Samples that had different weights, thicknesses, and initial internal temperatures were cooked in an air–steam impingement oven at temperature of 232.2 °C, humidity of 60%, and air velocity of 1.4 m/min. A thermocouple probe (type K) connected with a data acquisition system was inserted ...
The chickpeas were soaked in a 2% NaCl aqueous solution for 12 h and rinsed with fresh water before the thermal treatment. Afterward, mesh bags with 30 chickpeas were prepared to be extracted from the cooker at each evaluated temperature and time: Open cooker (OC, atmospheric pressure): temper...