Chemical properties and water absorption kinetics of transgenic corn grain (2B587 Hx) and its conventional isoline (2B587)

Marques, Barbara Celuppi; Jorge, Luíz Mário de Matos; Jorge, Regina Maria Matos

doi:10.1016/j.jcs.2016.08.005

Cited by 22 publications

(25 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…On the other hand, the crude fiber content of the oat grain was higher than the corn (Marques et al, ), and also higher than the grain of oats studied by Hitayezu et al () and Sandhu et al ().…”

Section: Resultsmentioning

confidence: 85%

“…On the other hand, Yadav and Jindal (2007) observed that the increase of temperature hydration can influence on gelatinization of rice starch (Gibson, 2001;Henry & Kettlewell, 1996;Montanuci, Jorge, & Jorge, 2013). In another study about corn hydration was verified that the increase in hydration rate was influenced by the carbohydrate content present (Marques, Jorge, & Jorge, 2016). In addition, hydration is the most important step to increase the moisture of grain during malting process (Montanuci, Perusello, Jorge, & Jorge, 2014).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Modeling of maceration step of the oat (Avena sativa) malting process

Anthero

Lima

Cleto

et al. 2019

J Food Process Engineering

View full text Add to dashboard Cite

The process of maceration of oats is still little explored; however, this stage is of great importance for malting, because the moisture content required for the synthesis of enzymes in the germination phase influences the quality of the product obtained. This research aimed at studying the influence of different temperature of hydration of the URS CORONA oat grain on the kinetic and thermodynamic properties. Also, the composition and morphology of oat grain were evaluated. The physicochemical analyses resulted in contents of 9.96% protein, 4.60% lipids, and 40.8% starch. The hydration isotherms (10, 20, 25, and 35°C) presented two hydration phases characterized by capillary forces (Phase I) and the diffusion phenomenon (Phase II). The adjustments of the Peleg model and Second Fick Law to data experiment were satisfactory. Results showed the mass transfer constants increased to temperature addition. Thermodynamic parameters showed that the maceration oat process presents lower activation energy; it is an exothermic and not spontaneous process. Practical Applications Kinetics model can provide information about the moisture in the oat grain during the soaking process with practical application to the starch, malt, and flour industries. Thermodynamic properties can be used to optimize grain processing parameters as time and temperature, and to reduce the maceration operation.

show abstract

Section: Resultsmentioning

confidence: 85%

Section: Introductionmentioning

confidence: 99%

Modeling of maceration step of the oat (Avena sativa) malting process

Anthero

Lima

Cleto

et al. 2019

J Food Process Engineering

View full text Add to dashboard Cite

show abstract

“…Later, the moisture increased an average of 50.952% between 1,800 and 18,000 s, 20.539% between 18,000 and 46,800 s, and, finally, 1.035% between 46,800 and 54,000 s. As observed, the moisture variation in the grain, over time for all temperatures, showed a rapid absorption of water at the beginning; later this rate decreases and enters equilibrium. According to Marques et al () and Balbinoti et al (), the main reason that the balance is achieved in the last moments of each test, is due to the filling of empty spaces in the grain and the total absence of possible chemical bonds between the constituents of the grain (carbohydrates and proteins) with water molecules.…”

Section: Resultsmentioning

confidence: 99%

“…In turn, between 45 and 55 °C, there was a difference of 9.472% moisture content obtained, while by increasing the temperature from 55 to 65 °C, the difference was 10.929%. Several researchers observed the positive effect of temperature on the water absorption capacity (Borges et al, ; Fracasso et al, ; Marques et al, ; Montanuci et al, ; Nicolin et al, ) and attributed mainly to the intensity of the vibrations of the heated water molecules cause greater mobility in the grain, favoring the breakdown of the molecular bonds present in the grain.…”

Section: Resultsmentioning

confidence: 99%

“…The hydration is a stage of relevance for the certain food processes due to the morphological and biochemical alterations of the product (Balbinoti, Jorge, & Jorge, ; Fracasso, Perussello, Haminiuk, Jorge, & Jorge, ; Marques, de Matos Jorge, & Jorge, ; Montanuci, Perussello, de Matos Jorge, & Jorge, ). Such changes in foods allow to characterize the final product specificities, as noted in the production of peas (Omoto et al, ) and canned corn (Marques et al, ), in the milling and extraction of soy constituents (Borges, Jorge, & Jorge, ; Fracasso et al, ), in the processing of chickpeas (Pramiu, Rizzi, do Prado, Coelho, & Bassinello, ), barley (Montanuci et al, ) and beans (Oliveira et al, ), as well as in producing parboiled rice (Balbinoti et al, ; Botelho et al, ; Paiva et al, ).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Mathematical modeling and thermodynamic properties of rice parboiling

Balbinoti

Jorge

2018

J Food Process Engineering

Self Cite

View full text Add to dashboard Cite

Due to the importance of hydration stage for parboiling, related studies are insufficiently addressed in the literature. The objective of this study was to model the moisture absorption kinetics of paddy rice, as well as estimate the thermodynamic properties involved in the hydration. The observed mass transfer in the process was directly influenced by the temperature of the system, showing changes in absorption capacity over time. The models addressed allowed satisfactorily describing the moisture gain under various thermal conditions. Particularly, the model based on Fick's second law best represented the experimental data. The effective diffusion coefficient was adjusted to an Arrhenius equation and a new model was generated, capable of describing hydration. The coefficient presented positive dependence with the temperature increase and allowed the determination of different forms of process energy. It was concluded that the hydration of the rice in the parboiling process is nonspontaneous and exothermic. Practical applications This study allowed characterizing the moisture transfer in the hydration stage of the parboiling process, exploring the time and temperature relationship. From these data, mathematical modeling was used as a quality tool, guaranteeing for the parboiling industries control and optimization of the process in a cheap and easy way. In addition, this study presented relevant information on the thermodynamic properties, which made it possible to understand the different forms of energies and phenomena involved. This information can help, in a practical way, in the elaboration of industrial projects aimed at the parboiling of rice.

show abstract

Wasserabsorption von Getreidekörnern – Vergleich verschiedener Modelle

Zettel

Emire

Hankele

et al. 2020

Chemie Ingenieur Technik

View full text Add to dashboard Cite

Verarbeitungsprozesse von Getreide erfordern häufig eine Wasseraufnahme der Getreidekörner. Verschiedene Wasserabsorptionsmodelle (das Peleg‐Modell, das erweiterte Peleg‐Modell, das Modell nach Thakur und das Becker‐Modell) wurden an die Messdaten von Weizen, Roggen, Gerste, Hafer, Reis und Mais angepasst. Die besten Ergebnisse wurden für alle Getreidegattungen mit dem erweiterten Peleg‐Modell mit vier Parametern erzielt. Die gewonnenen Ergebnisse können helfen, Simulationen von Wasserabsorptionsprozessen zu erstellen und sowohl die Überwachung als auch die Regelung von Wasserabsorptionsprozessen zu vereinfachen.

show abstract

Chemical properties and water absorption kinetics of transgenic corn grain (2B587 Hx) and its conventional isoline (2B587)

Cited by 22 publications

References 20 publications

Modeling of maceration step of the oat (Avena sativa) malting process

Modeling of maceration step of the oat (Avena sativa) malting process

Mathematical modeling and thermodynamic properties of rice parboiling

Wasserabsorption von Getreidekörnern – Vergleich verschiedener Modelle

Contact Info

Product

Resources

About