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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Detalles Bibliográficos
Publicado:	2001
Materias:	Diffusion Kinetics of gelatinization Kinetics of water absorption Gelation Hydration Rate constants Starch Rice parboiling Drying adsorption food processing kinetics model
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_07373937_v19_n3-4_p571_Elbert http://hdl.handle.net/20.500.12110/paper_07373937_v19_n3-4_p571_Elbert
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_07373937_v19_n3-4_p571_Elbert
record_format	dspace
spelling	paper:paper_07373937_v19_n3-4_p571_Elbert2023-06-08T15:44:16Z Model application: Hydration and gelatinization during rice parboiling 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. 2001 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_07373937_v19_n3-4_p571_Elbert 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 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.
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
publishDate	2001
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_07373937_v19_n3-4_p571_Elbert http://hdl.handle.net/20.500.12110/paper_07373937_v19_n3-4_p571_Elbert
_version_	1768545469568385024

Model application: Hydration and gelatinization during rice parboiling

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