Application of the Hsu model to soybean grain hydration
Autor(a) principal: | |
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Data de Publicação: | 2010 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000100003 |
Resumo: | A comparative analysis of the theoretical-experimental study, developed by Hsu on the hydration of Amsoy 71 soybean grain, was performed through several soaking experiments using CD 202 soybean at 10, 20, 30, 40, and 50 °C, measuring moisture content over time. The results showed that CD 202 soybean equilibrium moisture content, Xeq, does not depend on temperature and is 21% higher than that found by Hsu, suggesting that soybean cultivar exerts great influence on Xeq. The Hsu model was numerically solved and its parameters were adjusted by the least squares method, with maximum deviations of +/- 10% relative to the experimental values. The limiting step in the mass transfer process during hydration corresponds to water diffusion inside the grain, leading to radial moisture gradients that decrease over time and with an increase in temperature. Regardless of the soybean cultivar, diffusivity increases as temperature or moisture content increases. However, the values of this transport property for Amsoy 71 were superior to those of CD 202, very close at the beginning of hydration at 20 °C and almost three times higher at the end of hydration at 50 °C. |
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Food Science and Technology (Campinas) |
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Application of the Hsu model to soybean grain hydrationsoakingmathematical modelingdistributed parametersmass diffusivityequilibrium moistureA comparative analysis of the theoretical-experimental study, developed by Hsu on the hydration of Amsoy 71 soybean grain, was performed through several soaking experiments using CD 202 soybean at 10, 20, 30, 40, and 50 °C, measuring moisture content over time. The results showed that CD 202 soybean equilibrium moisture content, Xeq, does not depend on temperature and is 21% higher than that found by Hsu, suggesting that soybean cultivar exerts great influence on Xeq. The Hsu model was numerically solved and its parameters were adjusted by the least squares method, with maximum deviations of +/- 10% relative to the experimental values. The limiting step in the mass transfer process during hydration corresponds to water diffusion inside the grain, leading to radial moisture gradients that decrease over time and with an increase in temperature. Regardless of the soybean cultivar, diffusivity increases as temperature or moisture content increases. However, the values of this transport property for Amsoy 71 were superior to those of CD 202, very close at the beginning of hydration at 20 °C and almost three times higher at the end of hydration at 50 °C.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2010-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000100003Food Science and Technology v.30 n.1 2010reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612010005000019info:eu-repo/semantics/openAccessCoutinho,Mônica RonoboConceição,Wagner André dos SantosParaíso,Paulo RobertoAndrade,Cid Marcos GonçalvesOmoto,Edilson SadayukiJorge,Regina Maria MatosMaciel Filho,RubensJorge,Luiz Mario de Matoseng2010-04-26T00:00:00Zoai:scielo:S0101-20612010000100003Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2010-04-26T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Application of the Hsu model to soybean grain hydration |
title |
Application of the Hsu model to soybean grain hydration |
spellingShingle |
Application of the Hsu model to soybean grain hydration Coutinho,Mônica Ronobo soaking mathematical modeling distributed parameters mass diffusivity equilibrium moisture |
title_short |
Application of the Hsu model to soybean grain hydration |
title_full |
Application of the Hsu model to soybean grain hydration |
title_fullStr |
Application of the Hsu model to soybean grain hydration |
title_full_unstemmed |
Application of the Hsu model to soybean grain hydration |
title_sort |
Application of the Hsu model to soybean grain hydration |
author |
Coutinho,Mônica Ronobo |
author_facet |
Coutinho,Mônica Ronobo Conceição,Wagner André dos Santos Paraíso,Paulo Roberto Andrade,Cid Marcos Gonçalves Omoto,Edilson Sadayuki Jorge,Regina Maria Matos Maciel Filho,Rubens Jorge,Luiz Mario de Matos |
author_role |
author |
author2 |
Conceição,Wagner André dos Santos Paraíso,Paulo Roberto Andrade,Cid Marcos Gonçalves Omoto,Edilson Sadayuki Jorge,Regina Maria Matos Maciel Filho,Rubens Jorge,Luiz Mario de Matos |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Coutinho,Mônica Ronobo Conceição,Wagner André dos Santos Paraíso,Paulo Roberto Andrade,Cid Marcos Gonçalves Omoto,Edilson Sadayuki Jorge,Regina Maria Matos Maciel Filho,Rubens Jorge,Luiz Mario de Matos |
dc.subject.por.fl_str_mv |
soaking mathematical modeling distributed parameters mass diffusivity equilibrium moisture |
topic |
soaking mathematical modeling distributed parameters mass diffusivity equilibrium moisture |
description |
A comparative analysis of the theoretical-experimental study, developed by Hsu on the hydration of Amsoy 71 soybean grain, was performed through several soaking experiments using CD 202 soybean at 10, 20, 30, 40, and 50 °C, measuring moisture content over time. The results showed that CD 202 soybean equilibrium moisture content, Xeq, does not depend on temperature and is 21% higher than that found by Hsu, suggesting that soybean cultivar exerts great influence on Xeq. The Hsu model was numerically solved and its parameters were adjusted by the least squares method, with maximum deviations of +/- 10% relative to the experimental values. The limiting step in the mass transfer process during hydration corresponds to water diffusion inside the grain, leading to radial moisture gradients that decrease over time and with an increase in temperature. Regardless of the soybean cultivar, diffusivity increases as temperature or moisture content increases. However, the values of this transport property for Amsoy 71 were superior to those of CD 202, very close at the beginning of hydration at 20 °C and almost three times higher at the end of hydration at 50 °C. |
publishDate |
2010 |
dc.date.none.fl_str_mv |
2010-03-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000100003 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000100003 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S0101-20612010005000019 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.30 n.1 2010 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126316085248000 |