Water absorption and starch gelatinization in whole rice grain during soaking
Hydration of rough rice grain in hot water as a function of time was studied at temperature range 25-90 °C. A simple model which considers simultaneous unsteady-state water diffusion and first-order irreversible water-starch reaction phenomenon, was used to evaluate the kinetics parameters from expe...
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2007
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v40_n2_p313_Bello http://hdl.handle.net/20.500.12110/paper_00236438_v40_n2_p313_Bello |
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paper:paper_00236438_v40_n2_p313_Bello2023-06-08T14:51:43Z Water absorption and starch gelatinization in whole rice grain during soaking Bello, Marcelo Oscar Tolaba, Marcela Patricia Gelatinization kinetics Simultaneous diffusion and gelatinization Water-starch reaction Crops Grain (agricultural product) Rate constants Water absorption Gelatinization kinetics Simultaneous diffusion Water starch reaction Starch Grain Reaction Kinetics Rice Starch Hydration of rough rice grain in hot water as a function of time was studied at temperature range 25-90 °C. A simple model which considers simultaneous unsteady-state water diffusion and first-order irreversible water-starch reaction phenomenon, was used to evaluate the kinetics parameters from experimental curves. The values of the diffusion coefficients and reaction rate constants were between 1.40×10-11 and 9.36×10-11 m2 s-1 and 2.29×10-10 and 3.72×10-5 s-1, respectively. Both parameters followed a Arrhenius-type equation with distinct activation energies below and above a break temperature of 60 °C. It was 25.4 and 289.3 kJ mol-1 for the activation energies of diffusion and reaction, respectively, below 60 °C. Above this temperature the respective values of the activation energies of diffusion and reaction were 30.0 and 16.6 kJ mol-1. This break temperature was in agreement with the gelatinization temperature determined experimentally. © 2005 Swiss Society of Food Science and Technology. Fil:Bello, M.O. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Tolaba, M.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2007 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v40_n2_p313_Bello http://hdl.handle.net/20.500.12110/paper_00236438_v40_n2_p313_Bello |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Gelatinization kinetics Simultaneous diffusion and gelatinization Water-starch reaction Crops Grain (agricultural product) Rate constants Water absorption Gelatinization kinetics Simultaneous diffusion Water starch reaction Starch Grain Reaction Kinetics Rice Starch |
| spellingShingle |
Gelatinization kinetics Simultaneous diffusion and gelatinization Water-starch reaction Crops Grain (agricultural product) Rate constants Water absorption Gelatinization kinetics Simultaneous diffusion Water starch reaction Starch Grain Reaction Kinetics Rice Starch Bello, Marcelo Oscar Tolaba, Marcela Patricia Water absorption and starch gelatinization in whole rice grain during soaking |
| topic_facet |
Gelatinization kinetics Simultaneous diffusion and gelatinization Water-starch reaction Crops Grain (agricultural product) Rate constants Water absorption Gelatinization kinetics Simultaneous diffusion Water starch reaction Starch Grain Reaction Kinetics Rice Starch |
| description |
Hydration of rough rice grain in hot water as a function of time was studied at temperature range 25-90 °C. A simple model which considers simultaneous unsteady-state water diffusion and first-order irreversible water-starch reaction phenomenon, was used to evaluate the kinetics parameters from experimental curves. The values of the diffusion coefficients and reaction rate constants were between 1.40×10-11 and 9.36×10-11 m2 s-1 and 2.29×10-10 and 3.72×10-5 s-1, respectively. Both parameters followed a Arrhenius-type equation with distinct activation energies below and above a break temperature of 60 °C. It was 25.4 and 289.3 kJ mol-1 for the activation energies of diffusion and reaction, respectively, below 60 °C. Above this temperature the respective values of the activation energies of diffusion and reaction were 30.0 and 16.6 kJ mol-1. This break temperature was in agreement with the gelatinization temperature determined experimentally. © 2005 Swiss Society of Food Science and Technology. |
| author |
Bello, Marcelo Oscar Tolaba, Marcela Patricia |
| author_facet |
Bello, Marcelo Oscar Tolaba, Marcela Patricia |
| author_sort |
Bello, Marcelo Oscar |
| title |
Water absorption and starch gelatinization in whole rice grain during soaking |
| title_short |
Water absorption and starch gelatinization in whole rice grain during soaking |
| title_full |
Water absorption and starch gelatinization in whole rice grain during soaking |
| title_fullStr |
Water absorption and starch gelatinization in whole rice grain during soaking |
| title_full_unstemmed |
Water absorption and starch gelatinization in whole rice grain during soaking |
| title_sort |
water absorption and starch gelatinization in whole rice grain during soaking |
| publishDate |
2007 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00236438_v40_n2_p313_Bello http://hdl.handle.net/20.500.12110/paper_00236438_v40_n2_p313_Bello |
| work_keys_str_mv |
AT bellomarcelooscar waterabsorptionandstarchgelatinizationinwholericegrainduringsoaking AT tolabamarcelapatricia waterabsorptionandstarchgelatinizationinwholericegrainduringsoaking |
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1768544472081104896 |