Modelling the effect of temperature on the hydration kinetic of adzuki beans (Vigna angularis)
作者： Amanda Leal Oliveira , Beatriz Gouveia Colnaghi , Emily Zucatti da Silva , Isabela Romão Gouvêa , Raquel Lopes Vieira
DOI: 10.1016/J.JFOODENG.2013.04.034
关键词:
摘要: Abstract The Aw reduction is a widely used technique to preserve grains, which hydration kinetics needs be studied in order obtain optimized processes. This work evaluated the kinetic of Adzuki beans, consumed grain by oriental culture, modelling its behaviour as function temperature. grains were soaked water and moisture over time was at temperatures 25–70 °C. during uptake showed an initial lag phase, with low absorption rate. Therefore, using sigmoidal model (R2 > 0.99). When soaking temperature increased rate both phase equilibrium decreased. These were, then, modelled obtained results are potentially useful for future studies on product development, food properties process design.
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