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Lu, R., Siebenmorgen, T.J. and Archer, T.R. (1994) Absorption of Water in Long-Grain Rough Rice during Soaking. Journal of Food Process Engineering, 17, 141-154.
https://doi.org/10.1111/j.1745-4530.1994.tb00332.x

has been cited by the following article:

  • TITLE: Hydration Characteristics of Selected Varieties of Paddy Rice from Nigeria

    AUTHORS: C. Ejebe, E. M. Kwofie, M. Ngadi

    KEYWORDS: Rice Paddy, Parboiling, Hydration Rates, Saturation Time, Diffusion Coefficient, Activation Energy

    JOURNAL NAME: Advances in Chemical Engineering and Science, Vol.9 No.1, January 10, 2019

    ABSTRACT: In this study, water absorption characteristics of some rice varieties (Bisalayi, FARO 61, FARO 60, FARO 52 and FARO 44) from Nigeria were studied at 30°C, 45°C, 60°C and 75°C by determining the increase in grain weight as a function of time during soaking. Differences in moisture content among the selected varieties of paddy during soaking were significant (P 2 of (0.834 - 0.997). Water absorption rate was found to increase with soaking temperature, while water saturation time decreased with temperature. Average values of diffusion coefficients of moisture during soaking of paddy rice at different temperatures (30°C, 45°C, 60°C and 75°C) were estimated as 6.25 × 10 -11, 6.28 × 10 -11, 7.02 × 10 -11, and 5.51 × 10 -11 and 5.52 × 10 -11 m2/s for Bisalayi, FARO 61, FARO 60, FARO 52 and FARO 44, respectively. The activation energies of the diffusivity through different varieties of rice grains werecalculated using Arrhenius-type equation for diffusion dependence on temperature and were determined as 41.96, 38.69, 40.16, 34.05 and 42.12 kJ/mole for Bisalayi, FARO 61, FARO 60, FARO 52 and FARO 44 for the respectively rice variety above.