{"title":"改良芝麻（Sesamum indicum L.）品种在水合过程中吸水特性的评估","authors":"Devanand Gojiya, Vanraj Gohil, Mukesh Dabhi, Navnitkumar Dhamsaniya","doi":"10.1002/fbe2.12051","DOIUrl":null,"url":null,"abstract":"<p>The water absorption characteristics of sesame varieties (GT-3, GT-4, GJT-5, GT-6, and TKG-22) were studied during hydration at temperatures ranging 35–55°C. The Peleg model adequately defined the hydration behavior of sesame seed varieties at the 35°C, 45°C, and 55°C soaking temperatures with the comparable coefficient of determination (<i>R</i><sup>2</sup>) and mean relative percentage deviation modulus (<i>P</i>). The Peleg rate constant <i>K</i><sub>1</sub> and the capacity constant <i>K</i><sub>2</sub> reduced significantly with the rise in hydration temperatures, suggesting corresponding increases in the initial hydration rate as well as the equilibrium moisture content in all the varieties tested. The Arrhenius equation was used to calculate the activation energy (<i>E</i><sub>a</sub>) of GT-3, GT-4, GJT-5, GT-6, and TKG-22 sesame varieties and was noted to be 38.74, 33.37, 30.68, 37.85, and 33.23 kJ/mol, respectively. The enthalpy (<i>H</i>) was raised significantly with hydration temperature while entropy (Δ<i>S</i>) and released energy (Δ<i>G</i>) were found nonsignificant (<i>p</i> > 0.05).</p>","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2023-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12051","citationCount":"0","resultStr":"{\"title\":\"Assessment of water absorption characteristics for improved sesame (Sesamum indicum L.) varieties during hydration\",\"authors\":\"Devanand Gojiya, Vanraj Gohil, Mukesh Dabhi, Navnitkumar Dhamsaniya\",\"doi\":\"10.1002/fbe2.12051\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>The water absorption characteristics of sesame varieties (GT-3, GT-4, GJT-5, GT-6, and TKG-22) were studied during hydration at temperatures ranging 35–55°C. The Peleg model adequately defined the hydration behavior of sesame seed varieties at the 35°C, 45°C, and 55°C soaking temperatures with the comparable coefficient of determination (<i>R</i><sup>2</sup>) and mean relative percentage deviation modulus (<i>P</i>). The Peleg rate constant <i>K</i><sub>1</sub> and the capacity constant <i>K</i><sub>2</sub> reduced significantly with the rise in hydration temperatures, suggesting corresponding increases in the initial hydration rate as well as the equilibrium moisture content in all the varieties tested. The Arrhenius equation was used to calculate the activation energy (<i>E</i><sub>a</sub>) of GT-3, GT-4, GJT-5, GT-6, and TKG-22 sesame varieties and was noted to be 38.74, 33.37, 30.68, 37.85, and 33.23 kJ/mol, respectively. The enthalpy (<i>H</i>) was raised significantly with hydration temperature while entropy (Δ<i>S</i>) and released energy (Δ<i>G</i>) were found nonsignificant (<i>p</i> > 0.05).</p>\",\"PeriodicalId\":100544,\"journal\":{\"name\":\"Food Bioengineering\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-06-14\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12051\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Bioengineering\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/fbe2.12051\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Bioengineering","FirstCategoryId":"1085","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/fbe2.12051","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Assessment of water absorption characteristics for improved sesame (Sesamum indicum L.) varieties during hydration
The water absorption characteristics of sesame varieties (GT-3, GT-4, GJT-5, GT-6, and TKG-22) were studied during hydration at temperatures ranging 35–55°C. The Peleg model adequately defined the hydration behavior of sesame seed varieties at the 35°C, 45°C, and 55°C soaking temperatures with the comparable coefficient of determination (R2) and mean relative percentage deviation modulus (P). The Peleg rate constant K1 and the capacity constant K2 reduced significantly with the rise in hydration temperatures, suggesting corresponding increases in the initial hydration rate as well as the equilibrium moisture content in all the varieties tested. The Arrhenius equation was used to calculate the activation energy (Ea) of GT-3, GT-4, GJT-5, GT-6, and TKG-22 sesame varieties and was noted to be 38.74, 33.37, 30.68, 37.85, and 33.23 kJ/mol, respectively. The enthalpy (H) was raised significantly with hydration temperature while entropy (ΔS) and released energy (ΔG) were found nonsignificant (p > 0.05).
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