کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10277628 | 464369 | 2013 | 4 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Modelling the effect of temperature on the hydration kinetic of adzuki beans (Vigna angularis)
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
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چکیده انگلیسی
The Aw reduction is a widely used technique to preserve grains, which hydration kinetics needs to be studied in order to obtain optimized processes. This work evaluated the hydration kinetic of Adzuki beans, a widely consumed grain by the oriental culture, modelling its behaviour as function of temperature. The grains were soaked in water and the moisture over the time was evaluated at temperatures of 25-70 °C. The grain behaviour during water uptake showed an initial lag phase, with a low water absorption rate. Therefore, the hydration kinetic was evaluated using a sigmoidal model (R2 > 0.99). When soaking temperature was increased the hydration rate increased and both the lag phase and the moisture at the equilibrium decreased. These behaviour were, then, modelled as function of the soaking temperature (R2 > 0.99). The obtained results are potentially useful for future studies on product development, food properties and process design.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 118, Issue 4, October 2013, Pages 417-420
Journal: Journal of Food Engineering - Volume 118, Issue 4, October 2013, Pages 417-420
نویسندگان
Amanda Leal Oliveira, Beatriz Gouveia Colnaghi, Emily Zucatti da Silva, Isabela Romão Gouvêa, Raquel Lopes Vieira, Pedro Esteves Duarte Augusto,