Water absorption characteristics of maize (<i>Abotem</i><span>,</span> <i>Abeleehi</i>, and <i>Dorke</i><span> <i>SR)</i></span> hybrids grown in...Water absorption characteristics of maize (<i>Abotem</i><span>,</span> <i>Abeleehi</i>, and <i>Dorke</i><span> <i>SR)</i></span> hybrids grown in Ghana were investigated using models obtained from Fick’s law of diffusion. The maize kernels were soaked in water at four different temperatures of 30<span style="color:#4F4F4F;font-family:-apple-system, "font-size:16px;white-space:normal;background-color:#FFFFFF;">º</span>C, 40<span style="color:#4F4F4F;font-family:-apple-system, "font-size:16px;white-space:normal;background-color:#FFFFFF;">º</span>C, 50<span style="color:#4F4F4F;font-family:-apple-system, "font-size:16px;white-space:normal;background-color:#FFFFFF;">º</span>C and 60<span style="color:#4F4F4F;font-family:-apple-system, "font-size:16px;white-space:normal;background-color:#FFFFFF;">º</span>C to evaluate their water absorption behaviours. The results indicated that temperature and variety were the major factors controlling water absorption patterns. The diffusion coefficients of the hybrids were found to differ in the order of <i>Dorke</i><span> <i>SR</i> </span>> <i>Abeleehi</i><span> </span>><span> <i>Abotem</i></span> and increased as the soaking temperature increased. The calculated water diffusivities varied from (2.54 - 3.49) × 10<sup>-10</sup> m<sup>2</sup>/s for <i>Abotem</i>, (2.64 - 3.59) × 10<sup>-10</sup> m<sup>2</sup>/s for <i>Abeleehi</i><span>, (3.21 <i>-</i> </span>4.20) × 10<sup>-10</sup>/s for <i>Dorke</i><span> <i>SR</i>.</span> The Arrhenius-<span><span><span style="font-family:;" "=""> </span></span></span><span><span><span style="font-family:;" "="">type equation was able to describe the strong effect of temperature on the diffusion coefficient of the hybrids. The activation energy values obtained were7.50 kJ/mol for <i>Abeleehi</i>, 6.27 kJ/mol<span> </span>for <i>Dorke</i><span> <i>SR</i> </span>and 9.09 kJ/mol for <i>Abotem</i>. Results indicated that temperature and variety were the major factors controlling water absorption patterns.</span></span></span>展开更多
The water absorption kinetics of cowpea and soybean hybrids were studied following the phenomenological models derived from Fick’s diffusion law. Significant intra and inter varietal variations were observed on the p...The water absorption kinetics of cowpea and soybean hybrids were studied following the phenomenological models derived from Fick’s diffusion law. Significant intra and inter varietal variations were observed on the physical characteristics of the seeds. The proposed Fick’s law of diffusion was shown to significantly describe the kinetic of water absorption irrespective of the variety and temperature. The effective diffusivities of the hybrids were shown to vary in the order Nagbaar > Nhyira > Tonaa > Anidaso and increased as the soaking temperature increased from 30<span><span><span style="font-family:;" "="">d°C<span> to 60</span>d°C<span>. The estimated values for water diffusion coefficients varied from 2.90 </span>×<span> 10<sup>-10</sup> to 6.75 </span>×<span> 10<sup>-10</sup> m<sup>2</sup>/s for cowpea and soybean hybrids. An Arrhenius-type equation described the strong temperature effect on the diffusion coefficient with activation energies ranging from 7.73 to 8.56 kJ/mol for cowpeas and 5.51 to 8.14 kJ/mol for soybeans.</span></span></span></span>展开更多
文摘Water absorption characteristics of maize (<i>Abotem</i><span>,</span> <i>Abeleehi</i>, and <i>Dorke</i><span> <i>SR)</i></span> hybrids grown in Ghana were investigated using models obtained from Fick’s law of diffusion. The maize kernels were soaked in water at four different temperatures of 30<span style="color:#4F4F4F;font-family:-apple-system, "font-size:16px;white-space:normal;background-color:#FFFFFF;">º</span>C, 40<span style="color:#4F4F4F;font-family:-apple-system, "font-size:16px;white-space:normal;background-color:#FFFFFF;">º</span>C, 50<span style="color:#4F4F4F;font-family:-apple-system, "font-size:16px;white-space:normal;background-color:#FFFFFF;">º</span>C and 60<span style="color:#4F4F4F;font-family:-apple-system, "font-size:16px;white-space:normal;background-color:#FFFFFF;">º</span>C to evaluate their water absorption behaviours. The results indicated that temperature and variety were the major factors controlling water absorption patterns. The diffusion coefficients of the hybrids were found to differ in the order of <i>Dorke</i><span> <i>SR</i> </span>> <i>Abeleehi</i><span> </span>><span> <i>Abotem</i></span> and increased as the soaking temperature increased. The calculated water diffusivities varied from (2.54 - 3.49) × 10<sup>-10</sup> m<sup>2</sup>/s for <i>Abotem</i>, (2.64 - 3.59) × 10<sup>-10</sup> m<sup>2</sup>/s for <i>Abeleehi</i><span>, (3.21 <i>-</i> </span>4.20) × 10<sup>-10</sup>/s for <i>Dorke</i><span> <i>SR</i>.</span> The Arrhenius-<span><span><span style="font-family:;" "=""> </span></span></span><span><span><span style="font-family:;" "="">type equation was able to describe the strong effect of temperature on the diffusion coefficient of the hybrids. The activation energy values obtained were7.50 kJ/mol for <i>Abeleehi</i>, 6.27 kJ/mol<span> </span>for <i>Dorke</i><span> <i>SR</i> </span>and 9.09 kJ/mol for <i>Abotem</i>. Results indicated that temperature and variety were the major factors controlling water absorption patterns.</span></span></span>
文摘The water absorption kinetics of cowpea and soybean hybrids were studied following the phenomenological models derived from Fick’s diffusion law. Significant intra and inter varietal variations were observed on the physical characteristics of the seeds. The proposed Fick’s law of diffusion was shown to significantly describe the kinetic of water absorption irrespective of the variety and temperature. The effective diffusivities of the hybrids were shown to vary in the order Nagbaar > Nhyira > Tonaa > Anidaso and increased as the soaking temperature increased from 30<span><span><span style="font-family:;" "="">d°C<span> to 60</span>d°C<span>. The estimated values for water diffusion coefficients varied from 2.90 </span>×<span> 10<sup>-10</sup> to 6.75 </span>×<span> 10<sup>-10</sup> m<sup>2</sup>/s for cowpea and soybean hybrids. An Arrhenius-type equation described the strong temperature effect on the diffusion coefficient with activation energies ranging from 7.73 to 8.56 kJ/mol for cowpeas and 5.51 to 8.14 kJ/mol for soybeans.</span></span></span></span>
