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Oat hydration kinetics at different temperatures: Evaluation, model, and validation
Author(s) -
Oladele Samouel O.,
Agbetoye Leo A. S.,
Osundahunsi Oluwatooyin F.,
Augusto Pedro E. D.
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.13159
Subject(s) - isothermal process , kinetics , avena , process (computing) , process engineering , absorption of water , work (physics) , biological system , process optimization , thermodynamics , materials science , biochemical engineering , chemistry , computer science , chemical engineering , composite material , physics , engineering , quantum mechanics , biology , operating system , ecology
Abstract The hydration characterization of food materials is necessary for effective and efficient evaluation, design, and optimization of processes, thus ensuring high quality products. This work evaluated the hydration kinetics and modeled the behavior of oat ( Avena sativa ) grains as a function of temperature (25–55°C). The behavior of the grains during hydration showed a downward concave shape, with a high initial water absorption rate. Although Peleg's model could describe the data adequately, it showed some inability in specific parts of the hydration process. Therefore, the Miano–Ibarz–Augusto's model was also evaluated, with better description. Possible mechanisms were discussed. The parameters of both models were evaluated as functions of temperature. The obtained generalized models were then validated at both isothermal and nonisothermal conditions. The obtained results are potentially useful for future studies on product development, food properties, and process design. Practical Applications Hydration process of grains is a crucial process utilized in the industries before several other procedures such as germination, cooking, components extraction, and fermentation. Oat grains have gained much attention from the food, pharmaceutical, and cosmetic industries. However, its hydration behavior has not yet been described. This work presents for the first time the isothermal and nonisothermal hydration kinetics of oat. The results were discussed in relation to possible mechanisms, presenting two models to suit well both academic and industrial description. Consequently, the results provide an in‐depth knowledge to the process, aiding the industries and the academics interested in increasing the efficiency of grain processing and optimization.