Effect of time and temperature on the hydration process of barley grains

Montanuci, Flávia Daiana; Jorge, L. M. M.; Jorge, Regina Maria Matos

doi:10.1007/s00231-014-1417-y

Cited by 35 publications

(45 citation statements)

References 32 publications

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“…This behavior is similar to those observed for other cereals, such as barley (Montanuci, Jorge, & Jorge, ), corn kernels (Miano, Ibarz, et al, ), and sorghum (Patero & Augusto, ); oilseeds such as sesame seeds (Khazaei & Mohammadi, ); as well as some pulses, such as some cowpeas (Kaptso et al, ) and split chickpea (Johnny, Razavi, & Khodaei, ).…”

Section: Resultssupporting

confidence: 81%

Oat hydration kinetics at different temperatures: Evaluation, model, and validation

Oladele

Agbetoye

Osundahunsi

et al. 2019

J Food Process Engineering

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The hydration characterization of food materials is necessary for effective and efficient evaluation, design, and optimization of processes, thus ensuring high quality products. This work evaluated the hydration kinetics and modeled the behavior of oat (Avena sativa) grains as a function of temperature (25–55°C). The behavior of the grains during hydration showed a downward concave shape, with a high initial water absorption rate. Although Peleg's model could describe the data adequately, it showed some inability in specific parts of the hydration process. Therefore, the Miano–Ibarz–Augusto's model was also evaluated, with better description. Possible mechanisms were discussed. The parameters of both models were evaluated as functions of temperature. The obtained generalized models were then validated at both isothermal and nonisothermal conditions. The obtained results are potentially useful for future studies on product development, food properties, and process design. Practical Applications Hydration process of grains is a crucial process utilized in the industries before several other procedures such as germination, cooking, components extraction, and fermentation. Oat grains have gained much attention from the food, pharmaceutical, and cosmetic industries. However, its hydration behavior has not yet been described. This work presents for the first time the isothermal and nonisothermal hydration kinetics of oat. The results were discussed in relation to possible mechanisms, presenting two models to suit well both academic and industrial description. Consequently, the results provide an in‐depth knowledge to the process, aiding the industries and the academics interested in increasing the efficiency of grain processing and optimization.

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Section: Resultssupporting

confidence: 81%

Oat hydration kinetics at different temperatures: Evaluation, model, and validation

Oladele

Agbetoye

Osundahunsi

et al. 2019

J Food Process Engineering

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“…In this realm, many researchers have concentrated their efforts to study water absorption of barley grain during hydration process. Some of these efforts can be chronologically found in the literature (Cozzolino, Roumeliotis, & Eglinton, ; Davies, ; Mayolle, Lullien‐Pellerin, Corbineau, Boivin, & Guillard, ; McEntyre, Ruan, & Fulcher, ; Montanuci, Jorge, & Jorge, ; Montanuci, Perussello, Jorge, & Jorge, ). The researchers who carried out the studies investigated analysis, kinetics, thermodynamic, optimization, and modeling aspects of the hydration process.…”

Section: Introductionmentioning

confidence: 99%

The combined effect of ultrasonication and hydration temperature on water absorption of barley: Analysis, modeling, kinetics, optimization, and thermodynamic parameters of the process

Shafaei

Nourmohamadi-Moghadami

Kamgar

2019

J Food Process Preserv

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Higher hydration temperature is commonly applied to enhance hydration process of grains. Ultrasound technology is recently employed as an alternative approach for enhancement of the process. This paper describes the combined effect of ultrasonication and hydration temperature on water absorption of barley grain during hydration process. The process was carried out at five hydration temperatures of 20, 30, 40, 50, and 60°C in hydration conditions named control (without ultrasound treatment) and ultrasonication (25 kHz, 360 W). Results were comprehensively analyzed and modeled to determine hydration kinetics and thermodynamic parameters of the process. Optimization of steeping phase of malting operations was considered using practical application of the results. The results indicated although thermosonication enhanced water absorption of the grain during the process, the ultrasonication effect on water absorption was less evident at higher hydration temperature. Modeling results demonstrated that mean of hydration time required to obtain desired moisture content for the steeping phase was decreased 77.87% as hydration temperature increased from 20 to 60°C along with hydration condition changed from control to ultrasonication. Obtained values for thermodynamic parameters indicated that ultrasound‐assisted hydration process was endothermic reaction with an increase in system order. Practical applications This paper contributes valuable academic knowledge and industrial application for the combined effect of ultrasonication and hydration temperature on water absorption of barley grain during hydration process. The results allow experts to gain fundamental insights into phenomena that were previously inaccessible. According to the results, it is recommended to concurrently employ both approaches of higher hydration temperature and ultrasonication for decrement of hydration time in steeping phase of malting operations.

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“…The empirical models are obtained through mathematical correlations adjusted to the experimental data, and their main advantage is the ease of manipulation and solution. Among them, the Peleg model (Peleg, ) is one of the most used in grain hydration, since it presents good fit to the experimental data, as observed in the research of Montanuci, Jorge, and Jorge () with barley, Khazaei and Mohammadi () with sesame, and Borges, Jorge, and Jorge () with soybean. The phenomenological models, in turn, consider the phenomena involved in the process, such as mass transfer by diffusion or convection (Coutinho et al, ), however, they are usually complex for containing differential equations that require numerical solutions.…”

Section: Introductionmentioning

confidence: 99%

Mathematical modeling of wheat hydration: Process and starch properties

Mattioda

Jorge

2018

J Food Process Engineering

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Previous studies of kinetic and mathematical modeling of wheat hydration did not present the thermal and morphological properties of the starch, nor did they investigate the thermodynamic properties involved in hydration. Therefore, in this study the starch properties were determined and related to the hydration kinetic, as well as the mathematical models were fitted to experimental data and the thermodynamic properties were estimated. The thermal and morphological characterization of the starch shows that there was a partial gelatinization of the starch in one of the temperatures tested. Peleg and Omoto‐Jorge Model allowed satisfactorily describing the moisture gain under various thermal conditions, and generalized Peleg equation best represented the experimental data. The thermodynamic properties involved in wheat hydration were estimated, and this allows us to conclude that the process is endothermic and non‐spontaneous. Practical applications This study allowed to investigate the wheat hydration and to understand the phenomena involved in the process, from the kinetic study and the thermal and morphological properties of the starch. This information can help, in a simple and practical way, in the monitoring and control of industrial processes and in the development of new wheat products. Mathematical models were fitted to the hydration experimental data, which allow the simulation and control of the industrial hydration process in an inexpensive and simple way. In addition, this study presents the estimation of the thermodynamic properties of hydration process, which makes it possible to investigate the energy involved in the process.

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Effect of time and temperature on the hydration process of barley grains

Cited by 35 publications

References 32 publications

Oat hydration kinetics at different temperatures: Evaluation, model, and validation

Oat hydration kinetics at different temperatures: Evaluation, model, and validation

The combined effect of ultrasonication and hydration temperature on water absorption of barley: Analysis, modeling, kinetics, optimization, and thermodynamic parameters of the process

Mathematical modeling of wheat hydration: Process and starch properties

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