Kinetics of Moisture Adsorption of Chickpea Flour

A. DURAKOVA
University of Food Technologies, BG - 4000 Plovdiv, Bulgaria

Abstract

DURAKOVA, A., 2004. Kinetics of moisture adsorption of chickpea flour. Bulg. J. Agric. Sci., 10: 95-98

The objectives of the present study were to experimentally obtain the kinetics moisture adsorption curves of chickpea flour at several static conditions (temperature and relative humidity) and to describe these curves with a suitable model. The temperatures used were 20, 30 and 40ÂșC and the relative humidities from 53 to 85 %. Both variables influenced the moisture adsorption behaviour of the flour. The water adsorption curves obtained were well described by the Page equation.

Key words: chickpea flour, moisture content, adsorption kinetics