Modeling the effect of temperature on the hydration kinetic whole moong grain
Water hydration characteristics of moong at temperatures of 25, 35, 45 and 55 °C were determined and three major dimensions (length, width and thickness) and moisture content were determined at time interval varying from 0 to 500 min. Peleg’s model and Fick’s second law of diffusion were used to sim...
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| Format: | Article |
| Language: | English |
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Springer
2018-07-01
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| Series: | Journal of the Saudi Society of Agricultural Sciences |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1658077X16300406 |
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| author | Vijay Singh Sharanagat Vidushi Kansal Kshitiz Kumar |
| author_facet | Vijay Singh Sharanagat Vidushi Kansal Kshitiz Kumar |
| author_sort | Vijay Singh Sharanagat |
| collection | DOAJ |
| description | Water hydration characteristics of moong at temperatures of 25, 35, 45 and 55 °C were determined and three major dimensions (length, width and thickness) and moisture content were determined at time interval varying from 0 to 500 min. Peleg’s model and Fick’s second law of diffusion were used to simulate water absorption and effective diffusivity with varying temperature. Peleg’s equation was adequately capable of predicting the experimental condition and the rate constants k1 and k2 were decreased with increased soaking water temperature from 0.5132 to 0.1081 and 0.0165 to 0.151, respectively. Effective diffusivity of water increases from 1.12 × 10−11 to 1.98 × 10−11 m2/s over the temperature range. Reduction of activation energy with temperature and temperature dependency of diffusivity coefficient was also described by Arrhenius equation. Keywords: Water absorption, Peleg’s model, Fick’s law, Activation energy, Diffusion |
| format | Article |
| id | doaj-art-0b9b7bb514114da083d3084dbdb8fc78 |
| institution | Kabale University |
| issn | 1658-077X |
| language | English |
| publishDate | 2018-07-01 |
| publisher | Springer |
| record_format | Article |
| series | Journal of the Saudi Society of Agricultural Sciences |
| spelling | doaj-art-0b9b7bb514114da083d3084dbdb8fc782025-08-20T03:54:19ZengSpringerJournal of the Saudi Society of Agricultural Sciences1658-077X2018-07-0117326827410.1016/j.jssas.2016.05.005Modeling the effect of temperature on the hydration kinetic whole moong grainVijay Singh Sharanagat0Vidushi Kansal1Kshitiz Kumar2Corresponding author.; Department of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management, Haryana, IndiaDepartment of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management, Haryana, IndiaDepartment of Food Engineering, National Institute of Food Technology, Entrepreneurship and Management, Haryana, IndiaWater hydration characteristics of moong at temperatures of 25, 35, 45 and 55 °C were determined and three major dimensions (length, width and thickness) and moisture content were determined at time interval varying from 0 to 500 min. Peleg’s model and Fick’s second law of diffusion were used to simulate water absorption and effective diffusivity with varying temperature. Peleg’s equation was adequately capable of predicting the experimental condition and the rate constants k1 and k2 were decreased with increased soaking water temperature from 0.5132 to 0.1081 and 0.0165 to 0.151, respectively. Effective diffusivity of water increases from 1.12 × 10−11 to 1.98 × 10−11 m2/s over the temperature range. Reduction of activation energy with temperature and temperature dependency of diffusivity coefficient was also described by Arrhenius equation. Keywords: Water absorption, Peleg’s model, Fick’s law, Activation energy, Diffusionhttp://www.sciencedirect.com/science/article/pii/S1658077X16300406 |
| spellingShingle | Vijay Singh Sharanagat Vidushi Kansal Kshitiz Kumar Modeling the effect of temperature on the hydration kinetic whole moong grain Journal of the Saudi Society of Agricultural Sciences |
| title | Modeling the effect of temperature on the hydration kinetic whole moong grain |
| title_full | Modeling the effect of temperature on the hydration kinetic whole moong grain |
| title_fullStr | Modeling the effect of temperature on the hydration kinetic whole moong grain |
| title_full_unstemmed | Modeling the effect of temperature on the hydration kinetic whole moong grain |
| title_short | Modeling the effect of temperature on the hydration kinetic whole moong grain |
| title_sort | modeling the effect of temperature on the hydration kinetic whole moong grain |
| url | http://www.sciencedirect.com/science/article/pii/S1658077X16300406 |
| work_keys_str_mv | AT vijaysinghsharanagat modelingtheeffectoftemperatureonthehydrationkineticwholemoonggrain AT vidushikansal modelingtheeffectoftemperatureonthehydrationkineticwholemoonggrain AT kshitizkumar modelingtheeffectoftemperatureonthehydrationkineticwholemoonggrain |