Food and Bioprocess Technology

, Volume 6, Issue 5, pp 1355–1364 | Cite as

Water Absorption Kinetics of Guar Seeds and Unhulled Guar Splits

  • Rajesh K. Vishwakarma
  • Uma S. Shivhare
  • Saroj K. Nanda
Communication
First Online:
Received:
Accepted:

Abstract

Water absorption characteristics of guar seeds and unhulled splits were investigated at 20 to 60 °C. Results indicated that galactomannan was the major constituent responsible for higher absorption of water by guar. Rate of water absorption and the saturation moisture content of unhulled splits were higher than that of seeds due to increased galactomannan content in splits. Fick’s law and three empirical models (exponential, Peleg’s and Weibull distribution function) were evaluated to describe the water absorption behaviour of guar seeds and splits. The water absorption took place in two falling rates period. Shift of first to second falling rate period was found to be irrespective of temperature and started from 0.96 and 2.01 kg kg−1 dry matter for guar seeds and unhulled splits, respectively. The Weibull distribution function adequately described the water absorption kinetics of guar seeds and unhulled guar splits in both falling rate periods. The activation energy values for water absorption for guar seeds and unhulled splits were 13.69 and 27.94 kJ mol−1 in first falling rate period and 11.70 and 27.66 kJ mol−1 in second falling rate period, respectively.

Keywords

Guar seeds Unhulled guar splits Water absorption kinetics Diffusivity 
This is a preview of subscription content, log in to check access.

References

  1. Abu-Ghannam, N. (1998). Modelling textural changes during the hydration process of red beans. Journal of Food Engineering, 38, 341–352.CrossRefGoogle Scholar
  2. Abu-Ghannam, N., & McKenna, B. (1997). The application of Peleg’s equation to model water absorption during the soaking of red kidney beans (Phaseolus vulgaris L.). Journal of Food Engineering, 32, 391–401.CrossRefGoogle Scholar
  3. Anon (2010). Agricultural statistics at a glance 2010. Directorate of Economics and Statistics, Department of Agriculture and Cooperation, Ministry of Agriculture, Govt. of India.Google Scholar
  4. AOAC International. (2000). Official methods of analysis of AOAC International (17th ed.). Gaithersburg: AOAC International.Google Scholar
  5. Badau, M. H., Nkama, I., & Jideani, I. A. (2005). Water-absorption characteristics of various pearl millet cultivars and sorghum grown in northern Nigeria. Journal of Food Process Engineering, 28, 282–298.CrossRefGoogle Scholar
  6. Basu, S., Shivhare, U. S., & Mujumdar, A. S. (2006). Models for sorption isotherms for foods: A review. Drying Technology, 24(8), 917–930.CrossRefGoogle Scholar
  7. Becker, H. A. (1960). On the absorption of liquid water by the wheat kernel. Cereal Chemistry, 37, 309–323.Google Scholar
  8. Bello, M. O., Tolaba, M. P., & Suarez, C. (2007). Water absorption and starch gelatinization in whole rice grain during soaking. LWT- Food Science and Technology, 40, 313–318.CrossRefGoogle Scholar
  9. Bello, M. O., Tolaba, M. P., Aguerre, R. J., & Suarez, C. (2010). Modeling water uptake in a cereal grain during soaking. Journal of Food Engineering, 97, 95–100.CrossRefGoogle Scholar
  10. Bhattacharya, S. (1995). Kinetics of hydration of raw and roasted corn semolina. Journal of Food Engineering, 25, 21–30.CrossRefGoogle Scholar
  11. Bilbao-Sainz, C., Andres, A., & Fito, P. (2005). Hydration kinetics of dried apple as affected by drying conditions. Journal of Food Engineering, 68, 369–376.CrossRefGoogle Scholar
  12. Celen, I. H., Kayisoglu, B., & Kayisoglu, S. (2008). Water absorption characteristics of apricot kernels during soaking. Journal of Food Process Engineering, 31, 711–720.CrossRefGoogle Scholar
  13. Crank, J. (1975). The mathematics of diffusion (p. 421). Oxford: Lorendon.Google Scholar
  14. Cunha, L. M., Oliveira, A. R. F., & Oliveira, J. C. (1998). Optimal experimental design for estimating the kinetic parameters of processes described by the Weibull probability distribution function. Journal of Food Engineering, 37, 175–191.CrossRefGoogle Scholar
  15. Cunningham, S. E., Mcminn, W. A. M., Magee, T. R. A., & Richardson, P. S. (2007). Modelling water absorption of pasta during soaking. Journal of Food Engineering, 82(4), 600–607.CrossRefGoogle Scholar
  16. Desphande, S. S., & Cheryan, M. (1986). Microstructure and water uptake of phaseolus and winged beans. Journal of Food Science, 51(5), 1218–1223.CrossRefGoogle Scholar
  17. Engels, C., Hendrickx, M., De-Samblanx, S., De-Gryze, I., & Tobback, P. (1986). Modelling water diffusion during long-grain rice soaking. Journal of Food Engineering, 5, 55–73.CrossRefGoogle Scholar
  18. Fan, L. T., Chen, H. C., Shellenberger, J. A., & Chung, D. S. (1965). Comparison on the rates of absorption of water by corn kernels with and without dissolved sulfur dioxide. Cereal Chemistry, 42, 385–396.Google Scholar
  19. Garcia-Pascual, P., Sanjuan, N., Melis, R., & Mulet, A. (2006). Morchella esculenta (morel) rehydration process modelling. Journal of Food Engineering, 72, 346–353.CrossRefGoogle Scholar
  20. Gowen, A., Abu-Ghannam, N., Frias, J., & Oliveira, J. (2007). Influence of pre-blanching on the water absorption kinetics of soybeans. Journal of Food Engineering, 78, 965–971.CrossRefGoogle Scholar
  21. Gunjal, B. B., & Kadam, S. S. (1991). CRC hand book of world food legumes, vol 1 (pp. 289–299). CRC: Boca Raton.Google Scholar
  22. Haros, M., Viollaz, P. E., & Suarez, C. (1995). Effect of temperature and SO2 on the rates of water absorption of three maize hybrids. Journal of Food Engineering, 25, 473–482.CrossRefGoogle Scholar
  23. Hung, T. V., Liu, L. H., Black, R. G., & Trewhella, M. A. (1993). Water absorption in chickpea (C. arietinum) and field pea (P. sativum) cultivars using the Peleg model. Journal of Food Science, 58, 848–852.CrossRefGoogle Scholar
  24. IS: 10502. (1983). Specifications for guar gum food grade (pp. 1–8). New Delhi: Bureau of Indian Standards.Google Scholar
  25. Ituen, E. U., Mittal, J. P., & Adeoti, J. S. (1985). Water absorption in cereal grains and its effect on their rupture stress. Journal of Food Process Engineering, 8, 147–158.CrossRefGoogle Scholar
  26. Joshi, U. N., Arora, S. K., & Arora, R. N. (1990). Differential chemical composition of guar species. Guar Research Annals, 6, 38–40.Google Scholar
  27. Kang, S., & Delwiche, S. R. (1999). Moisture diffusion modeling of wheat kernels during soaking. Transactions of the American Society of Agricultural Engineers, 42(5), 1359–1365.Google Scholar
  28. Kaptso, K. G., Njintang, Y. N., Komnek, A. E., Hounhouigan, J., Scher, J., & Mbofung, C. M. F. (2008). Physical properties and rehydration kinetics of two varieties of cowpea (Vigna unguiculata) and bambara groundnuts (Voandzeia subterranea) seeds. Journal of Food Engineering, 86, 91–99.CrossRefGoogle Scholar
  29. Kashaninejad, M., Maghsoudlou, Y., Rafiee, S., & Khomeiri, M. (2007). Study of hydration kinetics and density changes of rice (Tarom Mahali) during hydrothermal processing. Journal of Food Engineering, 79, 1383–1390.CrossRefGoogle Scholar
  30. Kelly, L. G. (1967). Handbook of numerical methods and applications. Boston: Addison-Wesley.Google Scholar
  31. Khazaei, J., & Mohammadi, N. (2009). Effect of temperature on hydration kinetics of sesame seeds (Sesamum indicum L.). Journal of Food Engineering, 91, 542–552.CrossRefGoogle Scholar
  32. Kumar, D., & Singh, N. B. (2002). Guar—an introduction: In Guar in India. Jodhpur: Scientific.Google Scholar
  33. Machado, M. F., Oliveira, F. A. R., Gekas, V., & Singh, R. P. (1998). Kinetics of moisture uptake and soluble-solids loss by puffed breakfast cereals immersed in water. International Journal of Food Science and Technology, 33, 225–237.CrossRefGoogle Scholar
  34. Machado, M. F., Oliveira, F. A. R., & Cunha, L. M. (1999). Effect of milk fat and total solids concentration on the kinetics of moisture uptake by ready-to-eat breakfast cereal. International Journal of Food Science and Technology, 34, 47–57.CrossRefGoogle Scholar
  35. Marabi, A., Livings, S., Jacobson, M., & Saguy, I. S. (2003). Normalized Weibull distribution for modelling rehydration of food particulates. European Food Research and Technology, 217, 311–318.CrossRefGoogle Scholar
  36. Maskan, M. (2002). Effect of processing on hydration kinetics of three wheat products of the same variety. Journal of Food Engineering, 52, 337–341.CrossRefGoogle Scholar
  37. Mayer, A., & Polja, K. M. A. (1975). The germination of seeds (2nd ed.). Oxford: Pergamon.Google Scholar
  38. Misra, M. K., & Brooker, D. B. (1980). Thin-layer drying and rewetting equations for shelled yellow corn. Transactions of the American Society of Agricultural Engineers, 23, 1254–1260.Google Scholar
  39. Mohsenin, N. N. (1986). Physical properties of plant and animal materials (p. 891). New York: Gordon and Breach Science.Google Scholar
  40. Patil, N. D. (1988). Evaluation of diffusion equations for simulating moisture movement within an individual grain kernel. Drying Technology, 6, 21–42.CrossRefGoogle Scholar
  41. Peleg, M. (1988). An empirical model for description of moisture sorption curves. Journal of Food Science, 41, 57–72.Google Scholar
  42. Pilosof, A. M. R., Boquet, R., & Bartholomai, G. B. (1985). Kinetics of water uptake by food powders. Journal of Food Science, 50(1), 278–282.CrossRefGoogle Scholar
  43. Resio, A. N. C., Aguerre, R. J., & Suarez, C. (2003). Study of some factors affecting water absorption by amaranth grain during soaking. Journal of Food Engineering, 60, 391–396.CrossRefGoogle Scholar
  44. Resio, A. N. C., Aguerre, R. J., & Suarez, C. (2005). Analysis of simultaneous water absorption and water–starch reaction during soaking of amaranth grain. Journal of Food Engineering, 68, 265–270.CrossRefGoogle Scholar
  45. Resio, A. N. C., Aguerre, R. J., & Suarez, C. (2006). Hydration kinetics of amaranth grain. Journal of Food Engineering, 72, 247–253.CrossRefGoogle Scholar
  46. Sacchetti, G., Pittia, P., Biserni, M., Pinnavaia, G. G., & Rosa, M. D. (2003). Kinetic modelling of textual changes in ready-to-eat breakfast cereals during soaking in semi-skimmed milk. International Journal of Food Science and Technology, 38, 135–143.CrossRefGoogle Scholar
  47. Sayar, S., Turhan, M., & Gunasekaran, S. (2001). Analysis of chickpea soaking by simultaneous water transfer and water–starch reaction. Journal of Food Engineering, 50, 91–98.CrossRefGoogle Scholar
  48. Shittu, T. A., Olaniyi, M. B., Oyekanmi, A. A., & Olkeleye, K. A. (2009). Physical and water absorption characteristics of some improved rice varieties. Food and Bioprocess Technology. doi: 10.1007/s/11947-009-0288-6.
  49. Singh, B. P. N., & Kulshrestha, S. P. (1987). Kinetics of water sorption by soybean and pigeonpea grains. Journal of Food Science, 52, 538–541.Google Scholar
  50. Solomon, W. K. (2007). Hydration kinetics of lupin (Lupines albus) seeds. Journal of Food Process Engineering, 30, 119–130.CrossRefGoogle Scholar
  51. Sopade, P. A., & Obekpa, J. A. (1990). Modelling water-absorption in soybean, cowpea and peanuts at three temperatures using Peleg equation. Journal of Food Science, 55, 1084–1087.CrossRefGoogle Scholar
  52. Sopade, P. A., Ajisegiri, E. S., & Badau, M. H. (1992). The use of Peleg’s equation to model water absorption in some cereal grains during soaking. Journal of Food Engineering, 15, 269–283.CrossRefGoogle Scholar
  53. Taiwo, K. A., Akanbi, C. T., & Ajibola, O. O. (1998). Regression relationships for the soaking and cooking properties of two cowpea varieties. Journal of Food Engineering, 37(3), 331–344.CrossRefGoogle Scholar
  54. Thakur, A. K., & Gupta, A. K. (2006). Water absorption characteristics of paddy, brown rice and husk during soaking. Journal of Food Engineering, 75, 252–257.CrossRefGoogle Scholar
  55. Turhan, M., Sayar, S., & Gunasekaran, S. (2002). Application of Peleg model to study water absorption in chickpea during soaking. Journal of Food Engineering, 53, 153–159.CrossRefGoogle Scholar
  56. Vishwakarma, R. K., Nanda, S. K., Shivhare, U. S., & Patil, R. T. (2009a). Status on post harvest technology of guar (Cyamopsis tetragonoloba) in India. Agricultural Mechanization in Asia, Africa and Latin America, 40(1), 65–72.Google Scholar
  57. Vishwakarma, R. K., Nanda, S. K., & Shivhare, U. S. (2009b) Process for dehulling guar seed for refined guar gum split production. Indian patent application no. 1283/DEL/2007. Publication date: 03/04/2009. Journal no. 14/2009.Google Scholar
  58. Vishwakarma, R. K., Shivhare, U. S., & Nanda, S. K. (2011). Physical properties of guar seeds. Food and Bioprocess Technology. doi: 10.1007/s11947-011-0514-x.

Copyright information

© Springer Science+Business Media, LLC 2012

Authors and Affiliations

  • Rajesh K. Vishwakarma
    • 1
  • Uma S. Shivhare
    • 2
  • Saroj K. Nanda
    • 3
  1. 1.Central Institute of Post Harvest Engineering & TechnologyAboharIndia
  2. 2.University Institute of Chemical Engineering & TechnologyPanjab UniversityChandigarhIndia
  3. 3.Central Institute of Post Harvest Engineering & TechnologyLudhianaIndia

Personalised recommendations