Volume 21, Issue 148 (2024)                   FSCT 2024, 21(148): 154-163 | Back to browse issues page


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Goharpour K, Salehi F, Daraei Garmakhany A. Application of hot-air, infrared, and microwave methods for drying ground of chickpea sprouts. FSCT 2024; 21 (148) :154-163
URL: http://fsct.modares.ac.ir/article-7-72564-en.html
1- MSc Student, Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran
2- Associate Professor, Department of Food Science and Technology, Bu-Ali Sina University, Hamedan, Iran , fs1446@yahoo.com
3- Associate Professor, Department of Food Science and Technology, Toyserkan Faculty of Engineering and Natural Resources, Bu-Ali Sina University, Hamedan, Iran
Abstract:   (293 Views)
The sprouting process includes changes in nutritional, biochemical, and sensory characteristics that improve chickpea quality and increase its digestibility. Various products such as Falafel are made from ground and dried chickpea sprouts. Therefore, in this research, the use of hot air (70°C), infrared (250 W), and microwave (220 W) methods for drying ground chickpea sprouts was investigated and modeled. The drying time of the samples in the infrared dryer was shorter than the other two dryers. The average drying time of the samples in the hot air, infrared and microwave dryers was 63.3, 26.7, and 156.7 min, respectively. In this research, the effective moisture diffusivity coefficient of ground chickpea sprouts in hot air, infrared and microwave dryers was determined to be 4.99×10-9 m2s-1, 17.95×10-9 m2s-1, and 1.59×10-9 m2s-1, respectively. To study the drying kinetics of ground chickpea sprouts, Wang and Singh, Henderson and Pabis, Approximation of diffusion, Page, Newton, Midilli, and Logarithmic mathematical models were fitted to the experimental data. Finally, when modeling the drying process of this product, Midilli's mathematical model with four parameters was chosen as the best model due to its minimal error.
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Article Type: Original Research | Subject: Food Chemistry
Received: 2023/11/21 | Accepted: 2024/01/22 | Published: 2024/05/21

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