Water uptake kinetics in soaking of grass pea
Autor(a) principal: | |
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Data de Publicação: | 2022 |
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=S0101-20612022000100572 |
Resumo: | Abstract Grass pea (Lathyrus sativus) is a pulse of great importance for food and feed due its high resistance to poor environmental conditions. However, it contains anti-nutritional factors and a neurotoxin, which is partially lost during soaking. A first approach to mass transfer during the soaking of grass pea was carried out by modeling the water uptake during soaking time using empirical mathematical models. The water uptake behavior was successfully described by the Peleg and the Exponential models, with these models showing several advantages when compared to the Mitscherlich and Page models. Both models estimated an increase of the equilibrium moisture content at temperatures between 50 °C and 100 °C, and detected an increasing effect of the area per volume ratio of the seed on the water uptake rate, but only at 75 °C and 100 °C. Additionally, grass pea presented a high true porosity, 13.651%, showing that it contains a large empty volume into which water can enter by capillary flow. Solids loss was observed to be high, varying from 18% at 25 °C to 44% at 100 °C for long soaking times, confirming that its effect in soaking cannot be neglected. |
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Food Science and Technology (Campinas) |
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Water uptake kinetics in soaking of grass peaLathyrus sativussoakingkineticsswellingporosityAbstract Grass pea (Lathyrus sativus) is a pulse of great importance for food and feed due its high resistance to poor environmental conditions. However, it contains anti-nutritional factors and a neurotoxin, which is partially lost during soaking. A first approach to mass transfer during the soaking of grass pea was carried out by modeling the water uptake during soaking time using empirical mathematical models. The water uptake behavior was successfully described by the Peleg and the Exponential models, with these models showing several advantages when compared to the Mitscherlich and Page models. Both models estimated an increase of the equilibrium moisture content at temperatures between 50 °C and 100 °C, and detected an increasing effect of the area per volume ratio of the seed on the water uptake rate, but only at 75 °C and 100 °C. Additionally, grass pea presented a high true porosity, 13.651%, showing that it contains a large empty volume into which water can enter by capillary flow. Solids loss was observed to be high, varying from 18% at 25 °C to 44% at 100 °C for long soaking times, confirming that its effect in soaking cannot be neglected.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100572Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.24320info:eu-repo/semantics/openAccessCOSTA,RuiPEDROSO,VerónicaMADEIRA,TiagoGÂNDARA,Joãoeng2022-02-22T00:00:00Zoai:scielo:S0101-20612022000100572Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-02-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Water uptake kinetics in soaking of grass pea |
title |
Water uptake kinetics in soaking of grass pea |
spellingShingle |
Water uptake kinetics in soaking of grass pea COSTA,Rui Lathyrus sativus soaking kinetics swelling porosity |
title_short |
Water uptake kinetics in soaking of grass pea |
title_full |
Water uptake kinetics in soaking of grass pea |
title_fullStr |
Water uptake kinetics in soaking of grass pea |
title_full_unstemmed |
Water uptake kinetics in soaking of grass pea |
title_sort |
Water uptake kinetics in soaking of grass pea |
author |
COSTA,Rui |
author_facet |
COSTA,Rui PEDROSO,Verónica MADEIRA,Tiago GÂNDARA,João |
author_role |
author |
author2 |
PEDROSO,Verónica MADEIRA,Tiago GÂNDARA,João |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
COSTA,Rui PEDROSO,Verónica MADEIRA,Tiago GÂNDARA,João |
dc.subject.por.fl_str_mv |
Lathyrus sativus soaking kinetics swelling porosity |
topic |
Lathyrus sativus soaking kinetics swelling porosity |
description |
Abstract Grass pea (Lathyrus sativus) is a pulse of great importance for food and feed due its high resistance to poor environmental conditions. However, it contains anti-nutritional factors and a neurotoxin, which is partially lost during soaking. A first approach to mass transfer during the soaking of grass pea was carried out by modeling the water uptake during soaking time using empirical mathematical models. The water uptake behavior was successfully described by the Peleg and the Exponential models, with these models showing several advantages when compared to the Mitscherlich and Page models. Both models estimated an increase of the equilibrium moisture content at temperatures between 50 °C and 100 °C, and detected an increasing effect of the area per volume ratio of the seed on the water uptake rate, but only at 75 °C and 100 °C. Additionally, grass pea presented a high true porosity, 13.651%, showing that it contains a large empty volume into which water can enter by capillary flow. Solids loss was observed to be high, varying from 18% at 25 °C to 44% at 100 °C for long soaking times, confirming that its effect in soaking cannot be neglected. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
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=S0101-20612022000100572 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100572 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.24320 |
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.42 2022 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_ |
1752126332023603200 |