Ultrasound technology enhances the hydration of corn kernels without affecting their starch properties

Miano, Alberto Claudio; Ibarz, Albert; Augusto, Pedro Esteves Duarte

doi:10.1016/j.jfoodeng.2016.10.024

Cited by 72 publications

(103 citation statements)

References 31 publications

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“…At this point, the equilibrium moisture content values for blue, yellow and white corn kernels are around 52.7, 50.0, and 50.4 g water/100 g dm, respectively, which were reached at around 15 h of soaking. Thus, in this process the water content increased up to 6.2.4-7.3 times its original value, which is similar to hydration levels reported for corn and other grains of high starch content (Bello et al, 2004;Miano, et al, 2017;Patero & Augusto, 2015).…”

Section: Moisture Gainsupporting

confidence: 86%

“…3 and eq. 4, respectively (Bello et al, 2004;VirgenNavarro et al, 2016;Mendoza-Madrigal et al, 2017;Miano et al, 2017).…”

Section: Moisture Gainmentioning

confidence: 99%

“…The difference in the hydration rate of the studied grains may be due to the differences in internal structure, the thickness of the pericarp, the space between the endosperm and embryo, and the proportion of the chemical compounds in each grain (Miano et al, 2017;Ramos et al, 2004). …”

Section: Moisture Gainmentioning

confidence: 99%

“…Hydration of cereals and legumes is an important first step in many processes, before passing to following stages (Miano et al, 2017). The common practice is to soak the grains in water at room temperature until they reach a desired hydration level.…”

Section: Introductionmentioning

confidence: 99%

“…Application of high pressures (>10 MPa), ultrahigh pressures (275-690 MPa ), cyclically pressurized soaking (0-1000 kPa) and pressure gradients (0-200 kPa) were reported to shorten the hydration of corn kernels, chickpea, cannelini beans, and tepary beans, respectively (Gunasekaran & Farkas, 1988;Naviglio et al, 2013;Ibarz et al, 2004;Zanella et al, 2014). Quick hydration has also been achieved in rough rice, navy beans, sorgo and corn kernels by application of ultrasound (∼ 25-40 kHz, 25-50 W/L) (Wambura et al, 2008;Ghafoor et al, 2014;Patero & Augusto, 2014;Miano et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

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Pressure Gradients Application for Accelerating Corn Hydration

Martínez¹

2018

Rev. Mex. Ing. Quim.

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Three varieties of corn kernels were hydrated under pressure gradients in the range of 96 to 136 cm Hg, and at atmospheric pressure for comparison. Hydration at atmospheric pressure was modeled by the first order kinetics model and by the Fick's second law of diffusion. Rate constants of 0.192, 0.184 and 0.141 h −1 , and water effective diffusivity of 5.4 ×10 −11 , 3.6 ×10 −11 , and 1.9 ×10 −11 m 2 s −1 were obtained for blue, yellow and white corn kernel, respectively. Significant polynomial equations described the corn kernels hydration under pressure gradients, as a function of vacuum pressure, vacuum time and hydration time. Hydration rates of the studied grains were significantly enhanced using the pressure gradients, compared to the conventional method. Pressure gradient soaking required 60% less time than the conventional soaking, to reach a water content of 45% in corn kernels. The hydration extent of corn kernels determined the levels of solutes leaching, in both soaking treatments. Minimum hydration levels for initiating leaching of soluble solids were observed.

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Section: Moisture Gainsupporting

confidence: 86%

“…3 and eq. 4, respectively (Bello et al, 2004;VirgenNavarro et al, 2016;Mendoza-Madrigal et al, 2017;Miano et al, 2017).…”

Section: Moisture Gainmentioning

confidence: 99%

Section: Moisture Gainmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Pressure Gradients Application for Accelerating Corn Hydration

Martínez¹

2018

Rev. Mex. Ing. Quim.

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Rehydration modeling and characterization of dehydrated sweet corn

Nayi

Kumar

Kachchadiya

et al. 2023

Food Science & Nutrition

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The increasing demand of rehydrated foods is due to its better storage stability at ambient conditions and not requiring refrigeration. Prior to drying at 55, 60, 65, and 70°C in a hot air tray dryer, hot water blanching (HB), steam blanching (SB), and microwave blanching (MB) were employed as pretreatments. Rehydration of dried pretreated sweet corn kernel was performed in boiling water. The pretreatments and drying temperatures were independent factors that affected the dependent factors such as rehydration ratio, total sugar, ascorbic acid, geometric mean diameter, color, sensory evaluation, water absorption, mass, and geometric mean diameter. Peleg, Weibull, and newly proposed models were considered to describe the change in moisture content during rehydration. The proposed model performed better than other models and indicated the rise in equilibrium moisture content of rehydrated sweet corn with an increase in dehydration temperature of sweet corn due to higher R2 (0.994), and lower chi‐square (0.005) and RMSE (0.064). The rehydrated sweet corn obtained from samples processed with microwave blanching and dehydration at 70°C showed higher retention of total sugar, ascorbic acid, geometric mean diameter, and color.

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Seed germination and seedling development assisted by ultrasound: gaps and future research directions

Nogueira,

Puga,

Gerós

et al. 2023

J Sci Food Agric

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Since early 1930s when the first corn hybrids were commercially grown, innovations in agriculture industry have had an unprecedent worldwide impact to meet the demands for food of an exponentially‐growing population. In particular, seed technology research has largely contributed to improve crop performance over the years. Ultrasonic treatment of seeds is a green technology with a promissory impact on food industry, enhancing the germination and seedling development in different species, through the stimulation of water and oxygen uptake and seed metabolism. The increase of starch degradation has been associated with the stimulation α‐amylases of the endosperm, but relatively few reports focus on how ultrasounds affect seed germination at biochemical and molecular level. For instance, the picture is still unclear regarding ultrasounds impact on transcriptional reprogramming in seeds. The purpose of this review is to accurately and critically review the literature on ultrasound seed treatment ultimately aiming to encourage new scientific and technological breakthroughs with a real impact on worldwide agricultural production, while promoting sustainable practices on biological systems.This article is protected by copyright. All rights reserved.

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Ultrasound technology enhances the hydration of corn kernels without affecting their starch properties

Cited by 72 publications

References 31 publications

Pressure Gradients Application for Accelerating Corn Hydration

Pressure Gradients Application for Accelerating Corn Hydration

Rehydration modeling and characterization of dehydrated sweet corn

Seed germination and seedling development assisted by ultrasound: gaps and future research directions

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