Physical Properties and Rehydration Characteristics of Different Varieties of Maize (Zea Mays L.) and Cowpea (Vigna Unguiculata L. Walp) Seeds

Sobukola, O. P.; Abayomi, Hannah Temitayo

doi:10.1111/j.1745-4549.2009.00455.x

Cited by 33 publications

(29 citation statements)

References 34 publications

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“…The pericarp is very permeable to water (Fernández‐Muñoz, Acosta‐Osorio, Gruintal‐Santos, & Zelaya‐Angel, ; Miano et al, ; Singh & Eckhoff, ) while the seed coat from Fabaceae family grains can be completely impermeable depending of the variety, composition and moisture content (Miano & Augusto, ; Sefa‐Dedeh & Stanley, ). However, the velocity of the hydration process and the maximum water holding capacity probably is mainly affected by the internal structure and composition of the grain (Prasad, Vairagar, & Bera, ; Sobukola & Abayomi, ). Therefore, the effect in combination of the grains different intrinsic properties (seed coat or pericarp structure and composition and cotyledon or endosperm structure and composition) are the cause of the different hydration kinetics shapes, which are shown in Figures and .…”

Section: Resultsmentioning

confidence: 99%

Hydration kinetics of cereal and pulses: New data and hypothesis evaluation

Miano

Sabadoti

Pereira

et al. 2017

J Food Process Engineering

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This work described the hydration kinetics of several grains from the legumes and cereal families, which many of them were studied for the first time. In addition, some comparisons among the different hydration kinetics were performed to corroborate some hypothesis about this process. By comparing the hydration kinetics of the studied grains and fitting their data to suitable equations, the idea that this process is very complex was reinforced. It is difficult to say how intrinsic properties of the grains (color, size, specie, family, structure or composition) affect the hydration process. Some reported hypothesis about the hydration process were argued. For instance, it was demonstrated that some hypotheses about the grains hydration are not completely true: the grains with darker color seed coat do not always hydrate slower than the lighter color ones; the grains with sigmoidal behavior can hydrate faster than the grains with downward concave shape behavior; the bigger size grains sometimes hydrate slower than the smaller ones. It was concluded that the hydration process behavior and velocity are affected by many intrinsic properties of the grains (composition and structure, in a complex interaction) acting together to give the representative hydration kinetics behavior of each curve. Practical applications From the academic point of view, the results of this work will help to avoid misunderstandings during the study of the grains hydration process, as many hypotheses were reanalyzed and argued. Furthermore, it provides new data, in special for sigmoidal behavior grains, which is very scarce in the literature. From the industrial point of view, this work provides data about the hydration kinetics of several grains, which is very useful for the process design.

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Section: Resultsmentioning

confidence: 99%

Hydration kinetics of cereal and pulses: New data and hypothesis evaluation

Miano

Sabadoti

Pereira

et al. 2017

J Food Process Engineering

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“…The increase in hydration temperature intensifies expansion and contraction process of grain which reduces diffusion resistance. Accordingly, water diffusion increases with increasing of hydration temperature and consequently leads to more water absorption (Ahromrit, Ledward, & Niranjan, 2006;Cheevitsopon & Noomhorm, 2011;Maskan, 2001;Sobukola & Abayomi, 2011). and spaces inside the grain and more water held.…”

Section: Hydration Temperaturementioning

confidence: 99%

The combined effect of ultrasonication and hydration temperature on water absorption of barley: Analysis, modeling, kinetics, optimization, and thermodynamic parameters of the process

Shafaei

Nourmohamadi-Moghadami

Kamgar

2019

J Food Process Preserv

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Higher hydration temperature is commonly applied to enhance hydration process of grains. Ultrasound technology is recently employed as an alternative approach for enhancement of the process. This paper describes the combined effect of ultrasonication and hydration temperature on water absorption of barley grain during hydration process. The process was carried out at five hydration temperatures of 20, 30, 40, 50, and 60°C in hydration conditions named control (without ultrasound treatment) and ultrasonication (25 kHz, 360 W). Results were comprehensively analyzed and modeled to determine hydration kinetics and thermodynamic parameters of the process. Optimization of steeping phase of malting operations was considered using practical application of the results. The results indicated although thermosonication enhanced water absorption of the grain during the process, the ultrasonication effect on water absorption was less evident at higher hydration temperature. Modeling results demonstrated that mean of hydration time required to obtain desired moisture content for the steeping phase was decreased 77.87% as hydration temperature increased from 20 to 60°C along with hydration condition changed from control to ultrasonication. Obtained values for thermodynamic parameters indicated that ultrasound‐assisted hydration process was endothermic reaction with an increase in system order. Practical applications This paper contributes valuable academic knowledge and industrial application for the combined effect of ultrasonication and hydration temperature on water absorption of barley grain during hydration process. The results allow experts to gain fundamental insights into phenomena that were previously inaccessible. According to the results, it is recommended to concurrently employ both approaches of higher hydration temperature and ultrasonication for decrement of hydration time in steeping phase of malting operations.

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“…Higher hydration temperatures lead to expansion and contraction of the kernel and decrease diffusion resistance. Accordingly, diffusion resistance decreases with increasing of hydration temperature and subsequently results in more water absorption (Ahromrit, Ledward, & Niranjan, 2006;Cheevitsopon & Noomhorm, 2011;Maskan, 2001;Sobukola & Abayomi, 2011).…”

Section: Hydration Temperaturementioning

confidence: 99%

An insight into thermodynamic aspects of ultrasonication effect on hydration mechanism of wheat

Shafaei

Nourmohamadi-Moghadami

Kamgar

2018

J Food Process Engineering

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There is an inevitable demand for attempts to be made regarding hydration process enhancement of agricultural products. In this realm, application of cutting‐edge ultrasound technology has been recently arisen as promising tool. This investigation covers thermodynamic aspects of the effect of ultrasonication on hydration mechanism of wheat. The hydration process was performed at five hydration temperatures of 30, 40, 50, 60, and 70 °C in ultrasonication conditions named control (without ultrasound treatment), US1 (25 kHz, 360 W), and US2 (40 kHz, 480 W). Thermodynamic parameters of activation energy, enthalpy, entropy, and the Gibbs free energy during hydration process were then determined. In accordance with obtained values of the parameters, it can be addressed that ultrasound‐assisted hydration process was endothermic reaction corresponds to an increase in system order as well as it was not spontaneous for each experimental hydration temperature and ultrasonication condition. It should be also pointed out that ultrasonication condition reduced activation energy, enthalpy change, and the Gibbs free energy change by approximately 15, 17, and 9%, respectively. However, it increased entropy change by approximately 9% for all hydration temperatures. Practical applications The outcome of this attempt could be served as a tool for deep root understanding of heat and mass transfer phenomena during ultrasound‐assisted hydration process of wheat kernel in seed priming, flour milling (tempering), making dough, and wet storage processes.

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Physical Properties and Rehydration Characteristics of Different Varieties of Maize (Zea Mays L.) and Cowpea (Vigna Unguiculata L. Walp) Seeds

Cited by 33 publications

References 34 publications

Hydration kinetics of cereal and pulses: New data and hypothesis evaluation

Hydration kinetics of cereal and pulses: New data and hypothesis evaluation

The combined effect of ultrasonication and hydration temperature on water absorption of barley: Analysis, modeling, kinetics, optimization, and thermodynamic parameters of the process

An insight into thermodynamic aspects of ultrasonication effect on hydration mechanism of wheat

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