Assessment of water absorption characteristics for improved sesame (Sesamum indicum L.) varieties during hydration

Food Bioengineering Pub Date : 2023-06-14 DOI:10.1002/fbe2.12051

Devanand Gojiya, Vanraj Gohil, Mukesh Dabhi, Navnitkumar Dhamsaniya

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Abstract

The water absorption characteristics of sesame varieties (GT-3, GT-4, GJT-5, GT-6, and TKG-22) were studied during hydration at temperatures ranging 35–55°C. The Peleg model adequately defined the hydration behavior of sesame seed varieties at the 35°C, 45°C, and 55°C soaking temperatures with the comparable coefficient of determination (R²) and mean relative percentage deviation modulus (P). The Peleg rate constant K₁ and the capacity constant K₂ reduced significantly with the rise in hydration temperatures, suggesting corresponding increases in the initial hydration rate as well as the equilibrium moisture content in all the varieties tested. The Arrhenius equation was used to calculate the activation energy (E_a) of GT-3, GT-4, GJT-5, GT-6, and TKG-22 sesame varieties and was noted to be 38.74, 33.37, 30.68, 37.85, and 33.23 kJ/mol, respectively. The enthalpy (H) was raised significantly with hydration temperature while entropy (ΔS) and released energy (ΔG) were found nonsignificant (p > 0.05).

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改良芝麻（Sesamum indicum L.）品种在水合过程中吸水特性的评估

在35-55°C的温度范围内，研究了芝麻品种（GT-3、GT-4、GJT-5、GT-6和TKG-22）在水合过程中的吸水特性。Peleg模型充分定义了芝麻品种在35°C、45°C和55°C浸泡温度下的水合行为，具有可比的决定系数（R2）和平均相对百分比偏差模量（P）。Peleg速率常数K1和容量常数K2随着水合温度的升高而显著降低，这表明在所有测试品种中，初始水合速率和平衡含水量都相应增加。Arrhenius方程用于计算GT-3、GT-4、GJT-5、GT-6和TKG-22芝麻品种的活化能（Ea），分别为38.74、33.37、30.68、37.85和33.23 kJ/mol。焓（H）随水化温度的升高而显著升高，而熵（ΔS）和释放能（ΔG）则不显著（p >； 0.05）。

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来源期刊

Food Bioengineering

CiteScore

0.90

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0.00%

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