Use of ultrasound in pulses hydration at different temperatures: evaluation of hydration kinetics and effect on cooking

• Grant number: 16/23908-6
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: April 01, 2017
• End date: July 31, 2018
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Pedro Esteves Duarte Augusto
• Grantee: Viviane Deroldo Sabadoti
• Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil

Abstract

The hydration process is an important step in grain processing. Since this is a discontinuous and time consuming process, being a handicap for industry, is a growing demand to improve it. Thus, the present project proposes to evaluate the effects of ultrasound technology combined with different soaking temperatures on the grains hydration kinetics of different behaviors (downward concave shape and sigmoidal), as well as their respective cooking profiles, in order to propose an alternative to reduce process time. For that, the project is divided into three stages. In the first, already performed, different varieties of pulses were hydrated looking for the two best representative grains in each hydration kinetics behavior. In the second one, the hydration kinetics of the selected grains will be described and mathematical modeled at different temperatures with the use of ultrasound technology, comparing not only the individual equation parameters but also the effect of ultrasound technology on the activation energy of each parameter. In the third step, the grains processed under the different conditions will be evaluated in relation to its cooking kinetics profile. Finally, the present project hopes to better describe the effect of ultrasound technology in combination with the soaking temperature on the hydration kinetics and cooking profile of commercial interest grains, as well as to obtain an optimized process. (AU)

Scientific publications

(6)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

CASTANHA, NANCI; MIANO, ALBERTO CLAUDIO; SABADOTI, VIVIANE DEROLDO; DUARTE AUGUSTO, PEDRO ESTEVES. Irradiation of mung beans (Vigna radiata): A prospective study correlating the properties of starch and grains. International Journal of Biological Macromolecules, v. 129, p. 460-470, MAY 15 2019. (16/18052-5, 16/23908-6)

MIANO, ALBERTO CLAUDIO; SABADOTI, VIVIANE DEROLDO; DUARTE AUGUSTO, PEDRO ESTEVES. Combining Ionizing Irradiation and Ultrasound Technologies: Effect on Beans Hydration and Germination. Journal of Food Science, v. 84, n. 11, p. 3179-3185, NOV 2019. (16/18052-5, 16/23908-6)

SABADOTI, VIVIANE DEROLDO; MIANO, ALBERTO CLAUDIO; AUGUSTO, PEDRO ESTEVES DUARTE. Automation of a Mattson Bean Cooker: A simple and a low-cost approach. JOURNAL OF FOOD PROCESSING AND PRESERVATION, v. 44, n. 10, JUL 2020. (16/23908-6, 16/18052-5)

MIANO, ALBERTO CLAUDIO; SABADOTI, VIVIANE DEROLDO; DUARTE AUGUSTO, PEDRO ESTEVES. Enhancing the hydration process of common beans by ultrasound and high temperatures: Impact on cooking and thermodynamic properties. Journal of Food Engineering, v. 225, p. 53-61, MAY 2018. (14/16998-3, 16/18052-5, 16/23908-6)

MIANO, ALBERTO CLAUDIO; DE CARVALHO, GISANDRO REIS; SABADOTI, VIVIANE DEROLDO; PRUDENTE DOS ANJOS, CARLOTA BORALLI; GODOY, RODOLFO; DUARTE AUGUSTO, PEDRO ESTEVES. Evaluating new lines of pigeon pea (Cajanus cajan L.) as a human food source. JOURNAL OF FOOD PROCESSING AND PRESERVATION, v. 44, n. 7, APR 2020. (16/23908-6, 18/17844-0)

MIANO, ALBERTO CLAUDIO; SABADOTI, VIVIANE DEROLDO; PEREIRA, JESSICA DA COSTA; DUARTE AUGUSTO, PEDRO ESTEVES. Hydration kinetics of cereal and pulses: New data and hypothesis evaluation. JOURNAL OF FOOD PROCESS ENGINEERING, v. 41, n. 1, FEB 2018. (14/16998-3, 16/23908-6)