Hydration kinetics of four quinoa (Chenopodium quinoa Willd.) varieties

Descripción del Articulo

324-2010-CONCYTEC-OAJ
Detalles Bibliográficos
Autores: Ramos, AP, Guerrero, KML, Romero, JT, Lopes, JF
Formato: artículo
Fecha de Publicación:2016
Institución:Consejo Nacional de Ciencia Tecnología e Innovación
Repositorio:CONCYTEC-Institucional
Lenguaje:inglés
OAI Identifier:oai:repositorio.concytec.gob.pe:20.500.12390/1250
Enlace del recurso:https://hdl.handle.net/20.500.12390/1250
https://doi.org/10.23850/24220582.348
Nivel de acceso:acceso abierto
Materia:segunda ley de Fick
Granos de quinua
humedad
Peleg
energía de activación
https://purl.org/pe-repo/ocde/ford#1.06.10
id CONC_92f14250bbc6d48f114099140a74a227
oai_identifier_str oai:repositorio.concytec.gob.pe:20.500.12390/1250
network_acronym_str CONC
network_name_str CONCYTEC-Institucional
repository_id_str 4689
dc.title.none.fl_str_mv Hydration kinetics of four quinoa (Chenopodium quinoa Willd.) varieties
title Hydration kinetics of four quinoa (Chenopodium quinoa Willd.) varieties
spellingShingle Hydration kinetics of four quinoa (Chenopodium quinoa Willd.) varieties
Ramos, AP
segunda ley de Fick
Granos de quinua
humedad
humedad
Peleg
energía de activación
https://purl.org/pe-repo/ocde/ford#1.06.10
title_short Hydration kinetics of four quinoa (Chenopodium quinoa Willd.) varieties
title_full Hydration kinetics of four quinoa (Chenopodium quinoa Willd.) varieties
title_fullStr Hydration kinetics of four quinoa (Chenopodium quinoa Willd.) varieties
title_full_unstemmed Hydration kinetics of four quinoa (Chenopodium quinoa Willd.) varieties
title_sort Hydration kinetics of four quinoa (Chenopodium quinoa Willd.) varieties
author Ramos, AP
author_facet Ramos, AP
Guerrero, KML
Romero, JT
Lopes, JF
author_role author
author2 Guerrero, KML
Romero, JT
Lopes, JF
author2_role author
author
author
dc.contributor.author.fl_str_mv Ramos, AP
Guerrero, KML
Romero, JT
Lopes, JF
dc.subject.none.fl_str_mv segunda ley de Fick
topic segunda ley de Fick
Granos de quinua
humedad
humedad
Peleg
energía de activación
https://purl.org/pe-repo/ocde/ford#1.06.10
dc.subject.es_PE.fl_str_mv Granos de quinua
humedad
humedad
Peleg
energía de activación
dc.subject.ocde.none.fl_str_mv https://purl.org/pe-repo/ocde/ford#1.06.10
description 324-2010-CONCYTEC-OAJ
publishDate 2016
dc.date.accessioned.none.fl_str_mv 2024-05-30T23:13:38Z
dc.date.available.none.fl_str_mv 2024-05-30T23:13:38Z
dc.date.issued.fl_str_mv 2016
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.uri.none.fl_str_mv https://hdl.handle.net/20.500.12390/1250
dc.identifier.doi.none.fl_str_mv https://doi.org/10.23850/24220582.348
dc.identifier.isi.none.fl_str_mv 413784900004
url https://hdl.handle.net/20.500.12390/1250
https://doi.org/10.23850/24220582.348
identifier_str_mv 413784900004
dc.language.iso.none.fl_str_mv eng
language eng
dc.relation.ispartof.none.fl_str_mv Revista Colombiana de Investigaciones Agroindustriales
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Sena
publisher.none.fl_str_mv Sena
dc.source.none.fl_str_mv reponame:CONCYTEC-Institucional
instname:Consejo Nacional de Ciencia Tecnología e Innovación
instacron:CONCYTEC
instname_str Consejo Nacional de Ciencia Tecnología e Innovación
instacron_str CONCYTEC
institution CONCYTEC
reponame_str CONCYTEC-Institucional
collection CONCYTEC-Institucional
repository.name.fl_str_mv Repositorio Institucional CONCYTEC
repository.mail.fl_str_mv repositorio@concytec.gob.pe
_version_ 1844883079727939584
spelling Publicationrp03609600rp03610600rp03611600rp03608600Ramos, APGuerrero, KMLRomero, JTLopes, JF2024-05-30T23:13:38Z2024-05-30T23:13:38Z2016https://hdl.handle.net/20.500.12390/1250https://doi.org/10.23850/24220582.348413784900004324-2010-CONCYTEC-OAJThe effect of time, temperature and varieties were analyzed during kinetics hydration of quinoa grains and some physical properties were determined. Quinoa grain varieties Kancolla, Salcedo Inia, Blanca de Juli and Pasankalla were used in the study. The hydration was performed in triplicate with 25 g of grain immersed into a solution with 0.55% lactic acid and 0.2% SO2, three temperatures (30, 40 and 50°C) at seven time intervals from 0 to 6 hours were considered to determine moisture of the grains. Moisture data were adjusted to empiric model of Peleg and to the diffusion model based on the Fick’s second law. Effective diffusivity as well as activation energy of the water absorption was also determined. The data were submitted to analyses of variance (ANOVA) and Tukey’s means difference test at 5% probability. Models adjustments were evaluated through determination coefficient (R2) and mean quadratic error (RMSE). Physical properties of Pasankalla variety shown different values compared with white varieties. Peleg’s model constants K1 ranged from 28 to 65.8 (s/%) and K2 from 0.004 to 0.008 (1/%). The effective diffusivity ranged from 2.594 x 10-11 to 8.180 x 10-11 m2.s-1 and activation energy from 210.5 to 1648.5 kJ.k-1.Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - ConcytecengSenaRevista Colombiana de Investigaciones Agroindustrialesinfo:eu-repo/semantics/openAccesssegunda ley de FickGranos de quinua-1humedad-1humedad-1Peleg-1energía de activación-1https://purl.org/pe-repo/ocde/ford#1.06.10-1Hydration kinetics of four quinoa (Chenopodium quinoa Willd.) varietiesinfo:eu-repo/semantics/articlereponame:CONCYTEC-Institucionalinstname:Consejo Nacional de Ciencia Tecnología e Innovacióninstacron:CONCYTEC20.500.12390/1250oai:repositorio.concytec.gob.pe:20.500.12390/12502024-05-30 16:02:07.167http://purl.org/coar/access_right/c_14cbinfo:eu-repo/semantics/closedAccessmetadata only accesshttps://repositorio.concytec.gob.peRepositorio Institucional CONCYTECrepositorio@concytec.gob.pe#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#<Publication xmlns="https://www.openaire.eu/cerif-profile/1.1/" id="3cb0c21f-8c29-42d5-881d-bffd51baa3c7"> <Type xmlns="https://www.openaire.eu/cerif-profile/vocab/COAR_Publication_Types">http://purl.org/coar/resource_type/c_1843</Type> <Language>eng</Language> <Title>Hydration kinetics of four quinoa (Chenopodium quinoa Willd.) varieties</Title> <PublishedIn> <Publication> <Title>Revista Colombiana de Investigaciones Agroindustriales</Title> </Publication> </PublishedIn> <PublicationDate>2016</PublicationDate> <DOI>https://doi.org/10.23850/24220582.348</DOI> <ISI-Number>413784900004</ISI-Number> <Authors> <Author> <DisplayName>Ramos, AP</DisplayName> <Person id="rp03609" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Guerrero, KML</DisplayName> <Person id="rp03610" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Romero, JT</DisplayName> <Person id="rp03611" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Lopes, JF</DisplayName> <Person id="rp03608" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> </Authors> <Editors> </Editors> <Publishers> <Publisher> <DisplayName>Sena</DisplayName> <OrgUnit /> </Publisher> </Publishers> <Keyword>segunda ley de Fick</Keyword> <Keyword>Granos de quinua</Keyword> <Keyword>humedad</Keyword> <Keyword>humedad</Keyword> <Keyword>Peleg</Keyword> <Keyword>energía de activación</Keyword> <Abstract>The effect of time, temperature and varieties were analyzed during kinetics hydration of quinoa grains and some physical properties were determined. Quinoa grain varieties Kancolla, Salcedo Inia, Blanca de Juli and Pasankalla were used in the study. The hydration was performed in triplicate with 25 g of grain immersed into a solution with 0.55% lactic acid and 0.2% SO2, three temperatures (30, 40 and 50°C) at seven time intervals from 0 to 6 hours were considered to determine moisture of the grains. Moisture data were adjusted to empiric model of Peleg and to the diffusion model based on the Fick’s second law. Effective diffusivity as well as activation energy of the water absorption was also determined. The data were submitted to analyses of variance (ANOVA) and Tukey’s means difference test at 5% probability. Models adjustments were evaluated through determination coefficient (R2) and mean quadratic error (RMSE). Physical properties of Pasankalla variety shown different values compared with white varieties. Peleg’s model constants K1 ranged from 28 to 65.8 (s/%) and K2 from 0.004 to 0.008 (1/%). The effective diffusivity ranged from 2.594 x 10-11 to 8.180 x 10-11 m2.s-1 and activation energy from 210.5 to 1648.5 kJ.k-1.</Abstract> <Access xmlns="http://purl.org/coar/access_right" > </Access> </Publication> -1
score 13.377112
Hydration kinetics of four quinoa (Chenopodium quinoa Willd.) varieties
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