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EFFECTS of HIGH‐PRESSURE APPLICATION ON SUBSEQUENT ATMOSPHERIC SOAKING of CORN
Author(s) -
GUNASEKARAN SUNDARAM
Publication year - 1992
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.1992.tb00149.x
Subject(s) - steeping , atmospheric pressure , high pressure , moisture , chemistry , zoology , water content , materials science , food science , composite material , meteorology , geology , biology , physics , geotechnical engineering , engineering physics , engineering
Atmospheric‐soaking tests were performed on two varieties of corn samples subjected to a pretreatment of high‐pressure soaking at 10.5, 21, and 35 MPa. Soaking tests were also conducted with samples without any pretreatment at different soaking temperatures of 20, 40, 60, and 100C. Increased duration of initial high‐pressure soaking was found to reduce the rate of moisture absorption during the subsequent atmospheric soaking. Predicted soaking times required for the samples to reach 45% moisture content increased with increase in applied pressure and with increase in the duration of high‐pressure application. Therefore, initial high‐pressure application should be limited to a low pressure level and only for a short duration. Compared with the results of the high‐temperature soaking tests, initial high‐pressure application does help to shorten the steeping time required at atmospheric conditions but not to the extent to compensate for the effect of high temperatures.