Describing the Sigmoidal Behavior of Roasted White Lupin (Lupinus albus) During Hydration

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The authors are grateful to the S~ao Paulo Research Foundation (FAPESP, Brazil) for funding the project No. 2014/16998-3, the National Council for Scientific and Technological Development (CNPq, Brazil) for funding the project No. 401004/2014-7, and Cienciactiva for the A.C. Miano PhD scholarship, f...

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Detalles Bibliográficos
Autores: Augusto, PED, Miano, AC
Formato: artículo
Fecha de Publicación:2017
Institución:Consejo Nacional de Ciencia Tecnología e Innovación
Repositorio:CONCYTEC-Institucional
Lenguaje:inglés
OAI Identifier:oai:repositorio.concytec.gob.pe:20.500.12390/962
Enlace del recurso:https://hdl.handle.net/20.500.12390/962
https://doi.org/10.1111/jfpe.12428
Nivel de acceso:acceso abierto
Materia:sigmoidal behavior
hydration process
Lupinus albus
modeled sigmoidal behavior
https://purl.org/pe-repo/ocde/ford#4.04.01
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oai_identifier_str oai:repositorio.concytec.gob.pe:20.500.12390/962
network_acronym_str CONC
network_name_str CONCYTEC-Institucional
repository_id_str 4689
dc.title.none.fl_str_mv Describing the Sigmoidal Behavior of Roasted White Lupin (Lupinus albus) During Hydration
title Describing the Sigmoidal Behavior of Roasted White Lupin (Lupinus albus) During Hydration
spellingShingle Describing the Sigmoidal Behavior of Roasted White Lupin (Lupinus albus) During Hydration
Augusto, PED
sigmoidal behavior
hydration process
Lupinus albus
modeled sigmoidal behavior
https://purl.org/pe-repo/ocde/ford#4.04.01
title_short Describing the Sigmoidal Behavior of Roasted White Lupin (Lupinus albus) During Hydration
title_full Describing the Sigmoidal Behavior of Roasted White Lupin (Lupinus albus) During Hydration
title_fullStr Describing the Sigmoidal Behavior of Roasted White Lupin (Lupinus albus) During Hydration
title_full_unstemmed Describing the Sigmoidal Behavior of Roasted White Lupin (Lupinus albus) During Hydration
title_sort Describing the Sigmoidal Behavior of Roasted White Lupin (Lupinus albus) During Hydration
author Augusto, PED
author_facet Augusto, PED
Miano, AC
author_role author
author2 Miano, AC
author2_role author
dc.contributor.author.fl_str_mv Augusto, PED
Miano, AC
dc.subject.none.fl_str_mv sigmoidal behavior
topic sigmoidal behavior
hydration process
Lupinus albus
modeled sigmoidal behavior
https://purl.org/pe-repo/ocde/ford#4.04.01
dc.subject.es_PE.fl_str_mv hydration process
Lupinus albus
modeled sigmoidal behavior
dc.subject.ocde.none.fl_str_mv https://purl.org/pe-repo/ocde/ford#4.04.01
description The authors are grateful to the S~ao Paulo Research Foundation (FAPESP, Brazil) for funding the project No. 2014/16998-3, the National Council for Scientific and Technological Development (CNPq, Brazil) for funding the project No. 401004/2014-7, and Cienciactiva for the A.C. Miano PhD scholarship, from the “Consejo Nacional de Ciencia, Tecnologıa e Inovacion Tecnol ogica (CONCYTEC, Peru; Contract 272-2015-FONDECYT).
publishDate 2017
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 2017
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.uri.none.fl_str_mv https://hdl.handle.net/20.500.12390/962
dc.identifier.doi.none.fl_str_mv https://doi.org/10.1111/jfpe.12428
dc.identifier.isi.none.fl_str_mv 439980500073
url https://hdl.handle.net/20.500.12390/962
https://doi.org/10.1111/jfpe.12428
identifier_str_mv 439980500073
dc.language.iso.none.fl_str_mv eng
language eng
dc.relation.ispartof.none.fl_str_mv Journal of Food Process Engineering
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Wiley Online Library
publisher.none.fl_str_mv Wiley Online Library
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
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spelling Publicationrp01010500rp01008500Augusto, PEDMiano, AC2024-05-30T23:13:38Z2024-05-30T23:13:38Z2017https://hdl.handle.net/20.500.12390/962https://doi.org/10.1111/jfpe.12428439980500073The authors are grateful to the S~ao Paulo Research Foundation (FAPESP, Brazil) for funding the project No. 2014/16998-3, the National Council for Scientific and Technological Development (CNPq, Brazil) for funding the project No. 401004/2014-7, and Cienciactiva for the A.C. Miano PhD scholarship, from the “Consejo Nacional de Ciencia, Tecnologıa e Inovacion Tecnol ogica (CONCYTEC, Peru; Contract 272-2015-FONDECYT).The hydration process is an important unit operation, being one of the first steps in dry foods processing. The hydration of grains is a complex phenomenon, whose exactly mechanisms are still unknown. In special, the sigmoidal hydration behavior of grains needs further studies. In fact, the behavior of many food products is inappropriately described in the literature due to an unsuitable evaluation. The present work evaluated the hydration of roasted white lupin (Lupinus albus) by reinterpreting previously published data. The new results shows that the white lupin grains hydration clearly showed a sigmoidal behavior, which was adequately modeled. As the temperature was increased, the model kinetic parameter increased, the lag phase decreased and the equilibrium moisture did not change. The model parameters were then modeled as a function of the temperature. The obtained results highlight the sigmoidal hydration behavior of the grains, as well as the need for further studies regarding the hydration of foods.Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - ConcytecengWiley Online LibraryJournal of Food Process Engineeringinfo:eu-repo/semantics/openAccesssigmoidal behaviorhydration process-1Lupinus albus-1modeled sigmoidal behavior-1https://purl.org/pe-repo/ocde/ford#4.04.01-1Describing the Sigmoidal Behavior of Roasted White Lupin (Lupinus albus) During Hydrationinfo:eu-repo/semantics/articlereponame:CONCYTEC-Institucionalinstname:Consejo Nacional de Ciencia Tecnología e Innovacióninstacron:CONCYTEC#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#20.500.12390/962oai:repositorio.concytec.gob.pe:20.500.12390/9622024-05-30 15:23:21.692http://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#<Publication xmlns="https://www.openaire.eu/cerif-profile/1.1/" id="d4500a12-9869-46f6-946b-23a77a4e048c"> <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>Describing the Sigmoidal Behavior of Roasted White Lupin (Lupinus albus) During Hydration</Title> <PublishedIn> <Publication> <Title>Journal of Food Process Engineering</Title> </Publication> </PublishedIn> <PublicationDate>2017</PublicationDate> <DOI>https://doi.org/10.1111/jfpe.12428</DOI> <ISI-Number>439980500073</ISI-Number> <Authors> <Author> <DisplayName>Augusto, PED</DisplayName> <Person id="rp01010" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Miano, AC</DisplayName> <Person id="rp01008" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> </Authors> <Editors> </Editors> <Publishers> <Publisher> <DisplayName>Wiley Online Library</DisplayName> <OrgUnit /> </Publisher> </Publishers> <Keyword>sigmoidal behavior</Keyword> <Keyword>hydration process</Keyword> <Keyword>Lupinus albus</Keyword> <Keyword>modeled sigmoidal behavior</Keyword> <Abstract>The hydration process is an important unit operation, being one of the first steps in dry foods processing. The hydration of grains is a complex phenomenon, whose exactly mechanisms are still unknown. In special, the sigmoidal hydration behavior of grains needs further studies. In fact, the behavior of many food products is inappropriately described in the literature due to an unsuitable evaluation. The present work evaluated the hydration of roasted white lupin (Lupinus albus) by reinterpreting previously published data. The new results shows that the white lupin grains hydration clearly showed a sigmoidal behavior, which was adequately modeled. As the temperature was increased, the model kinetic parameter increased, the lag phase decreased and the equilibrium moisture did not change. The model parameters were then modeled as a function of the temperature. The obtained results highlight the sigmoidal hydration behavior of the grains, as well as the need for further studies regarding the hydration of foods.</Abstract> <Access xmlns="http://purl.org/coar/access_right" > </Access> </Publication> -1
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Describing the Sigmoidal Behavior of Roasted White Lupin (Lupinus albus) During Hydration
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