Optimisation of dehydration and rehydration properties of cooked chickpeas (Cicer arietinum L.) undergoing microwave-hot air combination drying

Nissreen Abu-Ghannam, Dublin Institute of Technology

Document Type Article

Trends in Food Science & Technology


Combined microwave-hot air drying is an innovative technique that could dramatically reduce processing times for many foods. In this study, combination drying of whole, pre-cooked chickpeas was investigated for three microwave power (210, 300, 560 W) and three air temperature (23, 160, 250 °C) settings. Asymptotic models were proposed to describe both moisture ratio and weight gain on rehydration as functions of time, microwave power (MW) and air temperature (T). Combination drying with MW=210 W and T=160 °C was optimal in terms of drying time, rehydration time, texture and colour.