Optimal design of experiments and measurements of the water sorption process of wheat grains using a modified Peleg model

摘要: Abstract Wheat grains consist of three major components, the bran layer, endosperm and germ, with very different water sorption kinetic. The original two parameter Peleg model cannot describe a process well for such heterogeneous compounds. Therefore, was modified to account biggest fractions, layer. This has four parameters can be used accurately hydration wheat grains. Two experiments were carried out, an initial experiment get rough values second experiment, which designed optimally by using Cramer-Rao lower bond method. percentage errors reduced from 669%, 24%, 12%, 2.4% 38%, 5.4%, 4.5% 1.9% respectively. presented results demonstrate advantage optimal design experiments.