Mathematical Model for Describing Corn Grain Dehydration Kinetics after a Nixtamalization Process

Gruintal-Santos, M. A.; Zagaceta-Álvarez, María Teresa; Cruz, Karen Alicia Aguilar; Reséndiz-Muñoz, Juan; Martínez-Flores, Héctor Eduardo; Fernández-Muñoz, J. L.

doi:10.3390/foods10081771

Cited by 2 publications

(1 citation statement)

References 41 publications

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“…There is a lot of mathematical models for drying kinetics such as exponentials, logarithmic, and polynomials (Doymaz & Smail, 2011; Wang et al, 2007), which can be expressed as the moisture ratio change with time, and model's parameters can be related to D eff . However, we decided to test the model proposed by Gruintal‐Santos et al, which uses experimental data of total free‐water percentages ( M , %) as a function of time ( t , in min), which is a three‐parameter model (Gruintal‐Santos et al, 2021):

M = (M_{0} - M_{normalE}) e^{- kt} + M_{E}

where M 0 and M E are the initial and equilibrium free‐water percentages, and k is the kinetic constant of the drying rate in min −1 . And M , the total free‐water percentage, is defined as follows:

M = \frac{W - (W_{eq} - W_{normals})}{W_{0}} \times 100 %

where W eq is the weight of the sample at the equilibrium.…”

Section: Methodsmentioning

confidence: 99%

Infrared drying kinetics of Capsicum annuum L. var. glabriusculum (Piquin pepper) and mathematical modeling

Ovando‐Medina

2023

J Food Process Engineering

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In this work, the dehydration kinetics of Capsicum annuum L. var. glabriusculum (Piquin pepper) was studied at three different temperatures (70 C, 80 C, and 90 C) during infrared drying using a moisture analyzer. A mathematical model was used to predict the experimental data, which are related to the apparent effective moisture diffusivity coefficient (D eff ). It was observed that by increasing the drying temperature from 70 C to 90 C, drying time decreased from 160 to 70 min, taking place in the falling rate stage; however, browning of the product was observed at 90 C. Piquin pepper's initial free-water percentage was found to be 96.4% w/w. Experimental drying behavior agrees well with the single-layer Gruintal-Santos model that was related to D eff obtaining values in the interval of 1.53 Â 10 À10 to 3.23 Â 10 À10 m 2 /s increasing with the temperature, which is comparable with reported values for similar drying processes of peppers. From 70 C to 90 C, the initial free water ranged from 4.72 to 4.88 kg of free water/kg of dry solid, while equilibrium free water changed from .2093 to .0526 kg of free water/kg of dry solid. The activation energy was estimated as 38.812 kJ/mol. Practical applicationsDrying kinetics and moisture diffusivity coefficient have not been reported for Capsicum annuum L. var. glabriusculum (piquin pepper). In this work, we report the infrared kinetics drying and its mathematical modeling to estimate the moisture diffusivity coefficient as a function of drying temperatures. The results of D eff can be used for the large-scale dryer design.

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M = (M_{0} - M_{normalE}) e^{- kt} + M_{E}

M = \frac{W - (W_{eq} - W_{normals})}{W_{0}} \times 100 %

where W eq is the weight of the sample at the equilibrium.…”

Section: Methodsmentioning

confidence: 99%

Infrared drying kinetics of Capsicum annuum L. var. glabriusculum (Piquin pepper) and mathematical modeling

Ovando‐Medina

2023

J Food Process Engineering

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On Timor Island, East Nusa Tenggara, nixtamalization and pre-gelatinization were used as Bose Corn instantiation techniques

Hamaisa,

Estiasih,

Putri

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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The province of East Nusa Tenggara is an archipelago province. Timor Island is one of the islands in the province of East Nusa Tenggara, where most of the population consumes corn as a staple food besides rice. The typical food on Timor Island, known since ancient times, is Bose Corn. The Bose corn cooking procedure is time-consuming and water-intensive. Timor Island is an area with dry land and a dry climate. Therefore, it is necessary to introduce technology that can shorten the cooking time by using less water. The instantiation process of bose corn using nixtamalization and pre-gelatinization methods is used as a technology to overcome this problem. The nixtamalization method using 0.4% (w/v) Ca(OH)2 in the steeping time treatment (0, 2, 4, 6, 8, and 10 hours) showed an increase in the color components (brightness, redness, and yellowness) in a raw and cooked instant bose corn. The grain yield of instant bose corn experienced a significant increase, namely 53.63% in the treatment without steeping time (0 hours) to 72.21% in the treatment of 10 hours steeping time. Water absorption increased to 352.36% at a steeping time of 6 hours but decreased to 320.17% at 10 hours of steeping time. Instantiation of bose corn using the pre-gelatinization method with different treatments of cooking time (60, 90, 120, 150, and 180 minutes) showed almost the same brightness value in raw and cooked instant bose corn. Differences in the color components redness and yellowness are indicated by the color towards yellowish red on raw instant bose corn and the color towards yellowish green on cooked instant bose corn. The grain yield of instant bose corn in large the pre-gelatinization method decreased significantly with the cooking time, namely 91.38% at 60 minutes to 75.23% at 180 minutes. The water absorption capacity of instant bose corn has increased but not significantly. It proves that the discoloration of instant bose corn in raw and cooked conditions using nixtamalization and pre-gelatinization methods was not significantly different. The grain yields produced from these two methods have no significant difference in water absorption. Thus, these two instantiation methods can be applied to the people of the island of Timor to make instant bose corn.

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Mathematical Model for Describing Corn Grain Dehydration Kinetics after a Nixtamalization Process

Cited by 2 publications

References 41 publications

Infrared drying kinetics of Capsicum annuum L. var. glabriusculum (Piquin pepper) and mathematical modeling

Infrared drying kinetics of Capsicum annuum L. var. glabriusculum (Piquin pepper) and mathematical modeling

On Timor Island, East Nusa Tenggara, nixtamalization and pre-gelatinization were used as Bose Corn instantiation techniques

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