# Pre-Treatment of Vegetable Raw Materials (_Sorghum Oryzoidum_) for Use in Meat Analog Manufacture
## 3 Results and Discussion
### Hydration Kinetics Results
[60] used [PERSON]'s model to describe the water uptake of sorghum at 10, 20, 30, 40, and 50 \({}^{\circ}\)C. [PERSON]'s equation demonstrated the water absorption of sorghum under the experimental conditions, namely that with the increase in temperature, the coefficient \(K_{1}\) and \(K_{2}\) were reduced from 11.8 \(\times\) 10\({}^{-2}\) to 0.95 \(\times\) 10\({}^{-2}\) h\(\%^{-1}\) and 2.46 \(\times\) 10\({}^{-2}\) to 2.06 \(\times\) 10\({}^{-2}\)\(\%^{-1}\), respectively. The diffusion coefficient is the physico-chemical property of water, which characterizes its ease of movement in the grains through the diffusion phenomenon. The solution of [PERSON]'s second law, in the case of a sphere, assumes that  
* The effective diffusion coefficient does not depend on the humidity of the grain. * The grain volume does not change during water absorption. * The surface of the grain reaches equilibrium humidity immediately after its water immersion. * The value of the effective molecular diffusion coefficient of water in soryz grains is presented in Table 5. \begin{table}
\begin{tabular}{c c c c c} \hline
**Temperature**, \({}^{\circ}\)**C** & \(K_{1}\)**, min/\%** & \(K_{2}\)**, \%\({}^{-1}\)** & \(R^{2}\) & \(M_{e}\)**, kg/kg DW** \\ \hline
20 & 251 & 2.52 & 0.970 & 52 \\
30 & 251 & 2.56 & 0.970 & 52 \\
40 & 250 & 2.59 & 0.968 & 54 \\
45 & 242 & 2.58 & 0.969 & 55 \\
50 & 240 & 2.56 & 0.971 & 55 \\
60 & 239 & 2.49 & 0.968 & 54 \\ \hline \end{tabular} Note: \(K_{1}\)—Peleg speed constant, min/\(\%\); \(K_{2}\)—Peleg capacity constant, \(\%^{-1}\); \(R^{2}\)—coefficient of determination; \(M_{e}\)—equilibrium moisture content, kg/kg DW.  
\end{table} 
Table 4: Constants in [PERSON]’s equation at different soaking temperatures. The logarithm of \(MR\) as a function of the absolute temperature (_T_) is represented in Figure 4.  
The results show that the value of the water diffusion coefficient in soryz grains rose linearly with the growth in temperature from 20 to 50 \({}^{\circ}\)C, and was reduced with the subsequent increase in the temperature of the environment. This decrease, possibly, was determined by the processes of starch and protein degradation, which change the capillary structure of the grains and reduce the diffusion rate. Other authors investigating the hydra  
Figure 4: Graphical relationships between ln (_MR_) and soaking time (_h_) for the hydration of the soryz at (a) 30 \({}^{\circ}\)C, 40 \({}^{\circ}\)C, and 45 \({}^{\circ}\)C; (b) 20 \({}^{\circ}\)C, 50 \({}^{\circ}\)C, and 60 \({}^{\circ}\)C. \begin{table}
\begin{tabular}{l c c c c c c} \hline
**The Temperature of the** & & & & & & \\
**Hydration Medium, \({}^{\circ}\)C** & 20 & 30 & 40 & 45 & 50 & 60 \\ \hline
**The Value of the Diffusion** & & & & & & \\
**Coefficient, Deff \(\times\) 10\({}^{-11}\), m\({}^{2}\)/s** & 0.65 & 0.91 & 1.20 & 1.36 & 1.54 & 1.49 \\ \hline \end{tabular}
\end{table} 
Table 5: Values of the water diffusion coefficient at different temperatures of the soryz hydration medium. tion of brown rice at 25, 45, 55, and 65 \({}^{\circ}\)C showed that the value of the diffusion coefficients depended on the increase in moisture content. The diffusion coefficient corresponding to the value of the final humidity obtained in the established conditions was determined by the Arrhenius equation. Activation energy was 32.5 kJ/mol [22]. The Arrhenius equation is considered representative in presenting the variation in parameters with temperature. Previous research has shown that maximum hydration can be reached at high temperatures. In this context, hydration can be achieved during pre-boiling and the processes of cereal grain pre-treatment could be eliminated, reducing energy and time expenses [59]. The effect of temperature on the diffusion coefficients of soryz grains was described by the Arrhenius equation. The obtained results are deduced from Figure 5.  
The activation energy of the soryz grain hydration process, deduced from the slope (tangent) of the line in Figure 5, is 23.86 kJ/mol.