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Abstract:

Water absorption by amaranth grain in plain water was determined at 30, 40, 50 and 60 °C by recording the weight increase in grain with respect to time. Water absorption kinetics at these temperatures was described by the Fick's second law solution for diffusion out of sphere. Effective diffusion coefficients varied between 2.63 and 8.25 × 10-12 m2/s for the range investigated. The activation energy for diffusion obtained was 32.1 kJmol-1. The rates of absorption in SO2 aqueous solution (0.01%, 0.02% and 0.03%, v/v) were slightly higher than in plain water at 40 and 60 °C. However, the increase in SO2 concentration did not seem to increase significantly water absorption. Amaranth grain soaked in 0.02% (v/v) SO2 aqueous solution and variable lactic acid concentrations (0.0025% and 0.0050%, v/v) was performed at 40 °C. Absorption rates for lactic acid concentrations were ≈9.1% higher than those steeped only in SO2 aqueous solution; lactic acid concentration had no effect on the absorption rate. The amount of total solids leached in sulfur dioxide solution with lactic acid (200 ppm SO2+0.005% lactic acid) was the highest when compared with the other steeping media investigated. © 2003 Elsevier Ltd. All rights reserved.

Registro:

Documento: Artículo
Título:Study of some factors affecting water absorption by Amaranth grain during soaking
Autor:Calzetta Resio, A.N.; Aguerre, R.J.; Suárez, C.
Filiación:Depto. de Indust. Tecn. de Alimentos, Fac. de Ciencias Exactas y Naturales, Ciudad Universitaria, Nunez, Buenos Aires 1428, Argentina
Palabras clave:Diffusion; Lactic acid; Moisture; Saturation; Solids; Sulfur dioxide; Activation energy; Carboxylic acids; Diffusion; Moisture; Reaction kinetics; Saturation (materials composition); Solutions; Sulfur dioxide; Water absorption; Lactic acids; Grain (agricultural product); Amaranthus caudatus
Año:2003
Volumen:60
Número:4
Página de inicio:391
Página de fin:396
DOI: http://dx.doi.org/10.1016/S0260-8774(03)00062-1
Título revista:Journal of Food Engineering
Título revista abreviado:J Food Eng
ISSN:02608774
CODEN:JFOED
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v60_n4_p391_CalzettaResio

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Citas:

---------- APA ----------
Calzetta Resio, A.N., Aguerre, R.J. & Suárez, C. (2003) . Study of some factors affecting water absorption by Amaranth grain during soaking. Journal of Food Engineering, 60(4), 391-396.
http://dx.doi.org/10.1016/S0260-8774(03)00062-1
---------- CHICAGO ----------
Calzetta Resio, A.N., Aguerre, R.J., Suárez, C. "Study of some factors affecting water absorption by Amaranth grain during soaking" . Journal of Food Engineering 60, no. 4 (2003) : 391-396.
http://dx.doi.org/10.1016/S0260-8774(03)00062-1
---------- MLA ----------
Calzetta Resio, A.N., Aguerre, R.J., Suárez, C. "Study of some factors affecting water absorption by Amaranth grain during soaking" . Journal of Food Engineering, vol. 60, no. 4, 2003, pp. 391-396.
http://dx.doi.org/10.1016/S0260-8774(03)00062-1
---------- VANCOUVER ----------
Calzetta Resio, A.N., Aguerre, R.J., Suárez, C. Study of some factors affecting water absorption by Amaranth grain during soaking. J Food Eng. 2003;60(4):391-396.
http://dx.doi.org/10.1016/S0260-8774(03)00062-1