Premium
Kinetic Studies on the Alkaline Treatment of Corn ( Zea mays ) for Tortilla Preparation
Author(s) -
HERRERA MARINA,
ZYMAN JAYA,
PENUA JORGE GARCiA,
SEGURAJAÚREGUl JOSË SIMÖN,
VER JAIME
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb13841.x
Subject(s) - chemistry , diffusion , corn starch , mass transfer , calcium hydroxide , kinetics , starch gelatinization , calcium , chemical engineering , starch , food science , chromatography , thermodynamics , organic chemistry , physics , quantum mechanics , engineering
Water diffusion and starch gelatinization kinetics during corn nixtamalization were analyzed using the shell and core model. Good correlations were found between grain equivalent spherical radius and the phenomena involved: mass transfer (r= 0.97, P=0.001) and reaction rate (r=0.97, P=0.001). A variable surface concentration model was used to explain calcium diffusion during processing. The parameters estimated allowed the simulation of the process at different cooking media temperatures and calcium hydroxide concentrations. The kinetic models developed in this work could be used to design, optimize and control the alkaline treatment of corn in preparing tortilla dough.