Study of microwave cooking of legumes with excess water: The case of chickpeas

In the context of agro-ecological transition towards sustainable systems, legumes are a real opportunity in terms agronomy and nutrition. The development vegetable seed consumption is currently hampered by problem long hydration cooking stages current processes. Low CO 2 emission processes, such as microwave treatment, preferred. efficiency these processes relies on transformation energy contained an electromagnetic wave into heat within materials with dielectric losses. objective presented work to study evolution characteristics leguminous seeds during operation excess water treatment. Kinetics texture modification mass gain were performed for three different levels power (between 400 1200 W) compared hot plate cooking. Empirical models multi-parameter equations proposed validated 1000 W results show that hardness strongly related transfer coupled volume phenomena, specific heating. Two profiles observed depending type intensity This preliminary experimental allowing express hypotheses, which will be later more thorough study.