TY - JOUR
T1 - Optimisation of dehydration and rehydration properties of cooked chickpeas (Cicer arietinum L.) undergoing microwave-hot air combination drying
AU - Gowen, A.
AU - Abu-Ghannam, N.
AU - Frias, J.
AU - Oliveira, J.
PY - 2006/4
Y1 - 2006/4
N2 - Combined microwave-hot air drying is an innovative technique that could dramatically reduce processing times for many foods. In this study, combination drying of whole, pre-cooked chickpeas was investigated for three microwave power (210, 300, 560 W) and three air temperature (23, 160, 250°C) settings. Asymptotic models were proposed to describe both moisture ratio and weight gain on rehydration as functions of time, microwave power (MW) and air temperature (T). Combination drying with MW=210 W and T=160°C was optimal in terms of drying time, rehydration time, texture and colour.
AB - Combined microwave-hot air drying is an innovative technique that could dramatically reduce processing times for many foods. In this study, combination drying of whole, pre-cooked chickpeas was investigated for three microwave power (210, 300, 560 W) and three air temperature (23, 160, 250°C) settings. Asymptotic models were proposed to describe both moisture ratio and weight gain on rehydration as functions of time, microwave power (MW) and air temperature (T). Combination drying with MW=210 W and T=160°C was optimal in terms of drying time, rehydration time, texture and colour.
UR - http://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=ORCID&SrcApp=OrcidOrg&DestLinkType=FullRecord&DestApp=WOS_CPL&KeyUT=WOS:000236821700005&KeyUID=WOS:000236821700005
U2 - 10.1016/j.tifs.2005.11.013
DO - 10.1016/j.tifs.2005.11.013
M3 - Article
AN - SCOPUS:33645024136
SN - 0924-2244
VL - 17
SP - 177
EP - 183
JO - Trends in Food Science and Technology
JF - Trends in Food Science and Technology
IS - 4
ER -