Oat hydration kinetics at different temperatures: Evaluation, model, and validation

Autor(es)

Oladele, Samouel O. ^{[1, 2]} ; Agbetoye, Leo A. S. ^[1] ; Osundahunsi, Oluwatooyin F. ^[3] ; Augusto, Pedro E. D. ^{[4, 2]}

Afiliação do(s) autor(es)

^[1] Fed Univ Technol Akure, Dept Agr & Environm Engn, Akure, Ondo State - Nigeria

^[2] Univ Sao Paulo, Dept Agrifood Ind Food & Nutr, Luiz de Queiroz Coll Agr ESALQ, Ave Padua Dias 11, BR-13418900 Piracicaba, SP - Brazil

^[3] Fed Univ Technol Akure, Dept Food Sci & Technol, Akure, Ondo State - Nigeria

^[4] Univ Sao Paulo, Food & Nutr Res Ctr NAPAN, Sao Paulo, SP - Brazil

• Tipo de documento: Artigo Científico
• Fonte: JOURNAL OF FOOD PROCESS ENGINEERING; v. 42, n. 6 JULY 2019.
• Citações Web of Science: 0

Resumo

The hydration characterization of food materials is necessary for effective and efficient evaluation, design, and optimization of processes, thus ensuring high quality products. This work evaluated the hydration kinetics and modeled the behavior of oat (Avena sativa) grains as a function of temperature (25-55 degrees C). The behavior of the grains during hydration showed a downward concave shape, with a high initial water absorption rate. Although Peleg's model could describe the data adequately, it showed some inability in specific parts of the hydration process. Therefore, the Miano-Ibarz-Augusto's model was also evaluated, with better description. Possible mechanisms were discussed. The parameters of both models were evaluated as functions of temperature. The obtained generalized models were then validated at both isothermal and nonisothermal conditions. The obtained results are potentially useful for future studies on product development, food properties, and process design. (AU)

• Processo FAPESP: 16/18052-5 - +Pro²FOOD: tecnologias emergentes para melhoria de processos e propriedades de alimentos
• Beneficiário: Pedro Esteves Duarte Augusto
• Modalidade de apoio: Auxílio à Pesquisa - Regular