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Water Absorption Characteristics of Nigerian Acha (Digitaria exilis)
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Toyosi Y Tunde-Akintunde
Published/Copyright:
October 19, 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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Articles in the same Issue
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- 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
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- Effect of High Hydrostatic Pressure Processing on Lycopene Isomers
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- Non-Thermal Microwave Reduction of Pathogenic Cellular Population
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