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Effect of Soaking Temperature on Water Absorption Characteristics of Selected Ghanaian Cowpea Varieties

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Document pages: 13 pages

Abstract: Thewater absorption kinetics of three cowpea varieties (Asontem, Hewale and Asomdwee) was studied following the phenomenological models derived from Fick’slaw of diffusion. Soaking of seeds from each cowpea variety was carried out for10 h at four temperatures (30°C, 40°C, 50°C and 60°C). The saturation moisture content was higher for Asontem (106.9 gwater 1000 g dryweight) and Hewale varieties (108.7 g water 1000 g dryweight) and lower for Asomdwee hybrid (100.7 g water 1000 g dry weight),respectively. The proposed Fick’s law of diffusion satisfactorily described thekinetics of water absorption regardless of the variety and temperature. Theestimated values for water diffusioncoefficient for Asontem, Hewale andAsomdwee varied from 5.12 × 10-10 m2 s to 6.64 × 10-10 m2 s, 3.96 × 10-10 m2 s to 5.12 × 10-10 m2 s, 4.93 × 10-10 m2 s to 6.08 × 10-10 m2 s, respectively. The strong influence of temperature on the waterdiffusion coefficient was adequately described by an Arrhenius-typeequation with activation energy values for Asontem, Hewale and Asomdwee as 7.27 kJ mol, 7.26 kJ mol and 6.26 kJ mol, respectively.

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