Mathematical Model for Describing Corn Grain Dehydration Kinetics after a Nixtamalization Process
| Autor: | Maria Teresa Zagaceta-Alvarez, J Reséndiz-Muñoz, Miguel Ángel Gruintal-Santos, Karen Alicia Aguilar Cruz, J. L. Fernández-Muñoz, Héctor Eduardo Martínez-Flores |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
0106 biological sciences
Health (social science) Materials science MathematicsofComputing_GENERAL Thermodynamics Plant Science TP1-1185 engineering.material Thermal diffusivity 01 natural sciences Health Professions (miscellaneous) Microbiology Isothermal process Article 0404 agricultural biotechnology Nixtamalization 010608 biotechnology medicine Dehydration Solubility Steeping Lime Moisture Chemical technology 04 agricultural and veterinary sciences asymptotic model medicine.disease 040401 food science steeping time influence TheoryofComputation_MATHEMATICALLOGICANDFORMALLANGUAGES nixtamalization isothermal dehydration engineering grain hydration process Food Science |
| Zdroj: | Foods Volume 10 Issue 8 Foods, Vol 10, Iss 1771, p 1771 (2021) |
| ISSN: | 2304-8158 |
| DOI: | 10.3390/foods10081771 |
| Popis: | In this research, the mathematical model associated with the hydrothermal dehydration process of Nixtamalized Corn Grains (NCG) with different Steeping Time (ST) values, allows the fitting of experimental data with initial moisture M0 and the equilibrium moisture ME as a function of Isothermal Dehydration Time (IDT). The moisture percentage for any time t and dehydration rate (isolines M(t) and isolines vI respectively) of the NCG is shown by means of matrix graphics as a simultaneous function of IDT and ST. The relationship between initial dehydration rate v0 and initial moisture M0 establishes as a function of ST. Also, the mathematical model associated with the solution of the second Fick’s law allows calculating the diffusivity rate vk (H2O molecules out of NCG) and verify that the rate of change in moisture and the dynamical proportionality constant k has a non-linear dependence on the IDT and that k is directly proportional to Deff. The k values strongly relate to ST and the calcium ions percentage into NCG according to solubility lime values into cooking water (or nejayote) as a function of decreasing temperature when ST increases. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|