Water Absorption Characteristics of Wheat and Barley During Soaking
2003
Tagawa, A. | Muramatsu, Y. | Nagasuna, T. | Yano, A. | Iimoto, M. | Murata, S.
Water absorption characteristics of wheat and barley during soaking were measured at five temperatures ranging from 10.C to 50.C. From the water absorption characteristic curves, it was determined that water absorption of wheat and barley was in the second falling rate period. Using the measured data, a non–linear least squares method was applied to an approximate solution of the diffusion equation MR = B1 exp(–Kt). Values of parameter B1 for the diffusion model were estimated to be about 0.6 for wheat and about 0.8 for barley. Therefore, the measured data were fitted to the exact solution for the sphere diffusion model for wheat and for the infinite plane sheet diffusion model for barley by a non–linear least squares method. The measured results agreed well with the calculated results. The values determined for the diffusion coefficients were 1.1 . 10(–12) to 1.0 . 10(–11) (m2/s) for wheat and 3.5 . 10(–12) to 3.9 . 10(–11) (m2/s) for barley. An Arrhenius–type equation was used to relate the diffusion coefficient of wheat and barley to temperature (T), and the energy of activation (E) for wheat and barley was estimated. The values determined were 44.0 kJ/mol for wheat and 45.9 kJ/mol for barley.
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