Flowability, moisture sorption and thermal properties of tef [Eragrostis tef (Zucc.) Trotter] grain flours

Abebe, Workineh; Ronda, Felicidad

doi:10.1016/j.jcs.2015.02.003

Cited by 19 publications

(8 citation statements)

References 22 publications

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“…The equilibrium moisture content tended to increase with increasing water activity and decreasing temperature. This behavior is similarly reported for most cereal products including wheat (Abebe & Ronda, 2015; Arslan‐Tontul, 2020; Aviara, Ajibola, Aregbesola, & Adedeji, 2006; Li et al, 2011; Moreira et al, 2012). According to Rizvi (2005), the increase in the temperature reduces the number of active sites through chemical and physical changes induced by the own temperature.…”

Section: Resultssupporting

confidence: 72%

Sorption isotherms and thermodynamic properties of wheat malt under storage conditions

Silva

Polachini

Luna-Flores

et al. 2021

J Food Process Engineering

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The growing use of wheat malt in food applications has boosted studies regarding suitable conditions for processing and storage. Because water sorption during storage may affect the malt functionality, sorption isotherms of wheat malt were determined aiming at covering a wide range of temperatures (10–40°C) and relative humidity (5.80–98.18%). Different theoretical models were fitted to the experimental data. Thermodynamic properties as heat of sorption, enthalpy, entropy, and Gibbs free energy were evaluated. Equilibrium moisture content tended to increase with increasing water activity and decreasing temperature. Henderson and GAB models showed the best fit for wheat malt isotherms. Isosteric heat of sorption increased as the moisture content decreased. Differential enthalpy (−1,071.82 to −36.95 kJ/kg) and entropy (2.29 to 0.12 kJ/k/K) values were linearly dependent, meeting the requirements to confirm the compensation theory. Water adsorption of wheat malt was considered as an enthalpy‐driven (ΔH < 0) and spontaneous process (−324.13 kJ/kg< ΔG < −0.13 kJ/kg). Reported data can be useful for designing adequate storage conditions of wheat malt. Practical Applications Wheat malt has been widely used together with or in replacement of barley malt in many food applications, from brewing to ingredient industries. As a consequence of the seasonality, wheat malt should be stored for long periods to ensure the supply chain over the year. As seen as the storage conditions may affect the quality and shelf‐life of wheat malt, this work aimed at: reporting experimental conditions to better preserve the malt quality and make viable its long‐term usage in different food applications; determining and evaluating its water sorption properties in a range of temperatures and relative humidity; providing mathematical models and thermodynamic analysis for designing adequate storage conditions.

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Section: Resultssupporting

confidence: 72%

Sorption isotherms and thermodynamic properties of wheat malt under storage conditions

Silva

Polachini

Luna-Flores

et al. 2021

J Food Process Engineering

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“…The boiling temperature of the flour with 20% initial moisture was higher than that of the flour with 30% because its water activity (Fig.1B), and in consequence its water vapor pressure, was lower in the former, which means a higher temperature needed to attain the external atmospheric pressure and to reach the boiling conditions. After 4min of MWT the water content of the flour was of 5-10% (Fig.2), near the value corresponding to the rice flour monolayer water content (Abebe & Ronda 2015) which corresponds to water tightly bound. The final long plateau of constant temperature probably corresponded to a period in which the heat absorbed by the sample (not too much as the water amount was really low) was equal to the heat lost by it towards the surrounding that increased with the temperature of the sample.…”

Section: Temperature Evolution In Flour During the Microwave Treatmentmentioning

confidence: 79%

Microwave absorption capacity of rice flour. Impact of the radiation on rice flour microstructure, thermal and viscometric properties

Villanueva

Harasym

Muñoz

et al. 2018

Journal of Food Engineering

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The microwave radiation thermal treatment of rice flour was studied and its impact on physical and structural characteristic in relation to the initial moisture content (IMC) (20% and 30%) was evaluated. To explain the fundamentals of observed changes the microwave radiation absorption capacity of flour as well as temperature and moisture change during the treatment were evaluated. The flour particle morphological structure as well as crystallinity/amorphous region ratio changed after the treatment. The flour thermal properties also altered revealing IMC significant impact on the gelatinization temperature, that rised up to 3ºC, and the amylopectin retrogradation extent that increased up to a 7% in the most intense microwave-treated flours with respect to the native flour. Lower peak, setback and breakdown viscosities -that decreased with respect to the native flour up to 42%, 34% and 86% respectively-and higher pasting temperatures -that increased up to 10 ºC-were also observed. An exceptional microwave irradiation efficiency resulting in rice flour physical changes in significantly shorter times, 4-8 min, than conventional heat-moisture treatment processes was concluded.

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“…According to Velá zquez-Gutié rrez et al (2015), lower values of C occur the greater interactions between the product and the water vapor. The constant K of the GAB model, which represents the water adsorption capacity in the multilayers (Abebe et al, 2015), showed an increasing tendency with temperature but did not demonstrated influence of air velocity.…”

Section: Journal Of Agricultural Studiesmentioning

confidence: 88%

Germination Impact in the Nutrition and Technological Properties of Jackfruit Seeds

Leite

Queiroz

Figueirêdo

et al. 2020

JAS

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The objective of this study was the production of flour from germinated jackfruit seeds. The seeds were germinated and dried at temperatures of 55, 65 and 75 °C under air drying speed of 1.0 and 1.3 m s-1. Afterward, the seeds were grounded in order to obtain the flour and characterized for chemical, physical and technological properties. It was observed that the germination increased the moisture content, proteins, and fibers; decreased the content of lipids, reducing sugars, tannins and phenolic compounds of the seeds. After dried, the flour moisture content decreased and the proteins and reducing sugars were concentrated. The flours showed good results for solubility, water, oil absorption capacity, and emulsifying properties. The moisture adsorption isotherms of the flours were classified as Type II and the GAB model was the best fit to the experimental data.

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Flowability, moisture sorption and thermal properties of tef [Eragrostis tef (Zucc.) Trotter] grain flours

Cited by 19 publications

References 22 publications

Sorption isotherms and thermodynamic properties of wheat malt under storage conditions

Sorption isotherms and thermodynamic properties of wheat malt under storage conditions

Microwave absorption capacity of rice flour. Impact of the radiation on rice flour microstructure, thermal and viscometric properties

Germination Impact in the Nutrition and Technological Properties of Jackfruit Seeds

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