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

Abstract

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.

Ultrasound-assisted hydration of finger millet (Eleusine Coracana) and its effects on starch isolates and antinutrients

“…It increases the diffusion process and results in higher moisture content in the millet grains [18] . Though the moisture content of the optimized ultrasound hydrated finger millet was close to that of conventionally hydrated samples, ultrasound treatment alone is not sufficient to achieve maximum hydration [7] . Significant differences ( P < 0.05 ) were observed for the various quality characteristics of optimized ultrasound hydrated and conventionally hydrated finger millets.…”

“…Ultrasound exposure at higher amplitude for extended time disrupts and dislodge the cells creating microcavities and results in higher mass transfer by diffusion. This helps in improving hydration [6] , [7] , [15] , [16] , [17] . The higher values of R 2 (0.96), adj.…”

“…The moisture content of the samples was determined following the standard oven-dry method [7] . The samples were dried in a hot air oven at 105 °C for 24 h. The pre and post drying weights of the samples were used to calculate the moisture content.…”

Using ultrasound for improving hydration and debittering of Andean lupin grains

“…The ultrasound technology has shown good results enhancing different mass transfer processes, especially the grain hydration process. For instance, this technology accelerated the hydration of chick peas (Yildirim, Öner, & Bayram, ), common beans (Ulloa et al, ), sorghum kernels (Patero & Augusto, ), navy beans (Ghafoor, Misra, Mahadevan, & Tiwari, ), white kidney beans (Miano, Sabadoti, & Augusto, ), barley kernels (Shafaei, Nourmohamadi‐Moghadami, & Kamgar, ), among others. Ultrasound consists of using acoustic waves with frequencies between 20 and 500 kHz and power higher than 1 W/cm 2 , which by both direct and indirect effects causes physical–chemical and structural changes on food (Awad, Moharram, Shaltout, Asker, & Youssef, ).…”

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.…”