Water Absorption Kinetics of Pearl Millet Grains

S. S. Chauhan; S. K. Jha; G. K. Jha; D. K. Sharma

doi:10.52151/jae2014511.1539

Authors

S. S. Chauhan Division of Post Harvest Technology, Indian Agricultural Research Institute, New Delhi Author
S. K. Jha Division of Environmental Science, Indian Agricultural Research Institute, New Delhi Author
G. K. Jha Division of Environmental Science, Indian Agricultural Research Institute, New Delhi Author
D. K. Sharma Division of Environmental Science, Indian Agricultural Research Institute, New Delhi Author

DOI:

https://doi.org/10.52151/jae2014511.1539

Keywords:

Pearl millet, water absorption kinetics, activation energy, diffusivity

Abstract

Water absorption characteristics of pearl millet (PC 443) were evaluated in the temperature range of ambient (16°C) to 100°C. Water absorption by the grain increased with increase in temperature. The increase in water absorption by the grain was more rapid at temperatures 70°C and above. The initial rates of hydration at temperatures 16, 30, 40, 50, 60, 70, 80, 90 and 100°C were 14.2, 20.5, 24, 32.9, 43.2, 47.6, 94.7, 136.3, and 142.7 g.kg.dm-1.min-1, respectively. The rate of hydration decreased with increase in hydration time and approached very low value (≤0.1 g.water.kg.dm-1.min-1) corresponding to the grain moisture contents 16, 19, 22, 25, 33, 39, 46% (wb), respectively, at 16, 30, 40, 50, 60, 70, 80°C. The maximum moisture content after the hydration of pearl millet grain could be 48%, beyond which bursting of grains was observed. Moisture diffusivity varied from 2.13x10-4 m2 .s-1 to 30.56x10-3 m2 .s-1, with average value of 9.99x10-3 m2 .s-1 during hydration. Activation energy for hydration of pearl millet was found to be 55.71 kJ.mol-1. Page model was found to be the best for modelling hydration characteristics of pearl millet.

Author Biography

D. K. Sharma, Division of Environmental Science, Indian Agricultural Research Institute, New Delhi

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