HYDRATION KINETICS AND CHANGES IN SOME PHYSICAL PROPERTIES OF WHEAT KERNELS

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KASHANINEZHAD M.; KASHIRI M.

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Paper Information

Journal: Iranian Food Science and Technology Research Journal Year:2008 | Volume:3 | Issue:2 Page(s): 47-59

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Title

HYDRATION KINETICS AND CHANGES IN SOME PHYSICAL PROPERTIES OF WHEAT KERNELS

Author(s)

KASHANINEZHAD M. | KASHIRI M. | Issue Writer Certificate

Keywords

DENSITYQ2

HYDRATION KINETICSQ4

MODELINGQ4

MOISTURE DIFFUSIVITYQ4

WATER UPTAKEQ2

WHEAT KERNELQ4

Abstract

Hydration characteristics of WHEAT KERNELs were studied at different soaking temperatures. Some physical properties were also evaluated as a function of soaking temperature in the range of 25 to 65 DC. Five models for describing the soaking behaviour of WHEAT KERNELs were investigated. Among them, Page model was found to be the most suitable for describing the soaking behavior of WHEAT KERNELs. Effective diffusivity of water during soaking of WHEAT KERNELs varied from 2.80x 10-12 to 1.36 x 10-11 m2/s with activation energy of 34.26 KJ/mol. In the soaking temperatures from 25 to 65 DC, studies on soaked samples showed that the kernel DENSITY decreased linearly from 2458.18 to 985.58 kg/m3 and porosity also decreased linearly from 72.33% to 27.55%, while kernel volume increased linearly from 0.022 to 0.066 cm3. A quadratic relationship between bulk DENSITY and soaking temperature of WHEAT KERNELs was developed. The amount of solids leached increased with temperature particularly for higher soaking temperatures.

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APA: Copy

KASHANINEZHAD, M., & KASHIRI, M.. (2008). HYDRATION KINETICS AND CHANGES IN SOME PHYSICAL PROPERTIES OF WHEAT KERNELS. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, 3(2), 47-59. SID. https://sid.ir/paper/143760/en

Vancouver: Copy

KASHANINEZHAD M., KASHIRI M.. HYDRATION KINETICS AND CHANGES IN SOME PHYSICAL PROPERTIES OF WHEAT KERNELS. IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL[Internet]. 2008;3(2):47-59. Available from: https://sid.ir/paper/143760/en

IEEE: Copy

M. KASHANINEZHAD, and M. KASHIRI, “HYDRATION KINETICS AND CHANGES IN SOME PHYSICAL PROPERTIES OF WHEAT KERNELS,” IRANIAN FOOD SCIENCE AND TECHNOLOGY RESEARCH JOURNAL, vol. 3, no. 2, pp. 47–59, 2008, [Online]. Available: https://sid.ir/paper/143760/en

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