The linear and volumetric expansion of chickpea seeds during water absorption at 20, 30, 50, 70, 85 and 100°C was studied. Length, width and thickness of chickpea seeds linearly increased with the increase in moisture content at all temperatures studied, where the greatest increase was found in length. Two different mathematical approaches were used for the determination of the expansion coefficients. The plots of the both linear and volumetric expansion coefficients versus temperature exhibited two linear lines, the first one was through 20, 30 and 50ºC and the second one was trough 70, 85 and 100ºC. The crossing point (58ºC) of these lines was very close to the gelatinisation temperature (60ºC) of chickpea starch.
Konak M., Çarman K., and Aydin C., 2002. Physical properties of chickpea seeds. Biosystems Eng., 82, 73-78.
Leopold A.C., 1983. Volumetric components of seed imbibition. Plant Physiol., 73, 677-680.
Lüscher-Mattli M. and Rüegg M., 1982. Thermodynamic functions of biopolymer hydration. I. Biopolymers, 21, 403-418.
Mendes U.C., Resende O., and Almeida D.P., 2011. Form, size and volumetric expansion of adzuki beans (Vigna angularis) during soaking. Food Sci. Technol., 31, 703-709.
Mohsenin N.N., 1980. Physical Properties of Plant and Animals Materials. Gordon and Breach Sci. Publishers, Inc., New York, USA.
Muthukumarappan K. and Gunasekaran S., 1990. Vapor diffusivity and hygroscopic expansion of corn kernels during adsorption. Trans. ASAE, 33, 1637-1641.
Nimkar P.M. and Chattopadhyay P.K., 2001. PH-Postharvest technology: some physical properties of green gram. J. Agric. Eng. Res., 80, 183-189.
Perez J.H., Tanaka F., and Uchino T., 2011. Comparative 3D simulation on water absorption and hygroscopic swelling in japonica rice grains under various isothermal soaking conditions. Food Res. Int., 44, 2615-2623.
Rachwa-Rosiak D., Nebesny E., and Budryn G., 2015. Chickpeas-composition, nutritional value, health benefits, application to bread and snacks: A Review. Critical Reviews Food Sci. Nutrition, 55, 1137-1145.
Ratkovic S. and Pissis P., 1997. Water binding to biopolymers in different cereals and legumes: Proton NMR relaxation, dielectric and water imbibition studies. J. Material Sci., 32, 3061-3068.
Sagol S., Turhan M., and Sayar S., 2006. A potential method for determining in situ gelatinization temperature of starch using initial water transfer rate in whole cereals. J. Food Eng., 76, 427-432.
Sayar S., Turhan M., and Gunasekaran S., 2001. Analysis of chickpea soaking by simultaneous water transfer and water-starch reaction. J. Food Eng., 50, 91-98.
Sayar S., Turhan M., and Koksel H., 2003. Application of unreacted core model to in situ gelatinization of chickpea starch. J. Food Eng., 60, 349-356.
Sayar S., Turhan M., and Köksel H., 2011. Solid loss during water absorption of chickpea (Cicer arietınum L.). J. Food Process Eng., 34, 1172-1186.
Sefa-Dedeh S. and Yiadom-Farkye N.A., 1988. Some functional characteristics of cowpea (Vigna unguiculata), bambara beans (Voandzeia subterranea) and their products. Canadian Institute Food Sci. Technol. J., 21, 266-270.
Singh B.P.N. and Kulsherstha S.P., 1987. Kinetics of water sorption by soybean and pigeonpea grains. J. Food Sci., 52, 1538-1544.
Sokhansanj S. and Lang W., 1996. Prediction of kernel and bulk volume of wheat and canola during adsorption and desorption. J. Agric. Eng. Res., 63, 129-136.
Tang J. and Sokhansanj S., 1993. Geometric changes in lentil seeds caused by drying. J. Agric. Eng. Res., 56, 313-326.
Thakor N.J., Sokhansanj S., Patil R.T., and Deshpande S.D., 1995. Moisture sorption and volumetric changes of canola during hydrothermal processing. J. Food Process Eng., 18, 233-242.
Tiwari B.K. and Singh N., 2012. Pulse Chemistry and Technology. The Royal Society of Chemistry, UK.
Turhan M. and Sağol S., 2004. Abrupt changes in the rates of processes occurring during hydrothermal treatment of whole starchy foods around the gelatinization temperature – a review of the literature. J. Food Eng., 62, 365-371.
Turhan M., Sayar S., and Gunasekaran S., 2002. Application of Peleg’s model to study water absorption in chickpea during soaking. J. Food Eng., 53, 153-159.
Yadav B.K. and Jindal V.K., 2007. Dimensional changes in milled rice (Oryza sativa L.) kernel during cooking in relation to its physicochemical properties by image analysis. J. Food Eng., 81, 710-720.
Zayas J.F., 1997. Functionality of Proteins in Food. Springer Press, Berlin, Germany.