International Journal of Agricultural Engineering

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Modeling of Water Absorption Behaviour of Black Gram and Dhal during Soaking


Affiliations
1 Department of Agricultural Processing and Food Engineering, Marathwada Institute of Technology, Aurangabad (M.S.), India
2 Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering, Bapatla, Guntur (A.P.), India
     

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The hydration kinetics of black gram and black gram dhal was studied by soaking in water at temperatures of 30, 40, 50, 60 and 70 °C in water bath up to 180 min during the year 2012-13. The amount of water absorbed was high at the early stage of hydration followed by a decreased rate. Peleg's equation adequately described the hydration characteristics of samples under the experimental condition (R2 = 0.95). The Peleg's rate constant, k1, decreased from 4.80 ×10-2 to 1.17 × 10-2 for black gram and 3.11 × 10-2 to 0.77 × 10-2 for dhal. Peleg's capacity constant, k2 decreased from 1.32 × 10-2 to 0.393 × 10-2 from 30 to 50 °C and then increased to 0.476 × 10-2 up to 70°C for black gram while k2 for dhal was increased from 7.2 × 10-3 to 8.0 × 10-3 with an increase in temperature from 30 to 70 °C, demonstrating that the water absorption rate increased and water absorption capacity decreased with increase in temperature. Both the Peleg's constants were expressed by a polynomial function (R2 = 0.9) for relating to the temperature. The temperature dependence of 1/k1 followed an Arrhenius type relationship. The activation energy was 20.78 kJ/mol and 31.57 kJ/mol for black gram and dhal, respectively.

Keywords

Blackgram, Dhal, Hydration, Peleg's Equation, Modeling.
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  • Modeling of Water Absorption Behaviour of Black Gram and Dhal during Soaking

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Authors

Virendra Foke
Department of Agricultural Processing and Food Engineering, Marathwada Institute of Technology, Aurangabad (M.S.), India
M. Madhava
Department of Agricultural Processing and Food Engineering, College of Agricultural Engineering, Bapatla, Guntur (A.P.), India

Abstract


The hydration kinetics of black gram and black gram dhal was studied by soaking in water at temperatures of 30, 40, 50, 60 and 70 °C in water bath up to 180 min during the year 2012-13. The amount of water absorbed was high at the early stage of hydration followed by a decreased rate. Peleg's equation adequately described the hydration characteristics of samples under the experimental condition (R2 = 0.95). The Peleg's rate constant, k1, decreased from 4.80 ×10-2 to 1.17 × 10-2 for black gram and 3.11 × 10-2 to 0.77 × 10-2 for dhal. Peleg's capacity constant, k2 decreased from 1.32 × 10-2 to 0.393 × 10-2 from 30 to 50 °C and then increased to 0.476 × 10-2 up to 70°C for black gram while k2 for dhal was increased from 7.2 × 10-3 to 8.0 × 10-3 with an increase in temperature from 30 to 70 °C, demonstrating that the water absorption rate increased and water absorption capacity decreased with increase in temperature. Both the Peleg's constants were expressed by a polynomial function (R2 = 0.9) for relating to the temperature. The temperature dependence of 1/k1 followed an Arrhenius type relationship. The activation energy was 20.78 kJ/mol and 31.57 kJ/mol for black gram and dhal, respectively.

Keywords


Blackgram, Dhal, Hydration, Peleg's Equation, Modeling.

References