Analysis of chickpea soaking by simultaneous water transfer and water-starch reaction

The soaking process of five spring and five winter chickpea genotypes were investigated in water between 20 degreesC and 100 degreesC. Samples did not differ in initial water content (IWC), water absorption capacity (WAC), sw elling capacity (SC), and seed coat thickness in terms of the growing seaso n. While WAC decreased with increasing temperature, SC was not affected by temperature. The process was considered to be a simultaneous unsteady-state water diffusion and first order irreversible water-starch reaction phenome non. The seed coat effectively controlled the water absorption up to 60% (d .b.) water content in all samples. The spring and winter samples showed no significant difference in the diffusivity (D-eff) and true reaction rate co nstant (k) within the given temperature range except for D-eff below 30 deg reesC. Spring samples had greater D-eff values than winter samples below 30 degreesC possibly due to more permeable seed coat structures of the former . The magnitude of D-eff and k were between 10(-10) and 10(-9) m(2) s(-1) a nd 10(-6) and 10(-4) s(-1), respectively, within the given temperature rang e. They increased with increasing temperature and the effect of temperature was evaluated through an Arrhenius type equation. Two distinct activation energies were observed below and above 55 degreesC for both D-eff and k. It was 48 and 18 kJ mol(-1) for D-eff and 23 and 41 Kj mol(-1) for k below an d above 55 degreesC, respectively. The trend of the activation energies sug gested that diffusion was more effective on the process than the reaction b elow 55 degreesC and vice versa above 55 degreesC, and significant textural changes start to take place in chickpea around 55'C. The internal effectiv eness factor (eta) increased from 0.61 to 0.74 with temperature from 20 deg reesC to 100 degreesC. Its trend corroborated the above conclusion on the r elative effects of the diffusion and reaction on the soaking process below and above 55'C. The birefringence of samples indicated that the gelatinizat ion of chickpea starch starts around 55 degreesC, which may explain why the activation energies of D-eff and k changed around 55 degreesC. (C) 2001 El sevier Science Ltd. All rights reserved.