Analytical solution and experimental validation of a model for hydration of soybeans with variable mass transfer coefficient

Nicolin, Douglas Júnior; Neto, R. Menechini; Paraíso, Paulo Roberto; Jorge, Regina Maria Matos; Jorge, L. M. M.

doi:10.1016/j.jfoodeng.2014.09.044

Cited by 14 publications

(24 citation statements)

References 16 publications

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“…The Nicolin–Jorge model has demonstrated a suitable adjustment for grains including soybean, corn kernels and rice kernels. It was obtained from mass balance (Nicolin and others ). For fitting the hydration kinetics data, the grains should be considered to be regular geometry bodies, such as spheres, cylinders or parallelepiped.…”

Section: Description Of Mechanisms and Mathematical Modelingmentioning

confidence: 99%

The Hydration of Grains: A Critical Review from Description of Phenomena to Process Improvements

Miano

Augusto

2018

Comp Rev Food Sci Food Safe

118

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Hydration is a crucial step during grain processing. It is performed prior to many other processes, such as germination, cooking, extraction, malting and fermentation. The number of publications on this topic studying the description of the mechanisms involved and recent technologies for processing enhancement has increased recently. However, due to the complexity of the hydration process, there are still many aspects that are little understood. For that reason, this review provides not only an overview of recent developments in this field, but also a critical discussion of publications from the last 2 decades, as well as suggestions for future innovative studies. This review discusses the importance of hydration in the grain industries, the pathway for water entry into the various grains, the mass transfer and fluid flow mechanisms in the process, the behavior of the hydration kinetics, the mathematical modelling, the technologies used to accelerate the process and other necessary requirements that must be performed to complement and complete our knowledge of this process.

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Section: Description Of Mechanisms and Mathematical Modelingmentioning

confidence: 99%

The Hydration of Grains: A Critical Review from Description of Phenomena to Process Improvements

Miano

Augusto

2018

Comp Rev Food Sci Food Safe

118

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“…Assuming spherical geometry of the grain with constant volume above mass transfer equation (10) could be written as: K s as constant is presented as [16]: (13) For statistical analysis of the results, XLSTAT (trial version) and Microsoft EXCEL were used. All the experiments were conducted in triplicate for all samples.…”

Section: Mathematical Modellingmentioning

confidence: 99%

“…The change in colour of the steep liquor is evident during steeping [13], [14]. Water absorption kinetics during steeping has been extensively studied for traditional cereals, pulses and legumes [15], [16], [17], [18]. Pre-set conditions during water absorption like temperature, steeping time and water to grain ratio affect the water absorption capacity, grain volume change as well as water absorption rate.…”

Section: Introductionmentioning

confidence: 99%

“…A phenomenological model considers such mass transfer phenomena like diffusion, convection, and water concentration inside the grain. Phenomenological model could be based upon lumped parameters like water distribution inside the grain or distributed parameters like concentration gradient inside the grain [16], [22], [25], [30]. Omoto model is based upon lumped parameter considering uniform water concentration inside the grain [31].…”

Section: Introductionmentioning

confidence: 99%

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Mathematical Modelling of Water Absorption Kinetics Using Empirical and Phenomenological Models for Millets

2019

ijeat

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Steeping is one of the major pre-treatment which can reduce anti-nutritional factors without losing dietary fibre and polyphenols unlike in dehulling. In the current study water absorption characteristics of pearl millet and finger millet during steeping at temperature 10°C, 20°C, 30°C, 40°C and 50°C were calculated. Two empirical and one phenomenological model were used to simulate water absorption kinetics. Both the Peleg model and Omoto model were found adequately capable to predict water uptake of pearl millet and finger millet under the designed experimental conditions with regression coefficient more than 0.96. Due to comparatively high variation in grain volume during the hydration process and longer process time, sigmoidal model cannot be utilized for calculation of effective diffusivity and activation energy. Peleg’s rate constant shows an inverse relationship with steeping temperature. The activation energy was calculated by substituting effective diffusivity with reciprocal of Peleg’s rate constant in Arrhenius equation and was found 25.97 kJ/mol and 32.36 kJ/mol respectively for pearl millet and finger millet.

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“…In this methodology, moisture is considered to be distributed homogeneously inside the food, without the presence of moisture gradients inside the grains (Hangos & Cameron, 2001). Such approach was efficiently used in hydration modeling of peas (Omoto et al, 2009) and soybean (Coutinho, Conceição, Omoto, Andrade, & Jorge, 2007;Coutinho, Omoto, Andrade, & Jorge, 2005;Nicolin, Neto, Paraíso, Jorge, and Jorge, 2015). On account of the simple nature of these models, the equation proposed by Omoto et al (2009) enables easy practical application.…”

Section: Introductionmentioning

confidence: 99%

Generalization of a lumped parameters model using fractional derivatives applied to rice hydration

Nicolin

Balbinoti

Jorge

et al. 2017

J Food Process Engineering

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This study presents a generalization of a lumped parameters model through the use of fractional derivatives of arbitrary order. The conventional model has an analytical solution in terms of exponential function. However, when applied to kinetic data on moisture absorption in rice grains, its performance was worse when compared to the proposed generalized model. The results were analyzed for four hydration temperatures. Despite the similarity of the mass transfer coefficients for both models, the proposed generalization provided a statistically significant improvement in prediction of moisture values in relation to time and process temperature. Practical applications The model proposed in this paper is applicable in describing the hydration kinetics of rice which is an important step in parboiling process, for instance. The simplicity of the analytical solution of the model and the improvement of its prediction capability makes the presented approach useful to project of equipment intended to process rice.

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Analytical solution and experimental validation of a model for hydration of soybeans with variable mass transfer coefficient

Cited by 14 publications

References 16 publications

The Hydration of Grains: A Critical Review from Description of Phenomena to Process Improvements

The Hydration of Grains: A Critical Review from Description of Phenomena to Process Improvements

Mathematical Modelling of Water Absorption Kinetics Using Empirical and Phenomenological Models for Millets

Generalization of a lumped parameters model using fractional derivatives applied to rice hydration

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