Describing the Food Sigmoidal Behavior During Hydration Based on a Second-Order Autocatalytic Kinetic

Abstract

Although many mathematical models have been proposed to describe the hydration process, there is only one empirical model in the literature describing the sigmoidal behaviour. This work proposed a new semi-empirical model to describe the sigmoidal behaviour of food during hydration. The new model was based on a second-order autocatalytic kinetic, being composed of only two parameters, whose physical meaning was discussed. The model was successfully validated using data from different beans and temperatures. Its main advantages and disadvantages were also discussed, while showing its possible use in describing the hydration process of foods with sigmoidal behaviour.

Correlation between morphology, hydration kinetics and mathematical models on Andean lupin (Lupinus mutabilis Sweet) grains

“…It is interesting to observe that there is a work in the literature where the hydration kinetics of roasted lupin (Lupinus albus) was fitted to the Peleg Model despite that the data showed sigmoidal behavior (Solomon, 2009). Therefore, the mathematical modeling of the Andean lupin grains hydration process was conducted using the two sigmoidal functions described in the literature: Equation (4) (Kaptso et al, 2008) and Equation (5) (Ibarz & Augusto, 2014); where M t is the sample moisture content at each time t, t describes the inflection point, being thus related to the lag phase, k K is the water absorption rate kinetics parameter, M eq is the equilibrium moisture content (maximum absorbed moisture), M o is the initial moisture content and k IA is a kinetics parameter related to the lag phase and water absorption rate. The goodness of both models fitting was good, describing well the experimental values and obtaining R 2 always higher than 0.96 for each replicate.…”

Enhancing mung bean hydration using the ultrasound technology: description of mechanisms and impact on its germination and main components

“…Adapted from Bewley and Black30 and ref. 18. ( b ) Ultrasound assisted hydration process increases the hydration and germination velocity of mung bean.…”

“…Consequently, to demonstrate the involved mechanisms, and to evaluate the impact of this technology on selected properties and components of the product. For example, although the hydration of grains can show two behaviors (the downward concave shape (DCS) and the sigmoidal behaviors18 – see further discussion), several grains with the downward concave shape hydration behavior and only one with sigmoidal hydration behavior grain were studied. Thus, highlighting the importance of studying this technology in grains with the sigmoidal behavior.…”

From the sigmoidal to the downward concave shape behavior during the hydration of grains: Effect of the initial moisture content on Adzuki beans ( Vigna angularis )

“…After that, the rate decreases to zero (at t → ∞), when the product reaches its equilibrium moisture content (M eq ). This behavior can be described by the Kaptso et al model (Kaptso et al, 2008) or by the Ibarz-Augusto model (Ibarz and Augusto, 2015). The sigmoidal behavior is of higher interest, since it is the lag phase that slows the process.…”