Water dispersion kinetics during starch gelatinization

Karapantsios, Thodoris D.; Sakonidou, E. P.; Raphaelides, Stylianos N.

doi:10.1016/s0144-8617(02)00005-x

Cited by 40 publications

(25 citation statements)

References 36 publications

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“…This swelling exerts a strong destabilizing effect on the crystallites, followed by the disruption and loss of crystallinity (Tester & Karkalas, 2002); Karapantsios et al, 2002). Changes in water distribution and internal structure during cooking are closely related to the gelatinization characteristics (Horigane et al, 1999).…”

Section: Introductionmentioning

confidence: 99%

Retrogradation of heat-gelatinized rice grain in sealed packaging: investigation of moisture relocation

Jung

Lee

et al. 2016

Food Sci. Technol

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The aggregation of water molecules inside heat-gelatinized rice grain due to retrogradation of the grain was investigated by textural change and scanning electron microscopy (SEM) analysis of cooked grains after storage at 11 °C in a sealed package. Relaxation tests using a disc-type tip showed an increase in hardness (strength) of the cooked grain as the degree of retrogradation increased with increasing storage time, measured by the α-amylase-iodine method. SEM analysis of the vacuum-dried cooked rice grain showed a gradual increase in crevices, which further developed into holes at the center of the granule with increasing storage time. The results suggest that the disruption of hydrogen bonds between water and starch molecules is the first step for the retrogradation of gelatinized rice grain stored in a hermetic environment to avoid drying, resulting in its increased hardness, followed by the aggregation of starch molecules with subsequent water extrusion.Keywords: rice grain; starch; gelatinization; retrogradation; texture; structure.Practical Application: Retrogradation of gelatinized rice grain resulted in the loss of sensorial taste during storage.

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Section: Introductionmentioning

confidence: 99%

Retrogradation of heat-gelatinized rice grain in sealed packaging: investigation of moisture relocation

Jung

Lee

et al. 2016

Food Sci. Technol

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“…The extent of water absorption or the amount of water absorbed into the food material during soaking depends primarily on the soaking water temperature, time, initial moisture content, variety of the seeds, soaking duration, acidity level of the water and physicochemical properties (such as seed structure, size etc) of the food material ( Singh and Kulshrestha, 1987;Karapantsios et al, 2002;Shittu et al, 2004;Laria et al, 2005;Tunde-Akintunde, 2010.…”

Section: Introductionmentioning

confidence: 99%

Modelling the Water Absorption Characteristics of Different Maize (Zea Mays L.) Types during Soaking

TJ¹

2014

J Food Process Technol

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Water absorption characteristic of six different types of maize namely; dent corn (white and yellow), corn flour (white and yellow), popcorn and sweet corn during water soaking were studied at four different temperatures of 30, 40, 50 and 60 o C.The water absorption data fitted very well into both Peleg's and Becker's models as to correspondingly determine the saturation moisture content (hydration equilibrium moisture content) and moisture diffusivity. The water absorption capacity and saturation moisture contents of each maize type increased as the water soaking temperature increased. The absorption kinetics followed the Fick's law of diffusion during the first hours of soaking. The determined diffusion coefficients values varied from 10.6 to 13.5 × 10 -11 m 2 /s for sweet corn, 6.74 to 8.88 × 10 -11 m 2 /s for white flour, 5.27 to 7.09 × 10 -11 m 2 /s for yellow flour, 4.44 to 5.79× 10 -11 m 2 /s for popcorn, 4.25 to 5.69 × 10 -11 m 2 /s for dent white corn and 3.28 to 4.68 × 10 -11 m 2 /s for dent yellow corn, respectively. An Arrhenius-type equation was used to relate the moisture diffusivity (diffusion coefficient) of dent corn (white and yellow), corn flour (white and yellow), popcorn and sweet corn to temperature, and the energy of activation for dent corn (white and yellow), corn flour (white and yellow), popcorn and sweet corn was estimated. The values determined were 8. 17, 9.59, 7.83, 8.45, 6.61 and 8.01 kJ/mol for dent white corn, dent yellow corn, white corn flour, yellow corn flour, sweet corn and popcorn, respectively.

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“…The amount of water absorbed by seeds during soaking is affected by different factors such as the initial moisture content, variety of the seeds, soaking duration, and temperature and acidity level of the water (Hsu et al, 1983;Karapantsios et al, 2002;Laria et al, 2005). On the other hand, the agricultural seeds are not uniform and consist of three major parts, namely, seed coat, endosperm, and embryo.…”

Section: Introductionmentioning

confidence: 99%

Finite element analysis and modeling of water absorption by date pits during a soaking process

Waezi-Zadeh

Ghazanfari

Noorbakhsh

2010

J. Zhejiang Univ. Sci. B

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Abstract:Date pits for feed preparation or oil extraction are soaked in water to soften before milling or extrusion. Knowledge of water absorption by the date pits helps in better managing the soaking duration. In this research, the process of water absorption by date pits was modeled and analyzed using Fick's second law of diffusion, finite element approach, and Peleg model. The moisture content of the pits reached to its saturation level of 41.5% (wet basis) after 10 d. The estimated coefficient of diffusion was 9.89×10 −12 m 2 /s. The finite element model with a proposed ellipsoid geometry for a single date pit and the analytical model fitted better to the experimental data with R 2 of 0.98. The former model slightly overestimated the moisture content of the pits during the initial stages of the soaking and the latter model generally underestimated this variable through the entire stages of soaking process.

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Water dispersion kinetics during starch gelatinization

Cited by 40 publications

References 36 publications

Retrogradation of heat-gelatinized rice grain in sealed packaging: investigation of moisture relocation

Retrogradation of heat-gelatinized rice grain in sealed packaging: investigation of moisture relocation

Modelling the Water Absorption Characteristics of Different Maize (Zea Mays L.) Types during Soaking

Finite element analysis and modeling of water absorption by date pits during a soaking process

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