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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2005
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v38_n4_p393_Haros http://hdl.handle.net/20.500.12110/paper_00236438_v38_n4_p393_Haros |
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paper:paper_00236438_v38_n4_p393_Haros2023-06-08T14:51:42Z Modeling sulfur dioxide uptake in dent corn during steeping Haros, Claudia Mónica Aguerre, Roberto Jorge Sulfur dioxide absorption Sulfur dioxide diffusivity Sulfur dioxide reaction Activation energy Diffusion Grain (agricultural product) Nonlinear systems Optimization Rate constants Sulfur dioxide Computer-aided nonlinear optimization Diffusion coefficients First-order kinetics Nonlinear optimization Food products Activation Energy Chemical Reactions Corn Diffusion Optimization Sulfur Dioxide Zea mays 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. Fil:Haros, C.M. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Aguerre, R.J. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2005 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v38_n4_p393_Haros http://hdl.handle.net/20.500.12110/paper_00236438_v38_n4_p393_Haros |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Sulfur dioxide absorption Sulfur dioxide diffusivity Sulfur dioxide reaction Activation energy Diffusion Grain (agricultural product) Nonlinear systems Optimization Rate constants Sulfur dioxide Computer-aided nonlinear optimization Diffusion coefficients First-order kinetics Nonlinear optimization Food products Activation Energy Chemical Reactions Corn Diffusion Optimization Sulfur Dioxide Zea mays |
| spellingShingle |
Sulfur dioxide absorption Sulfur dioxide diffusivity Sulfur dioxide reaction Activation energy Diffusion Grain (agricultural product) Nonlinear systems Optimization Rate constants Sulfur dioxide Computer-aided nonlinear optimization Diffusion coefficients First-order kinetics Nonlinear optimization Food products Activation Energy Chemical Reactions Corn Diffusion Optimization Sulfur Dioxide Zea mays Haros, Claudia Mónica Aguerre, Roberto Jorge Modeling sulfur dioxide uptake in dent corn during steeping |
| topic_facet |
Sulfur dioxide absorption Sulfur dioxide diffusivity Sulfur dioxide reaction Activation energy Diffusion Grain (agricultural product) Nonlinear systems Optimization Rate constants Sulfur dioxide Computer-aided nonlinear optimization Diffusion coefficients First-order kinetics Nonlinear optimization Food products Activation Energy Chemical Reactions Corn Diffusion Optimization Sulfur Dioxide Zea mays |
| description |
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. |
| author |
Haros, Claudia Mónica Aguerre, Roberto Jorge |
| author_facet |
Haros, Claudia Mónica Aguerre, Roberto Jorge |
| author_sort |
Haros, Claudia Mónica |
| title |
Modeling sulfur dioxide uptake in dent corn during steeping |
| title_short |
Modeling sulfur dioxide uptake in dent corn during steeping |
| title_full |
Modeling sulfur dioxide uptake in dent corn during steeping |
| title_fullStr |
Modeling sulfur dioxide uptake in dent corn during steeping |
| title_full_unstemmed |
Modeling sulfur dioxide uptake in dent corn during steeping |
| title_sort |
modeling sulfur dioxide uptake in dent corn during steeping |
| publishDate |
2005 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v38_n4_p393_Haros http://hdl.handle.net/20.500.12110/paper_00236438_v38_n4_p393_Haros |
| work_keys_str_mv |
AT harosclaudiamonica modelingsulfurdioxideuptakeindentcornduringsteeping AT aguerrerobertojorge modelingsulfurdioxideuptakeindentcornduringsteeping |
| _version_ |
1768545360607707136 |