In this study, water absorption characteristics of some rice
varieties (Bisalayi, FARO 61, FARO 60, FARO 52 and FARO 44) from Nigeria were studied at 30°C, 45°C, 60°C and 75°C by determining the increase in grain
weight as a function of time during soaking. Differences in moisture content
among the selected varieties of paddy during soaking were significant (P <
0.05) at all temperatures considered. Using the experimental moisture data, a
non-linear regression procedure was applied to an analytical solution of the
Fick’s second law of the diffusion for an infinite cylinder. The predicted
values of instantaneous moisture contents were in good agreement with the
experiential data with R2 of
(0.834 - 0.997).
Water absorption rate was found to increase with soaking temperature, while
water saturation time decreased with temperature. Average values of diffusion
coefficients of moisture during soaking of paddy rice at different temperatures (30°C, 45°C, 60°C and 75°C) were estimated as 6.25 × 10 -11, 6.28 × 10 -11, 7.02 × 10 -11, and 5.51 × 10 -11 and 5.52 × 10 -11 m2/s
for Bisalayi, FARO 61, FARO 60, FARO 52 and FARO 44, respectively. The activation energies of the
diffusivity through different varieties of rice grains werecalculated using Arrhenius-type equation for diffusion
dependence on temperature and were determined as 41.96, 38.69, 40.16, 34.05 and
42.12 kJ/mole for Bisalayi, FARO 61, FARO 60, FARO 52 and FARO 44 for the
respectively rice variety above.