Optimization of Drying Kinetics and Stone Milling of Chickpea (Cicer arietinum): An Investigation of Moisture Content and Milling Speed Effects on Mill Operative Parameters, Particle Size Distribution, and Flour Composition

Author:

Cappelli Alessio1ORCID,Zaninelli Mauro1ORCID,Cividino Sirio1,Fiscella Mattia2,Cini Enrico2ORCID,Parenti Alessandro2,Masella Piernicola2ORCID

Affiliation:

1. Department of Human Science and Quality of Life Promotion, Università Telematica San Raffaele Roma, Via di Val Cannuta 247, 00166 Rome, Italy

2. Department of Agriculture, Food, Environment and Forestry (DAGRI), University of Florence, Piazzale delle Cascine 16, 50144 Florence, Italy

Abstract

Chickpeas are one of the most widely consumed legumes in the world. Nevertheless, the literature is lacking studies on the effect of drying and milling processes on chickpea flour characteristics, thus motivating this work. The first aim of this work is to improve chickpea drying process through an in-depth evaluation of drying kinetics; the second aim is to assess the effects of three different moisture contents (8, 10, and 12%) and three milling speeds (120, 220, and 320 RPM) on operative milling parameters, particle size distribution, and flour composition. Our results highlight that moisture content and stone rotational speed have statistically significant effects on milling operative parameters, flour particle size, and chickpea flour composition. As stone rotational speed increases, flour temperature (∆T), average power, and damaged starch content significantly increases. On the other hand, as moisture content increases, energy consumption and specific milling energy increases, while starch and protein content significantly decrease. The results of this study recommend, for the first time in the literature, optimal values of moisture content and milling speed of chickpea. In conclusion, milling chickpeas with 10% moisture content at 320 RPM (milling speed) seems to be the best compromise between milling operative parameters, particle size, and chickpea flour composition.

Funder

Fondazione CR Firenze

Publisher

MDPI AG

Subject

Fluid Flow and Transfer Processes,Computer Science Applications,Process Chemistry and Technology,General Engineering,Instrumentation,General Materials Science

Reference27 articles.

1. Food and Agriculture Organization (2021). FAO Statistics Reports of Chickpea, FAO.

2. Trends and Patterns of Chickpea Consumption among United States Adults: Analyses of National Health and Nutrition Examination Survey Data;Rehm;J. Nutr.,2023

3. Analysis of water absorption of bean and chickpea during soaking using Peleg model;Shafaei;J. Saudi Soc. Agric. Sci.,2016

4. Characterization of roller and Ferkar-milled pulse flours using laser diffraction and scanning electron microscopy;Sivakumar;Powder Technol.,2022

5. Analysis of chickpea (var.“Blanco Lechoso”) rehydration. Part I. Physicochemical and texture analysis;Chenoll;J. Food Eng.,2009

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3