Analysis and Modeling of Water Absorption by Yellow Dent Corn Kernels Before and During Gelatinization Process

The steeping process of yellow dent corn kernels was investigated at water temperatures ranging from 30 to 90°C for a period of 24 h. Two mathematical models were fitted to the moisture ratio values of steeping processes. Both models fitted to the experimental data with high degrees of correlations (R2>0.96) between the experimental and predicted moisture ratio values. The water absorption constants calculated for the models decreased with increase in temperature of water. An abrupt drop in the value of the absorption constant occurred when the temperature increased from 60 to 70°C, indicating the significant impact of gelatinization process on moisture absorption rate. Two general models were also developed for the water absorption process before and during gelatinization of the starch. Analysis of the two models indicted that the moisture ratios, at any steeping time, are almost the same for all water absorption processes before or during gelatinization process.