Application of different mathematical models to determine hydration characteristics of paddy grain

摘要

In this article study of water absorption kinetics of paddy grain was carried out at 10oC, 20oC, and 30oC. Three mathematical models namely Henderson and Pabis model, Exponential model and Page model were used for describing the soaking behavior of paddy grain. Among these models Henederson and Pabis model was found to be the most suitable for describing hydration kinetics of paddy grain at lower temperature. Effective diffusivity of water during soaking of paddy grain varied from 1.68×10-11 m2/s to 2.14×10- 11m2/s with activation energy of 9.97 KJ/mol.