Advanced search
Start date
Betweenand
Related content
(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

From the sigmoidal to the downward concave shape behavior during the hydration of grains: Effect of the initial moisture content on Adzuki beans (Vigna angularis)

Full text
Author(s):
Miano, Alberto Claudio [1] ; Duarte Augusto, Pedro Esteves [1]
Total Authors: 2
Affiliation:
[1] Univ Sao Paulo, Luiz de Queiroz Coll Agr ESALQ, Dept Agrifood Ind Food & Nutr LAN, Piracicaba, SP - Brazil
Total Affiliations: 1
Document type: Journal article
Source: FOOD AND BIOPRODUCTS PROCESSING; v. 96, p. 43-51, OCT 2015.
Web of Science Citations: 17
Abstract

This work studied the change of the hydration behavior of Adzuki beans (Vigna angularis) as a function of their initial moisture content. By studying the hydration kinetics at different initial moisture contents, it was demonstrated that the hydration behavior of this grain changes from the sigmoidal to the downward concave shape (DCS) when the initial moisture content is above similar to 20% d.b. This change happens when the moisture content passes from zone II to zone III of the grain's adsorption isotherm. This was attributed to the transition from the glassy state to the rubbery state, especially the in seed coat components. The seed coat is impermeable when the moisture content of the grain is low, so the water ingress is only by way of the hilum. However, when the seed coat is above similar to 20% d.b. the water enters not only via the hilum, but also by way of the seed coat. The hydration behavior of the grain was modeled using a sigmoidal mathematical model, whose parameters were evaluated as a function of the initial moisture content; the water absorption rate parameter demonstrated a sigmoidal increasing behavior. The time to reach the inflexion point of the curve, related to the lag phase, showed an exponential decay. The equilibrium moisture content was not affected. Finally, a general model, which was able to predict the moisture content as a function of the initial moisture content of the grain and the process time, was obtained. (C) 2015 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved. (AU)

FAPESP's process: 14/16998-3 - Using the ultrasound technology for improving food processes: mass transfer and thermal processing
Grantee:Pedro Esteves Duarte Augusto
Support Opportunities: Regular Research Grants