Investigating the viscoelastic behavior of chickpea grain during process of Nokhodchi (roasted chickpea) production

Author: Reza Fellegari*, Hamid Reza Ghassemzade*, Mohammad Moghdam Vahed** and Ebrahim Ahmadi***

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Abstract

Roasted chickpea is one of the most important products of the city of Mamaghan, located in East of Azarbaijan province, and it has a significant role in this province employment. The roasted chickpea's production process includes the preparation of raw chickpeas, first heat treatment (FHT), second heat treatment (SHT), moisture treatment (MT) and roasted chickpea's preparation. Now the roasted chickpea's production is done manually. The mechanization process of producing this valuable product requires the investigation of viscoelastic behavior during the production phases. In this study, the chickpea's time-dependent mechanical behavior was investigated based on rheological theories. The results showed that the three-term model of Maxwell is the best choice to describe the viscoelastic behavior. For doing experiments, the texture analyzer device available in Bu-Ali Sina University was used. The results showed that from raw chickpea stage to FHT stage, modulus and stress relaxation time

Keywords

stress relaxation, Maxell model, Mamghan, roasted chickpeas.

Conclusion

Roasted chickpea is one of the most important products of the city of Mamaghan, located in East of Azarbaijan province, and it has a significant role in this province employment. The roasted chickpea's production process includes the preparation of raw chickpeas, first heat treatment (FHT), second heat treatment (SHT), moisture treatment (MT) and roasted chickpea's preparation. Now the roasted chickpea's production is done manually. The mechanization process of producing this valuable product requires the investigation of viscoelastic behavior during the production phases. In this study, the chickpea's time-dependent mechanical behavior was investigated based on rheological theories. The results showed that the three-term model of Maxwell is the best choice to describe the viscoelastic behavior. For doing experiments, the texture analyzer device available in Bu-Ali Sina University was used. The results showed that from raw chickpea stage to FHT stage, modulus and stress relaxation time

References

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How to cite this article

Reza Fellegari*, Hamid Reza Ghassemzade*, Mohammad Moghdam Vahed** and Ebrahim Ahmadi (2016). Investigating the viscoelastic behavior of chickpea grain during process of Nokhodchi (roasted chickpea) production , Biological Forum – An International Jour