Numerical Simulation of Water Absorption and Swelling in Dehulled Barley Grains during Canned Porridge Cooking

Wang, Lei; Wang, Mengting; Guo, Mingming; Ye, Xingqian; Ding, Tian; Liu, Donghong

doi:10.3390/pr6110230

Cited by 7 publications

(6 citation statements)

References 24 publications

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“…The measured WAI (g/g) of the expanded barley RTE snacks ranged between 3.35 and 4.73 g/g (Table 3), which corresponds with results of previous studies (Carvalho et al, 2010;Wang et al, 2018;Wang & Ryu, 2013 et al, 2021;Wang & Ryu, 2013) also showed that the WAI and the expansion index of the extrudates exhibit a strong correlation, which is further explained by the fact that larger porous structures allow more water to enter due to contact with hydrophilic groups. As expected, the WAI slightly increased as the fiber content increased in the raw samples, which was likely due to the hydrophilic nature of the fiber.…”

Section: Wai and Wsi Analysessupporting

confidence: 88%

Effects of extrusion parameters on the physicochemical characteristics of extruded barley ready‐to‐eat snacks

Chou

Hsu

2021

J. Food Process. Preserv.

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Cereal crops have been used extensively to feed ruminant and monogastric animals and serve as a primary energy source (Bdour et al., 2014). Barley, an ancient and important cereal, is the fifth most cultivated cereal in the world, accounting for ~9.4% of the world's total area for cereal production (Youssef et al., 2012). Barley is of particular interest in the production of functional foods owing to its high dietary fiber content. The presence of a number of bioactive components such as β-glucan and phenolic compounds has been identified in barley (Altan et al., 2009). Snack food has become an integral part of most people's diets.These are prepared from natural ingredients to yield products with specific functional properties (İbanogˇlu et al., 2006). Extrusion technology is one of the most widely used processing methods in the food industry because of its low processing cost compared to other cooking and processing methods. Owing to its continuous processing capability, it has been used to modify the functional properties and digestible characteristics of cereals under different heat, moisture, and shear conditions (Carmo et al., 2019;Ding et al., 2005).Thus, extrusion technology is a versatile option for the production of different types of ready-to-eat (RTE) snacks with a puffed structure and quality of properties for consumers (Santala et al., 2014).Extrusion technology plays a central role in the modern cereal-based industry, especially for the production of RTE snack food from corn,

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Section: Wai and Wsi Analysessupporting

confidence: 88%

Effects of extrusion parameters on the physicochemical characteristics of extruded barley ready‐to‐eat snacks

Chou

Hsu

2021

J. Food Process. Preserv.

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“…The moisture content of the rice sample was determined using the standard association of official analytical chemists (AOAC) method ( 26 ). The expansion rate was determined via the drainage method with minor modification, as reported by Pan et al and Wang et al ( 27 , 28 ). Briefly, 50 ml of water was transferred to a 100 ml measuring cylinder.…”

Section: Methodsmentioning

confidence: 99%

Corner coil heating mode improves the matrix uniformity of cooked rice in an induction heating cooker

Kong

Tao

et al. 2022

Front. Nutr.

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Nowadays, an increasing number of people worldwide use induction heating cookers to cook rice for consumption. This work reveals the influence of induction heating cooker heating modes on the quality attributes of cooked rice. Three heating modes, including bottom coil heating mode (mode 1), corner coil heating mode (mode 2), and side coil heating (mode 3), were used. Among the three modes, mode 2 allowed for an intermediate heating rate during rice cooking. For mode 2, the minimized temperature difference between the upper layer (including the central upper layer and peripheral upper layer) and the lower layer (including the central lower layer and peripheral lower layer) can reduce the effect of water absorption time difference on rice quality. Consequently, the rice cooked using mode 2 exhibited improved matrix uniformity, as indicated by the similar moisture content (59.92–61.89%), hardness (15.87–18.24 N), and water mobility (the relaxation time and peak area of the third relaxation peak) of rice samples at four different positions in the pot. The rice cooked by mode 2 showed better texture appearance and a more uniform porous microstructure. Consistently, the cooked rice samples by mode 2 at different positions did not show substantial differences in their starch digestion features.

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“…In this case, it was assumed that the pea remains spherical during hydration (uniform expansion) and behaves as an elastic material, i.e., Hooke’s law was utilized for the stress–strain relationship. Another example involving the mentioned formulation was reported to model water uptake and hygroscopic swelling of dehulled barley grains during cooking of canned porridge [ 106 ]. Again, linear elastic behavior was assumed, but mechanical properties were considered as functions of glass transition temperature.…”

Section: Applications In Various Products/processesmentioning

confidence: 99%

Modelling Volume Change and Deformation in Food Products/Processes: An Overview

Purlis

Cevoli

Fabbri

2021

Foods

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Volume change and large deformation occur in different solid and semi-solid foods during processing, e.g., shrinkage of fruits and vegetables during drying and of meat during cooking, swelling of grains during hydration, and expansion of dough during baking and of snacks during extrusion and puffing. In addition, food is broken down during oral processing. Such phenomena are the result of complex and dynamic relationships between composition and structure of foods, and driving forces established by processes and operating conditions. In particular, water plays a key role as plasticizer, strongly influencing the state of amorphous materials via the glass transition and, thus, their mechanical properties. Therefore, it is important to improve the understanding about these complex phenomena and to develop useful prediction tools. For this aim, different modelling approaches have been applied in the food engineering field. The objective of this article is to provide a general (non-systematic) review of recent (2005–2021) and relevant works regarding the modelling and simulation of volume change and large deformation in various food products/processes. Empirical- and physics-based models are considered, as well as different driving forces for deformation, in order to identify common bottlenecks and challenges in food engineering applications.

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Numerical Simulation of Water Absorption and Swelling in Dehulled Barley Grains during Canned Porridge Cooking

Cited by 7 publications

References 24 publications

Effects of extrusion parameters on the physicochemical characteristics of extruded barley ready‐to‐eat snacks

Effects of extrusion parameters on the physicochemical characteristics of extruded barley ready‐to‐eat snacks

Corner coil heating mode improves the matrix uniformity of cooked rice in an induction heating cooker

Modelling Volume Change and Deformation in Food Products/Processes: An Overview

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