Modelling water absorption of pasta during soaking

Cunningham, Samia; McMinn, W.A.M.; Magee, T.R.A.; Richardson, P.

doi:10.1016/j.jfoodeng.2007.03.018

Cited by 122 publications

(151 citation statements)

References 25 publications

(54 reference statements)

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“…Segundo Cunningham et al (2007) e Maskan (2002, este coeficiente pode, ainda, ser relacionado com o coeficiente de difusão. Com avaliação do comportamento de tais coeficientes em função da temperatura de hidratação verificou-se que esses parâmetros decresceram com o aumento da temperatura segundo uma relação quadrática, como mostrado a Tabela 2.…”

Section: Resultsunclassified

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Análise da hidratação de grãos de alpiste

Lisbôa

Silva

Cavalcanti³

et al. 2015

Rev. bras. eng. agríc. ambient.

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R E S U M ONeste trabalho se objetivou estudar o fenômeno de hidratação em grãos de alpiste (Phalaris canariensis L.) em diferentes temperaturas. Foram utilizados grãos secos de alpiste, embebidos em água destilada, nas temperaturas de 10, 25 e 45 °C. O aumento da temperatura resultou em aumento da taxa de absorção de água e o modelo de Peleg se ajustou satisfatoriamente aos dados experimentais. O coeficiente efetivo de difusão aumentou com a variação crescente da temperatura, de 2,396 até 2,428×10 -13 m² s -1 . A dependência do coeficiente efetivo de difusão com a temperatura pode ser descrita pela relação de Arrhenius apresentando, para a faixa de temperatura estudada, a magnitude da energia de ativação aparente para o processo de 39,239 ± 4,3463. Analysis of hydration of grains of birdseed A B S T R A C TThe objective of this work was to study the hydration of grains of birdseed (Phalaris canariensis L.) at different temperatures. Dried birdseed beans were used embedded in distilled water at temperatures of 10, 25 and 45 °C. Increasing the temperature resulted in higher water absorption rate and the model of Peleg adjusted satisfactorily to experimental data. The effective diffusion coefficient increased with increasing temperature from 2.396 to 2.428 × 10 -13 m² s -1 . The dependence of the effective diffusion coefficient on temperature can be described by the Arrhenius relationship, presenting, for the studied temperature range, the magnitude of the apparent activation energy for the process of 39.239 ± 4.3463. Palavras-chave:difusão Peleg Phalaris canariensis L.

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Section: Resultsunclassified

“…Funções dos parâmetros do modelo em função da temperatura O comportamento dos coeficientes para esse experimento era previsto, de vez que resultados semelhantes foram observados por vários autores (Resende & Corrêa, 2007;Cunningham et al, 2007;Resende et al, 2010;Fracasso et al, 2014).…”

Section: Resultsunclassified

Análise da hidratação de grãos de alpiste

Lisbôa

Silva

Cavalcanti³

et al. 2015

Rev. bras. eng. agríc. ambient.

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“…criterion for non-linear methods (KASHANINEJAD et al, 2007;CUNNINGHAM;McMINN;RICHARDSON, 2007). Considering the variance range for the moisture content of the corn kernels, the model presented satisfactory values for the standard error of estimate and the estimated data variability less than 10% for all of the soaking conditions, which are recommended for the use of non-linear models (MADAMBA; DRISCOLLB; BUCKLEB, 1996;CUNNINGHAM;McMINN;RICHARDSON, 2007).…”

Section: Ce (µS CM -1 G -1 )mentioning

confidence: 93%

Effects of the mechanical damage on the water absorption process by corn kernel

et al. 2013

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“…1) Empirical equations based on the Peleg and Weibull models have been used for predicting the water sorption of penne pasta. 2) A mathematical model which includes the melting kinetics of starch crystalline domains, water diffusion, macromolecular matrix relaxation and residual deformation release has also been proposed to predict the water sorption process of pasta. 3) We measured the water sorption process of pasta at various temperatures and proposed a hyperbolic equation in terms of the sorption time for empirically describing the change in the water content with time.…”

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confidence: 99%

“…Although previous studies [1][2][3][4] have been performed by using demineralized water, dried pasta is usually cooked in water containing 0.1-1% (w/v) NaCl. The aim of this present study was therefore to reveal the effect of salts on the water sorption kinetics of dried pasta.…”

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confidence: 99%

Effect of Salts on the Water Sorption Kinetics of Dried Pasta

Ogawa

Adachi

2013

Bioscience, Biotechnology, and Biochemistry

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The water sorption kinetics of dried pasta were measured in the 20-90 C range in 1.83 mol/L of NaCl and at 80 C in 1.83 mol/L of LiCl, KCl, NaBr and NaI solutions in order to elucidate the role of salt in the kinetics. At the temperatures higher than 70.8 C, the change in the enthalpy of sorption, ÁH, in the 1.83 mol/L NaCl solution was 33.1 kJ/mol, which was greater than the ÁH value in water, and the activation energy for the sorption, E, in the salt solution was 25.6 kJ/mol, which was slightly lower than the E value in water. The Hofmeister series of ions was an index for their effect on the equilibrium amount of the sorbed solution of pasta. The apparent diffusion coefficient of water into pasta was not correlated with the crystal radius of the salts, but was with the Stokes radius of the hydrated ions. Equations were formulated to predict the amount of sorbed solution under any condition of temperature and NaCl concentration.

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Modelling water absorption of pasta during soaking

Cited by 122 publications

References 25 publications

Análise da hidratação de grãos de alpiste

Análise da hidratação de grãos de alpiste

Effects of the mechanical damage on the water absorption process by corn kernel

Effect of Salts on the Water Sorption Kinetics of Dried Pasta

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