Evaluación de la rehidratación de garbanzos (Cicer arietinum) en aguas duras

Jesús Alexander Sánchez-González; Guillermo Alberto Linares Lujan; Leslie Cristina Lescano Bocanegra; Juan Carlos Solano-Gaviño; Karla Margielly Zavaleta-Guzman

doi:10.18687/LACCEI2024.1.1.1929

Evaluación de la rehidratación de garbanzos (Cicer arietinum) en aguas duras

Translated title of the contribution: Evaluation of chickpea (Cicer arietinum) rehydration in hard waters

Jesús Alexander Sánchez-González, Guillermo Alberto Linares Lujan, Leslie Cristina Lescano Bocanegra, Juan Carlos Solano-Gaviño, Karla Margielly Zavaleta-Guzman

Research output: Chapter in Book/Report › Conference contribution › peer-review

Abstract

This research aimed to determine the effect of water hardness on the rehydration of chickpea grains (Cicer arietinum). Two variables were evaluated using a Rotatable Central Composite Design, with 11 treatments combining temperatures ranging from 21°C to 41°C, additionally, calcium carbonate concentrations between 163 ppm and 525 ppm were tested. The kinetic parameters of 5 concave rehydration models were determined, and significant effects were found in the parameters of the Peleg, Page, First Order, and Ibarz-González-Barbosa Cánovas models, which describe the rehydration rate parameters. On the other hand, a directly proportional relationship between temperature and mass transfer kinetic parameters was demonstrated, while hardness affects saturation parameters.

Translated title of the contribution	Evaluation of chickpea (Cicer arietinum) rehydration in hard waters
Original language	Spanish
Title of host publication	Proceedings of the 22nd LACCEI International Multi-Conference for Engineering, Education and Technology
Subtitle of host publication	Sustainable Engineering for a Diverse, Equitable, and Inclusive Future at the Service of Education, Research, and Industry for a Society 5.0., LACCEI 2024
Publisher	Latin American and Caribbean Consortium of Engineering Institutions
ISBN (Electronic)	9786289520781
DOIs	https://doi.org/10.18687/LACCEI2024.1.1.1929
State	Indexed - 2024
Externally published	Yes
Event	22nd LACCEI International Multi-Conference for Engineering, Education and Technology, LACCEI 2024 - Hybrid, San Jose, Costa Rica Duration: 17 Jul 2024 → 19 Jul 2024

Publication series

Name	Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology
ISSN (Electronic)	2414-6390

Conference

Conference	22nd LACCEI International Multi-Conference for Engineering, Education and Technology, LACCEI 2024
Country/Territory	Costa Rica
City	Hybrid, San Jose
Period	17/07/24 → 19/07/24

Bibliographical note

Publisher Copyright:
© 2024 Latin American and Caribbean Consortium of Engineering Institutions. All rights reserved.

Access to Document

10.18687/LACCEI2024.1.1.1929

Cite this

Alexander Sánchez-González, J., Alberto Linares Lujan, G., Cristina Lescano Bocanegra, L., Carlos Solano-Gaviño, J., & Margielly Zavaleta-Guzman, K. (2024). Evaluación de la rehidratación de garbanzos (Cicer arietinum) en aguas duras. In Proceedings of the 22nd LACCEI International Multi-Conference for Engineering, Education and Technology: Sustainable Engineering for a Diverse, Equitable, and Inclusive Future at the Service of Education, Research, and Industry for a Society 5.0., LACCEI 2024 (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology). Latin American and Caribbean Consortium of Engineering Institutions. https://doi.org/10.18687/LACCEI2024.1.1.1929

Alexander Sánchez-González, Jesús ; Alberto Linares Lujan, Guillermo ; Cristina Lescano Bocanegra, Leslie et al. / Evaluación de la rehidratación de garbanzos (Cicer arietinum) en aguas duras. Proceedings of the 22nd LACCEI International Multi-Conference for Engineering, Education and Technology: Sustainable Engineering for a Diverse, Equitable, and Inclusive Future at the Service of Education, Research, and Industry for a Society 5.0., LACCEI 2024. Latin American and Caribbean Consortium of Engineering Institutions, 2024. (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology).

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title = "Evaluaci{\'o}n de la rehidrataci{\'o}n de garbanzos (Cicer arietinum) en aguas duras",

abstract = "This research aimed to determine the effect of water hardness on the rehydration of chickpea grains (Cicer arietinum). Two variables were evaluated using a Rotatable Central Composite Design, with 11 treatments combining temperatures ranging from 21°C to 41°C, additionally, calcium carbonate concentrations between 163 ppm and 525 ppm were tested. The kinetic parameters of 5 concave rehydration models were determined, and significant effects were found in the parameters of the Peleg, Page, First Order, and Ibarz-Gonz{\'a}lez-Barbosa C{\'a}novas models, which describe the rehydration rate parameters. On the other hand, a directly proportional relationship between temperature and mass transfer kinetic parameters was demonstrated, while hardness affects saturation parameters.",

keywords = "Cicer arietinum, mass transfer, rehydration, Temperature, water hardness",

author = "\{Alexander S{\'a}nchez-Gonz{\'a}lez\}, Jes{\'u}s and \{Alberto Linares Lujan\}, Guillermo and \{Cristina Lescano Bocanegra\}, Leslie and \{Carlos Solano-Gavi{\~n}o\}, Juan and \{Margielly Zavaleta-Guzman\}, Karla",

note = "Publisher Copyright: {\textcopyright} 2024 Latin American and Caribbean Consortium of Engineering Institutions. All rights reserved.; 22nd LACCEI International Multi-Conference for Engineering, Education and Technology, LACCEI 2024 ; Conference date: 17-07-2024 Through 19-07-2024",

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doi = "10.18687/LACCEI2024.1.1.1929",

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series = "Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology",

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Alexander Sánchez-González, J, Alberto Linares Lujan, G, Cristina Lescano Bocanegra, L, Carlos Solano-Gaviño, J & Margielly Zavaleta-Guzman, K 2024, Evaluación de la rehidratación de garbanzos (Cicer arietinum) en aguas duras. in Proceedings of the 22nd LACCEI International Multi-Conference for Engineering, Education and Technology: Sustainable Engineering for a Diverse, Equitable, and Inclusive Future at the Service of Education, Research, and Industry for a Society 5.0., LACCEI 2024. Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology, Latin American and Caribbean Consortium of Engineering Institutions, 22nd LACCEI International Multi-Conference for Engineering, Education and Technology, LACCEI 2024, Hybrid, San Jose, Costa Rica, 17/07/24. https://doi.org/10.18687/LACCEI2024.1.1.1929

Evaluación de la rehidratación de garbanzos (Cicer arietinum) en aguas duras. / Alexander Sánchez-González, Jesús; Alberto Linares Lujan, Guillermo; Cristina Lescano Bocanegra, Leslie et al.
Proceedings of the 22nd LACCEI International Multi-Conference for Engineering, Education and Technology: Sustainable Engineering for a Diverse, Equitable, and Inclusive Future at the Service of Education, Research, and Industry for a Society 5.0., LACCEI 2024. Latin American and Caribbean Consortium of Engineering Institutions, 2024. (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology).

Research output: Chapter in Book/Report › Conference contribution › peer-review

TY - GEN

T1 - Evaluación de la rehidratación de garbanzos (Cicer arietinum) en aguas duras

AU - Alexander Sánchez-González, Jesús

AU - Alberto Linares Lujan, Guillermo

AU - Cristina Lescano Bocanegra, Leslie

AU - Carlos Solano-Gaviño, Juan

AU - Margielly Zavaleta-Guzman, Karla

PY - 2024

Y1 - 2024

N2 - This research aimed to determine the effect of water hardness on the rehydration of chickpea grains (Cicer arietinum). Two variables were evaluated using a Rotatable Central Composite Design, with 11 treatments combining temperatures ranging from 21°C to 41°C, additionally, calcium carbonate concentrations between 163 ppm and 525 ppm were tested. The kinetic parameters of 5 concave rehydration models were determined, and significant effects were found in the parameters of the Peleg, Page, First Order, and Ibarz-González-Barbosa Cánovas models, which describe the rehydration rate parameters. On the other hand, a directly proportional relationship between temperature and mass transfer kinetic parameters was demonstrated, while hardness affects saturation parameters.

AB - This research aimed to determine the effect of water hardness on the rehydration of chickpea grains (Cicer arietinum). Two variables were evaluated using a Rotatable Central Composite Design, with 11 treatments combining temperatures ranging from 21°C to 41°C, additionally, calcium carbonate concentrations between 163 ppm and 525 ppm were tested. The kinetic parameters of 5 concave rehydration models were determined, and significant effects were found in the parameters of the Peleg, Page, First Order, and Ibarz-González-Barbosa Cánovas models, which describe the rehydration rate parameters. On the other hand, a directly proportional relationship between temperature and mass transfer kinetic parameters was demonstrated, while hardness affects saturation parameters.

KW - Cicer arietinum

KW - mass transfer

KW - rehydration

KW - Temperature

KW - water hardness

UR - https://www.scopus.com/pages/publications/85203801873

U2 - 10.18687/LACCEI2024.1.1.1929

DO - 10.18687/LACCEI2024.1.1.1929

M3 - Contribución a la conferencia

AN - SCOPUS:85203801873

T3 - Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology

BT - Proceedings of the 22nd LACCEI International Multi-Conference for Engineering, Education and Technology

PB - Latin American and Caribbean Consortium of Engineering Institutions

T2 - 22nd LACCEI International Multi-Conference for Engineering, Education and Technology, LACCEI 2024

Y2 - 17 July 2024 through 19 July 2024

ER -

Alexander Sánchez-González J, Alberto Linares Lujan G, Cristina Lescano Bocanegra L, Carlos Solano-Gaviño J, Margielly Zavaleta-Guzman K. Evaluación de la rehidratación de garbanzos (Cicer arietinum) en aguas duras. In Proceedings of the 22nd LACCEI International Multi-Conference for Engineering, Education and Technology: Sustainable Engineering for a Diverse, Equitable, and Inclusive Future at the Service of Education, Research, and Industry for a Society 5.0., LACCEI 2024. Latin American and Caribbean Consortium of Engineering Institutions. 2024. (Proceedings of the LACCEI international Multi-conference for Engineering, Education and Technology). doi: 10.18687/LACCEI2024.1.1.1929

Evaluación de la rehidratación de garbanzos (Cicer arietinum) en aguas duras

Abstract

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