Modelling Water Absorption Kinetics of Abrohemaa, Omankwa, and Akposoe Maize Varieties

Abstract

The study investigated the effect of temperature and variety on water absorption kinetics of three Ghanaian maize varieties (Abrohemaa, Omankwa, and Akposoe) during soaking and also to generate the required moisture diffusivity data for the varieties. The study employed a gravimetric method at four different temperatures of , and . Varying soaking temperature affected the water absorption rates and behaviours of the varieties and that soaking was reduced by increasing the soaking water temperature. The differences in rate of water absorption by the varieties could be attributed to kernel characteristics such as physiochemical and nutritional composition. The Fick’s diffusion law satisfactorily predicted the absorption kinetics of the varieties at all temperatures and that variety and temperature were the most important factors controlling water absorption rate of the maize kernel. The moisture diffusivities of the kernels varied in the order of Abrohemaa  Omankwa  Akposoe and increased as the soaking temperature increases with values ranging from   for Akposoe,  for Omankwa and  for Abrohemaa. The Arrhenius equation was able to describe the effects of temperature on the diffusion coefficient with activation  energy values of  for Abrohemaa and  for both Akposoe and Omankwa. The study investigated the effect of temperature and variety on water absorption kinetics of three Ghanaian maize varieties (Abrohemaa, Omankwa, and Akposoe) during soaking and also to generate the required moisture diffusivity data for the varieties. The study employed a gravimetric method at four different temperatures of , and . Varying soaking temperature affected the water absorption rates and behaviours of the varieties and that soaking was reduced by increasing the soaking water temperature. The differences in rate of water absorption by the varieties could be attributed to kernel characteristics such as physiochemical and nutritional composition. The Fick’s diffusion law satisfactorily predicted the absorption kinetics of the varieties at all temperatures and that variety and temperature were the most important factors controlling water absorption rate of the maize kernel. The moisture diffusivities of the kernels varied in the order of Abrohemaa  Omankwa  Akposoe and increased as the soaking temperature increases with values ranging from   for Akposoe,  for Omankwa and  for Abrohemaa. The Arrhenius equation was able to describe the effects of temperature on the diffusion coefficient with activation  energy values of for Abrohemaa and  for both Akposoe and Omankwa.