Rehydration Kinetics of Green Pea Grains Dried at Different Microwave Powers

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dc.contributor.authorKayisoglu, Serap
dc.date.accessioned2025-04-06T12:22:55Z
dc.date.available2025-04-06T12:22:55Z
dc.date.issued2024
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractIn this study, both untreated and pre-treated green pea grain samples dried at different microwave output powers (90, 180, and 360 W) were rehydrated at three different temperatures (30 degrees C, 50 degrees C, and 70 degrees C). The rehydration kinetics of dried peas were analyzed using both the Peleg and the first-order kinetic models. Observations revealed that the Peleg model exhibited better agreement with the experimental data. As both microwave power and rehydration temperature increased, the rehydration capacity also increased in both pre-treated and untreated peas. The highest moisture content was observed after rehydration in pre-treated peas dried at 360 W microwave power (2.80 g water/g dry matter and 213.40% mass gain), while the lowest moisture content was recorded in pre-treated samples dried at 90 W microwave power (1.66 g water/g dry matter and 119.30% mass gain). However, the samples were unable to reach the moisture level (3.10 g water/g dry matter) before drying at all rehydration temperatures. The activation energy of rehydration varied between 10.75 and 37.39 kJ/mol. The color properties of rehydrated green pea grains were significantly influenced by both microwave power and rehydration temperature. As these two parameters increased, the color differences of rehydrated peas compared to fresh peas also increased. The maximum total color difference (E = 17.66) in rehydrated peas compared to fresh peas was observed at 360 W microwave power and 70 degrees C rehydration temperature with untreated green peas, while the least total color difference (E = 8.69) occurred at 90 W microwave power and 30 degrees C rehydration temperature with pre-treated green peas.
dc.identifier.doi10.62550/AN18041023
dc.identifier.endpage400
dc.identifier.issn0031-7454
dc.identifier.issue4
dc.identifier.scopus2-s2.0-85216397395
dc.identifier.scopusqualityQ4
dc.identifier.startpage389
dc.identifier.urihttps://doi.org/10.62550/AN18041023
dc.identifier.urihttps://hdl.handle.net/20.500.11776/17087
dc.identifier.volume107
dc.identifier.wosWOS:001417971400008
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorKayisoglu, Serap
dc.language.isoen
dc.publisherUniv Philippines Los Banos
dc.relation.ispartofPhilippine Agricultural Scientist
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250406
dc.subjectactivation energy
dc.subjectcolor difference
dc.subjectgreen peas
dc.subjectPeleg model
dc.subjectrehydration
dc.titleRehydration Kinetics of Green Pea Grains Dried at Different Microwave Powers
dc.typeArticle

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