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Abstract:

A mathematical model was proposed to simulate simultaneous sulfur dioxide absorption and reaction during corn steeping. The parameters of the model, the diffusion coefficient and the reaction rate constant, were determined. The reaction rate of sulfur dioxide in corn grain followed first-order kinetics, with rate constants in the range 1.49×10-7to 9.78×10-7s-1for steeping temperatures from 25 to 55 °C. The Arrhenius activation energy for sulfur dioxide loss was 60.5 kJ/mol. The fitting of the mathematical model to the absorption curves determined the diffusion coefficient of sulfur dioxide in corn kernels. These varied from 1.17×10-11to 5.18×10-11m2/s for the temperature range 25-55 °C. Temperature-dependent diffusion coefficients was shown to obey the Arrhenius equation with an activation energy of 39.8 kJ/mol. © 2001 Academic Press.

Registro:

Documento: Artículo
Título:Absorption Kinetics of Sulfur Dioxide in Flint Corn during Steeping
Autor:Haros, C.M.; Aguerre, R.J.; Suarez, C.
Filiación:Departamento de Industrias, Fac. de Ciencias Exactas y Naturales, Universidad de Buenos Aires, 1428 Buenos Aires, Argentina
Departamento de Tecnología, Universidad Nacional de Luján, C.C. 221-6700 Luján, Pcia. de Buenos Aires, Argentina
Palabras clave:Corn steeping; sulfur dioxide absorption; sulfur dioxide reaction; Arrhenius; Zea mays
Año:2001
Volumen:34
Número:5
Página de inicio:293
Página de fin:298
DOI: http://dx.doi.org/10.1006/fstl.2001.0770
Título revista:LWT - Food Science and Technology
Título revista abreviado:LWT - Food Sci. Technol.
ISSN:00236438
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v34_n5_p293_Haros

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Citas:

---------- APA ----------
Haros, C.M., Aguerre, R.J. & Suarez, C. (2001) . Absorption Kinetics of Sulfur Dioxide in Flint Corn during Steeping. LWT - Food Science and Technology, 34(5), 293-298.
http://dx.doi.org/10.1006/fstl.2001.0770
---------- CHICAGO ----------
Haros, C.M., Aguerre, R.J., Suarez, C. "Absorption Kinetics of Sulfur Dioxide in Flint Corn during Steeping" . LWT - Food Science and Technology 34, no. 5 (2001) : 293-298.
http://dx.doi.org/10.1006/fstl.2001.0770
---------- MLA ----------
Haros, C.M., Aguerre, R.J., Suarez, C. "Absorption Kinetics of Sulfur Dioxide in Flint Corn during Steeping" . LWT - Food Science and Technology, vol. 34, no. 5, 2001, pp. 293-298.
http://dx.doi.org/10.1006/fstl.2001.0770
---------- VANCOUVER ----------
Haros, C.M., Aguerre, R.J., Suarez, C. Absorption Kinetics of Sulfur Dioxide in Flint Corn during Steeping. LWT - Food Sci. Technol. 2001;34(5):293-298.
http://dx.doi.org/10.1006/fstl.2001.0770