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Article
Water Absorption Characteristics of Obatanpa and Mamaba Maize Hybrids (Zea mays)
International Journal of Food Engineering (2009)
  • Ahmad Addo, Kwame Nkrumah University of Science and Technology
  • Ato Bart-Plange, Kwame Nkrumah University of Science and Technology
  • Komla Dzisi, Kwame Nkrumah University of Science and Technology
Abstract

Water absorption characteristics of two newly-released maize hybrids, Obatanpa and Mamaba, during soaking were measured at four temperatures of 30, 40, 50 and 60ºC. The absorption kinetics followed the Fick's law of diffusion during the first hours of soaking. The values determined for water diffusion coefficients varied from 7.31 x 10-12 to 9.33 x 10-12 m2/s and from 6.30 x 10-12 to 8.25 x 10-12 m2/s for Obatanpa and Mamaba respectively. An Arrhenius–type equation was used to relate the diffusion coefficient of Obatanpa and Mamaba to temperature, and the energy of activation for Obatanpa and Mamaba was estimated. The values determined were 6.54 kJ/mol and 6.82 kJ/mol for Obatanpa and Mamaba respectively.

Keywords
  • maize,
  • Arrhenius–type equation,
  • diffusion coefficient,
  • modelling,
  • water absorption
Publication Date
May 6, 2009
Citation Information
Ahmad Addo, Ato Bart-Plange and Komla Dzisi. "Water Absorption Characteristics of Obatanpa and Mamaba Maize Hybrids (Zea mays)" International Journal of Food Engineering Vol. 2 Iss. 3 (2009)
Available at: http://works.bepress.com/ahmad_addo/1/