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Hydration kinetics of cereal and pulses: New data and hypothesis evaluation

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dc.contributor.author Miano A.C. es_PE
dc.contributor.author Sabadoti V.D. es_PE
dc.contributor.author Pereira J.D.C. es_PE
dc.contributor.author Augusto P.E.D. es_PE
dc.date.accessioned 2024-05-30T23:13:38Z
dc.date.available 2024-05-30T23:13:38Z
dc.date.issued 2018
dc.description Consejo Nacional de Ciencia, Tecnología e Inovación Tecnológica (CONCYTEC, Peru) . Grant Number: 272-2015-FONDECY
dc.description.abstract This work described the hydration kinetics of several grains from the legumes and cereal families, which many of them were studied for the first time. In addition, some comparisons among the different hydration kinetics were performed to corroborate some hypothesis about this process. By comparing the hydration kinetics of the studied grains and fitting their data to suitable equations, the idea that this process is very complex was reinforced. It is difficult to say how intrinsic properties of the grains (color, size, specie, family, structure or composition) affect the hydration process. Some reported hypothesis about the hydration process were argued. For instance, it was demonstrated that some hypotheses about the grains hydration are not completely true: the grains with darker color seed coat do not always hydrate slower than the lighter color ones; the grains with sigmoidal behavior can hydrate faster than the grains with downward concave shape behavior; the bigger size grains sometimes hydrate slower than the smaller ones. It was concluded that the hydration process behavior and velocity are affected by many intrinsic properties of the grains (composition and structure, in a complex interaction) acting together to give the representative hydration kinetics behavior of each curve.
dc.description.sponsorship Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - Concytec
dc.identifier.doi https://doi.org/10.1111/jfpe.12617
dc.identifier.scopus 2-s2.0-85027894995
dc.identifier.uri https://hdl.handle.net/20.500.12390/641
dc.language.iso eng
dc.publisher Blackwell Publishing Inc.
dc.relation.ispartof Journal of Food Process Engineering
dc.rights info:eu-repo/semantics/openAccess
dc.subject Seed coats
dc.subject Color es_PE
dc.subject Hydrates es_PE
dc.subject Kinetics es_PE
dc.subject Process design es_PE
dc.subject Concave shape es_PE
dc.subject Hydration kinetics es_PE
dc.subject Hydration process es_PE
dc.subject Hypothesis evaluation es_PE
dc.subject Intrinsic property es_PE
dc.subject Hydration es_PE
dc.subject.ocde https://purl.org/pe-repo/ocde/ford#4.04.01
dc.title Hydration kinetics of cereal and pulses: New data and hypothesis evaluation
dc.type info:eu-repo/semantics/article
dspace.entity.type Publication
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oairecerif.author.affiliation #PLACEHOLDER_PARENT_METADATA_VALUE#
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