Abstract
Convective hot air dehydration (100 °C) of cooked chickpeas was compared with the combination of microwave-convective hot air dehydration, in terms of microstructure, density, color, texture, dehydration, and rehydration. In the combined drying experiments, 2 levels of microwave power (100 W and 200 W) were investigated, combined continuously with convective air drying at 100 °C. Compared with convective hot air drying, combination drying led to a considerable reduction in dehydration time. Combination drying also improved the porosity of the finished dehydrated product, leading to faster rehydration kinetics. Cryogenic scanning electron microscopy micrographs showed that chickpeas subjected to combined drying experienced less shrinkage than those dried by convective hot air. Combination drying at the higher (200 W) level produced a darker (P < 0.05) rehydrated product with significantly lower relative rehydrated moisture content (P < 0.05) when compared with the lower (100 W) level of combination drying.
Original language | English |
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Pages (from-to) | E282-E289 |
Journal | Journal of Food Science |
Volume | 71 |
Issue number | 6 |
DOIs | |
Publication status | Published - Aug 2006 |
Keywords
- Chickpea
- Convective
- Cryo-SEM
- Dehydration
- Microwave