Volume changes of wheat and barley soaking in water

Muramatsu, Yoshiki; Tagawa, Akio; Kasai, Takeshi; Takeya, Koji

doi:10.1016/j.jfoodeng.2005.02.001

Cited by 13 publications

(13 citation statements)

References 4 publications

(5 reference statements)

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“…11. Brown rice (9.614 ± 0.004) e × 10 -6 (6.410 ± 0.001) × 10 -4 (6.070 ± 0.036) × 10 -4 3.790 × 10 -6 0.9999 30% milled rice (9.706 ± 0.004) × 10 -6 (6.398 ± 0.001) × 10 -4 (4.156 ± 0.042) × 10 -4 3.773 × 10 -6 0.9999 50% milled rice (9.692 ± 0.007) × 10 -6 (6.360 ± 0.002) × 10 -4 (5.022 ± 0.071) × 10 -4 4.149 × 10 -6 0.9996 70% milled rice (9.653 ± 0.004) × 10 -6 (6.407 ± 0.001) × 10 -4 (2.977 ± 0.036) × 10 -4 3.054 × 10 -6 0.9999 Milled rice (9.576 ± 0.004) × 10 -6 (6.361 ± 0.001) × 10 -4 (4.325 ± 0.037) × 10 -4 3.520 × 10 -6 0.9999 Tagawa et al (2002) and Muramatsu et al (2006) represented the relationship between the specific volume (dry basis) of kidney beans, wheat, and barley, and both moisture content and temperature using Eq. 12 12) In this study, to confirm the adaptability of Eq.…”

Section: Volume Changementioning

confidence: 99%

“…When rice absorbs water, its volume increases about twofold; therefore, data on the volume changes of rice soaked in water are required when designing processing plants and optimizing processing operations. Tagawa et al (2002) and Muramatsu et al (2006) reported the volume changes of kidney beans, wheat, and barley upon soaking in water. Although it would be useful to consider the relationship of bulk density to moisture content, very few studies have measured bulk density over a range of moisture contents consistent with water absorption.…”

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confidence: 99%

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Water Absorption Characteristics and Volume Changes of Milled and Brown Rice During Soaking

et al. 2006

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The water absorption characteristics and volume changes of rice with various degrees of milling during soaking were measured at five temperatures (5–40°C). The measured data were fitted to the exact solution for the infinite plane sheet diffusion model, which is an exact solution for the diffusion equation. The measured results agreed well with the model. The effects of temperature and the degree of milling on the water absorption rate constant were investigated. Volume changes of samples were determined by measuring particle density and bulk density. An empirical equation relating the moisture content of the sample during soaking and at temperatures of 10–50°C to specific volume was derived. In addition, bulk density was related to the quadratic function of the moisture content of the sample during soaking.

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Section: Volume Changementioning

confidence: 99%

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confidence: 99%

Water Absorption Characteristics and Volume Changes of Milled and Brown Rice During Soaking

et al. 2006

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“…A linear model (Eqn ) was proposed to estimate the bulk volumes of hydrated wheat and barley. In the model, the volume balance followed Eqn , and Eqn was derived.…”

Section: Resultsmentioning

confidence: 99%

“…Attempts were made to develop mathematical models that could simultaneously incorporate moisture level and particle size for both handling procedures. The model development was also compared with the approach used in the prediction of volume changes of two agro‐materials, namely wheat and barley . The information generated in this study is aimed to assist SSF practitioners in the prediction of PKC bulk properties for the development and design of large‐scaled SSF equipment and for the interpretation of fermentation results.…”

Section: Introductionmentioning

confidence: 99%

Bulk properties of palm kernel cake for solid‐state fermentation

Saw

Phang

Janaun

2011

Asia-Pacific J Chem Eng

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The bulk volumes of hydrated palm kernel cake (PKC) were investigated to generate information on bulk properties for solid‐state fermentation (SSF). Measurements were made under ambient conditions as regards the range of moisture level, sieved and unsieved PKC and two substrate handling procedures, viz. loading, tapping and hydration (LTH) and hydration, loading and tapping (HLT) methods. Because of the combined effects of particle size, inconsistent particle surface characteristics, moisture level and particle agglomeration caused by substrate hydration before loading, different trends in volume changes were observed. Empirical models were developed to predict the bulk volume changes with information on three measurable parameters, namely, moisture level, initial volume of a known quantity of dry PKC and particle size. For sieved PKC in the LTH method, unsieved PKC in the LTH method and unsieved PKC in the HLT method, three models were derived respectively. As for sieved PKC in the HLT method, significant scatters in the volume changes restricted the establishment of a single model. Instead, six models were proposed for six particle sizes for more precise estimation. The findings from this work are useful, first, in assisting the determination of dimensions of SSF equipment for substrates of different particle sizes and moisture levels and, second, for the interpretation of fermentation results, e.g. effects of particles swelling and handling procedures on microbial performance. © 2011 Curtin University of Technology and John Wiley & Sons, Ltd.

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“…The values of moisture content, bulk density and porosity (calculated from the bulk density and particle density), at which the effective thermal conductivity of the sample was measured, are shown in Table 1. The particle density of each sample was measured by the liquid displacement method using a Gay-Lussac-type pycnometer (Model 82-2355, Sansyo Co., Ltd., Japan) with a volume of approximately 100 cc (Muramatsu, Tagawa, Kasai, & Takeya, 2006;Tagawa et al, 2002). For each of the conditions of moisture content and bulk density described in Table 1, the effective thermal conductivity of the sample was measured at five different temperatures (10, 20, 30, 40, 50°C).…”

Section: Methodsmentioning

confidence: 99%