Hydration Kinetics of Teff Grain
Keywords:Teff, peleg’s model, hydration, Ethiopia
Hydration kinetics of teff [Eragrostis teff (Zucc.) Trotter] grain was studied during soaking in water at the temperatures of 20℃, 30℃, 40℃ and 50℃ for 10 - 160 min. The weight gain during soaking of the grains was used to calculate the moisture content (% db) and the data was fit to Peleg’s model. Peleg’s model adequately predicted the water uptake of the teff grain under the experimental conditions investigated (r2 = 0.97 – 0.99). The Peleg rate constant, k1, and capacity constant, k2, decreased from 0.714 to 0.272 min %-1and 0.043 to 0.025%-1, respectively, with the increasing temperature from 20℃ to 50℃. Arrhenius type equation described the temperature dependence of k1 and k2 with r2 values of 0.91 and 0.98, respectively, and activation energy of 24.59 kJ mol-1. The strong correlation coefficient value of 0.97 - 0.99 indicated that Peleg’s model could be used to characterize the hydration kinetics of teff grain under the experimental conditions considered.
Keywords: teff, Peleg’s model, hydration, Ethiopia