A Diffusion Model with a Concentration‐Dependent Diffusion Coefficient for Describing Water Movement in Legumes During Soaking

Journal of Food Science

Volumn 48, Issue 2, 1983, Pages 618-622

  HSU, KENNETH H ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0000295830     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1983.tb10803.x     Document Type: Article

References (26)

1. Kinetics of water diffusion and starch gelatinization during rice parboiling
2. Studies on the hydration of indian paddy: Part 1 ‐‐‐ A rate equation for the soaking operation
3. Kinetics of absorption of liquid water by paddy grains during parboiling
4. A study of diffusion in solids of arbitrary shape, with application to the drying of wheat kernel
5. On the absorption of liquid water by the wheat kernel
6. Conditioning studies on Australian wheat
7. Volume increase of wheat kernels accompanying absorption of liquid water
8. Determining drying constants for shelled corn
9. A note on the slow rehydration of some dried peas
10. Volume increase of kernels of corn and sorghum accompanying absorption of liquid water
11. A sequential simplex pattern search solution to production planning problems
12. A simple autoradio‐graphie technique for studying diffusion of water into seeds
13. Effect of soaking temperature on cooking and nutritional quality of beans
14. Concentration gradients for diffusion of vapor in glassy polymers and their relation to time dependent diffusion phenomena
15. An autoradiographic technique for the location of conditioning water in wheat at the cellular level
16. Resistance to water absorption in germinating rapeseed
17. Sorption and swelling of soybean and arhar. Unpublished work. Quoted in Bandyopadhyay and Roy (1976), Kinetics of absorption of liquid water by paddy grains during parboiling
18. Water absorption of soybeans
19. Sequential applications of simplex designs in optimization and evolutionary operation
20. An autoradiographic demonstration of the penetration of water into wheat during tempering
21. Factors influencing the rate of moisture penetration into wheat during tempering
22. Hard‐to‐cook phenomenon in beans: Strauctural changes during storage and imbitition
23. Theoretical and experimental studies of diffusion in spherical bodies with a variable diffusion coefficient