Abstract

In this study, water absorption characteristics of white rice in distilled water was determined at 25, 30, 40, 50, 60 and 70 °C by recording the weight increase in grain with respect to time. Bulk density, kernel density and porosity of rice were also evaluated as a function of soaking temperature in the range of 25–70 °C. Five mathematical models (Henderson and Pabis model, exponential model, Page model, modified Page model and two-term exponential model) for describing the soaking behavior of rice were investigated. Out of the five models considered, Page model was found to be the most suitable for describing the soaking behavior of the rice. The soaking temperature had great effect on the soaking kinetics of rice. We found that the water absorption increased when the soaking temperature increased from 25 to 70 °C and the soaking time decreased with increase in soaking temperature. Effective diffusivity of water during soaking of rice varied from 5.58 × 10 −11 to 3.57 × 10 −10 m 2/s over the temperature range studied (25–70 °C), with an energy activation of 34.17 K J/mol. In addition, the temperature dependence of the effective diffusivity coefficient was expressed by an Arrhenius-type relationship. During soaking of rice, bulk density changed from 678.19 to 702.69 kg/m 3, kernel density changed from 1208.71 to 1258.71 kg/m 3 and porosity changed from 43.89% to 44.17% as soaking temperature increased from 25 to 70 °C.

Talk to us

Join us for a 30 min session where you can share your feedback and ask us any queries you have

Schedule a call

Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.