Intensification of the triticale (× triticosecale Wittmac) hydration process using periodic operation

Abstract

The new triticale cultivars caught the industries attention due to excellent nutritional composition. The rare literature regarding hydration process intensification, coupled with the lack of research regarding the hydration of triticale, motivated this research. This study aimed to evaluate the hydration process intensification of two cultivars triticale. The isothermal operation was done at temperature range of 20–40°C and compared to process intensification using amplitude of 10°C and half‐cycle of 15 min, at an average temperature of 30°C. In parallel to hydration process, the fit of the Peleg model to the experimental data was evaluated and the morphology of the starch granules was observed using SEM images. The hydration temperature did not affect the starch grains morphology. The hydration kinetic was obtained applying the Peleg model, which exhibited a good fit for both operations. The model parameters values (K1 and K2) indicated that the periodic hydration process exhibits a greater water absorption rate and a final higher moisture for both cultivars. The periodic operation reduced the energy consumption of hydration process in approximately 50%, this reduction proves that this operation with temperature modulation is a process strategy highly promising for grains hydration process intensification. Practical Applications Triticale is a hybrid grain that has been drawing attention from various industrial sectors for application in the production of malt, packages, various foods, and ethanol. Thus, an understanding of the hydration kinetics of triticale that has not yet been described in the literature, together with the morphology of the starch grains, is of supreme importance. In view of this, the present work presents the water absorption of triticale when submitted to periodic operation by means of temperature modulation, with the aim of intensifying the hydration process as compared to the conventional operation, in addition to observing any potential morphological alterations in the starch grains. These results assist in the monitoring and control of industrial and academic processes, providing a better understanding of the hydration mechanisms and the morphology of the starch granules of the triticale for a possible inclusion of this cereal in new applications and product development.

Periodic operation as an alternative to intensify the hydration process of common beans (Phaseolus vulgaris)

“…As a result of the increase in pore dilation and empty spaces inside the grains, greater quantities of water may be absorbed. This same tendency was verified in other studies (Kashiri et al, 2010;Maskan, 2002;Mattioda et al, 2018Mattioda et al, , 2019aMontanuci et al, 2013Montanuci et al, , 2015Oliveira et al, 2020;Resio et al, 2006;Shafaei et al, 2016;Sharanagat et al, 2018).…”

“…in the grains promotes the mechanisms of capillarity and diffusion (Balbinoti et al, 2018;Borges et al, 2017;Fracasso et al, 2014;Oliveira et al, 2020). In the present study, Phase 1 is responsible (on average) for 78.55% of the total moisture gain for hydration under isothermal operation and 79.83% of the moisture gain under periodic operation (Table 1).…”

“…In the study conducted byOliveira et al (2020), which used thePeleg model to adjust the experimental hydration kinetics of triticale (both isothermal and periodic), the values for the parameters k 1 and k 2 were lower for periodic operation (20-40 C) as compared to isothermal hydration at 30 C, corroborating with the intensification of the water absorption rate and capacity in the hydration of the grains in periodic operation. The study by Mattioda et al (2018) used the diffusion to fit the hydration kinetics, and upon comparing the modes of wheat hydration (isothermal at 40 C and periodic at 30-50 C and 20-60 C), only the periodic operation of 20-60 C exhibited a diffusion coefficient that was greater than 40 C. According to Chac on Alvarez et al (2020), low amplitudes and short periods for the hydration cycle may not be sufficient enough to cause a significant difference in the diffusion rate.…”

“…Since all the hydration curves obtained experimentally (by means of the isothermal and periodic experiments) exhibited the same kinetic profile, it was possible to identify three phases in the ban hydration process (Figure 2). These phases were also identified in the kinetic studies involving the hydration of soy (Borges et al, 2017), triticale (Oliveira et al, 2020), and wheat (Mattioda et al, 2018(Mattioda et al, , 2019a, and are attributed according to the velocity of moisture gain, which in turn is dictated by the physical and chemical characteristics of each grain in addition to the temperature used during the process and its duration.…”

“…In the studies conducted byMattioda et al (2018) using wheat, a moisture content of 30% (adequate for industrial processing of the grains) was achieved in 30 min when using F I G U R E 2 Kinetic curves and identification of the phases of the bean hydration process in isothermal and periodic operation periodic operation (20-60 C), as compared to 90 min using isothermal hydration (40 C). In the study conducted byOliveira et al (2020), the authors achieved a reduction in hydration time of approximately 50%…”