Kinetic Modelling During Soaking of Dried Long Grain Paddy MR297

Authors

Jhauharotul Muchlisyiyah, Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Selangor, Malaysia
Rosnah Shamsudin, Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Selangor, MalaysiaFollow
Roseliza Kadir Basha, Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Selangor, Malaysia
Radhiah Shukri, Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Selangor, Malaysia
Syahmeer How, Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Selangor, Malaysia
Masmunira Rambli, Department of Food Science and Technology, School of Applied Sciences and Mathematics, University of Technology Brunei, Bandar Seri Begawan, Brunei Darussalam

Abstract

This study aimed to assess the soaking behaviour of MR 297 dried paddy under two conditions: room temperature and hot water soaking at 60°C. The experiment involved soaking dried MR297 paddy samples in water for 0.5 to 8 hours at room temperature and 0.5 to 5 hours for soaking at 60°C. The water absorption of MR 297 behaved differently at two different soaking conditions. The kinetic behaviour of the soaking process was also simulated using established 25 predictive models and incorporating 5 novel models presented in this work. The comparison of all prediction models involved using three statistical measures: the coefficient of determination (R-squared), standard error of estimates (SEE), and root mean square error (RMSE). The Karizaki 10, Midilli Kucuk, Karizaki 8, Two term, and Proposed Model was determined to be the 5 of most effective predictive models for characterizing the MR297 paddy soaking behaviour at room temperature. While Cubic, Karizaki 11, Karizaki 10, Karizaki 8, and proposed model 5 provided superior predictive capabilities for soaking behaviour of MR 297 at 60 °C. Additionally, the findings of this study also indicate that the proposed models exhibit superior predictive performance compared to the convenational models employed by other researchers.

Keywords

Modelling, MR297, Paddy, Soaking

Publication Date

2024

Received Date

15-September-2023

Revised Date

15-October-2023

Accepted Date

23-October-2023

Recommended Citation

Muchlisyiyah, Jhauharotul; Shamsudin, Rosnah; Basha, Roseliza Kadir; Shukri, Radhiah; How, Syahmeer; and Rambli, Masmunira (2024) "Kinetic Modelling During Soaking of Dried Long Grain Paddy MR297," ASEAN Journal on Science and Technology for Development: Vol. 40: No. 2, Article 14.
DOI: https://doi.org/10.61931/2224-9028.1537
Available at: https://ajstd.ubd.edu.bn/journal/vol40/iss2/14