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Empirical and diffusion models to describe water transport into chickpea (Cicer arietinum L.)


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To describe water transport in a porous media, a mathematical model is usually used. Among the models available in the literature, empirical and diffusive ones can be cited. In this paper, Page and diffusion models are used to describe drying and soaking of chickpea. In addition, new empirical equation is proposed to describe the mentioned processes. According to the results, the two empirical models well describe drying and soaking, but the proposed one gives the best statistical indicators. The use of the diffusion model to describe the drying process makes it possible to determine the effective diffusivities (7.13 × 10−11, 10.39 × 10−11 and 13.78 × 10−11 m2 s−1 for the drying air at 40, 50 and 60 °C, respectively) and also the activation energy associated with the process (27.9 kJ mol−1).