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Hydration behaviour of food grains and modelling their moisture pick up as per Peleg’s equation: Part I. Cereals

Vasudeva, Singh and Vishwanathan, K. H. and Aswathanarayana, K. N. and Indhudhara Swamy, Y. M. (2010) Hydration behaviour of food grains and modelling their moisture pick up as per Peleg’s equation: Part I. Cereals. Journal of Food Science and Technology, 47 (1). pp. 34-41.

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Cereals and millets generally hydrate at a moderate rate and their hydration behaviour differs in native and in processed state. The study was on the hydration of paddy, milled rice, parboiled rice, wheat, millets and equilibrium moisture content (EMC) on soaking at room temperature. Paddy hydrated very slowly, hydration rate was slow in brown rice but fast in milled rice and highest in waxy rice. In most of the rice varieties, maximum absorption occurred at the end of 30 min. In wheat hydration rate was slow and its EMC was highest (43%). Maize grits of big size hydrated slowly compared to small grits. In coarse cereals EMC varied from 28 to 38%. Foxtail millet hydration was slow whereas that of fi nger millet was fast. The data were tested on the Peleg’s equation, which gave a reasonable fi t to experimental data. Peleg’s constants k 1 and k2 were calculated for the above grains and their hydration behaviour has been predicted. The model fi tted very well to milled rice hydration data where the coeffi cient of variance ranged from 0.9982 to 0.9995. With exception in some millet the hydration data fi tted well with the Peleg’s equation. Generalized equations have been formulated for prediction of moisture content of cereals and millets.

Item Type: Article
Uncontrolled Keywords: Cereals Millets Equilibrium moisture content Hydration behaviour Peleg’s equation
Subjects: 600 Technology > 08 Food technology > 06 Preservation and Storage > 02 Drying and Dehydration
600 Technology > 08 Food technology > 21 Cereals
Divisions: Food Engineering
Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 16 Sep 2010 09:28
Last Modified: 28 Dec 2011 10:18
URI: http://ir.cftri.res.in/id/eprint/9677

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