Kinetic, thermodynamic properties, and optimization of barley hydration
The hydration kinetics of five barley cultivars was studied at six different temperatures ranging from 10 to 35 ºC 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), enthal...
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2013-12-01
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doaj-606c14add1ed459693bd308d42d680d82020-11-24T23:23:16ZengSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology1678-457X2013-12-0133469069810.1590/S0101-20612013000400014S0101-20612013000400014Kinetic, thermodynamic properties, and optimization of barley hydrationFlávia Daiana Montanuci0Luiz Mario de Matos Jorge1Regina Maria Matos Jorge2Universidade Federal do ParanáUniversidade Estadual de MaringáUniversidade Federal do ParanáThe hydration kinetics of five barley cultivars was studied at six different temperatures ranging from 10 to 35 ºC 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 ºC, while the cultivar BRS BOREMA had the highest value of R0 (0.367 kg.h-1 at 35 ºC). 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.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400014&lng=en&tlng=entransport phenomenahydration isothermthermodynamic propertiesabsorptionkineticsbarley |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Flávia Daiana Montanuci Luiz Mario de Matos Jorge Regina Maria Matos Jorge |
spellingShingle |
Flávia Daiana Montanuci Luiz Mario de Matos Jorge Regina Maria Matos Jorge Kinetic, thermodynamic properties, and optimization of barley hydration Food Science and Technology transport phenomena hydration isotherm thermodynamic properties absorption kinetics barley |
author_facet |
Flávia Daiana Montanuci Luiz Mario de Matos Jorge Regina Maria Matos Jorge |
author_sort |
Flávia Daiana Montanuci |
title |
Kinetic, thermodynamic properties, and optimization of barley hydration |
title_short |
Kinetic, thermodynamic properties, and optimization of barley hydration |
title_full |
Kinetic, thermodynamic properties, and optimization of barley hydration |
title_fullStr |
Kinetic, thermodynamic properties, and optimization of barley hydration |
title_full_unstemmed |
Kinetic, thermodynamic properties, and optimization of barley hydration |
title_sort |
kinetic, thermodynamic properties, and optimization of barley hydration |
publisher |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
series |
Food Science and Technology |
issn |
1678-457X |
publishDate |
2013-12-01 |
description |
The hydration kinetics of five barley cultivars was studied at six different temperatures ranging from 10 to 35 ºC 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 ºC, while the cultivar BRS BOREMA had the highest value of R0 (0.367 kg.h-1 at 35 ºC). 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. |
topic |
transport phenomena hydration isotherm thermodynamic properties absorption kinetics barley |
url |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400014&lng=en&tlng=en |
work_keys_str_mv |
AT flaviadaianamontanuci kineticthermodynamicpropertiesandoptimizationofbarleyhydration AT luizmariodematosjorge kineticthermodynamicpropertiesandoptimizationofbarleyhydration AT reginamariamatosjorge kineticthermodynamicpropertiesandoptimizationofbarleyhydration |
_version_ |
1725564427099439104 |