Modeling sulfur dioxide uptake in dent corn during steeping
A mathematical model is employed to describe sulfur dioxide (SO 2) diffusion and reaction during steeping of dent corn. Experiments are performed to measure change of SO2 content of grain during process. A computer-aided nonlinear optimization technique is used to estimate the effective diffusion co...
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| Formato: | Capítulo de libro |
| Lenguaje: | Inglés |
| Publicado: |
2005
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
| LEADER | 07880caa a22009377a 4500 | ||
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| 001 | PAPER-4110 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203337.0 | ||
| 008 | 190411s2005 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-12344267166 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a LBWTA | ||
| 100 | 1 | |a Haros, C.M. | |
| 245 | 1 | 0 | |a Modeling sulfur dioxide uptake in dent corn during steeping |
| 260 | |c 2005 | ||
| 270 | 1 | 0 | |m Suarez, C.; Depto. Industrias Tecn. de Alimentos, FCEyN-UBA, Ciudad Universitaria, Nunez, Buenos Aires 1428, Argentina; email: suarez@di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
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| 504 | |a Fuller, E.C., Crist, R.H., The rate of oxidation of sulfite ions by oxygen (1941) Journal of the American Chemical Society, 63, pp. 1644-1650 | ||
| 504 | |a Haros, C.M., Aguerre, R.J., Suarez, C., Absorption kinetics of sulfur dioxide in flint corn during steeping (2001) Lebensmittel-Wissenschaft Und-Technologie, 34, pp. 293-298 | ||
| 504 | |a Haros, C.M., Suarez, C., Effect of drying, initial moisture and variety in corn wet milling (1998) Journal of Food Engineering, 34, pp. 473-481 | ||
| 504 | |a Haros, C.M., Viollaz, P.E., Suarez, C., Effect of temperature and SO2 on the rates of water absorption on three maize hybrids (1995) Journal of Food Engineering, 25, pp. 473-482 | ||
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| 504 | |a May, J.B., Wet milling: Process and products (1987) Corn: Chemistry and Technology, pp. 377-397. , S.A. Watson P.E. Ramstad American Association of Cereal Chemists St. Paul | ||
| 504 | |a Parry, J.L., Mathematical modelling and computer simulation of heat and mass transfer in agricultural grain drying: A review (1985) Journal of Agricultural Engineering Research, 32, pp. 1-29 | ||
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| 504 | |a Rodriguez, N., Zaritzky, N.E., Modeling of sulfur dioxide uptake in pre-peeled potatoes of different geometrical shapes (1986) Journal of Food Science, 51, pp. 618-622 | ||
| 504 | |a Rossello, C., Cañellas, J., Santiesteban, I., Mulet, A., Simulation of the absorption process of sulphur dioxide in apricots (1993) Lebensmittel-Wissenschaft Und-Technologie, 26, pp. 322-328 | ||
| 504 | |a Schroeter, L.C., Kinetics of air oxidation of sulfurous acid salts (1963) Journal of Pharmaceutical Sciences, 52, pp. 559-563 | ||
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| 520 | 3 | |a A mathematical model is employed to describe sulfur dioxide (SO 2) diffusion and reaction during steeping of dent corn. Experiments are performed to measure change of SO2 content of grain during process. A computer-aided nonlinear optimization technique is used to estimate the effective diffusion coefficients and rate constants in the temperature range 25-55°C. The effective diffusion coefficient for SO2 varied between 2.27×10-11 and 6.24×10-11 m 2/s and had an Arrhenius activation energy of 24.3 kJ/mol. The reaction rate of SO2 in dent corn followed first-order kinetics, with rate constants in the range of 0.80×10-6-5.38×10 -6 s-1 and activation energy of 49.16 kJ/mol. © 2004 Published by Elsevier Ltd.on behalf of Swiss Society of Food Science and Technology. |l eng | |
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires | ||
| 536 | |a Detalles de la financiación: We acknowledge the financial support of CONICET and Universidad de Buenos Aires. | ||
| 593 | |a Depto. Industrias Tecn. de Alimentos, FCEyN-UBA, Ciudad Universitaria, Nunez, Buenos Aires 1428, Argentina | ||
| 593 | |a Departamento de Tecnología, Universidad de Luján, Cruce Rutas 5 y 7, C.C. 221, Pcia. de Buenos Aires, Argentina | ||
| 690 | 1 | 0 | |a SULFUR DIOXIDE ABSORPTION |
| 690 | 1 | 0 | |a SULFUR DIOXIDE DIFFUSIVITY |
| 690 | 1 | 0 | |a SULFUR DIOXIDE REACTION |
| 690 | 1 | 0 | |a ACTIVATION ENERGY |
| 690 | 1 | 0 | |a DIFFUSION |
| 690 | 1 | 0 | |a GRAIN (AGRICULTURAL PRODUCT) |
| 690 | 1 | 0 | |a NONLINEAR SYSTEMS |
| 690 | 1 | 0 | |a OPTIMIZATION |
| 690 | 1 | 0 | |a RATE CONSTANTS |
| 690 | 1 | 0 | |a SULFUR DIOXIDE |
| 690 | 1 | 0 | |a COMPUTER-AIDED NONLINEAR OPTIMIZATION |
| 690 | 1 | 0 | |a DIFFUSION COEFFICIENTS |
| 690 | 1 | 0 | |a FIRST-ORDER KINETICS |
| 690 | 1 | 0 | |a NONLINEAR OPTIMIZATION |
| 690 | 1 | 0 | |a FOOD PRODUCTS |
| 690 | 1 | 0 | |a ACTIVATION ENERGY |
| 690 | 1 | 0 | |a CHEMICAL REACTIONS |
| 690 | 1 | 0 | |a CORN |
| 690 | 1 | 0 | |a DIFFUSION |
| 690 | 1 | 0 | |a OPTIMIZATION |
| 690 | 1 | 0 | |a SULFUR DIOXIDE |
| 690 | 1 | 0 | |a ZEA MAYS |
| 700 | 1 | |a Aguerre, R.J. | |
| 700 | 1 | |a Suarez, C. | |
| 773 | 0 | |d 2005 |g v. 38 |h pp. 393-398 |k n. 4 |p LWT - Food Sci. Technol. |x 00236438 |w (AR-BaUEN)CENRE-292 |t LWT - Food Science and Technology | |
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| 856 | 4 | 0 | |u https://doi.org/10.1016/j.lwt.2004.05.017 |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_00236438_v38_n4_p393_Haros |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v38_n4_p393_Haros |y Registro en la Biblioteca Digital |
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