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...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Bello, M.O., Tolaba, M.P., Suarez, C.
Formato:	JOUR
Materias:	Gelatinization kinetics Simultaneous diffusion and gelatinization Water-starch reaction Crops Grain (agricultural product) Rate constants Water absorption Simultaneous diffusion Water starch reaction Starch Grain Reaction Kinetics Rice
Acceso en línea:	http://hdl.handle.net/20.500.12110/paper_00236438_v40_n2_p313_Bello
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	todo:paper_00236438_v40_n2_p313_Bello
record_format	dspace
spelling	todo:paper_00236438_v40_n2_p313_Bello2023-10-03T14:34:07Z Water absorption and starch gelatinization in whole rice grain during soaking Bello, M.O. Tolaba, M.P. Suarez, C. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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, M.O. Tolaba, M.P. Suarez, C. 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.
format	JOUR
author	Bello, M.O. Tolaba, M.P. Suarez, C.
author_facet	Bello, M.O. Tolaba, M.P. Suarez, C.
author_sort	Bello, M.O.
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
url	http://hdl.handle.net/20.500.12110/paper_00236438_v40_n2_p313_Bello
work_keys_str_mv	AT bellomo waterabsorptionandstarchgelatinizationinwholericegrainduringsoaking AT tolabamp waterabsorptionandstarchgelatinizationinwholericegrainduringsoaking AT suarezc waterabsorptionandstarchgelatinizationinwholericegrainduringsoaking
_version_	1807318383155216384

Water absorption and starch gelatinization in whole rice grain during soaking

Ejemplares similares