Modeling water uptake in a cereal grain during soaking

Bello, Marcelo Oscar; Tolaba, Marcela P.; Aguerre, Roberto J.; Suárez, Constantino

doi:10.1016/j.jfoodeng.2009.09.020

Cited by 44 publications

(38 citation statements)

References 19 publications

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“…Mass transfer is generally described using Fick law while the mechanical deformation, swelling, is represented with a stress-strain relationship. Mechanistic models coupling mass transfer and mechanical deformation have been developed to describe the soaking of white and brown rice (Bello et al, 2010;Perez et al, 2012) and pasta (Zhu et al, 2011). To our knowledge, no mechanistic models exist for the absorption of water during the steeping of peas.…”

Section: Introductionmentioning

confidence: 99%

Modeling of the water absorption during the steeping of yellow peas

Mercier

Villeneuve

Mondor

et al. 2015

Food and Bioproducts Processing

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Section: Introductionmentioning

confidence: 99%

Modeling of the water absorption during the steeping of yellow peas

Mercier

Villeneuve

Mondor

et al. 2015

Food and Bioproducts Processing

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“…It is worth noting the similarities between the derived model and the literature; see for example Bello et al (2010); Davey et al (2002); Weinstein and Bennethum (2006);Nicolin et al (2012). In particular, Davey et al (2002) derived a nonlinear diffusion equation governing the swelling of a cereal grain.…”

Section: Mathematical Modelmentioning

confidence: 77%

“…Hydration of beans decreases the cooking time, minimizes losses and improves the nutritional quality and protein digestibility of the cooked product (Wang et al, 1979;Abd El-Hady and Habiba, 2003). The problem of mass transfer during hydration of food grains has been treated both experimentally and theoretically, and in studies combining both approaches (Zanella-Díaz et al, 2014;Cozzolino et al, 2013;Ghafoor et al, 2014;Nicolin et al, 2012;Bello et al, 2010;Mohoric et al, 2004;Peleg, 1988;Hsu, 1983). Most of the mathematical descriptions reported in literature are either data driven regression models describing hydration kinetics or are based on simple fickian diffusion.…”

Section: Introductionmentioning

confidence: 99%

A soft condensed matter approach towards mathematical modelling of mass transport and swelling in food grains

Chapwanya

Misra²

2015

Journal of Food Engineering

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Soft condensed matter (SCM) physics has recently gained importance for a large class of engineering materials. The treatment of food materials from a soft matter perspective, however, is only at the surface and is gaining importance for understanding the complex phenomena and structure of foods. In this work, we present a theoretical treatment of navy beans from a SCM perspective to describe the hydration kinetics. We solve the transport equations within a porous matrix and employ the Flory-Huggin's equation for polymersolvent mixture to balance the osmotic pressure. The swelling of the legume seed is modelled as a moving boundary with an explicit transient equation. The model exhibits a good agreement with the experimental observations and is capable of explaining the stages of hydration. Sensitivity analysis indicated that the degree of hydration is dependent on the bean size and is also sensitive to the selection of the intrinsic permeability of the bean.

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“…According to the literature, barley grains of various weight have a very small difference in relative water absorption in the first 10 hours of swelling (73). The rate of water absorption by kernels grows with increase in temperature, as was found in model experiments (74).…”

mentioning

confidence: 70%

β-GLUCANS CONTENT AS A PERSPECTIVE TRAIT IN THE BARLEY BREEDING FOR FOODSTUFF USE (review)

Сумина¹

2013

S-h. biol.

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S u m m a r yOn the ground of data of foreign literature the authors consider the target utilization of barley in connection with -glucans in grain. The authors analyzed the influence of a genotype, climatic conditions and agronomic methods of plant growing on -glucans content in barley corn. The information was presented about physiologo-biochemical parameters -glucans, which may be helpful for a development of indirect estimation of breeding material. Thus, it was fixed the negative correlation between -glucans content in barley grain on the one hand and value of 1000seeds mass, amylose and starch content, ash percent, corn yield -on the other hand. The strong positive correlation was found between the content in corn of -glucans, lipids, protein and the grain-unit and its hardness. The existence of such correlations makes possible the development of indirect estimation during barley breeding on heightened/reduced -glucans content in grain. It was shown, that glumaceous amylose-free varieties are more advanced agronomically (in arid climate, especially), as they are able to realize a substantial potential of yield with high content of -glucans. The authors made a conclusion about an importance of genetic variability in content of -glucans in barley grain for successful breeding on this determinant.

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Modeling water uptake in a cereal grain during soaking

Cited by 44 publications

References 19 publications

Modeling of the water absorption during the steeping of yellow peas

Modeling of the water absorption during the steeping of yellow peas

A soft condensed matter approach towards mathematical modelling of mass transport and swelling in food grains

β-GLUCANS CONTENT AS A PERSPECTIVE TRAIT IN THE BARLEY BREEDING FOR FOODSTUFF USE (review)

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