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Mathematical modeling of wheat hydration: Process and starch properties
Author(s) -
Mattioda Fernanda,
Matos Jorge Luiz Mario,
Jorge Regina Maria Matos
Publication year - 2019
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.12936
Subject(s) - endothermic process , starch , thermodynamics , process (computing) , starch gelatinization , thermal , kinetic energy , potato starch , materials science , chemistry , biological system , computer science , organic chemistry , physics , adsorption , quantum mechanics , biology , operating system
Previous studies of kinetic and mathematical modeling of wheat hydration did not present the thermal and morphological properties of the starch, nor did they investigate the thermodynamic properties involved in hydration. Therefore, in this study the starch properties were determined and related to the hydration kinetic, as well as the mathematical models were fitted to experimental data and the thermodynamic properties were estimated. The thermal and morphological characterization of the starch shows that there was a partial gelatinization of the starch in one of the temperatures tested. Peleg and Omoto‐Jorge Model allowed satisfactorily describing the moisture gain under various thermal conditions, and generalized Peleg equation best represented the experimental data. The thermodynamic properties involved in wheat hydration were estimated, and this allows us to conclude that the process is endothermic and non‐spontaneous. Practical applications This study allowed to investigate the wheat hydration and to understand the phenomena involved in the process, from the kinetic study and the thermal and morphological properties of the starch. This information can help, in a simple and practical way, in the monitoring and control of industrial processes and in the development of new wheat products. Mathematical models were fitted to the hydration experimental data, which allow the simulation and control of the industrial hydration process in an inexpensive and simple way. In addition, this study presents the estimation of the thermodynamic properties of hydration process, which makes it possible to investigate the energy involved in the process.