MODEL APPLICATION: HYDRATION AND GELATINIZATION DURING RICE PARBOILING

Autor:	G. Elbert, Constantino Suarez, Marcela P. Tolaba
Rok vydání:	2001
Předmět:	Arrhenius equation Absorption of water Starch General Chemical Engineering Thermodynamics Atmospheric temperature range Reaction rate symbols.namesake chemistry.chemical_compound chemistry symbols Physical and Theoretical Chemistry Diffusion (business) Parboiling Nonlinear regression
Zdroj:	Drying Technology. 19:571-581
ISSN:	1532-2300 0737-3937
DOI:	10.1081/drt-100103935
Popis:	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.
Databáze:	OpenAIRE
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