Hydration kinetics of transgenic soybeans
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| Format: | Artículo científico |
| Sprache: | en |
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Universidade Estadual de Maringá
2015
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| _version_ | 1876435367864827904 |
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| author | Aline Francielle Fracasso |
| author_facet | Aline Francielle Fracasso |
| contents | Hydration kinetics of transgenic soybeans Aline Francielle Fracasso Cátia Nara Tobaldini Frizon Luiz Mario de Matos Jorge Regina Maria Matos Jorge Ingeniería kinetics Hydration mass transfer transgenic soybean The kinetic and experimental analyses of the hydration process of transgenic soybeans (BRS225 RR) are provided. The importance of the hydrationprocess consists of the grain texture modificationswhich favor grinding and extractionof soybeans. The soaking isothermswere obtained for four differenttemperatures. Results showed thattemperature affected transgenic soybeans ́ hydration rate and time.Moisture content d.b. of the soybeans increased from 0.12 ± 0.01 kg kg-1to 1.45 ± 0.19 kg kg-1during 270min. of process. Two models were used to fit the kinetic curves: an empirical model developed by Peleg(1988) and a phenomenological one,proposed by Omoto et al. (2009). The two models adequatelyrepresented the hydration kinetics. Peleg modelwas applied to the experimental data and thecorresponding parameters were obtained and correlated to temperature. The model by Omoto et al. (2009)showed a better statistical fitting. Although Kswas affected by temperature (Ks= 0.38079 exp (-2289.3 T-1)),the equilibrium concentration remained practically unchanged. 2015 artículo científico 1806-2563 https://www.redalyc.org/articulo.oa?id=303233070021 en http://www.redalyc.org/revista.oa?id=3032 Acta Scientiarum. Technology application/pdf Universidade Estadual de Maringá Acta Scientiarum. Technology (Brasil) Num.1 Vol.37 |
| format | Artículo científico |
| id | redalyc_303233070021 |
| institution | Redalyc |
| language | en |
| publishDate | 2015 |
| publisher | Universidade Estadual de Maringá |
| spellingShingle | Hydration kinetics of transgenic soybeans Aline Francielle Fracasso Ingeniería kinetics Hydration mass transfer transgenic soybean Hydration kinetics of transgenic soybeans Aline Francielle Fracasso Cátia Nara Tobaldini Frizon Luiz Mario de Matos Jorge Regina Maria Matos Jorge Ingeniería kinetics Hydration mass transfer transgenic soybean The kinetic and experimental analyses of the hydration process of transgenic soybeans (BRS225 RR) are provided. The importance of the hydrationprocess consists of the grain texture modificationswhich favor grinding and extractionof soybeans. The soaking isothermswere obtained for four differenttemperatures. Results showed thattemperature affected transgenic soybeans ́ hydration rate and time.Moisture content d.b. of the soybeans increased from 0.12 ± 0.01 kg kg-1to 1.45 ± 0.19 kg kg-1during 270min. of process. Two models were used to fit the kinetic curves: an empirical model developed by Peleg(1988) and a phenomenological one,proposed by Omoto et al. (2009). The two models adequatelyrepresented the hydration kinetics. Peleg modelwas applied to the experimental data and thecorresponding parameters were obtained and correlated to temperature. The model by Omoto et al. (2009)showed a better statistical fitting. Although Kswas affected by temperature (Ks= 0.38079 exp (-2289.3 T-1)),the equilibrium concentration remained practically unchanged. 2015 artículo científico 1806-2563 https://www.redalyc.org/articulo.oa?id=303233070021 en http://www.redalyc.org/revista.oa?id=3032 Acta Scientiarum. Technology application/pdf Universidade Estadual de Maringá Acta Scientiarum. Technology (Brasil) Num.1 Vol.37 |
| title | Hydration kinetics of transgenic soybeans |
| topic | Ingeniería kinetics Hydration mass transfer transgenic soybean |
| url | https://www.redalyc.org/articulo.oa?id=303233070021 |