Mathematical Modelling of Water Absorption Kinetics Using Empirical and Phenomenological Models for Millets
Ankit Paliwal1, Neha Sharma2

1Ankit Paliwal, Amity Institute of Food Technology, Amity University Uttar Pradesh, Noida, India.
2Neha Sharma, Amity Institute of Food Technology, Amity University Uttar Pradesh, Noida, India.
Manuscript received on July 20, 2019. | Revised Manuscript received on August 10, 2019. | Manuscript published on August 30, 2019. | PP: 1016-1021 | Volume-8 Issue-6, August 2019. | Retrieval Number: F8283088619/2019©BEIESP | DOI: 10.35940/ijeat.F8283.088619
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Abstract: Steeping is one of the major pre-treatment which can reduce anti-nutritional factors without losing dietary fibre and polyphenols unlike in dehulling. In the current study water absorption characteristics of pearl millet and finger millet during steeping at temperature 10°C, 20°C, 30°C, 40°C and 50°C were calculated. Two empirical and one phenomenological model were used to simulate water absorption kinetics. Both the Peleg model and Omoto model were found adequately capable to predict water uptake of pearl millet and finger millet under the designed experimental conditions with regression coefficient more than 0.96. Due to comparatively high variation in grain volume during the hydration process and longer process time, sigmoidal model cannot be utilized for calculation of effective diffusivity and activation energy. Peleg’s rate constant shows an inverse relationship with steeping temperature. The activation energy was calculated by substituting effective diffusivity with reciprocal of Peleg’s rate constant in Arrhenius equation and was found 25.97 kJ/mol and 32.36 kJ/mol respectively for pearl millet and finger millet.
Keywords: Hydration Kinetics, Millet, empirical model, phenomenological model, Peleg model, Omoto model.