Hydration kinetics of amaranth grain

The kinetics of water uptake by amaranth grain soaked in plain water, SO2 aqueous solution (0.01% and 0.02%, w/v) and SO2 solution (0.02%, w/v) with variable concentrations of lactic acid (0.0025% and 0.0050%, v/v), covering a temperature range from 30 °C to 60 °C was investigated. The resulting kin...

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Autor principal:	Aguerre, Roberto Jorge
Publicado:	2006
Materias:	Lactic acid Peleg's equation SO2 Soaking Water absorption Carboxylic acids Hydration Mathematical models Moisture Rate constants Solutions Hydration kinetics Saturation moisture contents SO<sub>2</sub> Soaking conditions Water uptake Grain (agricultural product) Amaranthus Lactic Acid Mathematical Models Reaction Kinetics Water Absorption Amaranthus caudatus
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v72_n3_p247_Resio http://hdl.handle.net/20.500.12110/paper_02608774_v72_n3_p247_Resio
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_02608774_v72_n3_p247_Resio
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spelling	paper:paper_02608774_v72_n3_p247_Resio2023-06-08T15:22:36Z Hydration kinetics of amaranth grain Aguerre, Roberto Jorge Lactic acid Peleg's equation SO2 Soaking Water absorption Carboxylic acids Hydration Mathematical models Moisture Rate constants Solutions Water absorption Hydration kinetics Peleg's equation Saturation moisture contents SO<sub>2</sub> Soaking conditions Water uptake Grain (agricultural product) Amaranthus Hydration Lactic Acid Mathematical Models Moisture Reaction Kinetics Soaking Solutions Water Absorption Amaranthus caudatus The kinetics of water uptake by amaranth grain soaked in plain water, SO2 aqueous solution (0.01% and 0.02%, w/v) and SO2 solution (0.02%, w/v) with variable concentrations of lactic acid (0.0025% and 0.0050%, v/v), covering a temperature range from 30 °C to 60 °C was investigated. The resulting kinetics data were correlated by means of Peleg's equation. The Peleg model predicted adequately the hydration kinetics of amaranth grain till saturation moisture content using short-time data at the given conditions. The Peleg rate constant k1 and Peleg constant capacity k2 were affected by temperature and soaking conditions. The constant k1 decreased from 50.8 to 21.3 for increasing temperature from 30 to 60 °C, while for k2 the decreased was from 1.87 to 1.17 when soaking in plain water. Amaranth soaking in SO2 aqueous solution gave lower k1 than those for plain water, indicating acceleration in the absorption rate. The effect on k2 was less marked, being the moisture saturation capacities of the grain in plain water and SO2 solution almost coincident. The increase of SO2 concentration did not have practical effects on both constants k1 and k2. Absorption rates for lactic acid concentration were significantly higher than those soaked only in SO2 solutions (the constant k1 was less in lactic acid solutions than in SO2 solutions); the values of k2 and consequently the saturation moisture contents were not practically affected by the presence of lactic acid in the soaking media. © 2005 Published by Elsevier Ltd. Fil:Aguerre, R.J. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2006 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v72_n3_p247_Resio http://hdl.handle.net/20.500.12110/paper_02608774_v72_n3_p247_Resio
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Lactic acid Peleg's equation SO2 Soaking Water absorption Carboxylic acids Hydration Mathematical models Moisture Rate constants Solutions Water absorption Hydration kinetics Peleg's equation Saturation moisture contents SO<sub>2</sub> Soaking conditions Water uptake Grain (agricultural product) Amaranthus Hydration Lactic Acid Mathematical Models Moisture Reaction Kinetics Soaking Solutions Water Absorption Amaranthus caudatus
spellingShingle	Lactic acid Peleg's equation SO2 Soaking Water absorption Carboxylic acids Hydration Mathematical models Moisture Rate constants Solutions Water absorption Hydration kinetics Peleg's equation Saturation moisture contents SO<sub>2</sub> Soaking conditions Water uptake Grain (agricultural product) Amaranthus Hydration Lactic Acid Mathematical Models Moisture Reaction Kinetics Soaking Solutions Water Absorption Amaranthus caudatus Aguerre, Roberto Jorge Hydration kinetics of amaranth grain
topic_facet	Lactic acid Peleg's equation SO2 Soaking Water absorption Carboxylic acids Hydration Mathematical models Moisture Rate constants Solutions Water absorption Hydration kinetics Peleg's equation Saturation moisture contents SO<sub>2</sub> Soaking conditions Water uptake Grain (agricultural product) Amaranthus Hydration Lactic Acid Mathematical Models Moisture Reaction Kinetics Soaking Solutions Water Absorption Amaranthus caudatus
description	The kinetics of water uptake by amaranth grain soaked in plain water, SO2 aqueous solution (0.01% and 0.02%, w/v) and SO2 solution (0.02%, w/v) with variable concentrations of lactic acid (0.0025% and 0.0050%, v/v), covering a temperature range from 30 °C to 60 °C was investigated. The resulting kinetics data were correlated by means of Peleg's equation. The Peleg model predicted adequately the hydration kinetics of amaranth grain till saturation moisture content using short-time data at the given conditions. The Peleg rate constant k1 and Peleg constant capacity k2 were affected by temperature and soaking conditions. The constant k1 decreased from 50.8 to 21.3 for increasing temperature from 30 to 60 °C, while for k2 the decreased was from 1.87 to 1.17 when soaking in plain water. Amaranth soaking in SO2 aqueous solution gave lower k1 than those for plain water, indicating acceleration in the absorption rate. The effect on k2 was less marked, being the moisture saturation capacities of the grain in plain water and SO2 solution almost coincident. The increase of SO2 concentration did not have practical effects on both constants k1 and k2. Absorption rates for lactic acid concentration were significantly higher than those soaked only in SO2 solutions (the constant k1 was less in lactic acid solutions than in SO2 solutions); the values of k2 and consequently the saturation moisture contents were not practically affected by the presence of lactic acid in the soaking media. © 2005 Published by Elsevier Ltd.
author	Aguerre, Roberto Jorge
author_facet	Aguerre, Roberto Jorge
author_sort	Aguerre, Roberto Jorge
title	Hydration kinetics of amaranth grain
title_short	Hydration kinetics of amaranth grain
title_full	Hydration kinetics of amaranth grain
title_fullStr	Hydration kinetics of amaranth grain
title_full_unstemmed	Hydration kinetics of amaranth grain
title_sort	hydration kinetics of amaranth grain
publishDate	2006
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v72_n3_p247_Resio http://hdl.handle.net/20.500.12110/paper_02608774_v72_n3_p247_Resio
work_keys_str_mv	AT aguerrerobertojorge hydrationkineticsofamaranthgrain
_version_	1768542502795608064

Hydration kinetics of amaranth grain

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