Artículo
Modeling water uptake in a cereal grain during soaking
Fecha de publicación:
03/2010
Editorial:
Elsevier
Revista:
Journal of Food Engineering
ISSN:
0260-8774
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
A diffusion equation to describe the isothermal absorption of liquid water in a spherical solid that undergoes uniform swelling was derived. The resulting partial differential equation was solved using a finite difference method, taking into consideration water content dependence of the diffusion coefficient. The developed model was applied to simulate the water uptake of brown rice for the soaking temperatures of 25, 45, 55 and 65 °C. The estimated "differential" diffusion coefficients were a strongly increasing function of moisture content for all temperatures tested, approaching to the self-diffusion coefficients of water for brown rice moisture contents near to the saturation values. The "integral" diffusion coefficient corresponding to range of moisture content resulting from soaking conditions were calculated and correlated according to Arrhenius equation with an activation energy of 32.5 kJ/mol.
Palabras clave:
NON-LINEAR DIFFUSION
,
RICE KERNEL
,
SWELLING
,
WATER ABSORPTION
Archivos asociados
Licencia
Identificadores
Colecciones
Articulos(SEDE CENTRAL)
Articulos de SEDE CENTRAL
Articulos de SEDE CENTRAL
Citación
Bello, M.; Tolaba, Marcela Patricia; Aguerre, Roberto Jorge; Suarez, C.; Modeling water uptake in a cereal grain during soaking; Elsevier; Journal of Food Engineering; 97; 1; 3-2010; 95-100
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