Mathematical modeling of paddy (Oryza sativa) hydration in different thermal conditions assisted by Raman spectroscopy

Balbinoti, Thaisa Carvalho Volpe; Jorge, Luíz Mário de Matos; Jorge, Regina Maria Matos

doi:10.1016/j.jcs.2017.11.019

Cited by 21 publications

(18 citation statements)

References 35 publications

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“…Water absorption by the grain along the hydration, regardless of the system temperature, occurred due to the difference in moisture gradient between the grain and the hydration system. In addition, the diffusion of water was also favored by the presence of cracks and pores in the rice, that according to Fracasso et al (), Nicolin, Jorge, and Jorge (), and Balbinoti et al (), this facilitated the mobility of water throughout the grain microstructure.…”

Section: Resultsmentioning

confidence: 90%

“…Jorge (2015), and Balbinoti et al (2018b), this facilitated the mobility of water throughout the grain microstructure.…”

Section: R Esul Ts a N D Discussionmentioning

confidence: 99%

“…As regards the process of parboiling of rice, the purpose of hydration is to provide the grain moisture necessary to induce the phenomenon of gelatinization (Balbinoti, Jorge, de, & Jorge, ; Han, Jinn, Mauromoustakos, & Wang, ). The gelatinization occurs due to the combination of fundamental factors, moisture, and temperature, promoting in the grain, the irreversible collapse of hydrogen bonds between the amylose and amylopectin of starch (Buggenhout, Brijs, Celus, & Delcour, ; Oli, Ward, Adhikari, & Torley, ).…”

Section: Introductionmentioning

confidence: 99%

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Mathematical modeling and thermodynamic properties of rice parboiling

Balbinoti

Jorge

2018

J Food Process Engineering

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Due to the importance of hydration stage for parboiling, related studies are insufficiently addressed in the literature. The objective of this study was to model the moisture absorption kinetics of paddy rice, as well as estimate the thermodynamic properties involved in the hydration. The observed mass transfer in the process was directly influenced by the temperature of the system, showing changes in absorption capacity over time. The models addressed allowed satisfactorily describing the moisture gain under various thermal conditions. Particularly, the model based on Fick's second law best represented the experimental data. The effective diffusion coefficient was adjusted to an Arrhenius equation and a new model was generated, capable of describing hydration. The coefficient presented positive dependence with the temperature increase and allowed the determination of different forms of process energy. It was concluded that the hydration of the rice in the parboiling process is nonspontaneous and exothermic. Practical applications This study allowed characterizing the moisture transfer in the hydration stage of the parboiling process, exploring the time and temperature relationship. From these data, mathematical modeling was used as a quality tool, guaranteeing for the parboiling industries control and optimization of the process in a cheap and easy way. In addition, this study presented relevant information on the thermodynamic properties, which made it possible to understand the different forms of energies and phenomena involved. This information can help, in a practical way, in the elaboration of industrial projects aimed at the parboiling of rice.

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Section: Resultsmentioning

confidence: 90%

“…Jorge (2015), and Balbinoti et al (2018b), this facilitated the mobility of water throughout the grain microstructure.…”

Section: R Esul Ts a N D Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Mathematical modeling and thermodynamic properties of rice parboiling

Balbinoti

Jorge

2018

J Food Process Engineering

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“…Small molecules, such as those of water, naturally penetrate porous matrices by means of hydration (Nicolin et al , ; Balbinoti et al , ). However, according to Prom‐u‐thai et al () it is possible for there to have been a diffusion of larger molecules.…”

Section: Resultsmentioning

confidence: 99%

“…Health‐conscious consumers avoid polished rice (which exhibit a greater concentration of carbohydrates and lower concentrations of vitamins and minerals), and they have increasingly turned to parboiled rice, which exhibits superior nutritional properties (Min et al , ; Balbinoti et al , ). According to Oli et al () and Balbinoti et al (), parboiled rice contains more vitamins and minerals, in addition to being more palatable and having a longer shelf life.…”

Section: Introductionmentioning

confidence: 99%

Addition of grape pomace in the hydration step of parboiling increases the antioxidant properties of rice

Balbinoti

Stafussa

Haminiuk

et al. 2020

Int J of Food Sci Tech

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The conventional parboiling process decreases the total phenolic compounds (TPC) and the antioxidant activity (AA) of rice. In order to change this nutritional disadvantage, in this research we have proposed an unusual solution. Here, we added grape pomace (agro-industrial waste) in the process during the parboiling as a source of bioactive compounds (BC). An increase in the concentrations of TPC, flavonoids anthocyanins and antioxidant activity was found. Moreover, there was slightly change in the final colour of the rice (which tended towards red) in addition to added proline (NMR spectra), which is an amino acid that is characteristic of grapes. Therefore, we concluded that it is possible to improve the functionality of parboiled rice with the addition of grape pomace, besides promoting the valorisation and use of an agro-industrial waste rich in secondary metabolites.

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