Hydration kinetics of amaranth grain

Resio, Andrea Calzetta; Aguerre, Roberto J.; Suárez, Constantino

doi:10.1016/j.jfoodeng.2004.12.003

Cited by 73 publications

(70 citation statements)

References 12 publications

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“…Cultivar BRS BRAU had the lowest value of M e : 69.4% (dry basis) at 10 °C, and BRS 195 showed the highest value: 108.5% (dry basis) at 35 °C. Resio, Aguerre and Suarez (2006) also observed that M e increased with increasing temperature during the hydration of amaranth grain. Arrhenius equation was used for the evaluation of the temperature dependence of K 1 .…”

Section: Chemical Composition Of the Barley Cultivarsmentioning

confidence: 73%

Kinetic, thermodynamic properties, and optimization of barley hydration

Montanuci¹,

Jorge²,

Jorge³

2013

Food Sci. Technol (Campinas)

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Section: Chemical Composition Of the Barley Cultivarsmentioning

confidence: 73%

Kinetic, thermodynamic properties, and optimization of barley hydration

Montanuci¹,

Jorge²,

Jorge³

2013

Food Sci. Technol (Campinas)

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“…The results showed that the reduction in K 1 values was not significant i.e., from 0.04625 to 0.00945 h.g −1 (P > 0.05) as temperature increased from 25 to 65°C except for 25°C that was significantly different (P < 0.05). Several investigators also reported that K 1 decreased with increasing temperature (Cunningham et al 2007;Resio et al 2006;Wardhani et al 2008). This result is very important in soaking process especially for cooking split chickpea.…”

Section: Water Absorptionmentioning

confidence: 90%

Hydration kinetics and physical properties of split chickpea as affected by soaking temperature and time

2015

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In this study, some physical properties (principal dimensions, mean diameters, sphericity, area, density and electrical conductivity) of split chickpea were measured as function of soaking time (up to 360 min) and temperature (25-65°C). Initially, the water absorption rate was high and then it showed a progressive decrease at all temperatures, whereas solid loss exhibited a power function of temperature (P < 0.05). The Peleg model was predicted well the kinetic of split chickpea soaking. No significant difference (P < 0.05) was observed in Peleg rate constant (K 1 ) and Peleg capacity constant (K 2 ) at all temperatures except for K 1 at 25°C. The discrepancy for K 1 was in relation to permeability characteristics of split chickpea at temperature of 25°C. As temperature increased from 25 to 65°C, the K 1 value decreased from 0.04620 to 0.00945 g h −1, whereas the K 2 value increased from 0.08597 to 0.11320 g −1. Plot for K 1 exhibited a slope changes around 45°C corresponding to gelatinization temperature of split chickpeas. The effect of temperature and time on physical properties of split chickpea during soaking was monitored by regression equations. It was concluded that physical properties of split chickpea affected by its water absorption especially at higher temperatures.

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“…A non-exponential empirical model originated by Peleg (1988) that has found usage in expressing moisture sorption and desorption in food materials (Cunningham et al, 2007;Resio et al, 2006) is given as:…”

Section: Peleg Modelmentioning

confidence: 99%

“…The Page is two-parameter exponential while the Peleg is two-parameter non-exponential model. The Peleg model has been widely used due to its simplicity and has been reported to adequately describe the hydration characteristics of various foodstuffs (Cunningham et al, 2007;Resio et al, 2006). The Page model, also simplistic, has been extensively used in drying modeling.…”

mentioning

confidence: 99%

Hygroscopic Moisture Sorption Kinetics Modeling of Corn Stover and its Fractions

Igathinathane¹,

Pordesimo²,

Womac³

et al. 2009

Applied Engineering in Agriculture

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orn stover, among the various crop residues in the United States, ranks first based on quantity in the lignocellulosic category to be used as a feedstock for bioenergy and bioproducts applications (Jenkins and Sumner, 1986;Petrolia, 2008). For these applications, it is generally understood that the stover should be presented at an optimum moisture content. Corn stover moisture also plays an important role in its efficient storage, transport, and conversion processes. Depending on environmental conditions and elapsed time after harvest, corn stover contains moisture at varying levels . A kinetic model to predict the moisture present in the

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Hydration kinetics of amaranth grain

Cited by 73 publications

References 12 publications

Kinetic, thermodynamic properties, and optimization of barley hydration

Kinetic, thermodynamic properties, and optimization of barley hydration

Hydration kinetics and physical properties of split chickpea as affected by soaking temperature and time

Hygroscopic Moisture Sorption Kinetics Modeling of Corn Stover and its Fractions

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