TY - JOUR N2 - Evaluation of moisture absorption in foodstuffs such as black chickpea is an important stage for skinning and cropping practices. Water uptake process of black chickpea was discussed through normal soaking in four temperature levels of 20, 35, 50 and 65 °C for 18 hours, and then the hydration kinetics was predicted by Peleg’s model and finite difference strategy. Model results showed that with increasing soaking temperature from 20 to 65 °C, Peleg’s rate and Peleg’s capacity constant reduced from 13.368×10-2 to 5.664×10-2 and 9.231×10-3 to 9.138×10-3, respectively. Based on key results, a rise in the medium temperature caused an increase in the diffusion coefficient from 5.24×10-10 m2/s to 4.36×10-9 m2/s, as well. Modelling of moisture absorption of black chickpea was also performed employing finite difference strategy. Comparing the experimental results with those obtained from the analytical solution of the theoretical models revealed a good agreement between predicted and experimental data. Peleg’s model and finite difference technique revealed their predictive function the best at the temperature of 65 °C. L1 - http://czasopisma.pan.pl/Content/113693/PDF/07_CPE-2019-3.pdf L2 - http://czasopisma.pan.pl/Content/113693 PY - 2019 IS - No 3 EP - 327–341 DO - 10.24425/cpe.2019.130210 KW - water absorption KW - black chickpea KW - finite difference method KW - Peleg’s model A1 - Dibagar, Nesa A1 - Kowalski, Stefan Jan A1 - Chayjan, Reza Amiri PB - Polish Academy of Sciences Committee of Chemical and Process Engineering VL - vol. 40 DA - 2019.11.25 T1 - Water absorption of black chickpea using a finite difference method SP - 327–341 UR - http://czasopisma.pan.pl/dlibra/publication/edition/113693 T2 - Chemical and Process Engineering ER -