Kinetic, thermodynamic properties, and optimization of barley hydration

Montanuci, Flávia Daiana; Jorge, Luíz Mário de Matos; Jorge, Regina Maria Matos

doi:10.1590/s0101-20612013000400014

Cited by 54 publications

(92 citation statements)

References 36 publications

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“…A change in Δ G is usually related to changes in enthalpy or entropy and its signal informs about the spontaneity of the reaction (Oulahna et al, ). Positive values of Δ G indicate that the reaction is not spontaneous and expresses the energy absorption of the area surrounding the system (Shafaei et al, ), as occurred in this study (Δ G = 77.72 kJ/mol) and in the research of Jideani and Mpotokwana () with bambara groundnuts, and Montanuci, Jorge, and Jorge () with barley.…”

Section: Resultssupporting

confidence: 60%

Mathematical modeling of wheat hydration: Process and starch properties

Mattioda

Jorge

2018

J Food Process Engineering

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Previous studies of kinetic and mathematical modeling of wheat hydration did not present the thermal and morphological properties of the starch, nor did they investigate the thermodynamic properties involved in hydration. Therefore, in this study the starch properties were determined and related to the hydration kinetic, as well as the mathematical models were fitted to experimental data and the thermodynamic properties were estimated. The thermal and morphological characterization of the starch shows that there was a partial gelatinization of the starch in one of the temperatures tested. Peleg and Omoto‐Jorge Model allowed satisfactorily describing the moisture gain under various thermal conditions, and generalized Peleg equation best represented the experimental data. The thermodynamic properties involved in wheat hydration were estimated, and this allows us to conclude that the process is endothermic and non‐spontaneous. Practical applications This study allowed to investigate the wheat hydration and to understand the phenomena involved in the process, from the kinetic study and the thermal and morphological properties of the starch. This information can help, in a simple and practical way, in the monitoring and control of industrial processes and in the development of new wheat products. Mathematical models were fitted to the hydration experimental data, which allow the simulation and control of the industrial hydration process in an inexpensive and simple way. In addition, this study presents the estimation of the thermodynamic properties of hydration process, which makes it possible to investigate the energy involved in the process.

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Section: Resultssupporting

confidence: 60%

Mathematical modeling of wheat hydration: Process and starch properties

Mattioda

Jorge

2018

J Food Process Engineering

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“…Oscarsson et al (1996) and Andersson et al (1999), Montanuci et al (2013), Montanuci et al (2014a), for different cultivars grown in different climatic conditions. Figure 1 depicts the conventional and intermittent drying kinetics, the results are presented in g/100g and when multiplied by 100, we obtain the result as a percentage (g/100g*100).…”

Section: Omoto Modelmentioning

confidence: 99%

Drying kinetics of barley grains and effects on the germination index

2016

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This study aimed to assess the drying kinetics of barley grains and, using mathematical modeling, to evaluate the diffusivity during drying and after drying to evaluate the effect of high drying temperatures on the seed germination index for malt production. Three drying temperatures 40, 60 and 80°C were used. The last two, 60 and 80°C, reached moisture close to ideal for storage with 6 and 4 hours respectively; at 40°C, drying process took 12 hours and would still take additional hours to reach 13% moisture on a dry basis. Drying temperature influenced the germination power. The protein content was reduced according to increased drying time. The diffusivity coefficient was higher in conventional than in intermittent drying, probably due to heat loss in the intermittent process. It was observed that higher the temperature higher is the diffusivity. Ks values of the Omoto model ranged from 1.07 to 2.05E-4.Keywords: malt; diffusivity; thermal properties.Practical Application: This paper presents contributions on drying system as barley kernels continues intermittent evaluating drying temperature with germination index which is very important for the planting system and malting.

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“…1 for each steeping temperature. The equilibrium water content describes the absorption capacity of the food product and is affected by its chemical composition, its structure and the potential leaching of solids during steeping (Moreira et al, 2008;Montanuci et al, 2013). The impact of the temperature on the equilibrium water content also depends on the type of food product.…”

Section: Equilibrium Water Contentmentioning

confidence: 99%

“…The impact of the temperature on the equilibrium water content also depends on the type of food product. For example, a positive relationship was obtained for soybeans (Pan and Tangratanavalee, 2003) chestnuts (Moreira et al, 2008), barley (Montanuci et al, 2013), rice (Bello et al, 2010) and succulent plants (Miranda et al, 2010) while a negative relationship was reported for lupin (Solomon, 2007) and chickpea (Sayar et al, 2001). In the current study with peas, the equilibrium water content increased with temperature following a sigmoidal behaviour, with similar equilibrium water content measured at 5 and 10 • C and at 20 and 25 • C. The sigmoid shape of the equilibrium water content-temperature Fig.…”

Section: Equilibrium Water Contentmentioning

confidence: 99%