Çelen, İlker HüseyinKayişo?lu, BirolKayişo?lu, Serap2022-05-112022-05-1120080145-88761745-4530https://doi.org/10.1111/j.1745-4530.2007.00184.xhttps://hdl.handle.net/20.500.11776/5997The aim of this research was to investigate water absorption characteristics of apricot kernels using Peleg's model between temperatures of 20 and 50C. The Peleg constant K-1 decreased from 5.52 x 10(-2) to 1.63 x 10(-2)/h% for apricot kernels with increasing temperature from 20 to 50C. An inverse linear relationship was found for the soaking temperature and Peleg constant K-1, while Peleg constant K-2 was unaffected by the soaking temperature. The predictive capability of Peleg's equation for apricot kernels was tested, and differences between experimental and predicted moisture content values were not significant at 5% level (P < 0.05). The average activation energy (E-a) for K-1 was 29.4 kJ/mol.en10.1111/j.1745-4530.2007.00184.xinfo:eu-repo/semantics/closedAccessEmpirical-ModelPelegs EquationChickpeaKineticsSorptionWheatArticle315711720Q3WOS:0002589739000102-s2.0-51249097668Q2