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Water absorption characteristics of Canarium Schweinfurthii fruits

Information Processing in Agriculture 2019年第3期6卷 386-395页

作者： James Chinaka Ehiem victor ifeanyichukwu obiora ndirika Udochukwu Nelson Onwuka Yvan Gariepy Vijayan Raghavan Department of Agricultural and Bio-Resources Engineering Michael Okpara University of AgricultureUmudikeP.M.B.7267UmuahiaAbia StateNigeria Department of Bioresources Engineering McGill UniversityMacdonald Campus21111 LakeshoreSte-Anne-de-BellevueQuebec H9X 3V9Canada

Water absorption characteristics of two varieties of Canarium Schweinfurthii ***(Canarium Schweinfurthii *** and short)essential for predicting their suitable absorption conditions was investigated at three different temperatures(35,50,65C).Increase in moisture content of the fruits was measured at one-hour interval until constant values were obtained after five successive intervals of moisture *** of soluble constituents,textural and nutritive qualities of the rehydrated products and their thermodynamic behavior were also measured and *** results obtained revealed that saturation time for 35,50 and 65C of long and short varieties are 14,18 and 40 h and 18,22 and 36 h *** of absorption of the fruits differ significantly(p>0.05)with temperature and not with the *** absorption rate of Canarium Schweinfurthii *** and short varieties are 2.71 and 2.25 kg/h *** moisture bearing capacity,textural,and nutritive qualities of the reconstituted products showed no significant difference among varieties at different temperatures *** soaked at 35C produced reusable residual water,retained their nutritive values and soluble constituent more than other soaking temperatures ***,the absorption reaction is endothermic with negative entropy and Gibbs energy values were above *** model had the best quality for describing the absorption characteristics of both Canarium Schweifurthii ***.

关键词： Absorption Canarium Thermodynamics Temperature Fruits Moisture

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