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Abstract:

A mathematical model is employed to describe sulfur dioxide (SO 2) diffusion and reaction during steeping of dent corn. Experiments are performed to measure change of SO2 content of grain during process. A computer-aided nonlinear optimization technique is used to estimate the effective diffusion coefficients and rate constants in the temperature range 25-55°C. The effective diffusion coefficient for SO2 varied between 2.27×10-11 and 6.24×10-11 m 2/s and had an Arrhenius activation energy of 24.3 kJ/mol. The reaction rate of SO2 in dent corn followed first-order kinetics, with rate constants in the range of 0.80×10-6-5.38×10 -6 s-1 and activation energy of 49.16 kJ/mol. © 2004 Published by Elsevier Ltd.on behalf of Swiss Society of Food Science and Technology.

Registro:

Documento: Artículo
Título:Modeling sulfur dioxide uptake in dent corn during steeping
Autor:Haros, C.M.; Aguerre, R.J.; Suarez, C.
Filiación:Depto. Industrias Tecn. de Alimentos, FCEyN-UBA, Ciudad Universitaria, Nunez, Buenos Aires 1428, Argentina
Departamento de Tecnología, Universidad de Luján, Cruce Rutas 5 y 7, C.C. 221, Pcia. de Buenos Aires, Argentina
Palabras clave:Sulfur dioxide absorption; Sulfur dioxide diffusivity; Sulfur dioxide reaction; Activation energy; Diffusion; Grain (agricultural product); Nonlinear systems; Optimization; Rate constants; Sulfur dioxide; Computer-aided nonlinear optimization; Diffusion coefficients; First-order kinetics; Nonlinear optimization; Food products; Activation Energy; Chemical Reactions; Corn; Diffusion; Optimization; Sulfur Dioxide; Zea mays
Año:2005
Volumen:38
Número:4
Página de inicio:393
Página de fin:398
DOI: http://dx.doi.org/10.1016/j.lwt.2004.05.017
Título revista:LWT - Food Science and Technology
Título revista abreviado:LWT - Food Sci. Technol.
ISSN:00236438
CODEN:LBWTA
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v38_n4_p393_Haros

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Citas:

---------- APA ----------
Haros, C.M., Aguerre, R.J. & Suarez, C. (2005) . Modeling sulfur dioxide uptake in dent corn during steeping. LWT - Food Science and Technology, 38(4), 393-398.
http://dx.doi.org/10.1016/j.lwt.2004.05.017
---------- CHICAGO ----------
Haros, C.M., Aguerre, R.J., Suarez, C. "Modeling sulfur dioxide uptake in dent corn during steeping" . LWT - Food Science and Technology 38, no. 4 (2005) : 393-398.
http://dx.doi.org/10.1016/j.lwt.2004.05.017
---------- MLA ----------
Haros, C.M., Aguerre, R.J., Suarez, C. "Modeling sulfur dioxide uptake in dent corn during steeping" . LWT - Food Science and Technology, vol. 38, no. 4, 2005, pp. 393-398.
http://dx.doi.org/10.1016/j.lwt.2004.05.017
---------- VANCOUVER ----------
Haros, C.M., Aguerre, R.J., Suarez, C. Modeling sulfur dioxide uptake in dent corn during steeping. LWT - Food Sci. Technol. 2005;38(4):393-398.
http://dx.doi.org/10.1016/j.lwt.2004.05.017