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گواهی نمایه سازی مقاله Evaluation of Khazaei Model in Predicting of Water Absorption of Chickpea during Soaking

عنوان مقاله: Evaluation of Khazaei Model in Predicting of Water Absorption of Chickpea during Soaking
شناسه (COI) مقاله: JR_AAJ-3-1_001
منتشر شده در ماهنامه پیشرفت های کشاورزی در سال ۱۳۹۲
مشخصات نویسندگان مقاله:

s.m Shafaei - Department of Agricultural Machinery Engineering, Faculty of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran.
a.a Masoumi - Department of Agricultural Machinery Engineering, Faculty of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran.

خلاصه مقاله:
Water absorption progress of agricultural productions includes two parts. Water absorption rate of initial and second phase are high and low, respectively. The main problem of all existing mathematical models of water absorption such as Peleg model is none of them do not assessment present for the second phase. Khazaei model which, has good ability to analyze water absorption of agricultural productions in the second phase was used to predict water absorption of three varieties of chickpea (Desi, small Kabuli and large Kabuli) during soaking, in this study. The experiments were carried out at three distilled water temperatures (5, 25 and 45°C) in triplications. Amount of water absorption by varies seeds were determined 5, 10, 15, 30 minutes and one hour after immersion. The tests were followed at intervals of one hour toward mailed saturated moisture content of seeds. Khazaei and Peleg model of water absorption were fitted to experimental data. To compare the accuracy of Khazaei model versus Peleg model, three parameters, coefficient of determination (R2), chi-square (x2) and root mean square error (RMSE) were used. The results demonstrated that Khazaei model has enough accurate to predict the moisture content of three varieties of chickpea in the second phase during soaking and not significant difference between two models (P<0.05). Also, water absorption curves indicated that water uptake of seeds increasing with increasing water temperature during soaking

کلمات کلیدی:
Immersion Moisture content Peleg model Temperature effect Water uptake

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