Temperature dependence on hydration kinetic model parameters during rehydration of parboiled rice.
A study was carried out to relate the hydration behaviour with processing conditions of low amylose content parboiled rice which was dried at various temperatures (40, 50 and 60 °C). The rehydration characteristics of the parboiled rice (dehusked only) was then studied at various soaking temperatures (30, 40 and 50 °C) and time ( upto 3 h at every 30 min interval) and equilibrium moisture content of rehydration (EMC) was determined. The data were tested on three hydration equations viz., Peleg's, Exponential and Weibull equations. The experimental data were used to determine the model parameters. The goodness of fit for the models were evaluated by coefficient of determination (R(2)) and sum of square error (SSE). The results were indicated that the Weibull model fits better than the exponential model and Peleg's equation. Also, water transfer to paddy, was described by applying the Fick's diffusion model and the moisture diffusivity (D) was calculated. The Diffusivity values varied between 1.06 and 4 × 10(-11) m(2)/s.
Department of Food and Science and Technology, Punjab Agricultural University, Ludhiana, India.
Aasima
A
Rafiq
Department of Food Engg and Technology, Tezpur University, Tezpur, Assam India.
Juri
J
Chowdhary
Department of Food Engg and Technology, Tezpur University, Tezpur, Assam India.
Manuj Kumar
MK
Hazarika
Department of Food Engg and Technology, Tezpur University, Tezpur, Assam India.
Hilal Ahmad
HA
Makroo
Diffusivity; Hydration kinetics; Parboiled rice; Rehydration