Ultrasound-assisted hydration of corn grains at different temperatures and applied power: effect on kinetic parameters and amylolytic activity

• Grant number: 24/02062-8
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: August 01, 2024
• End date: July 31, 2025
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Javier Telis Romero
• Grantee: Murillo Augusto Alves Velasco Branco
• Host Institution: Instituto de Biociências, Letras e Ciências Exatas (IBILCE). Universidade Estadual Paulista (UNESP). Campus de São José do Rio Preto. São José do Rio Preto , SP, Brazil

Abstract

Corn has been increasingly used in the food industry and appears as an alternative source of cereal to be malted, emerging as an interesting option compared to traditional wheat and barley malts. However, as the malting process involves a prolonged processing period, ultrasound appears as a viable and environmentally friendly intensification alternative. This study will evaluate ultrasound-assisted hydration of corn kernels at different temperatures (15, 20, and 25 °C) and power levels (0, 500, and 1000 W). Ultrasound-assisted experiments will be conducted using a VCX-1500 ultrasonic processor operating at a frequency of 20 kHz and specified power levels. The processor will be connected to a 2.2 cm diameter titanium probe, positioned 1.5 cm from the perforated stainless steel basket containing the corn kernels. The temperature of the reactor will be controlled by circulating cooled water from a thermostatic bath through the jacketed side of the vessel. The moisture content in corn grains will be monitored by weighing samples at specific time intervals during the experiments (1, 2, 3, 4, 6, 8, 10, 14 and 24 hours). The effects of the studied variables on hydration kinetics will be evaluated using the Peleg and Weibull models. After hydration, the germination power, chemical composition and amylolytic activity of corn malt will be evaluated. Therefore, the results obtained may clarify the impacts of ultrasound and temperature on the hydration kinetics, germination power, chemical composition and amylolytic activity of corn grains.