Influence of pre-blanching on the water absorption kinetics of soybeans

Gowen, Aoife; Abu‐Ghannam, Nissreen; Frias, Jesus Maria; Oliveira, Jorge C.

doi:10.1016/j.jfoodeng.2005.12.009

Cited by 61 publications

(47 citation statements)

References 13 publications

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“…The Arrhenius equation represents well the variation of the parameters with temperature. This is in line with the result of Gowen et al (2007), Sopade and Obekpa (1992) and Wang et al (1996), which found that high soaking temperatures lead to complete hydration in a much shorter time. Toda et al (2001) also reported that the rate of water absorption was faster during the first 5 h and then it gradually decreased.…”

Section: Effects Of Soaking Temperature On the Evolution Of Moisture supporting

confidence: 91%

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Kinetics of daidzin and genistin transformations and water absorption during soybean soaking at different temperatures

2008

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The kinetics of the isoflavones transformations (diadzin, diadzein, genistin and genistein) and moisture content in soaked soybeans were studied in a temperature range of 30-85ºC. The evolution of the moisture was described by Peleg´s model and a modified first order kinetics equation. This last equation was also used to predict the transformation profiles of different isoflavones in the soaked soybeans. The dependency on temperature of the kinetic parameter was modelled by the Arrhenius equation and empirical equations. The measured β-glucosidase activity at different temperatures justifies the experimental profiles of isoflavones conversion.Headline: Isoflavones transformations during soybean soaking at different temperatures.

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Section: Effects Of Soaking Temperature On the Evolution Of Moisture supporting

confidence: 91%

“…The activation energy value (E a ) was 41.9 kJ/mol (38.6 kJ/mol using % db), very similar to the obtained value (37.2 kJ/mol using % db) by Gowen et al (2007). Results in Table 3 also demonstrate that final moisture content parameter (M f ) was temperature dependent.…”

Section: Effects Of Soaking Temperature On the Evolution Of Moisture supporting

confidence: 82%

Kinetics of daidzin and genistin transformations and water absorption during soybean soaking at different temperatures

2008

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“…Due to the soaking slowness of some grains, several methods have been proposed. High temperature has been used to decrease the soaking time of corn, wheat, amaranth, rice, soybeans, and cowpea (Agarry et al, 2014;Maskan, 2001;Calzetta Resio et al, 2006;Bello et al, 2004;Gowen et al, 2007;Fracasso et al, 2014;Demirhan & Özbek, 2015). Application of high pressures (>10 MPa), ultrahigh pressures (275-690 MPa ), cyclically pressurized soaking (0-1000 kPa) and pressure gradients (0-200 kPa) were reported to shorten the hydration of corn kernels, chickpea, cannelini beans, and tepary beans, respectively (Gunasekaran & Farkas, 1988;Naviglio et al, 2013;Ibarz et al, 2004;Zanella et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Pressure Gradients Application for Accelerating Corn Hydration

Martínez¹

2018

Rev. Mex. Ing. Quim.

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Three varieties of corn kernels were hydrated under pressure gradients in the range of 96 to 136 cm Hg, and at atmospheric pressure for comparison. Hydration at atmospheric pressure was modeled by the first order kinetics model and by the Fick's second law of diffusion. Rate constants of 0.192, 0.184 and 0.141 h −1 , and water effective diffusivity of 5.4 ×10 −11 , 3.6 ×10 −11 , and 1.9 ×10 −11 m 2 s −1 were obtained for blue, yellow and white corn kernel, respectively. Significant polynomial equations described the corn kernels hydration under pressure gradients, as a function of vacuum pressure, vacuum time and hydration time. Hydration rates of the studied grains were significantly enhanced using the pressure gradients, compared to the conventional method. Pressure gradient soaking required 60% less time than the conventional soaking, to reach a water content of 45% in corn kernels. The hydration extent of corn kernels determined the levels of solutes leaching, in both soaking treatments. Minimum hydration levels for initiating leaching of soluble solids were observed.

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“…According to Gowen et al (2007) and Jideani and Mpotokwana (2009), the reference temperature is the average of the temperatures used for hydration. In the present study, T ref is 22.5 °C.…”

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confidence: 99%