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Abstract:

The soaking process of a grain amaranth variety (Amaranthus cruentus) was investigated in water between 30 and 90°C. A mathematical model describing simultaneous unsteady water diffusion and first-order irreversible water-starch reaction is proposed to simulate soaking process of grains. The observed water absorption curves are used to estimate the effective diffusivities (D ef) and reaction rate (k). The values of Def and k were between 10-12 and 10-11 m2s-1 and 10-5 and 10-3 s-1, respectively. The dependence on temperature of Def and k was evaluated through an Arrhenius type equation with two distinct activation energies for diffusion (ED) and reaction (Ek) below and above 64°C. The calculated values were ED = 31.0 kJ mol-1 and E k = 24.5 kJ mol-1 below 64°C and ED = 53.6 kJ mol-1 and Ek= 136.5 kJ mol-1 above 64°C. These results suggest that at least, for the soaking temperatures above 64°C, the absorption process is controlled by water-starch reactivity. © 2004 Published by Elsevier Ltd.

Registro:

Documento: Artículo
Título:Analysis of simultaneous water absorption and water-starch reaction during soaking of amaranth grain
Autor:Resio, A.N.C.; Aguerre, R.J.; Suarez, C.
Filiación:Departamento de Industrias, Fac. de Ciencias Exactas y Naturales, Ciudad Universitaria, Buenos Aires 1428, Argentina
Departamento de Tecnología, Universidad Nacional de Luján, Cruce Rutas 5 y 7, C.C. 221, Lujan 6700, Pcia. de Buenos Aires, Argentina
Palabras clave:Activation energy; Amaranth grain; Gelatinization; Moisture diffusivity; Activation energy; Boundary conditions; Diffusion; Graph theory; High temperature effects; Starch; Water absorption; Amaranth grain; Gelatinization; Moisture diffusivity; Reaction rate; Grain (agricultural product); Activation Energy; Diffusion; Grain; High Temperature; Starch; Water Absorption; Amaranthus; Amaranthus caudatus; Amaranthus cruentus; Amaranthus hypochondriacus
Año:2005
Volumen:68
Número:2
Página de inicio:265
Página de fin:270
DOI: http://dx.doi.org/10.1016/j.jfoodeng.2004.05.043
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_v68_n2_p265_Resio

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Citas:

---------- APA ----------
Resio, A.N.C., Aguerre, R.J. & Suarez, C. (2005) . Analysis of simultaneous water absorption and water-starch reaction during soaking of amaranth grain. Journal of Food Engineering, 68(2), 265-270.
http://dx.doi.org/10.1016/j.jfoodeng.2004.05.043
---------- CHICAGO ----------
Resio, A.N.C., Aguerre, R.J., Suarez, C. "Analysis of simultaneous water absorption and water-starch reaction during soaking of amaranth grain" . Journal of Food Engineering 68, no. 2 (2005) : 265-270.
http://dx.doi.org/10.1016/j.jfoodeng.2004.05.043
---------- MLA ----------
Resio, A.N.C., Aguerre, R.J., Suarez, C. "Analysis of simultaneous water absorption and water-starch reaction during soaking of amaranth grain" . Journal of Food Engineering, vol. 68, no. 2, 2005, pp. 265-270.
http://dx.doi.org/10.1016/j.jfoodeng.2004.05.043
---------- VANCOUVER ----------
Resio, A.N.C., Aguerre, R.J., Suarez, C. Analysis of simultaneous water absorption and water-starch reaction during soaking of amaranth grain. J Food Eng. 2005;68(2):265-270.
http://dx.doi.org/10.1016/j.jfoodeng.2004.05.043