Navegar

Colección

Datos Estadísticas

Artículo

La versión final de este artículo es de uso interno. El editor solo permite incluir en el repositorio el artículo en su versión post-print. Por favor, si usted la posee enviela a
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor

Abstract:

Hydration of rough rice grain in hot water as a function of time was studied at temperature range 25-90 °C. A simple model which considers simultaneous unsteady-state water diffusion and first-order irreversible water-starch reaction phenomenon, was used to evaluate the kinetics parameters from experimental curves. The values of the diffusion coefficients and reaction rate constants were between 1.40×10-11 and 9.36×10-11 m2 s-1 and 2.29×10-10 and 3.72×10-5 s-1, respectively. Both parameters followed a Arrhenius-type equation with distinct activation energies below and above a break temperature of 60 °C. It was 25.4 and 289.3 kJ mol-1 for the activation energies of diffusion and reaction, respectively, below 60 °C. Above this temperature the respective values of the activation energies of diffusion and reaction were 30.0 and 16.6 kJ mol-1. This break temperature was in agreement with the gelatinization temperature determined experimentally. © 2005 Swiss Society of Food Science and Technology.

Registro:

Documento: Artículo
Título:Water absorption and starch gelatinization in whole rice grain during soaking
Autor:Bello, M.O.; Tolaba, M.P.; Suarez, C.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales-UBA, Ciudad Universitaria, 1428 Buenos Aires, Argentina
Palabras clave:Gelatinization kinetics; Simultaneous diffusion and gelatinization; Water-starch reaction; Crops; Grain (agricultural product); Rate constants; Water absorption; Gelatinization kinetics; Simultaneous diffusion; Water starch reaction; Starch; Grain; Reaction Kinetics; Rice; Starch
Año:2007
Volumen:40
Número:2
Página de inicio:313
Página de fin:318
DOI: http://dx.doi.org/10.1016/j.lwt.2005.09.017
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_v40_n2_p313_Bello

Referencias:

  • (1996) Official methods of analysis, , AOAC, Association of Official Analytical Chemists, Washington, DC
  • Bakshi, A.S., Singh, R.P., Kinetics of water diffusion and starch gelatinization during rice parboiling (1980) Journal of Food Science, 45, pp. 1387-1392
  • Bandyopadhyay, S., Roy, N.C., A semi-empirical correlation for prediction of hydration characteristics of paddy during parboiling (1978) Journal of Food Technology, 13, pp. 91-98
  • Becker, H.A., On the absorption of liquid water by the wheat kernel (1960) Cereal Chemistry, 37, pp. 309-323
  • Bhattacharya, K.R., Improved parboiling technologies for better product quality (1990) Indian Food Industry, 9 (5), pp. 25-26
  • Birch, G.G., Priestley, R.G., Degree of gelatinization of cooked rice (1973) Staerke, 25, pp. 98-100
  • Cabrera, E., Pineda, J.C., Duran de Bazua, C., Segurajauregui, J.S., Vernon, E.J., Kinetics of water diffusion and starch gelatinization during corn nixtamalization (1984) Engineering and food, engineering sciences in the food industry, 1, pp. 117-125. , McKenna B.M. (Ed), Elsevier, London, UK
  • Crank, J., (1975) The mathematics of diffusion. 2nd ed, , Oxford University Press, London
  • Engels, C., Hendrickx, M., De Samblanx, S., De Gryze, I., Tobback, P., Modeling water diffusion during long-grain rice soaking (1986) Journal of Food Engineering, 5, pp. 55-73
  • Fortes, M., Okos, M.R., Barret, J.R., Heat and mass transfer analysis of intrakernel wheat drying and rewetting (1981) Drying Technology, 9, pp. 397-417
  • Houston, D.F., (1972) Rice hulls in rice chemistry and technology, pp. 301-3523. , Houston D.F. (Ed), AACC, Incorporated, St. Paul, MN
  • Kar, N., Jain, R.K., Srivastav, P.P., Parboiling of dehusked rice (1999) Journal of Food Engineering, 39, pp. 17-22
  • Kunze, W., (1996) Technology brewing and malting. 7th ed, , VLB, Berlin
  • Kustermann, M., Scherer, R., Kutzbach, H.O., Thermal conductivity and diffusivity of shelled corn and grain (1981) Journal of Food Process Engineering, 4, pp. 137-153
  • Lin, S.H., Water uptake and gelatinization of white rice (1993) Lebensmittel-wissenschaft und- Technologie, 26, pp. 276-278
  • Pravisani, C.I., Califano, A.N., Calvelo, A., Kinetics of starch gelatinization in potato (1985) Journal of Food Science, 50, pp. 656-657
  • Sayar, S., Turhan, M., Gunasekaran, S., Analysis of chickpea soaking by simultaneous water transfer and water-starch reaction (2001) Journal of Food Engineering, 50, pp. 91-98
  • Sreenarayanan, V.V., Chattopadhyay, P.K., Thermal conductivity and diffusivity of rice bran (1986) Journal of Agricultural Engineering Research, 34, pp. 115-121
  • Suzuki, K., Kubata, K., Omichi, M., Hosaka, H., Kinetic studies on cooking of rice (1976) Journal of Food Science, 41, pp. 1180-1183
  • Tester, R.F., Morrison, W.R., Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose, and lipids (1990) Cereal Chemistry, 67, pp. 551-557
  • Turhan, M., Sagol, S., Abrupt changes in the rates processes occurring during hydrothermal treatment of whole starchy foods around the gelatinization temperature-A review of the literature (2003) Journal of Food Engineering, 62, pp. 365-371
  • Yeh, A.I., Hsin, W.H., Shen, J.S., Moisture diffusion and gelatinization in extruded rice noodles (1992) Food extrusion science and technology, pp. 189-198. , Kokini J.L., Ho C.T., and Karwe M.V. (Eds), Marcel Dekker, New York, NY, USA
  • Young, J.H., Simultaneous heat and mass transfer in porous hygroscopic solid (1969) Transactions of American Society of Agricultural Engineers, 12 (2), pp. 720-725

Citas:

---------- APA ----------
Bello, M.O., Tolaba, M.P. & Suarez, C. (2007) . Water absorption and starch gelatinization in whole rice grain during soaking. LWT - Food Science and Technology, 40(2), 313-318.
http://dx.doi.org/10.1016/j.lwt.2005.09.017
---------- CHICAGO ----------
Bello, M.O., Tolaba, M.P., Suarez, C. "Water absorption and starch gelatinization in whole rice grain during soaking" . LWT - Food Science and Technology 40, no. 2 (2007) : 313-318.
http://dx.doi.org/10.1016/j.lwt.2005.09.017
---------- MLA ----------
Bello, M.O., Tolaba, M.P., Suarez, C. "Water absorption and starch gelatinization in whole rice grain during soaking" . LWT - Food Science and Technology, vol. 40, no. 2, 2007, pp. 313-318.
http://dx.doi.org/10.1016/j.lwt.2005.09.017
---------- VANCOUVER ----------
Bello, M.O., Tolaba, M.P., Suarez, C. Water absorption and starch gelatinization in whole rice grain during soaking. LWT - Food Sci. Technol. 2007;40(2):313-318.
http://dx.doi.org/10.1016/j.lwt.2005.09.017