Effects of the mechanical damage on the water absorption process by corn kernel

Botelho, Fernando Mendes; Corrêa, Paulo César; Martins, Márcio Arêdes; Botelho, Sílvia de Carvalho Campos; Oliveira, Gabriel Henrique Horta de

doi:10.1590/s0101-20612013005000037

Cited by 25 publications

(22 citation statements)

References 21 publications

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“…In contrast, for parboiled rice (Botelho et al, 2010) and white rice (Botelho et al, 2013), values of C 1 at 25 C were lower than those found in the present study, since the rice grain has a higher starch content and the time for saturation is higher than oats.…”

Section: Kinetics and Regime Of Water Absorptioncontrasting

confidence: 99%

“…According to Montanuci et al (2013) constant C 1 is inversely related to the water absorption rate of the grain; then, the absorption rate increased with the increase in the temperature (Table 2). This result corroborated to the hydration process of other cereals, such as parboiled rice in 10 hr of hydration (Botelho et al, 2010), corn in 12 hr of water immersion (Botelho et al, 2013), and barley grain in 32 hr of maceration (Montanuci et al, 2014).…”

Section: Diffusion Coefficient By Fick Theoretical Modelsupporting

confidence: 73%

“…The composition, structure, porosity, and size of grain contributed to the hydration process. Also, the variable time and temperature influence showed an effective relationship with the velocity of absorption water in the cereal (Botelho, Corrêa, Goneli, Martins, & Baptestini, ; Botelho, Corrêa, Martins, Botelho, & Oliveira, ; Khazaei & Mohammadi, ). However, very high temperatures can cause a rupture in the grain skin and degradation of chemical compounds, altering the physical and chemical aspects of the same (Khazaei & Mohammadi, ).…”

Section: Resultsmentioning

confidence: 99%

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

Anthero

Lima

Cleto

et al. 2019

J Food Process Engineering

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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.

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Section: Kinetics and Regime Of Water Absorptioncontrasting

confidence: 99%

Section: Diffusion Coefficient By Fick Theoretical Modelsupporting

confidence: 73%

Section: Resultsmentioning

confidence: 99%

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

Anthero

Lima

Cleto

et al. 2019

J Food Process Engineering

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show abstract

“…Models used for studying kernel hydration may be empirical as that proposed by Peleg (1988) or phenomenological (Coutinho et al, 2007;Omoto et al, 2007) and (Nicolin et al, 2012).. Peleg model is the most commonly used empirical model to describe grain hydration phenomenon (Botelho et al (2010) for rice, Botelho et al (2013) for corn).…”

Section: Introductionmentioning

confidence: 99%

Hydration kinetics, physicochemical composition, and textural changes of transgenic corn kernels of flint, semi-flint, and dent varieties

Marques¹,

Jorge²,

Jorge³

2014

Food Sci. Technol (Campinas)

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“…The use of other calcium sources that produce neutral or low pH could minimize the degradation of these compounds. Some investigations have evaluated the use of other alkaline compounds for corn cooking (Robles et al, 1988;Maya-Cortés et al, 2010;Botelho et al, 2013) searching for ways to minimize environmental pollution and preserve the quality of nixtamalized products. In addition, another study showed the use of calcium lactate (C 6 H 10 O 6 Ca) for white corn nixtamalization, which produces tortillas with good texture and color (Ruiz-Gutiérrez et al, 2012); C 6 H 10 O 6 Ca could be an alternative method for blue corn nixtamalization because it does not produce high alkaline pH, and thus it may minimize anthocyanin damage during the nixtamalization and other processes producing high-antioxidant products with natural pigments.…”

Section: Introductionmentioning

confidence: 99%