Journal of Food Science and Technology

, Volume 52, Issue 9, pp 6090–6094 | Cite as

Temperature dependence on hydration kinetic model parameters during rehydration of parboiled rice

  • Aasima Rafiq
  • Juri Chowdhary
  • Manuj Kumar Hazarika
  • Hilal Ahmad Makroo
Short Communication


A study was carried out to relate the hydration behaviour with processing conditions of low amylose content parboiled rice which was dried at various temperatures (40, 50 and 60 °C). The rehydration characteristics of the parboiled rice (dehusked only) was then studied at various soaking temperatures (30, 40 and 50 °C) and time ( upto 3 h at every 30 min interval) and equilibrium moisture content of rehydration (EMC) was determined. The data were tested on three hydration equations viz., Peleg’s, Exponential and Weibull equations. The experimental data were used to determine the model parameters. The goodness of fit for the models were evaluated by coefficient of determination (R2) and sum of square error (SSE). The results were indicated that the Weibull model fits better than the exponential model and Peleg’s equation. Also, water transfer to paddy, was described by applying the Fick’s diffusion model and the moisture diffusivity (D) was calculated. The Diffusivity values varied between 1.06 and 4 × 10−11 m2/s.


Hydration kinetics Rehydration Parboiled rice Diffusivity 



In the completion of this project, firstly, I am thankful to ALMIGHTY ALLAH and to my parents. I am also thankful to my advisor for his constant support, endurance and encouragement.


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Copyright information

© Association of Food Scientists & Technologists (India) 2015

Authors and Affiliations

  • Aasima Rafiq
    • 1
  • Juri Chowdhary
    • 2
  • Manuj Kumar Hazarika
    • 2
  • Hilal Ahmad Makroo
    • 2
  1. 1.Department of Food and Science and TechnologyPunjab Agricultural UniversityLudhianaIndia
  2. 2.Department of Food Engg and TechnologyTezpur UniversityTezpurIndia

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