Water absorption and starch gelatinization in whole rice grain during soaking
Hydration of rough rice grain in hot water as a function of time was studied at temperature range 25-90 °C. A simple model which considers simultaneous unsteady-state water diffusion and first-order irreversible water-starch reaction phenomenon, was used to evaluate the kinetics parameters from expe...
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2007
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
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| LEADER | 07683caa a22008417a 4500 | ||
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| 001 | PAPER-6699 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203624.0 | ||
| 008 | 190411s2007 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-33749258251 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a LBWTA | ||
| 100 | 1 | |a Bello, M.O. | |
| 245 | 1 | 0 | |a Water absorption and starch gelatinization in whole rice grain during soaking |
| 260 | |c 2007 | ||
| 270 | 1 | 0 | |m Tolaba, M.P.; Departamento de Industrias, Facultad de Ciencias Exactas y Naturales-UBA, Ciudad Universitaria, 1428 Buenos Aires, Argentina; email: mtolaba@di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
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| 504 | |a Cabrera, E., Pineda, J.C., Duran de Bazua, C., Segurajauregui, J.S., Vernon, E.J., Kinetics of water diffusion and starch gelatinization during corn nixtamalization (1984) Engineering and food, engineering sciences in the food industry, 1, pp. 117-125. , McKenna B.M. (Ed), Elsevier, London, UK | ||
| 504 | |a Crank, J., (1975) The mathematics of diffusion. 2nd ed, , Oxford University Press, London | ||
| 504 | |a Engels, C., Hendrickx, M., De Samblanx, S., De Gryze, I., Tobback, P., Modeling water diffusion during long-grain rice soaking (1986) Journal of Food Engineering, 5, pp. 55-73 | ||
| 504 | |a Fortes, M., Okos, M.R., Barret, J.R., Heat and mass transfer analysis of intrakernel wheat drying and rewetting (1981) Drying Technology, 9, pp. 397-417 | ||
| 504 | |a Houston, D.F., (1972) Rice hulls in rice chemistry and technology, pp. 301-3523. , Houston D.F. (Ed), AACC, Incorporated, St. Paul, MN | ||
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| 504 | |a Lin, S.H., Water uptake and gelatinization of white rice (1993) Lebensmittel-wissenschaft und- Technologie, 26, pp. 276-278 | ||
| 504 | |a Pravisani, C.I., Califano, A.N., Calvelo, A., Kinetics of starch gelatinization in potato (1985) Journal of Food Science, 50, pp. 656-657 | ||
| 504 | |a Sayar, S., Turhan, M., Gunasekaran, S., Analysis of chickpea soaking by simultaneous water transfer and water-starch reaction (2001) Journal of Food Engineering, 50, pp. 91-98 | ||
| 504 | |a Sreenarayanan, V.V., Chattopadhyay, P.K., Thermal conductivity and diffusivity of rice bran (1986) Journal of Agricultural Engineering Research, 34, pp. 115-121 | ||
| 504 | |a Suzuki, K., Kubata, K., Omichi, M., Hosaka, H., Kinetic studies on cooking of rice (1976) Journal of Food Science, 41, pp. 1180-1183 | ||
| 504 | |a Tester, R.F., Morrison, W.R., Swelling and gelatinization of cereal starches. I. Effects of amylopectin, amylose, and lipids (1990) Cereal Chemistry, 67, pp. 551-557 | ||
| 504 | |a Turhan, M., Sagol, S., Abrupt changes in the rates processes occurring during hydrothermal treatment of whole starchy foods around the gelatinization temperature-A review of the literature (2003) Journal of Food Engineering, 62, pp. 365-371 | ||
| 504 | |a Yeh, A.I., Hsin, W.H., Shen, J.S., Moisture diffusion and gelatinization in extruded rice noodles (1992) Food extrusion science and technology, pp. 189-198. , Kokini J.L., Ho C.T., and Karwe M.V. (Eds), Marcel Dekker, New York, NY, USA | ||
| 504 | |a Young, J.H., Simultaneous heat and mass transfer in porous hygroscopic solid (1969) Transactions of American Society of Agricultural Engineers, 12 (2), pp. 720-725 | ||
| 520 | 3 | |a Hydration of rough rice grain in hot water as a function of time was studied at temperature range 25-90 °C. A simple model which considers simultaneous unsteady-state water diffusion and first-order irreversible water-starch reaction phenomenon, was used to evaluate the kinetics parameters from experimental curves. The values of the diffusion coefficients and reaction rate constants were between 1.40×10-11 and 9.36×10-11 m2 s-1 and 2.29×10-10 and 3.72×10-5 s-1, respectively. Both parameters followed a Arrhenius-type equation with distinct activation energies below and above a break temperature of 60 °C. It was 25.4 and 289.3 kJ mol-1 for the activation energies of diffusion and reaction, respectively, below 60 °C. Above this temperature the respective values of the activation energies of diffusion and reaction were 30.0 and 16.6 kJ mol-1. This break temperature was in agreement with the gelatinization temperature determined experimentally. © 2005 Swiss Society of Food Science and Technology. |l eng | |
| 536 | |a Detalles de la financiación: Consejo Nacional para Investigaciones Científicas y Tecnológicas | ||
| 536 | |a Detalles de la financiación: Umweltbundesamt | ||
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires | ||
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas | ||
| 536 | |a Detalles de la financiación: The authors acknowledge the financial support from Universidad de Buenos Aires, UBA, y Consejo Nacional de Investigaciones Científicas y Tecnológicas, CONICET. | ||
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales-UBA, Ciudad Universitaria, 1428 Buenos Aires, Argentina | ||
| 690 | 1 | 0 | |a GELATINIZATION KINETICS |
| 690 | 1 | 0 | |a SIMULTANEOUS DIFFUSION AND GELATINIZATION |
| 690 | 1 | 0 | |a WATER-STARCH REACTION |
| 690 | 1 | 0 | |a CROPS |
| 690 | 1 | 0 | |a GRAIN (AGRICULTURAL PRODUCT) |
| 690 | 1 | 0 | |a RATE CONSTANTS |
| 690 | 1 | 0 | |a WATER ABSORPTION |
| 690 | 1 | 0 | |a GELATINIZATION KINETICS |
| 690 | 1 | 0 | |a SIMULTANEOUS DIFFUSION |
| 690 | 1 | 0 | |a WATER STARCH REACTION |
| 690 | 1 | 0 | |a STARCH |
| 690 | 1 | 0 | |a GRAIN |
| 690 | 1 | 0 | |a REACTION KINETICS |
| 690 | 1 | 0 | |a RICE |
| 690 | 1 | 0 | |a STARCH |
| 700 | 1 | |a Tolaba, M.P. | |
| 700 | 1 | |a Suarez, C. | |
| 773 | 0 | |d 2007 |g v. 40 |h pp. 313-318 |k n. 2 |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.2005.09.017 |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_00236438_v40_n2_p313_Bello |y Handle |
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