Salted chickpea (Cicer arietinum L.) is increasingly used in snack production and in home cooking by soaking in brines. Order to achieve better quality and higher nutrient content, it is important to model and understand the mass transfer processes during this operation. In this work, brine salting of chickpea was studied at 1, 5 and 20% salt concentrations, at temperatures of 25, 50, 75 and 100 °C. Water uptake, salt uptake and non-ash solids loss over time were modeled using the Peleg, Fickian diffusion and anomalous diffusion models. Salt content of brines significantly affects the changes occurring during chickpea soaking. At 1% salt content, the volume gain is larger than when soaking in water, while at 5 and 20% swelling decreases, with a lower solids’ loss. The fit of each model to experimental data was assessed using the Coefficient of Determination, the Root Mean Square Error, the Akaike Information Criterion, and the errors of the fitted parameters of each model. The results show that the Fick model is at least as good as the Peleg model in predicting the mass transfer of each considered component, but the influence of the equilibrium parameter is more clear on the Peleg model, resulting in better forecasts of the kinetic parameter. The anomalous diffusion model was not adequate to fit neither the water, the salt nor the solids loss, resulting in large errors in both the diffusion coefficient and the equilibrium parameter.

盐渍鹰嘴豆（鹰嘴豆L.）通过浸泡在盐水中而越来越多地用于零食生产和家庭烹饪中。为了获得更好的质量和更高的营养含量，在此操作过程中建模和理解传质过程非常重要。在这项工作中，在25、50、75和100°C的温度下研究了鹰嘴豆在1,5％和20％盐浓度下的盐水腌制。使用Peleg，Fickian扩散和反常扩散模型对水吸收，盐吸收和非灰分固体随时间的流失进行建模。盐水中的盐含量会显着影响鹰嘴豆浸泡期间发生的变化。含盐量为1％时，体积增幅大于浸泡在水中时的体积增幅，而溶胀率分别为5％和20％时降低，固体损失较少。使用确定系数评估每种模型与实验数据的拟合度，均方根误差，Akaike信息准则以及每个模型拟合参数的误差。结果表明，Fick模型在预测每个考虑的组分的传质方面至少与Peleg模型一样好，但是平衡参数对Peleg模型的影响更加明显，从而可以更好地预测动力学参数。异常扩散模型不足以拟合水，盐和固体流失，导致扩散系数和平衡参数均出现较大误差。但是平衡参数对Peleg模型的影响更为明显，因此可以更好地预测动力学参数。异常扩散模型不足以拟合水，盐和固体流失，导致扩散系数和平衡参数均出现较大误差。但是平衡参数对Peleg模型的影响更为明显，因此可以更好地预测动力学参数。异常扩散模型不足以拟合水，盐和固体流失，导致扩散系数和平衡参数均出现较大误差。