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HYDRATION KINETICS OF LUPIN ( LUPINUS ALBUS ) SEEDS
Author(s) -
SOLOMON W.K.
Publication year - 2007
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.1745-4530.2007.00098.x
Subject(s) - lupinus , absorption of water , chemistry , arrhenius equation , kinetics , reaction rate constant , absorption (acoustics) , water content , equilibrium moisture content , activation energy , thermodynamics , botany , materials science , adsorption , biology , sorption , composite material , physics , geotechnical engineering , quantum mechanics , engineering
The hydration kinetics of lupin ( Lupinus albus ) seeds was studied by soaking in water at temperatures of 20, 30, 40 and 50C ( ± 1C) in constant‐temperature water bath for 9 to 12 h. The weight gain due to the hydration process was determined in terms of moisture content (% dry basis). Water absorption rate was high at the early stage of hydration (20–60 min depending on temperature) followed by a decreased rate and finally approaching equilibrium condition. Peleg's equation adequately described the hydration characteristics of lupin seeds under the experimental condition ( R 2 = 0.96 to 0.99). The Peleg rate constant k 1 decreased from 2.537 to 0.241 min/%, while Peleg capacity constant k 2 increased from 0.0036 to 0.0070/% significantly ( P < 0.05) with an increase in temperature from 20 to 50C, demonstrating that the water absorption rate increased and water absorption capacity decreased with increase in temperature. The temperature dependence of k 1 and k 2 was described by Arrhenius type equation with R 2 values of 0.98 and 0.97, respectively, and activation energy of 60.44 kJ/mol. The agreement between experimental and estimated values of the hydration data ( R 2 = 0.97 to 0.99) confirmed that Peleg's equation could be used to describe the hydration characteristics of lupin seeds under the experimental conditions considered.