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Abstract:

A diffusion equation to describe the isothermal absorption of liquid water in a spherical solid that undergoes uniform swelling was derived. The resulting partial differential equation was solved using a finite difference method, taking into consideration water content dependence of the diffusion coefficient. The developed model was applied to simulate the water uptake of brown rice for the soaking temperatures of 25, 45, 55 and 65 °C. The estimated "differential" diffusion coefficients were a strongly increasing function of moisture content for all temperatures tested, approaching to the self-diffusion coefficients of water for brown rice moisture contents near to the saturation values. The "integral" diffusion coefficient corresponding to range of moisture content resulting from soaking conditions were calculated and correlated according to Arrhenius equation with an activation energy of 32.5 kJ/mol. © 2009 Elsevier Ltd. All rights reserved.

Registro:

Documento: Artículo
Título:Modeling water uptake in a cereal grain during soaking
Autor:Bello, M.; Tolaba, M.P.; Aguerre, R.J.; Suarez, C.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales - UBA, Ciudad Universitaria, 1428 Buenos Aires, Argentina
Departamento de Tecnología, Universidad Nacional de Luján, Cruce Rutas 5 y 7, C.C. 221, 6700 Lujan, Pcia. de Buenos Aires, Argentina
Palabras clave:Non-linear diffusion; Rice kernel; Swelling; Water absorption; Arrhenius equation; Brown rice; Cereal grains; Developed model; Diffusion Coefficients; Diffusion equations; Increasing functions; Liquid water; Moisture contents; Nonlinear diffusion; Rice kernel; Rice kernels; Saturation values; Self-diffusion coefficients; Soaking conditions; Soaking temperature; Water uptake; Activation energy; Diffusion; Grain (agricultural product); Moisture determination; Partial differential equations; Water content; Water absorption
Año:2010
Volumen:97
Número:1
Página de inicio:95
Página de fin:100
DOI: http://dx.doi.org/10.1016/j.jfoodeng.2009.09.020
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_v97_n1_p95_Bello

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Citas:

---------- APA ----------
Bello, M., Tolaba, M.P., Aguerre, R.J. & Suarez, C. (2010) . Modeling water uptake in a cereal grain during soaking. Journal of Food Engineering, 97(1), 95-100.
http://dx.doi.org/10.1016/j.jfoodeng.2009.09.020
---------- CHICAGO ----------
Bello, M., Tolaba, M.P., Aguerre, R.J., Suarez, C. "Modeling water uptake in a cereal grain during soaking" . Journal of Food Engineering 97, no. 1 (2010) : 95-100.
http://dx.doi.org/10.1016/j.jfoodeng.2009.09.020
---------- MLA ----------
Bello, M., Tolaba, M.P., Aguerre, R.J., Suarez, C. "Modeling water uptake in a cereal grain during soaking" . Journal of Food Engineering, vol. 97, no. 1, 2010, pp. 95-100.
http://dx.doi.org/10.1016/j.jfoodeng.2009.09.020
---------- VANCOUVER ----------
Bello, M., Tolaba, M.P., Aguerre, R.J., Suarez, C. Modeling water uptake in a cereal grain during soaking. J Food Eng. 2010;97(1):95-100.
http://dx.doi.org/10.1016/j.jfoodeng.2009.09.020