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Desorption characteristics of hot‐soaked parboiled paddy
Author(s) -
BANDYOPADHYAY S.,
ROY N. C.
Publication year - 1980
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1980.tb00945.x
Subject(s) - desorption , relative humidity , activation energy , moisture , diffusion , humidity , water content , absorption (acoustics) , equilibrium moisture content , chemistry , fick's laws of diffusion , analytical chemistry (journal) , materials science , environmental science , thermodynamics , environmental chemistry , adsorption , composite material , sorption , physics , geology , geotechnical engineering
Summary The desorption of water from a thin layer of hot‐soaked parboiled paddy grains was studied under constant drying conditions within a temperature range 40–70°C and at a constant relative humidity of 60%. The data of one variety of paddy were correlated with the help of the semi‐empirical diffusion equation which was confirmed with the soaking data of a large number of paddy varieties by the authors. The results indicated that activation energy of the diffusional process (7654 cal/mole for moisture absorption and 7600 cal/mole for the desorption process) is independent of the direction of changes in the moisture level.