An insight into thermodynamic aspects of ultrasonication effect on hydration mechanism of wheat

Abstract

There is an inevitable demand for attempts to be made regarding hydration process enhancement of agricultural products. In this realm, application of cutting‐edge ultrasound technology has been recently arisen as promising tool. This investigation covers thermodynamic aspects of the effect of ultrasonication on hydration mechanism of wheat. The hydration process was performed at five hydration temperatures of 30, 40, 50, 60, and 70 °C in ultrasonication conditions named control (without ultrasound treatment), US1 (25 kHz, 360 W), and US2 (40 kHz, 480 W). Thermodynamic parameters of activation energy, enthalpy, entropy, and the Gibbs free energy during hydration process were then determined. In accordance with obtained values of the parameters, it can be addressed that ultrasound‐assisted hydration process was endothermic reaction corresponds to an increase in system order as well as it was not spontaneous for each experimental hydration temperature and ultrasonication condition. It should be also pointed out that ultrasonication condition reduced activation energy, enthalpy change, and the Gibbs free energy change by approximately 15, 17, and 9%, respectively. However, it increased entropy change by approximately 9% for all hydration temperatures. Practical applications The outcome of this attempt could be served as a tool for deep root understanding of heat and mass transfer phenomena during ultrasound‐assisted hydration process of wheat kernel in seed priming, flour milling (tempering), making dough, and wet storage processes.

The combined effect of ultrasonication and hydration temperature on water absorption of barley: Analysis, modeling, kinetics, optimization, and thermodynamic parameters of the process

“…The literature reported the works used ultrasound technology in hydration process for different agricultural products (Ghafoor, Misra, Mahadevan, & Tiwari, 2014;Lopez et al, 2017;Miano & Augusto, 2018b;Miano, Ibarz, & Augusto, 2016;Miano, Ibarz, & Augusto, 2017;Miano, Sabadoti, & Augusto, 2018;Patero & Augusto, 2015;Ranjbari, Kashaninejad, Alami, Khomeiri, & Gharekhani, 2013;Ricce, Rojas, Miano, Siche, & Augusto, 2016;Shafaei et al, 2018;Shafaei et al, 2019;Ulloa et al, 2015;Yildirim, Bayram, & Oner, 2012;Yildirim & Oner, 2015;Yildirim, Oner, & Bayram, 2010;Yildirim, Oner, & Bayram, 2011;Yildirim, Oner, & Bayram, 2013;Zhang et al, 2016a;2016b). The works indicated sufficient information about the effect of ultrasonication on hydration kinetics of some agricultural products.…”

A Review on Recent Trends of Ultrasound Assisted Processing in Food Segment

“…Activation energy is defined as the minimum energy threshold that the reacting species should acquire so that the chemical reaction can take place. The decrease in activation energy which enhances hydration rate as ultrasound treatment increases due to decreasing of diffusion resistance in hydration process (Shafaei et al, 2018). These helps to understand the mass and heat transfer associetd with ultrasonication hydration process of wheat kernel (Shafaei et al, 2018).…”

“…The decrease in activation energy which enhances hydration rate as ultrasound treatment increases due to decreasing of diffusion resistance in hydration process (Shafaei et al, 2018). These helps to understand the mass and heat transfer associetd with ultrasonication hydration process of wheat kernel (Shafaei et al, 2018). Enthalpy represents the total energy content of a system.…”

“…In a chemical reaction, at constant pressure, heat transfer is equal to the enthalpy change. The decrease in enthalpy where energy absorbs by wheat kernel results in enhancement of hydration rate in which contribution of ultrasound treatment results in the formation of the activated complex Shafaei et al 2018). Gibbs free energy is a thermodynamic state function and is defined as a measure of the potential of reversible or maximal work that is done by a system at constant temperature and pressure.…”

“…It is calculated as the enthalpy minus the product of entropy and absolute temperature. As Gibbs free energy changes which result in the enhancement of hydration rate which is base on the decrease in the enthalpy (Shafaei et al 2018). Entropy is often described as the degree of disorder or randomness.…”