SciELO - Scientific Electronic Library Online

 
vol.27 issue1Processing of Peas (Pisum sativum L.). Part 1: Modelling of the Thin Layer Drying Kinetic of Pea, Varieties Obonuco Andina and SureñaPortfolio of Self-Generation of Electricity with Renewable Sources for Commercial Buildings author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand

Journal

Article

Indicators

Related links

  • On index processCited by Google
  • Have no similar articlesSimilars in SciELO
  • On index processSimilars in Google

Share


Información tecnológica

On-line version ISSN 0718-0764

Abstract

CERON, Andrés F; OSORIO, Oswaldo  and  GARCES, Luis F. Processing of Peas (Pisum sativum L.). Part 2: Kinetics of Absorption of Water in Pea Seeds, varieties San Isidro and Sureña. Inf. tecnol. [online]. 2016, vol.27, n.1, pp.81-90. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642016000100010.

Water absorption kinetics in pea seeds (Pisum sativum L.), varieties San Isidro and Sureña, were determined. Rehydration was conducted at three temperatures (6, 18 and 30 °C), using a seed/water ratio 1: 4 (w/v), and measurements at 0, 3, 6, 9, 12 and 24 hours were taken. The effect of temperature was evaluated by the water adsorption capacity, whereas the water adsorption kinetics was studied in two models (Exponential and Peleg). The water adsorption capacity increased with increasing water temperature. The models adequately describe the kinetics of adsorption of water. Both diffusivity and kinetic parameters show dependence on temperature and when are evaluated by the Arrhenius activation energy of 17.24 kJ/mol for San Isidro and 9.25 kJ/mol for Sureña were obtained.

Keywords : rehydration; temperature; kinetic constants; diffusivity.

        · abstract in Spanish     · text in Spanish     · Spanish ( pdf )

 

Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License