Abstract Chickpea (Cicer arietinum L.) is a widely-used pulse in industrial production of foods and home cooking with soaking being the most used operation in its processing. Insight into its mass transfer behavior enables the design of optimum processing conditions to achieve maximum quality and nutrient content. In this work, water gain and solids loss were modeled assuming ordinary diffusion. Water diffusivities vary between 1.12 × 10−10 m2/s at 25 °C to 3.83 × 10−10 m2/s at 100 °C. Solids diffusivities vary between 9.77 × 10−11 m2/s and 4.07 × 10−10 m2/s at 75 °C and 50 °C, respectively. Activation energies were calculated, assuming an Arrhenius model. Three periods of mass transfer have been identified, with the first characterized by a density increase and a solids loss until 5%. Hydrodynamic flow and diffusion occur simultaneously, both for water and solids transfer. The new insights gained with this work can support the development of more rigorous modeling of chickpea soaking, based on more accurate mass transfer mechanisms.

中文翻译：

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鹰嘴豆浸泡过程中的传质动力学

摘要 鹰嘴豆（Cicer arietinum L.）是食品工业生产和家庭烹饪中广泛使用的豆类，浸泡是其加工过程中最常用的操作。深入了解其传质行为可以设计最佳加工条件，以实现最高质量和营养含量。在这项工作中，假设普通扩散对水增加和固体损失进行建模。水的扩散率在 25 °C 时的 1.12 × 10−10 m2/s 到 100 °C 时的 3.83 × 10−10 m2/s 之间变化。在 75 °C 和 50 °C 下，固体扩散率分别在 9.77 × 10−11 m2/s 和 4.07 × 10−10 m2/s 之间变化。假定阿伦尼乌斯模型，计算活化能。已经确定了三个传质阶段，第一个阶段的特征是密度增加和固体损失直到 5%。流体动力流动和扩散同时发生，用于水和固体转移。通过这项工作获得的新见解可以支持基于更准确的传质机制开发更严格的鹰嘴豆浸泡模型。