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Abstract:

The rate of water absorption of a local rough rice variety at temperatures below and above the corresponding gelatinization temperature was investigated. A mathematical model that describes water diffusion and gelatinization within the grain, was used to simulate rice parboiling. The data were processed using a nonlinear regression procedure to calculate the diffusion coefficients and reaction rate constants in the temperature range 35-95°C. Both coefficients follow an Arrhenius temperature dependency with a break point at 77°C, where rapid gelatinization of rice begins. From the comparison between the activation energies for diffusion and reaction it is concluded that the parboiling process is limited by the reaction of starch with water below 77°C and by diffusion of water above 77°C.

Registro:

Documento: Artículo
Título:Model application: Hydration and gelatinization during rice parboiling
Autor:Elbert, G.; Tolaba, M.P.; Suárez, C.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Nat., Ciudad Universitaria, Buenos Aires 1428, Argentina
Palabras clave:Diffusion; Kinetics of gelatinization; Kinetics of water absorption; Diffusion; Gelation; Hydration; Rate constants; Starch; Rice parboiling; Drying; adsorption; food processing; kinetics; model
Año:2001
Volumen:19
Número:3-4
Página de inicio:571
Página de fin:581
DOI: http://dx.doi.org/10.1081/DRT-100103935
Título revista:Drying Technology
Título revista abreviado:Dry. Technol.
ISSN:07373937
CODEN:DRTED
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_07373937_v19_n3-4_p571_Elbert

Referencias:

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Citas:

---------- APA ----------
Elbert, G., Tolaba, M.P. & Suárez, C. (2001) . Model application: Hydration and gelatinization during rice parboiling. Drying Technology, 19(3-4), 571-581.
http://dx.doi.org/10.1081/DRT-100103935
---------- CHICAGO ----------
Elbert, G., Tolaba, M.P., Suárez, C. "Model application: Hydration and gelatinization during rice parboiling" . Drying Technology 19, no. 3-4 (2001) : 571-581.
http://dx.doi.org/10.1081/DRT-100103935
---------- MLA ----------
Elbert, G., Tolaba, M.P., Suárez, C. "Model application: Hydration and gelatinization during rice parboiling" . Drying Technology, vol. 19, no. 3-4, 2001, pp. 571-581.
http://dx.doi.org/10.1081/DRT-100103935
---------- VANCOUVER ----------
Elbert, G., Tolaba, M.P., Suárez, C. Model application: Hydration and gelatinization during rice parboiling. Dry. Technol. 2001;19(3-4):571-581.
http://dx.doi.org/10.1081/DRT-100103935