Modelagem matemática e análise da hidratação de grãos de ervilha

Omoto, Edilson Sadayuki; Andrade, Cid Marcos Gonçalves; Jorge, Regina Maria Matos; Coutinho, Mônica Ronobo; Paraíso, Paulo Roberto; Jorge, Luíz Mário de Matos

doi:10.1590/s0101-20612009000100003

Cited by 32 publications

(37 citation statements)

References 13 publications

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“…Starting from a mass balance in transient regime for the water contained in the grain and, considering the water concentration as uniform inside the grain, it is obtained Equation 7, which is the basis of the mathematical model developed (Omoto, 2006;Omoto et al, 2009). This equation represents the variation in the mass of water in the grain (ρAV) over time (t), where A is the external area of the grain; V is the grain volume; and NA is the water mass flow (Kg.m…”

Section: Omoto Modelmentioning

confidence: 99%

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Drying kinetics of barley grains and effects on the germination index

2016

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This study aimed to assess the drying kinetics of barley grains and, using mathematical modeling, to evaluate the diffusivity during drying and after drying to evaluate the effect of high drying temperatures on the seed germination index for malt production. Three drying temperatures 40, 60 and 80°C were used. The last two, 60 and 80°C, reached moisture close to ideal for storage with 6 and 4 hours respectively; at 40°C, drying process took 12 hours and would still take additional hours to reach 13% moisture on a dry basis. Drying temperature influenced the germination power. The protein content was reduced according to increased drying time. The diffusivity coefficient was higher in conventional than in intermittent drying, probably due to heat loss in the intermittent process. It was observed that higher the temperature higher is the diffusivity. Ks values of the Omoto model ranged from 1.07 to 2.05E-4.Keywords: malt; diffusivity; thermal properties.Practical Application: This paper presents contributions on drying system as barley kernels continues intermittent evaluating drying temperature with germination index which is very important for the planting system and malting.

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Section: Omoto Modelmentioning

confidence: 99%

“…Despite the importance of knowing the Ks for the design, simulation, optimization and analysis of processes involving the hydration of grains, there are few studies in literature as Omoto (2006) and Omoto et al (2009) addressing the determination of this transport property, pointing to the need to expand the studies on this subject.…”

Section: Omoto Modelmentioning

confidence: 99%

Drying kinetics of barley grains and effects on the germination index

2016

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“…Entropy (ΔS) defines the degree of order of the water-sorbent system and helps to understand processes such as dissolution, crystallization, and swelling (MCMINN; AL-MUHTASSIB;MAGEE, 2003). Entropy is related to degrees of freedom of the adsorbent; it is a measurement of the disorder of the system.…”

Section: Thermodynamic Considerationsmentioning

confidence: 99%

Kinetic, thermodynamic properties, and optimization of barley hydration

Montanuci¹,

Jorge²,

Jorge³

2013

Food Sci. Technol (Campinas)

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“…To study corn hydration, the concentrated parameters model proposed by Omoto et al (2009) was used and is represented by Equation 3. This model is based on transient mass balance inside the grain considering that water concentration inside the kernel is homogeneous, the volume is constant, and its geometry is spherical.…”

Section: Mathematical Modelingmentioning

confidence: 99%