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, A.N., Aguerre, R.J., Suárez, C.
Formato: JOUR
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:http://hdl.handle.net/20.500.12110/paper_02608774_v60_n4_p391_CalzettaResio
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_02608774_v60_n4_p391_CalzettaResio
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spelling todo:paper_02608774_v60_n4_p391_CalzettaResio2023-10-03T15:12:13Z Study of some factors affecting water absorption by Amaranth grain during soaking Calzetta Resio, A.N. Aguerre, R.J. Suárez, C. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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, A.N.
Aguerre, R.J.
Suárez, C.
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.
format JOUR
author Calzetta Resio, A.N.
Aguerre, R.J.
Suárez, C.
author_facet Calzetta Resio, A.N.
Aguerre, R.J.
Suárez, C.
author_sort Calzetta Resio, A.N.
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
url http://hdl.handle.net/20.500.12110/paper_02608774_v60_n4_p391_CalzettaResio
work_keys_str_mv AT calzettaresioan studyofsomefactorsaffectingwaterabsorptionbyamaranthgrainduringsoaking
AT aguerrerj studyofsomefactorsaffectingwaterabsorptionbyamaranthgrainduringsoaking
AT suarezc studyofsomefactorsaffectingwaterabsorptionbyamaranthgrainduringsoaking
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