Enhancing the hydration process of common beans by ultrasound and high temperatures: Impact on cooking and thermodynamic properties

Miano, Alberto Claudio; Sabadoti, Viviane Deroldo; Augusto, Pedro Esteves Duarte

doi:10.1016/j.jfoodeng.2018.01.015

Cited by 48 publications

(93 citation statements)

References 37 publications

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“…In this case, it is very probable that the indirect effects, such as tissue disruption, increase the grain porosity and let more water to be hold by the grain. This was also found for sorghum kernels (Miano et al., ) and white kidney beans (Miano et al., ). In addition, but to a lesser extent, the direct effects could also increase the water holding capacity by unblocking the pores of the grains.…”

Section: Resultssupporting

confidence: 63%

“…Consequently, ultrasound reduced the time to reach the same equilibrium moisture in approximately 3.3 hr (50%) when compared to the control. In fact, the improvement of hydration process by ultrasound has been also demonstrated, reducing the process time approximately 40% for chickpeas (Yildirim, Öner, & Bayram, ), approximately 40% for sorghum grains (Patero & Augusto, ), approximately 35% for corn kernels (Miano et al., ), approximately 25% for mung beans (Miano et al., ), approximately 30% for white kidney beans (Miano et al., ), and approximately 45% for carioca beans (Miano & Augusto, ). It should be mentioned that all these reported results were obtained using an ultrasonic water bath at room temperature, but at different volumetric powers.…”

Section: Resultsmentioning

confidence: 99%

“…This causes a quick change of the seed coat permeability, reducing the lag phase time. All the published works that used ultrasound for hydrating grains with sigmoidal behavior have demonstrated the reduction of lag phase time (Miano & Augusto, ; Miano et al., , ).…”

Section: Resultsmentioning

confidence: 99%

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Combining Ionizing Irradiation and Ultrasound Technologies: Effect on Beans Hydration and Germination

Miano

Sabadoti

Augusto

2019

Journal of Food Science

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The present work studied, for the first time, the effect of two technologies on the hydration and germination process of beans: ionizing irradiation and ultrasound. In addition, this work proposed a possible biological effect of ultrasound to describe its effect on grain hydration. Carioca beans were irradiated at doses of 2.3 and 3.8 kGy using γ‐rays, establishing different metabolic activities for the beans. Then, they were hydrated with and without the ultrasound technology (91 W/L and 25 kHz) at 25 °C. Both the hydration and germination kinetics were evaluated considering the application of both technologies alone and in combination. As results, irradiation did not significantly affect (P > 0.05) the hydration rate, the equilibrium moisture, or the lag phase time, but ultrasound affected them, reducing 50% of the processing time. On the other hand, only the equilibrium moisture was slightly reduced by the interactive effect of irradiation and ultrasound technology, which was discussed based on different metabolism levels. Furthermore, the germination process of carioca bean was hindered by both the studied variables, reducing its germination capacity to 0% in some cases. Therefore, by studying the effect of ultrasound on beans with different active metabolism (due to different irradiation doses), it was suggested that both physical and biological mechanisms are involved during hydration process and that both can be affected by ultrasound. Further, irradiation could be used on carioca beans with objectives such as avoid germination, insects, and microorganism's growth, without an important effect on the hydration kinetics. Practical Application Ultrasound technology has demonstrated to accelerate the soaking process of several legume grains. However, sometimes, grains are irradiated for disinfestation purpose to improve their shelf life. Indeed, irradiation can change the grain properties as the cooking time, hydration time, and germination capacity. Therefore, this work verified if irradiation changes the desirable effect of ultrasound on grain processing: soaking and germination. Moreover, this work novelty is also based on describing the phenomena: by proposing a possible biological effect, further approaches to improve the grain processing can be achieved.

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Section: Resultssupporting

confidence: 63%

Section: Resultsmentioning

confidence: 99%

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Combining Ionizing Irradiation and Ultrasound Technologies: Effect on Beans Hydration and Germination

Miano

Sabadoti

Augusto

2019

Journal of Food Science

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“…These mechanisms cause potential energy to reach maximum value known as activation energy and cause the molecules to be close each other forming an intermediate (activated complex). In fact, additional given energy to this point sends the reactants to form the products (Miano et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…It is a form of energy generated by sound waves with frequencies higher than 20 kHz which are not sensed by human ear. The literature review demonstrated that considerable works dealt with utilizing ultrasound technology in hydration process (Ghafoor, Misra, Mahadevan, & Tiwari, ; Lopez et al, ; Miano & Augusto, ; Miano et al, ; Miano, Ibarz, & Augusto, , ; Patero & Augusto, ; Ranjbari, Kashaninejad, Alami, Khomeiri, & Gharekhani, ; Ricce, Rojas, Miano, Siche, & Augusto, ; Ulloa et al, ; Yildirim, Bayram, & Oner, ; Yildirim, Oner, & Bayram, , , ; Yildirim & Oner, ; Zhang et al, , ). The cited works address sufficient information about the effect of ultrasonication on hydration mechanism of chickpea, bean, sorghum, sea cucumber, carrot, and corn.…”

Section: Introductionmentioning

confidence: 99%

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

Shafaei

Nourmohamadi-Moghadami

Kamgar

2018

J Food Process Engineering

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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.

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Hydration, Blanching and Thermal Processing of Dry Beans

Mishra¹,

Matella²,

Sulaiman³

et al. 2021

Dry Beans and Pulses

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Enhancing the hydration process of common beans by ultrasound and high temperatures: Impact on cooking and thermodynamic properties

Cited by 48 publications

References 37 publications

Combining Ionizing Irradiation and Ultrasound Technologies: Effect on Beans Hydration and Germination

Combining Ionizing Irradiation and Ultrasound Technologies: Effect on Beans Hydration and Germination

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

Hydration, Blanching and Thermal Processing of Dry Beans

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