Model application: Hydration and gelatinization during rice parboiling
The rate of water absorption of a local rough rice variety at temperatures below and above the corresponding gelatinization temperature was investigated. A mathematical model that describes water diffusion and gelatinization within the grain, was used to simulate rice parboiling. The data were proce...
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| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_07373937_v19_n3-4_p571_Elbert |
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todo:paper_07373937_v19_n3-4_p571_Elbert2023-10-03T15:37:54Z Model application: Hydration and gelatinization during rice parboiling Elbert, G. Tolaba, M.P. Suárez, C. Diffusion Kinetics of gelatinization Kinetics of water absorption Diffusion Gelation Hydration Rate constants Starch Rice parboiling Drying adsorption food processing kinetics model The rate of water absorption of a local rough rice variety at temperatures below and above the corresponding gelatinization temperature was investigated. A mathematical model that describes water diffusion and gelatinization within the grain, was used to simulate rice parboiling. The data were processed using a nonlinear regression procedure to calculate the diffusion coefficients and reaction rate constants in the temperature range 35-95°C. Both coefficients follow an Arrhenius temperature dependency with a break point at 77°C, where rapid gelatinization of rice begins. From the comparison between the activation energies for diffusion and reaction it is concluded that the parboiling process is limited by the reaction of starch with water below 77°C and by diffusion of water above 77°C. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_07373937_v19_n3-4_p571_Elbert |
| 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 Kinetics of gelatinization Kinetics of water absorption Diffusion Gelation Hydration Rate constants Starch Rice parboiling Drying adsorption food processing kinetics model |
| spellingShingle |
Diffusion Kinetics of gelatinization Kinetics of water absorption Diffusion Gelation Hydration Rate constants Starch Rice parboiling Drying adsorption food processing kinetics model Elbert, G. Tolaba, M.P. Suárez, C. Model application: Hydration and gelatinization during rice parboiling |
| topic_facet |
Diffusion Kinetics of gelatinization Kinetics of water absorption Diffusion Gelation Hydration Rate constants Starch Rice parboiling Drying adsorption food processing kinetics model |
| description |
The rate of water absorption of a local rough rice variety at temperatures below and above the corresponding gelatinization temperature was investigated. A mathematical model that describes water diffusion and gelatinization within the grain, was used to simulate rice parboiling. The data were processed using a nonlinear regression procedure to calculate the diffusion coefficients and reaction rate constants in the temperature range 35-95°C. Both coefficients follow an Arrhenius temperature dependency with a break point at 77°C, where rapid gelatinization of rice begins. From the comparison between the activation energies for diffusion and reaction it is concluded that the parboiling process is limited by the reaction of starch with water below 77°C and by diffusion of water above 77°C. |
| format |
JOUR |
| author |
Elbert, G. Tolaba, M.P. Suárez, C. |
| author_facet |
Elbert, G. Tolaba, M.P. Suárez, C. |
| author_sort |
Elbert, G. |
| title |
Model application: Hydration and gelatinization during rice parboiling |
| title_short |
Model application: Hydration and gelatinization during rice parboiling |
| title_full |
Model application: Hydration and gelatinization during rice parboiling |
| title_fullStr |
Model application: Hydration and gelatinization during rice parboiling |
| title_full_unstemmed |
Model application: Hydration and gelatinization during rice parboiling |
| title_sort |
model application: hydration and gelatinization during rice parboiling |
| url |
http://hdl.handle.net/20.500.12110/paper_07373937_v19_n3-4_p571_Elbert |
| work_keys_str_mv |
AT elbertg modelapplicationhydrationandgelatinizationduringriceparboiling AT tolabamp modelapplicationhydrationandgelatinizationduringriceparboiling AT suarezc modelapplicationhydrationandgelatinizationduringriceparboiling |
| _version_ |
1782024170822959104 |