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Hydration kinetics of Carioca beans at different pHs
Author(s) -
Oladele Samouel Olugbenga,
Osundahunsi Oluwatooyin F.,
Agbetoye Leo A. S.,
Augusto Pedro E. D.
Publication year - 2018
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/jfpe.12908
Subject(s) - chemistry , water content , moisture , cotyledon , mass transfer , chemical engineering , diffusion , botany , chromatography , thermodynamics , organic chemistry , physics , geotechnical engineering , engineering , biology
This work investigated the effect of pH of the soaking solutions on the water uptake of Carioca bean ( Phaseolus vulgaris ) at 25 °C. Four soaking solutions at pH levels of 3.1, 6.0 (natural value), 9.1, and 12.1 were prepared using dilute HCl or NaOH. The moisture content over the soaking time exhibited sigmoidal shapes, which were adequately modeled. The solutions with pH 3.1 and 9.1 converged to ~6.0 during the process, which were attributed to the solids leakage and ions diffusion through the grains. The equilibrium moisture and the hydration rate increased by changing the pH from 6.0 to 12.1, while the lag phase showed the opposite behavior. The pH of the soaking solutions affected the mass transfer behavior in both seed coat and cotyledon, demonstrating changes on both proteins and polysaccharides. This work demonstrated a simple approach for enhancing the hydration process of grains. Practical applications In the industries where grains are utilized, hydration process is an important process prior to several other steps like germination, cooking, components extraction, and fermentation. The process requires improvement because of slowness, discontinuity, and energy consumption. Our results showed that the water uptake characteristics of Carioca beans were greatly influenced by the pH of hydration solution, which could be a simple approach for enhancing the process. This work contributes to the explanation of the grain hydration behavior and possibly enhancing focusing on its optimization.