Mathematical modeling of hydration kinetics at different temperatures of four bean (Phaseolus vulgaris L) varieties produced in Mexico

Water uptake of legumes during soaking affects subsequent processing operations and the finished product quality. Therefore, the modeling of water transfer in seeds during soaking is very important. In this work, kinetics of water absorption for Azufrado, Peruano bola, Mayacoba, and Canario bean var...

Full description

Saved in:

Bibliographic Details
Main Authors:	Ulloa, José Armando, Rosas-Ulloa, Petra, Ramírez-Ramírez, José Carmen, Ulloa-Rangel, Blanca Estela
Format:	Online
Language:	spa
Published:	Universidad Autónoma de Tamaulipas 2016
Online Access:	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/542
Tags:	Add Tag No Tags, Be the first to tag this record!

id	oai:ojs.pkp.sfu.ca:article-542
record_format	ojs
spelling	oai:ojs.pkp.sfu.ca:article-5422018-08-21T16:53:13Z Mathematical modeling of hydration kinetics at different temperatures of four bean (Phaseolus vulgaris L) varieties produced in Mexico Modelación matemática de las cinéticas de hidratación a diferentes temperaturas de cuatro variedades de frijol (Phaseolus vulgaris L) producidas en México Ulloa, José Armando Rosas-Ulloa, Petra Ramírez-Ramírez, José Carmen Ulloa-Rangel, Blanca Estela bean hydration kinetics mathematical modeling Peleg’s model. frijol cinéticas de hidratación modelación matemática modelo de Peleg. Water uptake of legumes during soaking affects subsequent processing operations and the finished product quality. Therefore, the modeling of water transfer in seeds during soaking is very important. In this work, kinetics of water absorption for Azufrado, Peruano bola, Mayacoba, and Canario bean varieties at three temperatures (25 °C, 40 °C and 55 °C) were studied. The time to achieve the equilibrium moisture content depended on bean variety and soaking temperature, which could be reduced from 45.5 % (Peruano bola) to 60.9 % (Canario) increasing the soaking temperature from 25 ºC to 55 °C. According to the statistical indicators of determination coefficient, root mean square error, and chi-square, the model with the best fit in the generality of the bean varieties and soaking temperatures was the Peleg’s model. The k1 values of Peleg’s model for the studied bean varieties versus the reciprocal of the temperature were fitted to the Arrhenius equation (R2 = 0.9190 - 0.9980). The values of activation energy for hydration ranged from 18.41 kJ / mol-1 to 50.18 kJ / mol-1 depending on bean variety. The obtained results in this study could be useful for further research on product development, food properties and process design of the bean processing industry. Archive XML (SciELO) La absorción de agua en las leguminosas durante el remojo afecta las subsecuentes operaciones de procesamiento y la calidad de producto final. Por ello, el modelado de transferencia de agua en las semillas durante el remojo resulta importante. En este trabajo se estudiaron las cinéticas de absorción de agua en frijol (Phaseolus vulgaris L), de las variedades Azufrado, Peruano bola, Mayacoba y Canario, a tres temperaturas (25 °C, 40 °C y 55 °C), a través de los modelos de Peleg y Sigmoidal. El tiempo para lograr el contenido de humedad de equilibrio dependió de la variedad de frijol y la temperatura de remojo, el cual puede reducirse desde un 45.5 % (Peruano bola), hasta un 60.9 % (Canario), elevando la temperatura de remojo de 25 ºC a 55 °C. De acuerdo a los indicadores estadísticos de coeficiente de determinación, raíz cuadrada del error medio y chi-cuadrada, el modelo con mejor calidad de ajuste en la generalidad de las variedades y temperaturas de remojo fue el de Peleg. Los valores de k1 del modelo de Peleg para las distintas variedades de frijol estudiadas contra el recíproco de la temperatura se ajustaron adecuadamente a la ecuación de Arrhernius (R2 = 0.9190 - 0.9980). La energía de activación para la hidratación varió de 18.41 kJ / mol-1 a 50.18 kJ / mol-1, según la variedad de frijol. Los resultados obtenidos podrían ser útiles en futuros trabajos para el desarrollo de productos, propiedades de alimentos y diseño de procesos de la industria del procesamiento de frijol. Archivo XML (SciELO) Universidad Autónoma de Tamaulipas 2016-02-29 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf application/xml text/html https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/542 10.29059/cienciauat.v10i2.542 CienciaUAT; Vol. 10 No. 2: January-June 2016; 52-62 CienciaUAT; Vol. 10 No. 2: Enero-Junio 2016; 52-62 2007-7858 2007-7521 spa https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/542/373 https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/542/396 https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/542/517
institution	CIENCIA UAT
collection	OJS
language	spa
format	Online
author	Ulloa, José Armando Rosas-Ulloa, Petra Ramírez-Ramírez, José Carmen Ulloa-Rangel, Blanca Estela
spellingShingle	Ulloa, José Armando Rosas-Ulloa, Petra Ramírez-Ramírez, José Carmen Ulloa-Rangel, Blanca Estela Mathematical modeling of hydration kinetics at different temperatures of four bean (Phaseolus vulgaris L) varieties produced in Mexico
author_facet	Ulloa, José Armando Rosas-Ulloa, Petra Ramírez-Ramírez, José Carmen Ulloa-Rangel, Blanca Estela
author_sort	Ulloa, José Armando
title	Mathematical modeling of hydration kinetics at different temperatures of four bean (Phaseolus vulgaris L) varieties produced in Mexico
title_short	Mathematical modeling of hydration kinetics at different temperatures of four bean (Phaseolus vulgaris L) varieties produced in Mexico
title_full	Mathematical modeling of hydration kinetics at different temperatures of four bean (Phaseolus vulgaris L) varieties produced in Mexico
title_fullStr	Mathematical modeling of hydration kinetics at different temperatures of four bean (Phaseolus vulgaris L) varieties produced in Mexico
title_full_unstemmed	Mathematical modeling of hydration kinetics at different temperatures of four bean (Phaseolus vulgaris L) varieties produced in Mexico
title_sort	mathematical modeling of hydration kinetics at different temperatures of four bean (phaseolus vulgaris l) varieties produced in mexico
description	Water uptake of legumes during soaking affects subsequent processing operations and the finished product quality. Therefore, the modeling of water transfer in seeds during soaking is very important. In this work, kinetics of water absorption for Azufrado, Peruano bola, Mayacoba, and Canario bean varieties at three temperatures (25 °C, 40 °C and 55 °C) were studied. The time to achieve the equilibrium moisture content depended on bean variety and soaking temperature, which could be reduced from 45.5 % (Peruano bola) to 60.9 % (Canario) increasing the soaking temperature from 25 ºC to 55 °C. According to the statistical indicators of determination coefficient, root mean square error, and chi-square, the model with the best fit in the generality of the bean varieties and soaking temperatures was the Peleg’s model. The k1 values of Peleg’s model for the studied bean varieties versus the reciprocal of the temperature were fitted to the Arrhenius equation (R2 = 0.9190 - 0.9980). The values of activation energy for hydration ranged from 18.41 kJ / mol-1 to 50.18 kJ / mol-1 depending on bean variety. The obtained results in this study could be useful for further research on product development, food properties and process design of the bean processing industry. Archive XML (SciELO)
publisher	Universidad Autónoma de Tamaulipas
publishDate	2016
url	https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/542
work_keys_str_mv	AT ulloajosearmando mathematicalmodelingofhydrationkineticsatdifferenttemperaturesoffourbeanphaseolusvulgarislvarietiesproducedinmexico AT rosasulloapetra mathematicalmodelingofhydrationkineticsatdifferenttemperaturesoffourbeanphaseolusvulgarislvarietiesproducedinmexico AT ramirezramirezjosecarmen mathematicalmodelingofhydrationkineticsatdifferenttemperaturesoffourbeanphaseolusvulgarislvarietiesproducedinmexico AT ulloarangelblancaestela mathematicalmodelingofhydrationkineticsatdifferenttemperaturesoffourbeanphaseolusvulgarislvarietiesproducedinmexico AT ulloajosearmando modelacionmatematicadelascineticasdehidratacionadiferentestemperaturasdecuatrovariedadesdefrijolphaseolusvulgarislproducidasenmexico AT rosasulloapetra modelacionmatematicadelascineticasdehidratacionadiferentestemperaturasdecuatrovariedadesdefrijolphaseolusvulgarislproducidasenmexico AT ramirezramirezjosecarmen modelacionmatematicadelascineticasdehidratacionadiferentestemperaturasdecuatrovariedadesdefrijolphaseolusvulgarislproducidasenmexico AT ulloarangelblancaestela modelacionmatematicadelascineticasdehidratacionadiferentestemperaturasdecuatrovariedadesdefrijolphaseolusvulgarislproducidasenmexico
_version_	1712116129597489152

Mathematical modeling of hydration kinetics at different temperatures of four bean (Phaseolus vulgaris L) varieties produced in Mexico

Similar Items