Modeling water uptake in a cereal grain during soaking
A diffusion equation to describe the isothermal absorption of liquid water in a spherical solid that undergoes uniform swelling was derived. The resulting partial differential equation was solved using a finite difference method, taking into consideration water content dependence of the diffusion co...
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| Formato: | Capítulo de libro |
| Lenguaje: | Inglés |
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2010
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
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| LEADER | 08360caa a22010097a 4500 | ||
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| 001 | PAPER-8034 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518203750.0 | ||
| 008 | 190411s2010 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-71749119553 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a JFOED | ||
| 100 | 1 | |a Bello, M. | |
| 245 | 1 | 0 | |a Modeling water uptake in a cereal grain during soaking |
| 260 | |c 2010 | ||
| 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 | ||
| 504 | |a (1996) Official Methods of Analysis, , Association of Official Analytical Chemists AOAC, Washington, DC, USA | ||
| 504 | |a Aguerre, R.J., Gabitto, J.F., Chirife, J., Utilization of Fick's second law for the evaluation of diffusion coefficient in food process controlled by internal diffusion (1985) Journal of Food Technology, 20, pp. 623-629 | ||
| 504 | |a Aguerre, R.J., Suarez, C., Viollaz, P.E., Enthalpy-entropy compensation in sorption phenomenon. Application to the prediction of the effect of temperature on food isotherms (1986) Journal of Food Science, 51, pp. 1547-1549 | ||
| 504 | |a Aguerre, R.J., Suarez, C., Viollaz, P.E., Relationship between energies of water sorption and diffusion in grains (1989) International Journal of Food Science & Technology, 24, pp. 317-320 | ||
| 504 | |a Becker, H.A., On the absorption of liquid water by the wheat kernel (1960) Cereal Chemistry, 37, pp. 309-323 | ||
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| 504 | |a de Boer, J.H., (1968) The Dynamical Character of Adsorption. second ed., , Oxford University Press, London (Chapter X) | ||
| 504 | |a Dutta, S.K., Nema, U.K., Bhardwaj, R.K., Drying behaviour of spherical grains (1988) International Journal of Heat and Mass Transfer, 31, pp. 855-861 | ||
| 504 | |a Engels, C., Hendrickx, M., de Semblanx, S., de Gryze, I., Tobback, P., Modelling water diffusion during long-grain rice soaking (1986) Journal of Food Engineering, 5, pp. 55-73 | ||
| 504 | |a Fan, L.T., Chung, D.S., Shellenberger, J.A., Chung, D.S., Comparison on the rates of absorption of water by corn kernels with and without dissolve sulfur dioxide (1965) Cereal Chemistry, 38, pp. 540-548 | ||
| 504 | |a Gekas, V., Lamberg, I., Determination of diffusion coefficients in volume-change systems. Application in the case of potato drying (1991) Journal of Food Engineering, 14, pp. 317-326 | ||
| 504 | |a Hawlader, M.N.A., Ho, J.C., Zhang, O., A mathematical model for drying of shrinking materials (1999) Drying Technology, 17, pp. 27-47 | ||
| 504 | |a Landau, H.G., Heat conduction in a melting solid (1950) Quarterly of Applied Mathematics, 8, pp. 81-94 | ||
| 504 | |a Landman, K.A., Please, C., Modelling moisture uptake in a cereal grain (1999) IMA Journal of Mathematics Applied in Business and Industry, 10, pp. 265-287 | ||
| 504 | |a Lees, M., Approximate solutions on parabolic equations (1959) Journal Society of Industry Applied Mathematics, 7, pp. 167-183 | ||
| 504 | |a Leslie, R.B., Carillo, P.J., Chung, T.Y., Gilbert, S.G., Hayakawa, K., Marousis, S., Saravacos, G.D., Solberg, M., Water diffusivity in starch-based systems (1991) Water Relationships in Food, , Levin H., and Slade L. (Eds), Plenum Press, New York pp. 365-390 | ||
| 504 | |a Lu, R., Siebenmorgen, T.J., Archer, T.R., Absorption of water in long-grain rough rice during soaking (1994) Journal of Food Process Engineering, 17, pp. 141-154 | ||
| 504 | |a Patil, N.D., Evaluation of diffusion equations for simulating moisture movement within an individual grain kernel (1988) Drying Technology, 6, pp. 21-42 | ||
| 504 | |a Rovedo, C.O., Suarez, C., Viollaz, P.E., Kinetics of forced convective air drying of potato and squash slabs (1997) Food Science Technology International, 3, pp. 251-261 | ||
| 504 | |a Saravacos, G.D., Raouzeos, G.S., Diffusivity of moisture during air drying of starch gels (1984) Engineering and Food, pp. 381-394. , McKenna B.M. (Ed), Elsevier Applied Science, London | ||
| 504 | |a Thakur, A.Kr., Gupta, A.K., Water absorption characteristics of paddy, brown rice and husk during soaking (2006) Journal of Food Engineering, 75, pp. 252-257 | ||
| 504 | |a Tolaba, M.P., Aguerre, R.J., Suarez, C., Modelling cereal grain drying with variable diffusivity (1997) Cereal Chemistry, 74, pp. 842-845 | ||
| 504 | |a Treybal, R.E., (1980) Operaciones de Transferencia de Masa. second ed., , McGraw Hill Book Co., New York pp. 90 and 268 | ||
| 504 | |a Viollaz, P.E., Suarez, C., An equation for diffusion in shrinking or swelling bodies (1984) Journal of Polymer Science. Polymer Physics Edition, 22, pp. 875-879 | ||
| 504 | |a Zhang, T., Bakshi, A.S., Gustafson, R.J., Lund, D.B., Finite element analysis of nonlinear water diffusion during rice soaking (1984) Journal of Food Science, 49, pp. 246-250 | ||
| 520 | 3 | |a A diffusion equation to describe the isothermal absorption of liquid water in a spherical solid that undergoes uniform swelling was derived. The resulting partial differential equation was solved using a finite difference method, taking into consideration water content dependence of the diffusion coefficient. The developed model was applied to simulate the water uptake of brown rice for the soaking temperatures of 25, 45, 55 and 65 °C. The estimated "differential" diffusion coefficients were a strongly increasing function of moisture content for all temperatures tested, approaching to the self-diffusion coefficients of water for brown rice moisture contents near to the saturation values. The "integral" diffusion coefficient corresponding to range of moisture content resulting from soaking conditions were calculated and correlated according to Arrhenius equation with an activation energy of 32.5 kJ/mol. © 2009 Elsevier Ltd. All rights reserved. |l eng | |
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires | ||
| 536 | |a Detalles de la financiación: The authors acknowledge the financial support of Universidad de Buenos Aires . | ||
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales - UBA, Ciudad Universitaria, 1428 Buenos Aires, Argentina | ||
| 593 | |a Departamento de Tecnología, Universidad Nacional de Luján, Cruce Rutas 5 y 7, C.C. 221, 6700 Lujan, Pcia. de Buenos Aires, Argentina | ||
| 690 | 1 | 0 | |a NON-LINEAR DIFFUSION |
| 690 | 1 | 0 | |a RICE KERNEL |
| 690 | 1 | 0 | |a SWELLING |
| 690 | 1 | 0 | |a WATER ABSORPTION |
| 690 | 1 | 0 | |a ARRHENIUS EQUATION |
| 690 | 1 | 0 | |a BROWN RICE |
| 690 | 1 | 0 | |a CEREAL GRAINS |
| 690 | 1 | 0 | |a DEVELOPED MODEL |
| 690 | 1 | 0 | |a DIFFUSION COEFFICIENTS |
| 690 | 1 | 0 | |a DIFFUSION EQUATIONS |
| 690 | 1 | 0 | |a INCREASING FUNCTIONS |
| 690 | 1 | 0 | |a LIQUID WATER |
| 690 | 1 | 0 | |a MOISTURE CONTENTS |
| 690 | 1 | 0 | |a NONLINEAR DIFFUSION |
| 690 | 1 | 0 | |a RICE KERNEL |
| 690 | 1 | 0 | |a RICE KERNELS |
| 690 | 1 | 0 | |a SATURATION VALUES |
| 690 | 1 | 0 | |a SELF-DIFFUSION COEFFICIENTS |
| 690 | 1 | 0 | |a SOAKING CONDITIONS |
| 690 | 1 | 0 | |a SOAKING TEMPERATURE |
| 690 | 1 | 0 | |a WATER UPTAKE |
| 690 | 1 | 0 | |a ACTIVATION ENERGY |
| 690 | 1 | 0 | |a DIFFUSION |
| 690 | 1 | 0 | |a GRAIN (AGRICULTURAL PRODUCT) |
| 690 | 1 | 0 | |a MOISTURE DETERMINATION |
| 690 | 1 | 0 | |a PARTIAL DIFFERENTIAL EQUATIONS |
| 690 | 1 | 0 | |a WATER CONTENT |
| 690 | 1 | 0 | |a WATER ABSORPTION |
| 700 | 1 | |a Tolaba, M.P. | |
| 700 | 1 | |a Aguerre, R.J. | |
| 700 | 1 | |a Suarez, C. | |
| 773 | 0 | |d 2010 |g v. 97 |h pp. 95-100 |k n. 1 |p J Food Eng |x 02608774 |w (AR-BaUEN)CENRE-5580 |t Journal of Food Engineering | |
| 856 | 4 | 1 | |u https://www.scopus.com/inward/record.uri?eid=2-s2.0-71749119553&doi=10.1016%2fj.jfoodeng.2009.09.020&partnerID=40&md5=24ace3ec73e0fc265c85e13c628facd9 |y Registro en Scopus |
| 856 | 4 | 0 | |u https://doi.org/10.1016/j.jfoodeng.2009.09.020 |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_02608774_v97_n1_p95_Bello |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v97_n1_p95_Bello |y Registro en la Biblioteca Digital |
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