Statistical modelling of the soaking kinetics of corn and soybean cultivars

Abstract

Consumption of cereals and legumes often requires that seeds are first hydrated to facilitate operations such as canning or cooking in order to decrease cooking time and increase the leaching of materials. This research aimed at evaluating the effect of temperature and time on soaking kinetics of corn and soybean cultivars, and apply different statistical models to describe the process. Hydration experiments were performed in temperatures of 25, 35, 45, 55 and 65ºC. Studies on immersion in water showed that the absorption rate was greater during initial phase of immersion and at higher temperatures. Peleg, Weibull and First-order kinetics models obtained the best fits to the experimental data. Weibull model is the one that best describes the soaking kinetics of corn and soybean in the investigated temperatures.

Improving soaking efficiency of soybeans through sweeping frequency ultrasound assisted by parameters optimization

“…In general, irreversible aggregation reaction will happen when the protein undergoes denaturation, when heated above 60 °C. This agrees with the findings of Miranda et al [37] that when soaking temperature reached 45, 55, and 65 °C, the water was absorbed quickly during soaking process, tissue rupture and a large loss of soluble protein occurred, therefore soybeans were vulnerable to damage.…”

Study Of The Rehydration Kinetics Of Nixtamalized Corn By Using Two Nixtamalization Methods

“…As was stated, when β=1, the Weibull distribution reduces to 1 st order kinetics [14,23], therefore all treatments show a rehydration behavior far from first-order kinetics. For other maize cultivars, higher values of shape parameter were reported during rehydration [29]. Therefore, different shape parameter values are expected for different material structure, composition and processing conditions.…”

Kinetic study on soybean hydration during soaking and resulting softening kinetic during cooking

“…Previous studies reported that the water absorption kinetic of grains were influenced by both internal and external factors, such as temperature, soaking solutions, time and seed coat (Coffigniez et al, 2019;Kaptso et al, 2008;. Besides, Miranda et al (2019) and Fracasso et al (2014) reported that different varieties of soybeans had different water absorption rates at a similar temperature. proposed that the hydration behaviors of grains could be divided into downward and sigmoidal shapes.…”

“…Therefore, it is necessary to conduct an accurate assessment of hydration process in different seasons. A few researchers proved that the water uptake rate of different varieties of soybeans are different (Miranda et al, 2019;Fracasso et al, 2014). Three yellow soybeans (Yu dou No.…”