Modeling of Effective Moisture Diffusivity in Corn Tortilla Baking

Iribe-Salazar, Rosalina; Gutiérrez‐Dorado, Roberto; Rios‐Iribe, Erika Y.; Carrazco-Escalante, Marco; Vázquez-López, Yessica; Hernández‐Calderón, Oscar M.; Caro‐Corrales, José

doi:10.1111/1750-3841.14278

Cited by 6 publications

(4 citation statements)

References 21 publications

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“…Iribe‐Salazar et al . (2018) reported that in corn tortilla chips, baking time and temperature had an important effect on moisture content. The authors applied a modelling process after varying baking times (0, 120, 240, 360, 480, and 630 s) and baking temperature (180 and 270 °C) to predict the dispersion in moisture content throughout the baking process.…”

Section: Resultsmentioning

confidence: 99%

“…Quick vaporisation and diffusion of moisture occurs through the pores in the chips, reducing moisture content and a w . Iribe- Salazar et al (2018) reported that in corn tortilla chips, baking time and temperature had an important effect on moisture content. The authors applied a modelling process after varying baking times (0, 120, 240, 360, 480, and 630 s) and baking temperature (180 and 270 °C) to International Journal of Food Science and Technology 2024 predict the dispersion in moisture content throughout the baking process.…”

Section: Moisture Content and A W Of The Tortilla Chipsmentioning

confidence: 99%

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Baked sorghum tortilla chips: effects of baking conditions on physicochemical properties

Messina,

Xu,

Khoddami

et al. 2024

Int J of Food Sci Tech

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SummaryWholegrain sorghum (Sorghum bicolor) is nutritious and gluten‐free. Despite its health benefits, the potential for wholegrain sorghum to be incorporated into a large range of food products in Western countries is yet to be realised. In this study, we developed oven‐baked sorghum‐based tortilla chips to create a healthy sugar‐free product for the snack market. Tortilla chips were made separately with flour from white sorghum (cv. Liberty) and a red sorghum (cv. Taurus), each mixed with corn flour (85:15% w/w) to give a gluten‐free product, as well as a corn‐wheat control (85:15% w/w). Three parameters for the baking process were varied: dough sheet thickness (0.95 and 1.45 mm), baking temperature (160 and 180 °C) and baking time (2 and 4 min). Physicochemical properties of the tortilla chips were then determined: moisture content, water activity, degree of puffiness, colour and texture parameters. Dough sheet thickness had significant effects on tortilla chip quality, although baking time and temperature had the greatest effects. Increasing temperature and time decreased moisture content, water activity and degree of puffiness, but increased hardness, fracturability and brownness index. Among those tested, the best conditions for preparing sorghum tortilla chips were dough sheet thickness of 0.95 mm, baking temperature of 160 °C and baking time of 4 min. The properties of the white sorghum tortilla chips were closer than the red sorghum tortilla chips to those of the corn‐wheat control. The sorghum tortilla chips developed are a healthy gluten‐free snack with favourable physiochemical properties.

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Section: Resultsmentioning

confidence: 99%

Section: Moisture Content and A W Of The Tortilla Chipsmentioning

confidence: 99%

Baked sorghum tortilla chips: effects of baking conditions on physicochemical properties

Messina,

Xu,

Khoddami

et al. 2024

Int J of Food Sci Tech

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“…The dough was prepared as mentioned above. The baking procedure has made some modification (Iribe- Salazar et al, 2018). The corn tortilla was continued to be placed and baked in a preheated electric oven at 225 °C for 5 min.…”

Section: Bakingmentioning

confidence: 99%

The manufacturing of puffed corn flakes: Optimization, characterization and sensory attributes

Xu,

Yao,

2023

Emir J Food Agric

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Corn snacks are growing worldwide in food market. Puffing is an alternative processing technology to improve the characteristics of food products with the benefit of low oil. However, the puffing process of corn flakes is rarely studied in recent research. Thus, the objective of this study is to optimize the conditions of puffing with the raw material of corn grit and compare with extrusion, frying and baking process in the aspect of microstructure and sensory evaluation of corn flakes. The results showed that the optimized conditions of puffing flakes were 6 min of pretreated time, 226 °C of puffing temperature, 9 s of puffing time. And the experimental responses of crispy, hardness and browning index at the optimized conditions are 0.73±0.05 nm, 1317.52±23.14 g, 56.91±0.87, respectively. To compared with other traditional process that manufacture the corn flakes, the microstructure and sensory evaluation are applied. The microstructure of puffing method presented porous and spongy structure with numerous cavities in small sizes. For the sensory evaluation, the score of taste, texture, color and overall acceptability applied for puffing is the highest. In conclusion, the puffing would be a novel technology to manufacture tasty corn flakes in the snack food industry. Keywords: Corn flakes; Optimization; Puffing; Response surface methodology; Sensory attributes

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“…Pan cooking for domestic heat processing of flour cereal products has not been traditionally as widely studied as oven baking in terms of heat and mass transfer (Kokolj et al, 2017;Zhang et al, 2017;Iribe-Salazar et al, 2018). Current models are unable to adequately predict the influence of batter composition on transfer phenomena.…”

Section: Introductionmentioning

confidence: 99%

Modeling domestic pancake cooking incorporating the rheological properties of the batter. Application to seven batter recipes

Lorente-Bailo

Etayo

Salvador

et al. 2021

Journal of Food Engineering

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A 2D axisymmetric model for coupled transient heat and mass transfer was developed to simulate pancake cooking on a domestic induction hob. Unlike previous models, the current model considers a variable thermal contact conductance resulting from the crust formation at the bottom of the batter. It aims to take into account the heat transfer phenomena between the pan surface and the batter influenced by the physicochemical changes that the batter undergoes during the cooking process. To quantify the variation of the heat flow that this change in the structure of the batter involves, a normalized relationship between batter viscosity and the temperature was introduced in the model. The performance of seven cereal and legume flour-based batters was evaluated in an experimental setup. The proposed model is capable of adequately predicting the weight loss and the average surface temperature of the batter using parameters related with the rheological properties of the batter and its composition.

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Modeling of Effective Moisture Diffusivity in Corn Tortilla Baking

Abstract: The analytical solutions of the Fick's law of diffusion for the moisture content in products that can be represented as an infinite plate, considering variable diffusivity, can be useful in studies when accurate estimations of effective diffusivity and concentration are needed.

Cited by 6 publications

References 21 publications

Baked sorghum tortilla chips: effects of baking conditions on physicochemical properties

Baked sorghum tortilla chips: effects of baking conditions on physicochemical properties

The manufacturing of puffed corn flakes: Optimization, characterization and sensory attributes

Modeling domestic pancake cooking incorporating the rheological properties of the batter. Application to seven batter recipes

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