Sono-hydro priming process (ultrasound modulated hydration): Modelling hydration kinetic during paddy germination

Improving soaking efficiency of soybeans through sweeping frequency ultrasound assisted by parameters optimization

“…Hence, it indicates that SFU group has faster rehydration by K 1 . It was reported that K 2 may also depend on the type of seeds and the loss of soluble solids during soaking process [45] . The soybean structure can be changed by SFU, resulting in a decrease in its water retention capacity.…”

Impact of low-frequency ultrasound technology on physical, chemical and technological properties of cereals and pseudocereals

“…Because of ease of utilization, energy-saving, and relatively low costs, high-power LFUS has been proposed for processes as different as analysis, extraction, chemical and technological properties modification, emulsification, drying, freezing [15] and even microbial decontamination [16] . In the cereals area, the research is focused mainly on the effects of LFUS on physical and chemical changes of proteins [17] , [18] , [19] , [20] and starch [21] , [22] , enzymatic activity [23] , antioxidant compounds retrieval [24] and biofortification [25] , [26] , [27] , hydration and germination [11] , [28] , [29] , [30] as well as food technological and sensorial quality improvement [17] , [31] , [32] , [33] , [34] .…”

“…The combination of LFUS and temperature may further improve these results. Kalita et al [28] compared paddy rice hydration by soaking and LFUS-assisted soaking at different temperatures and noticed that the process was abridged from ≥ 24 h (traditional) to 3 h (LFUS). Similarly, Guimarães et al [11] observed that LFUS per se shortened wheat hydration time by 28–42%, while the combination of LFUS and temperature (25 °C) cut it by 72%.…”

Manifestation of neuro‐fuzzy simulation environment for prognostication of water absorption kinetics of soybean grains in thermo‐ultrasonication‐assisted soaking process

“…In recent years, another strategy (ultrasonication) has been employed to proliferate water absorption of agricultural food products. Literature screening process confirmed that ultrasonication strategy was successfully utilized for soaking process of rice (Li et al, 2019; Wambura, Yang, & Wang, 2008), chickpea (Yildirim, Bayram, & Oner, 2012; Yildirim & Oner, 2015; Yildirim, Oner, & Bayram, 2010; Yildirim, Oner, & Bayram, 2011; Yildirim, Oner, & Bayram, 2013), bean (Ghafoor, Misra, Mahadevan, & Tiwari, 2014; Lopez et al, 2017; Miano & Augusto, 2018a; Miano, Pereira, et al, 2016; Miano, Rojas, & Augusto, 2019a; Miano, Sabadoti, & Augusto, 2018; Miano, Sabadoti, & Augusto, 2019; Ulloa et al, 2015), sorghum (Miano, Ibarz, et al, 2016; Patero & Augusto, 2015), melon (Miano, Ibarz, et al, 2016), sea cucumber (Zhang et al, 2016a, 2016b), carrot (Ricce, Rojas, Miano, Siche, & Augusto, 2016), corn (Miano, Ibarz, & Augusto, 2017), wheat (Guimaraes, Polachini, Augusto, & Telis‐Romero, 2020; Shafaei, Nourmohamadi‐Moghadami, & Kamgar, 2018; Shafaei, Nourmohamadi‐Moghadami, Rahmanian‐Koushkaki, & Kamgar, 2019), potato (Miano, Rojas, & Augusto, 2019b), barley (Borsato, Jorge, Mathias, & Jorge, 2019; Carvalho, Polachini, Darros‐Barbosa, Bon, & Telis‐Romero, 2018; Shafaei, Nourmohamadi‐Moghadami, & Kamgar, 2019), pumpkin (Rojas, Silveira, & Augusto, 2020), sesame (Shafaei, Nourmohamadi‐Moghadami, et al, 2021), and paddy (Kalita, Jain, Srivastava, & Goud, 2021). In these works, modeling of ultrasonication‐assisted soaking process of the products was commonly fulfilled with respect to soaking time using above‐mentioned nonlinear models for certain soaking temperatures and, constants and coefficients of the models varied with variations in soaking temperature.…”