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Water Absorption Characteristics of Nigerian Acha (Digitaria exilis)
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Toyosi Y Tunde-Akintunde
Veröffentlicht/Copyright:
19. Oktober 2010
The water absorption characteristics of acha (Digitaria exilis) were investigated at temperatures of 40, 60, 80 and 100°C. The Peleg equation was used to model the hydration behaviour of the hydrated grains. The correlation coefficient for Peleg’s equation, which varied from 0.9931 to 0.9986, suggests that the equation gave a good fit to the experimental data. The water absorption capacity and hydration equilibrium water contents of the grain increased as the hydration temperature increased. The gelatinization temperature of acha was 600°C and the activation energy was 0.35 kJ mol-1 and 2.00 kJ mol-1 above and below this temperature.
Published Online: 2010-10-19
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Artikel in diesem Heft
- Article
- Evaluation of Geometric Symmetry Condition in Numerical Simulations of Thermal Process of Packed Liquid Food by Computational Fluid Dynamics (CFD)
- Effect of Soy Cheese and Trisodium Citrate on Pizza Cheese
- Combined Effect of High Hydrostatic Pressure and Nisin on Loss of Viability, Membrane Damage and Release of Intracellular Contents of Bacillus subtilis and Escherichia coli
- Desorption of Vitamin E from Silica-Packed Fixed-Bed Column by Isopropanol
- Physico-Chemical Characterisation of Opuntia dillenii Fruit
- Cooling Optimization and Discrete Time Event Simulation
- Kinetic and Thermodynamic Characteristics of Seaweed Dried in the Convective Air Drier
- Aspect Ratio Analysis Using Image Processing for Rice Grain Quality
- Water Absorption Characteristics of Nigerian Acha (Digitaria exilis)
- Simulation of the Transport Phenomena during Food Drying with Ohmic Heating in a Static System
- Effect of High Hydrostatic Pressure Processing on Lycopene Isomers
- Shorter Communication
- Non-Thermal Microwave Reduction of Pathogenic Cellular Population
- Moisture Dependent Physical Properties of Grape Seeds
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