TY - JOUR
T1 - Kinetics of water diffusion in corn grain during the alkaline cooking at different temperatures and calcium hydroxide concentration
AU - Fernández-Muñoz, J. L.
AU - Acosta-Osorio, A. A.
AU - Gruintal-Santos, M. A.
AU - Zelaya-Angel, O.
N1 - Funding Information:
The authors would like to thank to SIP-IPN for the financial support, A. Acosta-Osorio wants to thank Conacyt Mexico for the financial support of his Ph.D. studies.
PY - 2011
Y1 - 2011
N2 - The kinetics of corn grains hydration during the nixtamalization process is described for different temperatures, cooking times and Ca(OH)2 concentrations. Samples were prepared using different cooking times from 0 to 120 min; cooking temperatures of 62, 72, 82, and 92 °C, and Ca(OH) 2 concentrations of 0.0%, 0.8%, 1.0%, and 2.0% related to the mass of corn grains. The fitting of the experimental data to the empirical Michaelis-Menten equation gives a good approach of the hydration process. From the first derivate of the Michaelis-Menten equation the rate of the corn grain hydration can be obtained. This mathematical model predicts the hydration and hydration rate of the corn grains during the cooking time of the nixtamalization process. Furthermore, with this proposed model, we can predict that for short times the rate reaches its maximum, and tends to zero for long times as the saturation of the grain is reached. It is concluded that hydration and hydration rate of white corn grains depends significantly on the temperature and cooking water lime concentration (P < 0.005).
AB - The kinetics of corn grains hydration during the nixtamalization process is described for different temperatures, cooking times and Ca(OH)2 concentrations. Samples were prepared using different cooking times from 0 to 120 min; cooking temperatures of 62, 72, 82, and 92 °C, and Ca(OH) 2 concentrations of 0.0%, 0.8%, 1.0%, and 2.0% related to the mass of corn grains. The fitting of the experimental data to the empirical Michaelis-Menten equation gives a good approach of the hydration process. From the first derivate of the Michaelis-Menten equation the rate of the corn grain hydration can be obtained. This mathematical model predicts the hydration and hydration rate of the corn grains during the cooking time of the nixtamalization process. Furthermore, with this proposed model, we can predict that for short times the rate reaches its maximum, and tends to zero for long times as the saturation of the grain is reached. It is concluded that hydration and hydration rate of white corn grains depends significantly on the temperature and cooking water lime concentration (P < 0.005).
KW - Hydration and hydration rate
KW - Mathematical model
KW - Michaelis-Menten
KW - Nixtamalization
KW - Peleg
UR - http://www.scopus.com/inward/record.url?scp=79956194635&partnerID=8YFLogxK
U2 - 10.1016/j.jfoodeng.2011.04.008
DO - 10.1016/j.jfoodeng.2011.04.008
M3 - Artículo
SN - 0260-8774
VL - 106
SP - 60
EP - 64
JO - Journal of Food Engineering
JF - Journal of Food Engineering
IS - 1
ER -