alexa Modelling the Water Absorption Characteristics of Diffe
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Research Article

Modelling the Water Absorption Characteristics of Different Maize (Zea Mays L.) Types during Soaking

Agarry SE1*, Afolabi TJ1 and Akintunde TTY2

1Department of Chemical Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria

2Department of Food Science and Engineering, Ladoke Akintola University of Technology, Ogbomoso, Nigeria

*Corresponding Author:
Agarry SE
Department of Chemical Engineering
Ladoke Akintola University of Technology, Ogbomoso, Nigeria
Tel: 234-8067624977
E-mail: [email protected]

Received Date: March 01, 2014; Accepted Date: May 13, 2014; Published Date: May 28, 2014

Citation: Agarry SE, Afolabi TJ, Akintunde TTY (2014) Modelling the Water Absorption Characteristics of Different Maize (Zea Mays L.) Types during Soaking. J Food Process Technol 5:326. doi:10.4172/2157-7110.1000326

Copyright: © 2014 Agarry SE, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 

Abstract

Water absorption characteristic of six different types of maize namely; dent corn (white and yellow), corn flour (white and yellow), popcorn and sweet corn during water soaking were studied at four different temperatures of 30, 40, 50 and 60°C.The water absorption data fitted very well into both Peleg’s and Becker’s models as to correspondingly determine the saturation moisture content (hydration equilibrium moisture content) and moisture diffusivity. The water absorption capacity and saturation moisture contents of each maize type increased as the water soaking temperature increased. The absorption kinetics followed the Fick’s law of diffusion during the first hours of soaking. The determined diffusion coefficients values varied from 10.6 to 13.5 × 10-11 m2/s for sweet corn, 6.74 to 8.88 × 10-11 m2/s for white flour, 5.27 to 7.09 × 10-11 m2/s for yellow flour, 4.44 to 5.79× 10-11 m2/s for popcorn, 4.25 to 5.69 × 10-11 m2/s for dent white corn and 3.28 to 4.68 × 10-11 m2/s for dent yellow corn, respectively. An Arrhenius–type equation was used to relate the moisture diffusivity (diffusion coefficient) of dent corn (white and yellow), corn flour (white and yellow), popcorn and sweet corn to temperature, and the energy of activation for dent corn (white and yellow), corn flour (white and yellow), popcorn and sweet corn was estimated. The values determined were 8.17, 9.59, 7.83, 8.45, 6.61 and 8.01 kJ/mol for dent white corn, dent yellow corn, white corn flour, yellow corn flour, sweet corn and popcorn, respectively.

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