WATER-ABSORPTION IN CHICKPEA (C-ARIETINUM) AND FIELD PEA (P-SATIVUM) CULTIVARS USING THE PELEG MODEL

被引：83

作者：

HUNG, TV ^{[1
]}

LIU, LH ^{[1
]}

BLACK, RG ^{[1
]}

TREWHELLA, MA ^{[1
]}

机构：

[1] VICTORIA UNIV TECHNOL,FOOTSCRAY,VIC 3011,AUSTRALIA

来源：

JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 04期

关键词：

CHICKPEA; WATER ABSORPTION; PELEG EQUATION;

D O I：

10.1111/j.1365-2621.1993.tb09374.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Moisture absorption in seven chickpea cultivars and three field pea cultivars was investigated at 5, 15, 25 and/or 42-degrees-C using the Peleg model (M (t) = Mo + t/[K1 + K2t]). The Peleg constant K1 varied with temperature. At a given temperature, the lower the K1, the more water was absorbed. The Peleg constant K2 was almost unaffected by temperature and could be used to predict the equilibrium water absorption. A constant K3 expressing the temperature effect on water absorption (K1 = K3T + K4) was developed to distinguish two types of chickpea - Desi and Kabuli. All chickpeas had similar composition and initial moisture. The difference in water absorption rate was probably due to thickness and structure of the seed coat. The Peleg model could be used to predict water absorption in chickpea and field pea.

引用

页码：848 / 852

页数：5

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