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Madhava, M.
- Modelling of Hydration Kinetics of Brown Rice during Soaking
Abstract Views :242 |
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Authors
Virendra Foke
1,
M. Madhava
1
Affiliations
1 Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering, Bapatla A.P., IN
1 Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering, Bapatla A.P., IN
Source
International Journal of Agricultural Engineering, Vol 6, No 2 (2013), Pagination: 480–484Abstract
The hydration kinetics of BPT 5204 and NLR 92 rice varieties was studied by soaking in water at temperatures of 30, 40, 50, 60 and 700C in water bath up to 180 min. To optimize the soaking conditions and design food processing equipment, the hydration data are very useful. The amount of water absorbed was high at the early stage of hydration followed by a decreased rate. Peleg's equation adequately described the hydration characteristics of rice under the experimental condition (R2 = 0.95). The Peleg's rate constant, k1, and Peleg's capacity constant, k2 decreased with an increase in temperature from 30 to 700C for both varieties of rice demonstrating that the water absorption rate increased and water absorption capacity decreased. Both the Peleg's constants were expressed by a polynomial function (R2=0.9) for relating to the temperature. Leaching loss found to be linearly related to time and temperatures. The temperature dependence of 1/k1 followed an Arrhenius type relationship. The activation energy was 26.33 kJ/mol and 31.17 kJ/mol for BPT 5204 and NLR 92 rice, respectively.Keywords
Rice, Hydration, Peleg’s Equation, Modelling
- Modeling of Water Absorption Behaviour of Black Gram and Dhal during Soaking
Abstract Views :305 |
PDF Views:0
Authors
Virendra Foke
1,
M. Madhava
2
Affiliations
1 Department of Agricultural Processing and Food Engineering, Marathwada Institute of Technology, Aurangabad (M.S.), IN
2 Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering, Bapatla, Guntur (A.P.), IN
1 Department of Agricultural Processing and Food Engineering, Marathwada Institute of Technology, Aurangabad (M.S.), IN
2 Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering, Bapatla, Guntur (A.P.), IN
Source
International Journal of Agricultural Engineering, Vol 7, No 2 (2014), Pagination: 313-317Abstract
The hydration kinetics of black gram and black gram dhal was studied by soaking in water at temperatures of 30, 40, 50, 60 and 70 °C in water bath up to 180 min during the year 2012-13. The amount of water absorbed was high at the early stage of hydration followed by a decreased rate. Peleg's equation adequately described the hydration characteristics of samples under the experimental condition (R2 = 0.95). The Peleg's rate constant, k1, decreased from 4.80 ×10-2 to 1.17 × 10-2 for black gram and 3.11 × 10-2 to 0.77 × 10-2 for dhal. Peleg's capacity constant, k2 decreased from 1.32 × 10-2 to 0.393 × 10-2 from 30 to 50 °C and then increased to 0.476 × 10-2 up to 70°C for black gram while k2 for dhal was increased from 7.2 × 10-3 to 8.0 × 10-3 with an increase in temperature from 30 to 70 °C, demonstrating that the water absorption rate increased and water absorption capacity decreased with increase in temperature. Both the Peleg's constants were expressed by a polynomial function (R2 = 0.9) for relating to the temperature. The temperature dependence of 1/k1 followed an Arrhenius type relationship. The activation energy was 20.78 kJ/mol and 31.57 kJ/mol for black gram and dhal, respectively.Keywords
Blackgram, Dhal, Hydration, Peleg's Equation, Modeling.References
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