The use of Peleg's equation to model water absorption in some cereal grains during soaking

Hydration kinetics, physicochemical composition, and textural changes of transgenic corn kernels of flint, semi-flint, and dent varieties

“…In addition, smaller kernels may absorb more water due to the increased surface area for absorption. On the other hand, fat content is the main component that may limit absorption (Sopade & Obekpa, 1990;Sopade et al, 1992), and (Joshi et al, a,b,c -Means in the same row followed by the same subscript letter do not show significant difference (p<0.05). Carbohydrate% = 100 -(moisture% + protein% + lipid% + ash%).…”

“…Therefore, the higher capacity of water absorption of dent corn may be a result of higher protein content, lower amount of lipids, and carbohydrates. According to Sopade et al (1992), the higher protein content, lower carbohydrates, and fat content hydration. On average, the model fits the experimental data well, with a maximum mean deviation of 0.00071.…”

Effect of Salts on the Water Sorption Kinetics of Dried Pasta

“…The accidental error of the coefficient was evaluated with a confidence level of 95% (p < 0:05) by linearization. 6) The fit of the curve to the experimental points was evaluated on the basis of the coefficient of determination (R 2 ) and the root-mean-square deviation (RMSD) which is defined as: 7) RMSD ¼ 1 n…”

A Simulation Model for the Control of beta-Glucanase Activity and beta-Glucan Degradation During Germination in Malting

“…Pietzsch et al 13 proposed two models for barley moisture as a function of time at a single constant temperature steeping. Sopade et al 14 modelled water absorption of maize, millet and sorghum during soaking. Coonce et al 1 modelled malt drying and certain quality changes during kilning.…”