THE USE OF PELEGS EQUATION TO MODEL WATER-ABSORPTION IN SOME CEREAL-GRAINS DURING SOAKING

被引：130
|
作者：
SOPADE, PA [1 ]
AJISEGIRI, ES [1 ]
BADAU, MH [1 ]
机构：
[1] UNIV MAIDUGURI,DEPT AGR ENGN,MAIDUGURI,NIGERIA
来源：
JOURNAL OF FOOD ENGINEERING | 1992年 / 15卷 / 04期
关键词：
D O I：
10.1016/0260-8774(92)90010-4
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
Water absorption during soaking of maize, millet and sorghum at 10-degrees-C, 30-degrees-C and 50-degrees-C was studied using Peleg's equation. The equation gave a reasonable fit to experimental data. Peleg constants were obtained for the cereals. The constant K2 was unaffected by temperature of soaking. Temperature dependence of the reciprocal of the Peleg constant K1 was determined using an Arrhenius equation. Activation energy was in the range 13.99-16.23 MJ mol-1 compared to 19.02-19.56 MJ mol-1 obtained for soybean, cowpea and undehulled groundnut. An exponential relationship was proposed to describe the relationship between the rate of absorbed water per unit change in temperature and the activation energy.
引用
收藏
页码：269 / 283
页数：15
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