食品加工与技术杂志

抽象的

Moisture Sorption Isotherm of Preconditioned Pressure Parboiled Brown Rice

Naveen Kumar M and Das SK

The pressure parboiling of paddy was carried out at 294.204 kPa for 7 min and preconditioning of brown rice was carried out in fluidized bed dryer at 60-80°C. The moisture sorption isotherms of pressure parboiled preconditioned brown rice at different salt concentrations (0, 2, 3, 3.5 and 4%) were obtained at 20 ± 1°C, 25 ± 1°C, and 30 ± 1°C. The experimental data of sorption isotherm were fitted with some of sorption models (GAB, MGAB, MCPE, MOSE, MHEE, and MHAE models). According to the statistical results, the MGAB model gave the best fit to the experimental sorption data and MHAE model was the least adequate. Sorption isotherm data were used to determine the some thermodynamic functions. The net isosteric heat of sorption was determined from the best fitting equation using the Claussius-Calpeyron equation. The net isosteric heat of sorption decreased with increasing moisture content and increased with increasing salt concentration same trend was observed in entropy of sorption. The spreading pressure increased with increasing water activity and salt concentration and decreased with increasing temperature. The net integral enthalpy decreased with increasing moisture content and increased with increasing salt concentration and reverse trend was observed in integral entropy.