Drying Behavior of Ready to Reconstitute Chickpea ( <i>Cicer arietinum</i> L.): Modeling and Rehydration

ABSTRACT This study focused on analyzing the thin‐layer drying characteristics of both cooked and soaked chickpeas using a forced convection solar dryer, with experiments conducted at different drying temperatures (50°C, 60°C, 70°C, and 80°C) and air flow velocities (0.25, 0.50, 0.75, and 1.00 m/s). Drying in both types occurred entirely with the falling rate period, indicating diffusion control of moisture. Increased drying temperature and air velocity decreased drying time, while temperature having a stronger impact. The Exponential as well as Page models were fitted to each experimental run, with Page's model demonstrated superior performance, consistently achieving a higher coefficient of determination ( r ² = 0.998–0.999) and lower reduced chi‐square values (χ² = 0.565 × 10⁻⁴ to 2.268 × 10⁻⁴) across all drying conditions for both cooked and soaked chickpeas. The drying constants k and n of Page's model were estimated under all conditions. The dependence of the drying constant k on drying air temperature and velocity was described using both the Arrhenius equation and Power law models which shows, increasing from 0.1396 to 0.4541 h⁻¹ for cooked chickpeas as the temperature rose from 50°C to 80°C at a constant air velocity of 0.25 m/s. Arrhenius equation provided better fit compared to the Power model, as evidenced by higher r² and lower Chi‐square ( χ 2 ) values. Cooked chickpeas had a higher initial moisture content (205%–215% d.b.) compared to soaked chickpeas (139%–148% d.b.) and required longer drying durations (6–21 h depending on conditions). However, cooked samples showed better rehydration behavior, with rehydration ratios up to 2.42, whereas soaked samples achieved a maximum of 1.89, indicating greater structural integrity post‐drying. Sensory evaluation favored drying at with moderate temperature and airflow. Cooked chickpeas had better texture and flavor, while soaked ones retained more color and taste.