Evaluation of physical properties and hydration kinetics of red lentil (Lens culinaris) at different processed levels and soaking temperatures

Abstract

AbstractHydration kinetics of red lentil seeds were carried out for whole, dehusked and splits at different temperatures (15 to 45°C). Several physical properties were evaluated as function of soaking temperatures. Henderson and Pabis, Page, two term exponential and Peleg models were fitted to the obtained hydration kinetics data. To assess the adequacy of models three statistical parameters, coefficient of multiple determinations (R2), root mean square error (RMSE) and chi-square (χ2) were employed. Peleg model (R2>0.990; RMSE<0.018; χ2<0.001) was found to be adequate in describing the hydration behavior of red lentil seeds. Effective diffusivity of water over a temperature range of (15–45°C) for whole, dehusked and splits varied from 6.890×10−11 to 1.142×10−10, 1.030×10−10 to 1.584×10−10 and 1.231×10−10 to 1.927×10−10 with the activation energy of 12.239, 11.145 and 10.741, respectively. Soaking temperatures pose significant effect on water absorption capacities and all the evaluated physical properties of red lentil seeds