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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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
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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