Water Absorption Characteristics of Paddy Variety Suitable for Flaking

Abstract

Study on water absorption characteristics of paddy variety (MTU-1010) suitable for flaking was carried out at different water temperatures (30, 40, 50, 60 and 70°C). By soaking paddy at different temperatures mentioned above, it was found that soaking in water at 60°C for 4 hours (final mc of paddy being 26.48 % wb) is equivalent to traditional soaking at room temperature for 24 h (final mc being 26.32 % wb). Similarly, it was observed for BB- 11 that soaking in water at 60°C for 3.5 hours (final mc of paddy being 25.28 % wb) is equivalent to traditional soaking at room temperature for 24 h (final mc being 25.42 % wb). Hence, the quantity of water required for soaking to desired moisture content was found out taking into account initial and final moisture content, bed porosity, the water required to keep the paddy submerged and evaporation of water. It was estimated that 250g MTU-1010 requires 400 ml water and 250g BB-11 requires 300 ml water. Further, water absorption characteristics of paddy (variety: MTU-1010) was also conducted under ambient conditions up to 36 hours at intervals of 6h. The mc of paddy increased from initial 8.33% to final 35.26 % wb for MTU-1010 variety while it varied from 7.33% to 32.33% wb in case of BB-11 variety. It was observed in both the cases that the uptake of moisture initially was fast which gradually decreased with the passage of time. The saturation moisture content (SMC) of paddy was found after 50 hours of ambient water soaking to be 37.10% (wb) for MTU-1010 variety and 35.33% wb in case of BB-11 variety.