Application of Peleg\'s Equation to Model Water Absorption in Sorghum and Millet During Tempering

  • EL Lazaro Department of Agricultural Engineering, Sokoine University of Agriculture, P.O. Box 3003, Morogoro, TANZANIA
  • JF Favier Department of Agriculture and Environmental Science, University of New Castle Upon Tyne, NE1 7RU, UNITED KINGDOM

Abstract

Sorghum and millet water absorption characteristics at temperature range 20 to 500C were investigated using the Peleg\'s model or equation. Two sorghum varieties and one pearl millet variety were used in this investigation. Water absorption characteristics of the grain were investigated by soaking samples of the grain in distilled water at temperatures of 20, 30, 40 and 50oC and determining the amount of water absorb after every one hour soaking duration. The data obtained was compared to the one predicted by Peleg\'s model. The model was able to predict the hydration process adequately within the temperature range studied. Peleg\'s constant K1 was found to be inversely related to soaking temperature while Peleg\'s constant K2 was unaffected by the soaking temperature. Temperature dependency of the reciprocal of K1 was investigated using the Arrhenius function. The activation energy for sorghum and millet during tempering was found to be in the range 24.6 - 39.5 kJmol-1. Based on the Peleg\'s model and Arrhenius function, a general model for prediction of water absorption in sorghum and millet at any specified temperature was developed. The developed model was able to simulate the experimental data very well. Journal of Agriculture, Science and Technology Vol.3(2) 2001: 1-14
Published
2005-05-19
Section
Articles

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