Describing the Sigmoidal Behavior of Roasted White Lupin (Lupinus albus) During Hydration

Autor(es)

Augusto, Pedro E. D. ; Miano, Alberto Claudio

• Tipo de documento: Artigo Científico
• Fonte: JOURNAL OF FOOD PROCESS ENGINEERING; v. 40, n. 3, p. 6-pg., 2017-06-01.

Resumo

The hydration process is an important unit operation, being one of the first steps in dry foods processing. The hydration of grains is a complex phenomenon, whose exactly mechanisms are still unknown. In special, the sigmoidal hydration behavior of grains needs further studies. In fact, the behavior of many food products is inappropriately described in the literature due to an unsuitable evaluation. The present work evaluated the hydration of roasted white lupin (Lupinus albus) by reinterpreting previously published data. The new results shows that the white lupin grains hydration clearly showed a sigmoidal behavior, which was adequately modeled. As the temperature was increased, the model kinetic parameter increased, the lag phase decreased and the equilibrium moisture did not change. The model parameters were then modeled as a function of the temperature. The obtained results highlight the sigmoidal hydration behavior of the grains, as well as the need for further studies regarding the hydration of foods. Practical ApplicationsThe hydration is one of the first unit operations in dry products processing, such as grains. It is a discontinuous and time-consuming step, thus limiting the industrial process. Furthermore, the hydration is a complex phenomenon, whose exactly mechanisms are still under study. Therefore, it is important to understand the hydration kinetics of different food products, as well as appropriately modeling the process. The present work described and modeled the sigmoidal behavior of roasted white lupin (Lupinus albus) grains, a product with a complex sigmoidal behavior. Therefore, the obtained results are useful for process design and optimization. (AU)

• Processo FAPESP: 14/16998-3 - Utilização da tecnologia de ultrassom para melhoria de processos em alimentos: transferência de massa e processamento térmico
• Beneficiário: Pedro Esteves Duarte Augusto
• Modalidade de apoio: Auxílio à Pesquisa - Regular