Relating Mechanical Changes at the Glass Transition with Water Absorption Behavior of Dry Legume Seeds
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Kelly A. Ross
This work provides a novel view of explaining water uptake behavior commonly observed in legume seeds. A model proposed by Peleg to describe the mechanical changes in biomaterials transitioning from a glassy state to a rubbery state was used to describe water uptake by legume seeds exhibiting a lag during imbibition and to characterize the mechanical changes of the seed coat as affected by soaking time. The seeds characterized by Peleg’s model possessed seed coats with a glass transition temperature higher than ambient soaking conditions. Alternatively, the water uptake behavior of legume seeds that did not exhibit a lag phase was characterized by an exponential equation used in polymer science to model solvent sorption by materials above their glass transition. A modified exponential equation was developed to model the mechanical behavior of these seed coats as affected by soaking time. Seeds characterized by the exponential equation possessed seed coats with a glass transition temperature near ambient soaking conditions. This work demonstrates, through the use of two separate models, water uptake behavior of legume seeds can be explained by the glass transition temperature of the seed coat.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Articles in the same Issue
- Article
- Modeling of Thin-Layer Drying of Apple Slices in a Semi-Industrial Continuous Band Dryer
- Preparation and Structure Analysis of Noncrystalline Granular Starch
- Gelling Properties of Spanish Mackerel (Scomberomorus niphonius) Surimi as Affected by Washing Process and High Pressure
- Modelling the Effects of Feed Moisture and Ingredient Variations on the Physical Properties and Functional Characteristics of Extruded Sorghum-Groundnut-Cowpea Blends using Response Surface Methodology
- Solar Cabinet Drying of Bitter Gourd: Optimization of Pretreatments and Quality Evaluation
- Numerical Simulation of Inhomogeneous Food with Ohmic heating
- Evaluation of Anthocyanin Content in Red and Blue Flowers
- Statistical Optimization and Neural Modeling of Amylase Production from Banana Peel Using Bacillus subtilis MTCC 441
- The Effect of Dilution Rate upon Protein Content and Cellular Amino Acid Profiles in Chemostat Cultures of Saccharomyces Cerevisiae CABI 039916
- The Effects of Satay Marination on Three Beef Muscle Types
- Gelatinization and Retrogradation of Hydroxypropylated Cornstarch
- The Role of NaCl or KCl Act on Precipitation Rate and Some Properties of Mung Bean Starch
- Hypothesis
- Relating Mechanical Changes at the Glass Transition with Water Absorption Behavior of Dry Legume Seeds
