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Water Absorption Characteristics of Obatanpa and Mamaba Maize Hybrids (Zea mays)

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Published/Copyright: September 27, 2006
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International Journal of Food Engineering
From the journal International Journal of Food Engineering Volume 2 Issue 3

Water absorption characteristics of two newly-released maize hybrids, Obatanpa and Mamaba, during soaking were measured at four temperatures of 30, 40, 50 and 60ºC. The absorption kinetics followed the Fick's law of diffusion during the first hours of soaking. The values determined for water diffusion coefficients varied from 7.31 x 10-12 to 9.33 x 10-12 m2/s and from 6.30 x 10-12 to 8.25 x 10-12 m2/s for Obatanpa and Mamaba respectively. An Arrhenius–type equation was used to relate the diffusion coefficient of Obatanpa and Mamaba to temperature, and the energy of activation for Obatanpa and Mamaba was estimated. The values determined were 6.54 kJ/mol and 6.82 kJ/mol for Obatanpa and Mamaba respectively.

Keywords: maize; Arrhenius–type equation; diffusion coefficient; modelling; water absorption
Published Online: 2006-9-27

©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston

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  2. Drying Kinetics of Malaysian Paddy (Group D Particles) in Spouted Bed Dryer
  3. Changes in Souring Development, Nutritional and Functional Properties during Fermentation of Cowpea-Fortified Nixtamalized Maize
  4. Separation and Concentration of Health Compounds by Membrane Filtration
  5. Production and Characterization of Amylases by Aspergillus niger under Solid State Fermentation Using Agro Industrials Products
  6. Water Absorption Characteristics of Obatanpa and Mamaba Maize Hybrids (Zea mays)
  7. Mass Transfer Characteristics of Chicken Nuggets
  8. Shorter Communication
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  10. Comparative Study of Heat Induced Fouling of Various Types of Milk Flowing over a Heated Metal Surface
https://doi.org/10.2202/1556-3758.1067
Keywords for this article
maize; Arrhenius–type equation; diffusion coefficient; modelling; water absorption

Articles in the same Issue

  1. Article
  2. Drying Kinetics of Malaysian Paddy (Group D Particles) in Spouted Bed Dryer
  3. Changes in Souring Development, Nutritional and Functional Properties during Fermentation of Cowpea-Fortified Nixtamalized Maize
  4. Separation and Concentration of Health Compounds by Membrane Filtration
  5. Production and Characterization of Amylases by Aspergillus niger under Solid State Fermentation Using Agro Industrials Products
  6. Water Absorption Characteristics of Obatanpa and Mamaba Maize Hybrids (Zea mays)
  7. Mass Transfer Characteristics of Chicken Nuggets
  8. Shorter Communication
  9. Shelf Life and Stability Study of Frozen Dough Bread by the Use of Different Hydrophillic Gums
  10. Comparative Study of Heat Induced Fouling of Various Types of Milk Flowing over a Heated Metal Surface
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