Kinetic, thermodynamic properties, and optimization of barley hydration
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| Natura: | Artículo científico |
| Lingua: | en |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2013
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| _version_ | 1876451091868024832 |
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| author | Flávia Daiana MONTANUCI |
| author_facet | Flávia Daiana MONTANUCI |
| contents | Kinetic, thermodynamic properties, and optimization of barley hydration Flávia Daiana MONTANUCI Luiz Mario de Matos JORGE Regina Maria Matos JORGE Agrociencias barley kinetics absorption hydration isotherm Transport phenomena The hydration kinetics of five barley cultivars was studied at six different temperatures ranging from 10 to 35 °C for 32 hours applying the Peleg model. Response Surface was used to describe dynamic of the process and identify the hydration time for each cultivar. The activation energy (Ea), enthalpy (ΔH*), entropy (ΔS*), and Gibbs free energy (ΔG*) were estimated from the adjusted parameters and Arrhenius equation. Temperature had significant effect on the hydration of the five cultivars. At low temperatures, the stabilization time for hydration was faster. Peleg constants K1 and K2 decreased with increasing temperature. The cultivar BRS BRAU showed the lowest value of initial absorption rate (R0 = 0.149 kg.h–1) at 10 °C, while the cultivar BRS BOREMA had the highest value of R0 (0.367 kg.h–1 at 35 °C). The equilibrium moisture content (Me) increased with increasing temperature. The cultivars BRS CAUE and BRS BRAU showed the lowest values of Ea, ΔH*, ΔS* showed negative values, and ΔG* increased with increasing temperature, confirming the effect of temperature on hydration. 2013 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395940118014 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.4 Vol.33 |
| format | Artículo científico |
| id | redalyc_395940118014 |
| institution | Redalyc |
| language | en |
| publishDate | 2013 |
| publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
| spellingShingle | Kinetic, thermodynamic properties, and optimization of barley hydration Flávia Daiana MONTANUCI Agrociencias barley kinetics absorption hydration isotherm Transport phenomena Kinetic, thermodynamic properties, and optimization of barley hydration Flávia Daiana MONTANUCI Luiz Mario de Matos JORGE Regina Maria Matos JORGE Agrociencias barley kinetics absorption hydration isotherm Transport phenomena The hydration kinetics of five barley cultivars was studied at six different temperatures ranging from 10 to 35 °C for 32 hours applying the Peleg model. Response Surface was used to describe dynamic of the process and identify the hydration time for each cultivar. The activation energy (Ea), enthalpy (ΔH*), entropy (ΔS*), and Gibbs free energy (ΔG*) were estimated from the adjusted parameters and Arrhenius equation. Temperature had significant effect on the hydration of the five cultivars. At low temperatures, the stabilization time for hydration was faster. Peleg constants K1 and K2 decreased with increasing temperature. The cultivar BRS BRAU showed the lowest value of initial absorption rate (R0 = 0.149 kg.h–1) at 10 °C, while the cultivar BRS BOREMA had the highest value of R0 (0.367 kg.h–1 at 35 °C). The equilibrium moisture content (Me) increased with increasing temperature. The cultivars BRS CAUE and BRS BRAU showed the lowest values of Ea, ΔH*, ΔS* showed negative values, and ΔG* increased with increasing temperature, confirming the effect of temperature on hydration. 2013 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395940118014 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.4 Vol.33 |
| title | Kinetic, thermodynamic properties, and optimization of barley hydration |
| topic | Agrociencias barley kinetics absorption hydration isotherm Transport phenomena |
| url | https://www.redalyc.org/articulo.oa?id=395940118014 |