Study of some factors affecting water absorption by Amaranth grain during soaking

Water absorption by amaranth grain in plain water was determined at 30, 40, 50 and 60 °C by recording the weight increase in grain with respect to time. Water absorption kinetics at these temperatures was described by the Fick's second law solution for diffusion out of sphere. Effective diffusi...

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Autores principales:	Calzetta Resio, Andrea Nilda, Aguerre, Roberto Jorge
Publicado:	2003
Materias:	Diffusion Lactic acid Moisture Saturation Solids Sulfur dioxide Activation energy Carboxylic acids Reaction kinetics Saturation (materials composition) Solutions Water absorption Lactic acids Grain (agricultural product) Amaranthus caudatus
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v60_n4_p391_CalzettaResio http://hdl.handle.net/20.500.12110/paper_02608774_v60_n4_p391_CalzettaResio
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_02608774_v60_n4_p391_CalzettaResio
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spelling	paper:paper_02608774_v60_n4_p391_CalzettaResio2023-06-08T15:22:32Z Study of some factors affecting water absorption by Amaranth grain during soaking Calzetta Resio, Andrea Nilda Aguerre, Roberto Jorge Diffusion Lactic acid Moisture Saturation Solids Sulfur dioxide Activation energy Carboxylic acids Diffusion Moisture Reaction kinetics Saturation (materials composition) Solutions Sulfur dioxide Water absorption Lactic acids Grain (agricultural product) Amaranthus caudatus Water absorption by amaranth grain in plain water was determined at 30, 40, 50 and 60 °C by recording the weight increase in grain with respect to time. Water absorption kinetics at these temperatures was described by the Fick's second law solution for diffusion out of sphere. Effective diffusion coefficients varied between 2.63 and 8.25 × 10-12 m2/s for the range investigated. The activation energy for diffusion obtained was 32.1 kJmol-1. The rates of absorption in SO2 aqueous solution (0.01%, 0.02% and 0.03%, v/v) were slightly higher than in plain water at 40 and 60 °C. However, the increase in SO2 concentration did not seem to increase significantly water absorption. Amaranth grain soaked in 0.02% (v/v) SO2 aqueous solution and variable lactic acid concentrations (0.0025% and 0.0050%, v/v) was performed at 40 °C. Absorption rates for lactic acid concentrations were ≈9.1% higher than those steeped only in SO2 aqueous solution; lactic acid concentration had no effect on the absorption rate. The amount of total solids leached in sulfur dioxide solution with lactic acid (200 ppm SO2+0.005% lactic acid) was the highest when compared with the other steeping media investigated. © 2003 Elsevier Ltd. All rights reserved. Fil:Calzetta Resio, A.N. 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. 2003 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v60_n4_p391_CalzettaResio http://hdl.handle.net/20.500.12110/paper_02608774_v60_n4_p391_CalzettaResio
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Diffusion Lactic acid Moisture Saturation Solids Sulfur dioxide Activation energy Carboxylic acids Diffusion Moisture Reaction kinetics Saturation (materials composition) Solutions Sulfur dioxide Water absorption Lactic acids Grain (agricultural product) Amaranthus caudatus
spellingShingle	Diffusion Lactic acid Moisture Saturation Solids Sulfur dioxide Activation energy Carboxylic acids Diffusion Moisture Reaction kinetics Saturation (materials composition) Solutions Sulfur dioxide Water absorption Lactic acids Grain (agricultural product) Amaranthus caudatus Calzetta Resio, Andrea Nilda Aguerre, Roberto Jorge Study of some factors affecting water absorption by Amaranth grain during soaking
topic_facet	Diffusion Lactic acid Moisture Saturation Solids Sulfur dioxide Activation energy Carboxylic acids Diffusion Moisture Reaction kinetics Saturation (materials composition) Solutions Sulfur dioxide Water absorption Lactic acids Grain (agricultural product) Amaranthus caudatus
description	Water absorption by amaranth grain in plain water was determined at 30, 40, 50 and 60 °C by recording the weight increase in grain with respect to time. Water absorption kinetics at these temperatures was described by the Fick's second law solution for diffusion out of sphere. Effective diffusion coefficients varied between 2.63 and 8.25 × 10-12 m2/s for the range investigated. The activation energy for diffusion obtained was 32.1 kJmol-1. The rates of absorption in SO2 aqueous solution (0.01%, 0.02% and 0.03%, v/v) were slightly higher than in plain water at 40 and 60 °C. However, the increase in SO2 concentration did not seem to increase significantly water absorption. Amaranth grain soaked in 0.02% (v/v) SO2 aqueous solution and variable lactic acid concentrations (0.0025% and 0.0050%, v/v) was performed at 40 °C. Absorption rates for lactic acid concentrations were ≈9.1% higher than those steeped only in SO2 aqueous solution; lactic acid concentration had no effect on the absorption rate. The amount of total solids leached in sulfur dioxide solution with lactic acid (200 ppm SO2+0.005% lactic acid) was the highest when compared with the other steeping media investigated. © 2003 Elsevier Ltd. All rights reserved.
author	Calzetta Resio, Andrea Nilda Aguerre, Roberto Jorge
author_facet	Calzetta Resio, Andrea Nilda Aguerre, Roberto Jorge
author_sort	Calzetta Resio, Andrea Nilda
title	Study of some factors affecting water absorption by Amaranth grain during soaking
title_short	Study of some factors affecting water absorption by Amaranth grain during soaking
title_full	Study of some factors affecting water absorption by Amaranth grain during soaking
title_fullStr	Study of some factors affecting water absorption by Amaranth grain during soaking
title_full_unstemmed	Study of some factors affecting water absorption by Amaranth grain during soaking
title_sort	study of some factors affecting water absorption by amaranth grain during soaking
publishDate	2003
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v60_n4_p391_CalzettaResio http://hdl.handle.net/20.500.12110/paper_02608774_v60_n4_p391_CalzettaResio
work_keys_str_mv	AT calzettaresioandreanilda studyofsomefactorsaffectingwaterabsorptionbyamaranthgrainduringsoaking AT aguerrerobertojorge studyofsomefactorsaffectingwaterabsorptionbyamaranthgrainduringsoaking
_version_	1768542594376138752

Study of some factors affecting water absorption by Amaranth grain during soaking

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