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Foke, Virendra
- 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
- Abu-Ghannam, N. and McKenna, B. (1997). Hydration kinetics of red kidney beans (Phaseolus vulgaris L.). J. Food Sci., 62(3): 520-523.
- Nissreen, A. and Brian, McKenna (1997). The application of Peleg's equation to model water absorption during the soaking of red kidney beans (Phaseolus vulgaris L.). J. Food Engg.,32:391- 401.
- Peleg, M. (1988). An empirical model for the description of moisture sorption curves. J. Food Sci., 53(4) : 1216-1219.
- Quicazan, M.C., Caicedo, L.A. and Cuenca, M. (2012). Applying Peleg's equation to modelling the kinetics of solid hydration and migration during soybean soaking. Ingenieria E Investigacion, 32 (3): 53-57.
- Singh, K.K. and Sahay, K.M. (2007). Unit operations of agricultural processing. Vikas Publishing House, NEW DELHI (INDIA).
- Sopade, P.A. and Obekpa, J.A. (1990). Modeling water absorption in soybean, cowpea and peanuts at thee temperatures using Peleg's equation. J. Food Sci., 55 : 1084-1087.
- Turhan, M., Sayar, S. and Gunasekaran, S. (2002). Application of Peleg model to study water absorption in chickpea during soaking. J. Food Engg., 53 : 153-159.
- Vasudeva, S., Vishwanathan, K.H., Aswathanarayana, K.N. and Indhudhara, S.Y.M. (2010). Hydration behaviour of food grains and modelling their moisture pick up as per Peleg's equation: Part 2. Legumes. J. Food Sci. & Technol., 47(1) : 42-46.
- Vengaiah, P.C., Raigar, R.K., Srivastav, P.P. and Majumdar, G.C. (2012). Hydration characteristics of wheat grain. Agric. Engg. Int. CIGR J., 14 (1) : 116-119.
- Yildirim, A., Mehmet, D.O. and Mustafa, B. (2010). Modeling of water absorption of ultrasound applied chickpeas (Cicer arietinum L.) using peleg's equation. Tarym Bilimleri Dergisi-J. agric. Sci., 16: 278-286.
- Anonymous (2012). Black gram. 23 June 2012. http://
- www.spiceflair.com/Food /black gram-urad dal.
- Application of Peleg’s Equation to Model the Water Absorption Behaviour of Green Gram During Soaking
Abstract Views :302 |
PDF Views:0
Authors
Affiliations
1 Department of Agricultural Processing and Food Engineering, Shriram College of Agricultural Engineering, Paniv, Solapur (M.S.), IN
1 Department of Agricultural Processing and Food Engineering, Shriram College of Agricultural Engineering, Paniv, Solapur (M.S.), IN
Source
International Journal of Agricultural Engineering, Vol 11, No 2 (2018), Pagination: 369-372Abstract
The water absorption of green gram was studied by soaking in water at room temperature (29°C), 40 and 50°C in water bath upto 60 min. Moisture content of green gram was increased from 11.01% d.b to 19.43, 23.7 and 30.27% d.b. as soaking temperature and time increased. The linear increase in moisture content was observed for each soaking temperature upto 60 min. The water absorption data was modeled by using Peleg’s model. Peleg’s equation adequately described the soaking behaviour of sample using short time data under the experimental condition (R2 > 0.82). The Peleg’s rate constant, k1, decreased from 6.658 to 2.034 min%d.b-1 while Peleg’s capacity constant, k2 increased from8 x10-3 to 2.08 x10-2 as temperature increased from 29 to 50°C for green gram demonstrating hydration rate decreased and absorption capacity increased with temperature. Both the Peleg’s constants were expressed by a linear function (R2>0.86) for relating to with temperature. The modified Peleg’s equation could be used for prediction of moisture content within experimental condition.Keywords
Green Gram, Water Absorption, Peleg’s Model.References
- Abu-Ghannam, N. and McKenna, B. (1997). Hydration kinetics of red kidney beans (Phaseolus vulgaris L.). J. Food Sci., 62 (3) : 520-523.
- Fernando, M. B., Paulo, C. C., Andre, L. D. G., Gabriel, D.O. and Paula, L.R. (2008). Application of Peleg’s equation to model the water absorption kinetics during the soaking of parboiled rough rice (Oryza sativa), CIGR International Conference of Agricultural Engineering Xxxvii Congresso Brasileiro De Engenharia Agrícola – Conbea, August 31 to September 4, 2008. Brazil.
- Peleg, M. (1988). An empirical model for the description of moisture sorption curves, J. Food Sci., 53 (4): 1216-1219.
- Quicazan, M.C., Caicedo, L. A. and Cuenca, M. (2012). Applying Peleg’s equation to modeling the kinetics of solid hydration and migration during soybean soaking, Ingeniería E Investigacion, 32(3): 53-57.
- Turhan, M., Sayar, S. and Gunasekaran, S. (2002). Application of Peleg model to study water absorption in chickpea during soaking, J. Food Engg., 53: 153–159.
- Vasudeva, S., Vishwanathan, K. H., Aswathanarayana, K.N. and Indhudhara Swami, Y. M. (2010).Hydration behaviour of food grains and modeling their moisture pick up as per Peleg’s equation: Part 2. Legumes, J. Food Sci.& Technol.,47(1):4246.
- Vengaiah, P. C., Raigar, R. K., Srivastav, P. P. and Majumdar, G.C. (2012). Hydration characteristics of wheat grain, Agric. Engg. Int., CIGR J., 14(1) :116-119.
- Yildirim, A., Mehmet, D.O. and Mustafa, B. (2010). Modeling of water absorption of ultrasound applied chickpeas (Cicer arietinum L.) using Peleg’s equation, Tarým Bilimleri Dergisi., J. Agric. Sci.,16 : 278-286.
- Anonymous (2012). http://www.spiceflair.com/Food/greengram.