Modeling of mass transfer and initiation of hygroscopically induced cracks in rice grains in a thermally controlled soaking condition: With dependency of diffusion coefficient to moisture content and temperature – A 3D finite element approach

Pérez, Jonathan H.; Tanaka, Fumihiko; Uchino, Toshitaka

doi:10.1016/j.jfoodeng.2012.02.029

Cited by 40 publications

(34 citation statements)

References 13 publications

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“…The presence of fissures has been nicely visualized with imaging techniques (Hwang et al 2009;Courtois et al 2010). Indeed, the literature reports on the occurrence of moisture absorption induced fissures (Desikachar and Subrahmanyan 1961;Srinivas et al 1978;Juliano et al 1993;Swamy and Bhattacharya 2009;Genkawa et al 2011;Perez et al 2011Perez et al , 2012. However, fissures may also develop during soaking.…”

Section: Soaking Conditions During Brown Rice Parboiling Impact the Lmentioning

confidence: 99%

Soaking Conditions During Brown Rice Parboiling Impact the Level of Breakage‐Susceptible Rice Kernels

2014

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Cereal Chem. 91(6):554-559If properly executed, parboiling, a hydrothermal treatment consisting of soaking, steaming, and drying of rice, substantially reduces its milling breakage susceptibility. Here, brown rice was soaked at 40, 55, or 65°C for different times (150 s to 240 min) and subsequently parboiled under standardized steaming and drying conditions. The moisture absorption during initial soaking induced fissures in more than 90% of the rice grains, which disappeared with further soaking. The fissuring incidence in the soaked rice samples was related to that of the parboiled rice samples. The extent of starch gelatinization during steaming increased with the moisture content of the soaked grains. In addition, as a result of starch gelatinization, the level of white bellies (i.e., parboiled grains with translucent outer layers and an opaque center) decreased from over 90% to less than 3%. Rice grains need to absorb sufficient moisture during soaking to minimize the level of breakage-susceptible white bellies and fissured rice grains in the parboiled end product.

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Section: Soaking Conditions During Brown Rice Parboiling Impact the Lmentioning

confidence: 99%

Soaking Conditions During Brown Rice Parboiling Impact the Level of Breakage‐Susceptible Rice Kernels

2014

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“…Mass transfer is generally described using Fick law while the mechanical deformation, swelling, is represented with a stress-strain relationship. Mechanistic models coupling mass transfer and mechanical deformation have been developed to describe the soaking of white and brown rice (Bello et al, 2010;Perez et al, 2012) and pasta (Zhu et al, 2011). To our knowledge, no mechanistic models exist for the absorption of water during the steeping of peas.…”

Section: Introductionmentioning

confidence: 99%

Modeling of the water absorption during the steeping of yellow peas

Mercier

Villeneuve

Mondor

et al. 2015

Food and Bioproducts Processing

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“…Equations 1 Perez et al (2012). However, the previously reported values of the modified frequency factor of the moisture diffusion coefficient ranged from 1.371 x 10 _ 6 to 6.849 x 10 _ 7 .…”

Section: Numerical Solution To the Modeling Of Heterogeneous Moisturementioning

confidence: 92%

“…Perez et al (2012) reported a coupled analysis on the homogenous moisture diffusion and hygroscopic swelling in rice.…”

Section: Simulation Of Heterogeneous Moisture Diffusionmentioning

confidence: 99%

“…Perez et al (2012) conducted 3D modeling of the homogeneous diffusion of moisture in milled rice using a diffusion coefficient modeled as a function of moisture and temperature. In the present report, moisture diffusion in rice is modeled heterogeneously and the diffusion coefficient is expressed as a function of moisture, temperature and time.…”

Section: Introductionmentioning

confidence: 99%

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Numerical Modeling of Heterogeneous Moisture Diffusion in Milled Rice Grains: Diffusion Coefficient as a Function of Moisture, Temperature and Time

Pérez

Tanaka

Hamanaka

et al. 2014

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The heterogeneous moisture diffusion of milled rice grains at 25, 35 and 45℃ was simulated in 3D using the finite element method. The objectives of the study were to investigate the effects of temperature on moisture absorption and to predict the heterogeneous moisture diffusion in milled rice grains. Major routes and cracks channeled and facilitated rapid moisture movement in the grain. High temperature increased the rate of moisture movement.The moisture diffusion coefficient expressed as a function of moisture, temperature and time adequately described the heterogeneous moisture diffusion characteristics in milled rice. The integration of the logistic function of time reduced the root mean square error (RMSE) values between the experimental data and the numerical solution.Moreover, the RMSE values were much lower than the values modeled with moisture and temperature only.Modeling moisture transfer using the major routes of moisture revealed an increase in the modified frequency factor of the moisture diffusion coefficient.Keywords: Heterogeneous moisture diffusion, milled rice, finite element modeling, diffusion coefficient, 3D modeling IntroductionThe cooking of rice is initiated by two concurrent processes: the hydration process and the heating process. The purpose of grain hydration is to bring the moisture within the grain to an appropriate level to cause partial disruption in the crystalline structure of the starch. On the other hand, heating raises the temperature to a sufficient level to gelatinize the starch granules. Whether the cooking of rice is done at home or commercially, these two processes are required. Usually, the cooking process requires a longer duration because the starch granules need time to become hydrated in order to be gelatinized (van den Doel et al., 2009).Thus, researchers and food processors alike are investigating ways to accelerate water uptake, thereby shortening the cooking time and reducing costs. Hence, this study aims to provide relevant data that will be useful in the design and optimization of the cooking of moisture with moving boundaries. Their findings revealed that the "differential" diffusion coefficient increased as the mean moisture content of rice increased with time. Perez et al. (2011) simulated the moisture diffusion and hygroscopic swelling in rice in three dimensions (3D) using Fick's or Fickian diffusion and Peleg's equation. The results of these studies were promising in understanding the hydration of rice. However, due to the complexity of grain geometry, which renders the diffusion process heterogeneous, it remains necessary to simulate the heterogeneous diffusion of moisture in milled rice in order to realistically reproduce the conditions occurring during moisture absorption. By definition, heterogeneous denotes variety and indicates nonuniformity. Ogawa et al. (2003) showed that the morphology of the starch particles in the grain is made up of different sizes. Voids and microcracks also served as microchannels for moisture migration.They also reported...

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Modeling of mass transfer and initiation of hygroscopically induced cracks in rice grains in a thermally controlled soaking condition: With dependency of diffusion coefficient to moisture content and temperature – A 3D finite element approach

Cited by 40 publications

References 13 publications

Soaking Conditions During Brown Rice Parboiling Impact the Level of Breakage‐Susceptible Rice Kernels

Soaking Conditions During Brown Rice Parboiling Impact the Level of Breakage‐Susceptible Rice Kernels

Modeling of the water absorption during the steeping of yellow peas

Numerical Modeling of Heterogeneous Moisture Diffusion in Milled Rice Grains: Diffusion Coefficient as a Function of Moisture, Temperature and Time

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