Water Absorption in Chickpea (C. arietinum) and Field Pea (P. sativum) Cultivars using the Peleg Model |
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| Authors: | T.V. HUNG L.H. LIU R.G. BLACK M.A. TREWHELLA |
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| Affiliation: | Authors Hung and Black are with the Food Research Institute, Dept. of Food &Agriculture, Victoria, Sneydes Road, Werribee, Victoria 3030, Australia. Authors Liu and Trewhella are with Victoria Univ. of Technology, Footscray Campus, Footscray, Victoria 3011, Australia. |
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| Abstract: | Moisture absorption in seven chickpea cultivars and three field pea cultivars was investigated at 5, 15, 25 and/or 42°C using the Peleg model (M (t) = Mo + t/[K1+ K2t]). The Peleg constant K1 varied with temperature. At a given temperature, the lower the K1, the more water was absorbed. The Peleg constant K2 was almost unaffected by temperature and could be used to predict the equilibrium water absorption. A constant K3 expressing the temperature effect on water absorption (K1= K3T + K4) was developed to distinguish two types of chickpea — Desi and Kabuli. All chickpeas had similar composition and initial moisture. The difference in water absorption rate was probably due to thickness and structure of the seed coat. The Peleg model could be used to predict water absorption in chickpea and field pea. |
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| Keywords: | chickpea water absorption Peleg equation |
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