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MOISTURE TRANSFER PROPERTIES of WILD RICE
Author(s) -
GENCTURK M. B.,
BAKSHI A. S.,
HONG Y. C.,
LABUZA T. P.
Publication year - 1986
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1986.tb00115.x
Subject(s) - thermal diffusivity , equilibrium moisture content , moisture , diffusion , desorption , white rice , chemistry , rice plant , water content , thermodynamics , analytical chemistry (journal) , horticulture , food science , chromatography , sorption , biology , adsorption , physics , organic chemistry , geotechnical engineering , engineering
Working isotherms for processed wild rice and desorption isotherms for unprocessed wild rice were determined at temperatures ranging from 10 to 43.5°C. the constants for the Guggenheim‐Anderson‐DeBoer (GAB), Day and Nelson, Chen and Clayton and modified Halsey equations were determined by using a nonlinear optimization technique. the GAB equation showed extremely good fit to the experimental data (less than 5% error). the diffusion coefficients for moisture transport in both broken and whole processed wild rice and for unprocessed wild rice samples were determined at room temperature. the processed broken wild rice kernels had an effective diffusion coefficient of 2.66 × 10 −9 m 2 /h, whereas the effective diffusion coefficient was 7.08 × 10 −10 m 2 /h for the processed whole wild rice kernels. Unprocessed wild rice had moderate effective diffusivity (1.4 × 10 −9 m 2 /h). These results predicted quite well the equilibrium water activities and time to equilibrium of wild rice‐white rice mixtures using both analytical methods and the finite element method. the transfer of moisture to or from packaged wild rice was also illustrated for different distribution systems.