Enhancing the hydration process of common beans by ultrasound and high temperatures: Impact on cooking and thermodynamic properties

Author(s)

Miano, Alberto Claudio ^[1] ; Sabadoti, Viviane Deroldo ^[1] ; Duarte Augusto, Pedro Esteves ^[1]

Affiliation

^[1] Univ Sao Paulo, Luiz de Queiroz Coll Agr ESALQ, Dept Agrifood Ind Food & Nutr IAN, Piracicaba, SP - Brazil

• Document type: Journal article
• Source: Journal of Food Engineering; v. 225, p. 53-61, MAY 2018.
• Web of Science Citations: 12

Abstract

Although many technologies have been applied to enhance the hydration process of grains, some combinations and mechanisms still need better description. Consequently, this work studied how the combination of ultrasotind and temperature affected the hydration process of one variety of legume grain, as well as described their thermodynamic properties of hydration and the impact on cooking kinetics. White kidney beans were hydrated using ultrasound technology (28 W/L of volumetric power and 45 kHz of frequency) at four different temperatures (25, 35, 45 and 55 degrees C). In addition, the softening kinetics during cooking at boiling temperature was studied by penetration analysis. Further, the thermodynamic properties, such as activation enthalpy, Gibbs free energy and entropy were determined. It was demonstrated that despite both technologies improve the hydration process individually, hot temperatures hinder the ultrasound effect. Further, the thermodynamic properties of the hydration phenomenon were affected by ultrasound, suggesting how the molecules rearrangement is affected by this technology during hydration. Finally, the use of both technologies did not affect softening kinetics of the bean during cooking process. (C) 2018 Elsevier Ltd. 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
• FAPESP's process: 16/18052-5 - +Pro²FOOD: emerging technologies to enhance food processing and properties
• Grantee: Pedro Esteves Duarte Augusto
• Support Opportunities: Regular Research Grants
• FAPESP's process: 16/23908-6 - Use of ultrasound in pulses hydration at different temperatures: evaluation of hydration kinetics and effect on cooking
• Grantee: Viviane Deroldo Sabadoti
• Support Opportunities: Scholarships in Brazil - Scientific Initiation