Published
Applying Peleg's equation to modelling the kinetics of solid hydration and migration during soybean soaking
Aplicación de la ecuación de Peleg para modelar la cinética de hidratación y de migración de sólidos durante el remojo de soya
DOI:
https://doi.org/10.15446/ing.investig.v32n3.35941Keywords:
Soybean, hydration, Peleg’s equation, solid migration (en)soya, hidratación, ecuación de Peleg, migración de sólidos (es)
Legume soaking is an important practice in food processing; the characteristics of beverages and tofu mainly depend on this operation regarding soybeans. Peleg's equation has been used in this work to describe the kinetics of water absorption and solid loss during soaking at 20°C, 40°C and 80°C. The moisture content of grain and solids in the remaining water was measured for 10 hours. Variance analysis and principal components analysis showed high fitting of kinetics to Peleg's equation for predicting both transference phenomena. This work found that the value of k1 (rate) depended on temperature according to a polynomial function while k2 (capacity) did not, meaning that the value of equilibrium moisture content was independent of soaking temperature. k1 had the minimum value for the migration of solids to soaking water at 40°C; this was related to lost solids' high speed and the microbial degradation of carbohydrates; the values obtained for k2, showed that it was possible to lose total soluble solids at 20°C, while further migration of insoluble compounds occurred at 80°C.
El remojo de leguminosas tiene gran importancia en los procesos de elaboración de alimentos, a partir de ellas. En la soya las características de las bebidas y el tofu dependen fundamentalmente de esta etapa. En este trabajo se utilizó la ecuación de Peleg para describir la cinética de absorción de agua y de pérdida de sólidos durante el remojo de semillas de soya a 20, 40 y 80 °C. Se efectuaron mediciones, durante diez horas, de la humedad del grano y del contenido de sólidos en el agua remanente. Mediante análisis de varianza y de componentes principales se comprobó un alto grado de ajuste de la ecuación de Peleg para predecir los dos fenómenos de transferencia. Sobre la hidratación se encontró que el valor de k1, constante de velocidad, depende de la temperatura y obedece a una función polinómica de esta, mientras que k2, constante de capacidad, es independiente de la temperatura, lo cual implica que el valor de la humedad de equilibrio es independiente de la temperatura de remojo. Para la pérdida de sólidos se encuentra que a 40 °C se presenta el valor mínimo de k1, lo cual tiene que ver con la alta velocidad de emigración de sólidos y está relacionado con la disponibilidad de carbohidratos para la degradación microbiana; para k2, los valores obtenidos indican que a 20 °C es posible perder el total de sólidos solubles, mientras que a 80 °C se produce adicionalmente migración de compuestos no solubles.
References
AOAC International. Official Methods of Analysis. Version on CD-ROM. (16th ed.). Gaithersburg, Maryland. USA. 1998
Abu-Ghannam, N. McKenna, Hydration kinetics of red kidney beans. Journal of Food Science, Vol. 62, No. 3, 1997a, pp. 520-523.
Abu-Ghannam, N. McKenna, B. The application of Peleg's equation to model water absorption during the soaking of red kidney beans (Phaseolus vulgaris L.). Journal of Food Engineering, Vol. 32, 1997b, pp. 391-401.
Bayram, M., Kaya, A., & Öner, M. D., Changes in properties of soaking water during production of soy-bulgur. Journal of Food Engineering, Vol. 61, No. 2, 2004, pp. 221-230. doi:10.1016/S0260-8774(03)00094-3
Calzetta- Resio, A., Aguerre, R., & Suarez, C., Hydration kinetics of amaranth grain. Journal of Food Engineering, Vol. 72, 2006, pp. 247-253.
Chopra, R. Prasad, D. N., Standardization of soaking conditions for soybean seeds/cotyledons for improved quality of soymilk. Indian Journal of Animal Sciences, Vol. 64, 1994, pp. 405-410.
Fan, L.-T., Chen, H.-C., Shellenberger, J.-A., & Chung, D. S., Comparison of the Rates of Absorption of Water by Corn Kernels with and Without Dissolved Sulfur Dioxide. Cereal Chemistry, Vol. 42, 1965, pp. 385 - 396.
Garcia-Pascual, P., Sanjuán, N., Bon, J., Carreres, J. E., & Mulet, A., Rehydration process of Boletus edulis mushroom: Characteristics and modelling. Journal of the Science of Food and Agriculture, Vol. 85, 2005, pp. 1397-1404.
Góes-Favoni, S. P., Carrão-Panizzi, M. C., & Beleia, A., Changes of isoflavone in soybean cotyledons soaked in different volumes of water. Food Chemistry, Vol. 119, 2010, pp. 1605-1612.
Harrynanan, L., & Sankat, C. K., The dehydration and rehydration characteristics of the seeded breadfruit or breadnut seed. Canadian Biosystems Engineering, Vol. 50, 2008, pp. 337-345.
Iowa State University. Univerity Extension. Soybean drying and storage, 2008. Retrieved 2010, from http://www.extension.iastate.edu/Publications/PM1636.pdf
Jideaniand, V. A., & Mpotokwan, S. M., Modeling of water absorption of Botswana bambara varieties using Peleg's equation. Journal of Food Engineering, Vol. 92, No.2, 2009, pp. 182-188.
Karoglou, M., Moropoulou, A., Maroulis, Z. B., & Krokida, M. K. Water sorption isotherm of some building materials. Drying Technology, Vol. 23, 2005, pp. 289-303.
Maskan, M., Effect of processing on hydration kinetics of three wheat products of the same variety. Journal of Food Engineering, Vol. 52, 2002, pp. 337-341.
Nashed, G., Rutgers, R. P. G., & Sopade, P. A. The plasticization of water and glycerol on the gelatinisation of wheat starch. Starch/Starke, Vol. 55, 2003, pp. 131-137.
Pan, Z., & Tangratanavalee, W., Characteristics of soybeans as affected by soaking conditions. Lebensmittel Wissenschaft und Technologie, Vol. 36, 2003, pp. 143 -151.
Peleg, M., An empirical model for description of moisture sorption curves. Journal of Food Science, Vol. 53, 1988, pp.1216-1219.
Pilosof, A. M. R., Boquet, R., & Batholomai, G. B. Kinetics of water uptake by food powders. Journal of Food Science, Vol. 50, 1985, pp. 278-282.
Roman-Gutierrez, A. D., Guilbert, S., & Cuq, B., Distribution of water between wheat flour components: A dynamic water vapour adsorption study. Journal of Cereal Science, Vol. 6, 2002, pp. 347-355.
Sopade, P. A., & Kaimur, K., Application of Peleg's equation in desorption of food systems. A case study with sago (Metroxylon sagu rottb.) starch. Drying Technology, Vol. 17, 1999, pp. 975-989.
Sopade, P. A., & Okonmah, G. N., The influence of physicochemical properties of foods on their water absorption behaviour: A quantitative approach. ASEAN Food Journal, Vol. 8, 1993, pp. 32-37.
Sopade, P. A., Ajisegiri, E. S., & Badau, M. H., The use of Peleg's equation to model water absorption in some cereal grains during soaking. Journal of Food Engineering, Vol. 15, 1992, pp. 269-283.
Sopade, P. A., Yu Xun, P., Halley, P. J., & Hardin, M., Equivalence of the Peleg, Pilosof and Singh-Kulshrestha models for water absorption in food. Research note. Journal of Food Engineering, Vol. 78, 2007, pp. 730-734.
Turhan, M., Sayar, S., & Gunasekaran, S., Application of Peleg model to study water absorption in chickpea during soaking. Journal of Food Engineering, Vol. 53, 2002, pp.153-159.
Vijayakumari, K., Pugalenthi, M., & Vadivel, V., Effect of soaking and hydrothermal processing methods on the levels of antinutrients and in vitro protein digestibility of Bauhinia purpurea L. seeds. Food Chemistry, Vol. 103, 2007, pp. 968- 975.
Dimensions
PlumX
Article abstract page views
Downloads
How to Cite
License
Copyright (c) 2012 Marta Cecilia Quicazán, Luis Alfonso Caicedo Mesa, Martha María Cuenca
This work is licensed under a Creative Commons Attribution 4.0 International License.
The authors or holders of the copyright for each article hereby confer exclusive, limited and free authorization on the Universidad Nacional de Colombia's journal Ingeniería e Investigación concerning the aforementioned article which, once it has been evaluated and approved, will be submitted for publication, in line with the following items:
1. The version which has been corrected according to the evaluators' suggestions will be remitted and it will be made clear whether the aforementioned article is an unedited document regarding which the rights to be authorized are held and total responsibility will be assumed by the authors for the content of the work being submitted to Ingeniería e Investigación, the Universidad Nacional de Colombia and third-parties;
2. The authorization conferred on the journal will come into force from the date on which it is included in the respective volume and issue of Ingeniería e Investigación in the Open Journal Systems and on the journal's main page (https://revistas.unal.edu.co/index.php/ingeinv), as well as in different databases and indices in which the publication is indexed;
3. The authors authorize the Universidad Nacional de Colombia's journal Ingeniería e Investigación to publish the document in whatever required format (printed, digital, electronic or whatsoever known or yet to be discovered form) and authorize Ingeniería e Investigación to include the work in any indices and/or search engines deemed necessary for promoting its diffusion;
4. The authors accept that such authorization is given free of charge and they, therefore, waive any right to receive remuneration from the publication, distribution, public communication and any use whatsoever referred to in the terms of this authorization.
