaionship beween moisure conen of seeds in soaking versus ime has been expressed by differen models. Using shor ime experimenal daa for predicing equilibrium moisure conen of foods and grains is he major advanage of he Peleg model, i is commonly used o describe absorpion characerisic of various maerials during soaking [0, ]. The Peleg model is shown as: M = Mo ± K + K Where M is moisure conen a ime (%), M o is iniial moisure conen (%), is ime (h), K and K are he Peleg rae (h% - ) and Peleg capaciy consan (% - ) respecively. In equaion (), ± becomes + if he process is absorpion or adsorpion and - if he process is drying or desorpion [5]. The rae of sorpion (R) can be goen from firs derivaive of he Peleg equaion R dm d K ( K K ) The Peleg rae consan K relaes o sorpion rae a he beginning (R 0 ), R a = 0 R dm d 0 K The Peleg coefficien consan K relaes o maximum (or minimum) possible moisure conen. As =, equaion gives he relaion beween equilibrium moisure conen (M e ) and K M (4) M e M 0 K Peleg model was used for describing sorpion of various foods. Maharaj and Sanka (000) used he model for sudying waer absorpion of leaves of dasheen [5]. Sopade and Kaimur (999) used i for defining of sago sarch waer desorpion [0]. Palou, Lopez- Malo, Argaiz, and Weli () () (3)
(994) sudied simulaneous waer desorpion and sucrose absorpion of papaya by using he model [6]. The objecive of his sudy was o deermine he Peleg consans (K and K ) of various ypes of chickpea (large Kabuli(Kabuli), small Kabuli(Chico) and Desi) and hree varieies of beans (Talash, Sadri and Mahali Khomein) a hree emperaures (5, 5 and 45 C). MATERIAL AND METHODS Each ype of bean and chickpea were prepared from Legumes seed collecion cener, agriculural organizaions Khomeini, Arak, Iran. The iniial moisure conen a samples was deermined by following AACC 44-5A mehod [] for chickpea and ASAE S35. DEC97 [] for bean. In order o eliminae he effec of seed size on he soaking rials, medium-size grains were used. Experimens were conduced in disilled waer a 5 o C, 5 o C and 45 o C for each ype of chickpea and bean a differen duraion. Before each experimen, conainers and disilled waer were kep in desired emperaure for a few hours o reach he same emperaure. For each duraion included in he imeable, en seeds of each ype were randomly chosen and weighed, hen placed in glass beakers conaining 00 ml disilled waer. Amoun of waer absorpion by varies seeds were deermined 5, 0, 5, 30 minues and one hour afer immersion. The ess followed a inervals of one hour oward gelainized seeds. A digial chronomeer and an elecronic weighing balance (AND, Model GF400, Japan) reading o 0.000 g were used o conrol soaking duraion and measure weigh of sample before and afer soaking. Tess were done in hree replicaes. According o Pelege (988), poins were inenionally chosen from recorded daa, as ha exremely small weigh gains a he beginning of soaking were no included [7]. Also, daa wih increasing losses of soluble solids of more han % of he iniial samples mass were no included. Therefore, a each sage, amoun of solid maerial dissolved in waer was conrolled by measuring densiy of disilled waer and drained waer in each experimen. Peleg s model was fied o experimenal daa by using of oolbox of Malab sofware. Afer, deermining he coefficiens of Peleg model in each emperaure for every variey of bean and chickpea, he relaionship beween hem and emperaure es were examined. RESULTS AND DISCUSSION Values of iniial moisure conen of beans were 7.6, 7.4 and 7.36% dry basis for Talash, Sadri and Mahali Khomein and 9.85, 0.5 and 0.7% dry basis for Desi, small Kabuli and large Kabuli, respecively in which did no significanly differ (p<0.05). The increasing moisure conen of samples on soaking ime is shown in Fig o 6. Absorpion curves show he rae of waer absorpion increased wih increasing emperaure. Similar resuls have been repored for various legume grains such as chickpea, cow chickpea, soybean, and chick peanus [0,, 3, 5]. Figure. Moisure absorpion characerisics of bean (Talash) during immersion, 5, 5, 45. Figure. Moisure absorpion characerisics of bean (Sadri) during immersion, 5, 5, 45. Figure 3. Moisure absorpion characerisics of bean (Mahali Khomein) during immersion, 5, 5, 45.
In order o choose he iniial daa, equaion rearranged as linear regression (Eq.5). (5) = K + K M - M 0 Fig. 7 shows regression line for Sadri ype of bean a 45 o C. I shows ha he Sadri culivar absorbed jus a lile amoun of waer before h, so recorded daa before his ime were no used in fiing o he Peleg model. Since he soluble solids losses afer h of soaking of Sadri culivar a 45 o C was more han % of he iniial mass of he samples, recorded daa afer his ime were no used o deermine he Peleg consans. The same procedure was done for daa from he oher culivars of bean and chickpea. Figure 4. Moisure absorpion characerisics of chickpea (Desi) during immersion, 5, 5, 45. Figure 7. Linear curve Peleg model of Moisure absorpion by bean (Sadri) a a emperaure, 45 C during immersion condiions. Figure 5. Moisure absorpion characerisics of chickpea (Chico) during immersion, 5, 5, 45. Some researchers such as Sayar and he ohers, (00), used a soaking ime of and 7 hours for chickpea a 0 o C and 40 o C respecively, and Turhan and ohers, (00), prediced his ime abou 7 hours for chickpea a 0 o C [9, 3]. TABLE and shows he consans k and k a hree differen emperaures for bean and chickpea samples, respecively. To evaluae he fied model on he daa colleced, he prediced values of moisure conen by he model were ploed agains he corresponding measured values in he es. Coefficien of deerminaion (R ) of hem is shown in Tables and, which are more han 0.9. Resuls show ha Peleg rae consans (k and k ) for bean (Fig. 8 and 9) wih emperaure, decrease linearly. While, k for chickpea is very parial and decreasing, bu consan k was no affeced by emperaure for chickpea. The same resuls were repored by some researchers [3, 5]. Figure 6. Moisure absorpion characerisics of chickpea (Kabuli) during immersion, 5, 5, 45.
TABLE. The coefficiens of Peleg model and Coefficien of deerminaion (R ) for moisure conen of bean during immersion in various emperaure. Type Temperaure ( C) K (hour*% - ) K (% - ) R Talash 5 0.03403 0.00774 0.975 5 0.039 0.00638 0.987 45 0.0304 0.00547 0.977 Sadri 5 0.03439 0.00875 0.990 5 0.0683 0.0069 0.987 45 0.090 0.004 0.967 Mahali Khomein 5 0.05845 0.00686 0.983 5 0.055 0.0059 0.989 45 0.0407 0.00409 0.988 TABLE. The coefficiens of Peleg model and Coefficien of deerminaion (R ) for moisure conen of chickpea during immersion in various emperaure. Type Temperaure ( C) K (hour % - ) K (% - ) R Large Kabuli 5 3.5 0-0 - 0.986 5.4 0 -.9 0-0.997 45.9 0 -.9 0-0.996 Chico 5.5 0-0 - 0.986 5.6 0 -.9 0-0.997 45 0.8 0 -.9 0-0.996 Desi 5 4.4 0 -.9 0-0.959 5.9 0 -.9 0-0.98 45.6 0 -.7 0-0.987 The Summarize of resuls ha obained in he presen experimen are: - The Peleg model is accepable for predicing moisure conen of differen ypes of bean and chickpea during soaking. - The Peleg rae consan k decreased wih emperaure for each ype of bean and chickpea. 3- k consan coefficien for beans esed, decreased wih emperaure for each sample ype. 4- The Peleg capaciy consan k was no affeced by emperaure for chickpea. Figure 8. Effec of immersion emperaure on Peleg rae consan k for bean, Mahali Khomein, Sadri, Talash. Figure 9. Effec of immersion emperaure on Peleg rae consan k for bean, Mahali Khomein, Sadri, Talash. Figure 0. Effec of immersion emperaure on Peleg rae consan k for chickpea, Kabuli, Chico, Desi. REFERENCES [] AACC. 999. Mehods 44-5A, Moisure air oven. Approved Mehods of he American Associaion of Cereal Chemiss, The Associaion, S. Paul (999). [] ASAE. 999. ASAE Sandards, 46h ed. 999. S35.: Moisure measuremen - unground grain and seeds. S. Joseph, Mich.: ASAE. [3] Jideani V.A. and Mpookwana S.M. 009. Modelling of waer absorpion of Boswana bambara varieies using Peleg s equaion. Journal of Food Engineering 9 (009) 8 88. [4] Hung, T. V., Liu, L. H., Black, R.G. and Trewhella, M. A. 993. Waer absorpion in chickchickpea (C.arienum) and field chickpea (P. saivum) culivars using he Peleg model. Journal of Food Science. 58 (4): 848-85. [5] Maharaj, V., and Sanka, C. K. 000. Rehydraion characerisics and qualiy of dehydraed dasheen leaves. Canadian Agriculural Engineering, 4, 8 85. [6] Palou, E., Lopez-Malo, A., Argaiz, A., and Weli, J. 994. Use of Peleg s equaion o osmoic concenraion of papaya. Drying Technology,, 965 978. [7] Peleg, M. 988. An empirical model for he descripion of moisure sorpion curves. Jurnal of Food science 53:6-9. [8] Salunkhe. D. K., Kadam, S. S. and chavan, J. K. 985.
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