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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Autores principales: Haros, C.M., Aguerre, R.J., Suarez, C.
Formato: JOUR
Materias:
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
Sulfur Dioxide
Zea mays
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00236438_v38_n4_p393_Haros
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_00236438_v38_n4_p393_Haros
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spelling todo:paper_00236438_v38_n4_p393_Haros2023-10-03T14:34:05Z Modeling sulfur dioxide uptake in dent corn during steeping Haros, C.M. Aguerre, R.J. Suarez, C. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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, C.M.
Aguerre, R.J.
Suarez, C.
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.
format JOUR
author Haros, C.M.
Aguerre, R.J.
Suarez, C.
author_facet Haros, C.M.
Aguerre, R.J.
Suarez, C.
author_sort Haros, C.M.
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
url http://hdl.handle.net/20.500.12110/paper_00236438_v38_n4_p393_Haros
work_keys_str_mv AT haroscm modelingsulfurdioxideuptakeindentcornduringsteeping
AT aguerrerj modelingsulfurdioxideuptakeindentcornduringsteeping
AT suarezc modelingsulfurdioxideuptakeindentcornduringsteeping
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