Effect of pH and temperature on hydration kinetics of barley grain / Efeito do pH e da temperatura na cinética de hidratação de grãos de cevada

• Autor(a) principal: Slomp, Eduardo Thiago
• Data de Publicação: 2020
• Outros Autores: Hoffmann, Tuany Gabriela, Remonatto, Daniela, Bertoli, Sávio Leandro, Silva, Marcela Kotsuka da, Souza, Carolina Krebs de
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista Veras
• Texto Completo: https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/15513
• topic: barley; hydration process; transport phenomena; absorption; malting.

Hydration of barley grains consists of increase moisture content and plays a pivotal process of germination in malting. The objective of this work is to analyze the effect of temperature (20 to 30 °C) and pH (5 to 9) in the hydration process of barley grain from BRS Cauê cultivar. For this purpose, previous physicochemical and physiological analyses were performed on the barley grain to verify the grain quality. The water transport process during hydration were monitored by moisture content and loss of solids. The results showed that temperature had a significant statistical effect (p < 0.05) on the hydration time, where higher temperature provided faster hydration of the barley grains. On the other hand, results obtained with pH variation showed no significant statistical effect (p < 0.05) on the hydration time. Furthermore, the hydration kinetics of the barley grains was better described using a Peleg Model than a first-order kinetic model. Overall, results support the concept that temperature influences in barley hydration.