Kinetics of Water Sorption by Soybean and Pigeonpea Grains

Journal of Food Science

Volumn 52, Issue 6, 1987, Pages 1538-1541

  SINGH, B P N ^a   KULSHRESTHA, S P ^a  

^a G B PANT UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84987300583     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1987.tb05874.x     Document Type: Article

References (20)

1. Water imbibition by normal and hard soybeans
2. Kinetics of water diffusion and starch gelatmization during rice parboiling
3. Studies on hydration of Indian Paddy I. A rate equation for the soaking operation
4. Kinetics of absorption of liquid water by paddy grains during parboiling
5. On the absorption of liquid water by the wheat kernel
6. Volume increase of wheat kernels accompanying absorption of liquid water
7. Modelling water diffusion during long grain rice soaking
8. Diffusion coefficient of water in wheat kernels
9. Volume increase of kernels of corn and sorghum accompanying absorption of liquid water
10. Diffusion of water in kernels of corn and sorghum
11. A diffusion model with concentration deendent diffusion coefficient for describing water movement in legumes cf.urmg soaking
12. Factors affecting water uptake of soybeans during soaking
13. A simple autoradiographic technique for studying diffusion of water into seeds
14. Observations on the rate of penetration of water into the wheat grain
15. Effect of soaking temperature on cooking and nutritional quality on beans
16. Temperataure dependence of hydration rate and effect of hydration on cooking rate of drying legumes
17. Changes in shape and size of dehusked, split leguminous seeds (dhals) during soaking in water
18. Hydration of whole soybean affects solids losses and cooking quality
19. Finite element analysis of nonlinear water diffusion during rice soaking