Enhancing the hydration process of common beans by ultrasound and high temperatures: Impact on cooking and thermodynamic properties
Descripción del Articulo
The authors are grateful to the São Paulo Research Foundation for funding the projects n° 2016/18052-5 and 2014/16998-3, as well as the V. Sabadoti B. Sc. Scholarship (2016/23908–6); the National Council for Scientific and Technological Development for funding the project n° 401004/2014-7; and Cienc...
| Autores: | , , |
|---|---|
| Formato: | artículo |
| Fecha de Publicación: | 2018 |
| Institución: | Consejo Nacional de Ciencia Tecnología e Innovación |
| Repositorio: | CONCYTEC-Institucional |
| Lenguaje: | inglés |
| OAI Identifier: | oai:repositorio.concytec.gob.pe:20.500.12390/593 |
| Enlace del recurso: | https://hdl.handle.net/20.500.12390/593 https://doi.org/10.1016/j.jfoodeng.2018.01.015 |
| Nivel de acceso: | acceso abierto |
| Materia: | Ultrasound technology Cooking Free energy Gibbs free energy Hydration Kinetics Thermoacoustics Thermodynamic properties Thermodynamics Ultrasonics Activation enthalpies Boiling temperature Energy and entropies High temperature Hydration process Penetration analysis Softening kinetics Temperature https://purl.org/pe-repo/ocde/ford#4.04.00 |
| id |
CONC_b45b215223ea19208bb161f12f12c3f7 |
|---|---|
| oai_identifier_str |
oai:repositorio.concytec.gob.pe:20.500.12390/593 |
| network_acronym_str |
CONC |
| network_name_str |
CONCYTEC-Institucional |
| repository_id_str |
4689 |
| dc.title.none.fl_str_mv |
Enhancing the hydration process of common beans by ultrasound and high temperatures: Impact on cooking and thermodynamic properties |
| title |
Enhancing the hydration process of common beans by ultrasound and high temperatures: Impact on cooking and thermodynamic properties |
| spellingShingle |
Enhancing the hydration process of common beans by ultrasound and high temperatures: Impact on cooking and thermodynamic properties Miano A.C. Ultrasound technology Cooking Free energy Gibbs free energy Hydration Kinetics Thermoacoustics Thermodynamic properties Thermodynamics Ultrasonics Activation enthalpies Boiling temperature Energy and entropies High temperature Hydration process Penetration analysis Softening kinetics Temperature https://purl.org/pe-repo/ocde/ford#4.04.00 |
| title_short |
Enhancing the hydration process of common beans by ultrasound and high temperatures: Impact on cooking and thermodynamic properties |
| title_full |
Enhancing the hydration process of common beans by ultrasound and high temperatures: Impact on cooking and thermodynamic properties |
| title_fullStr |
Enhancing the hydration process of common beans by ultrasound and high temperatures: Impact on cooking and thermodynamic properties |
| title_full_unstemmed |
Enhancing the hydration process of common beans by ultrasound and high temperatures: Impact on cooking and thermodynamic properties |
| title_sort |
Enhancing the hydration process of common beans by ultrasound and high temperatures: Impact on cooking and thermodynamic properties |
| author |
Miano A.C. |
| author_facet |
Miano A.C. Sabadoti V.D. Augusto P.E.D. |
| author_role |
author |
| author2 |
Sabadoti V.D. Augusto P.E.D. |
| author2_role |
author author |
| dc.contributor.author.fl_str_mv |
Miano A.C. Sabadoti V.D. Augusto P.E.D. |
| dc.subject.none.fl_str_mv |
Ultrasound technology |
| topic |
Ultrasound technology Cooking Free energy Gibbs free energy Hydration Kinetics Thermoacoustics Thermodynamic properties Thermodynamics Ultrasonics Activation enthalpies Boiling temperature Energy and entropies High temperature Hydration process Penetration analysis Softening kinetics Temperature https://purl.org/pe-repo/ocde/ford#4.04.00 |
| dc.subject.es_PE.fl_str_mv |
Cooking Free energy Gibbs free energy Hydration Kinetics Thermoacoustics Thermodynamic properties Thermodynamics Ultrasonics Activation enthalpies Boiling temperature Energy and entropies High temperature Hydration process Penetration analysis Softening kinetics Temperature |
| dc.subject.ocde.none.fl_str_mv |
https://purl.org/pe-repo/ocde/ford#4.04.00 |
| description |
The authors are grateful to the São Paulo Research Foundation for funding the projects n° 2016/18052-5 and 2014/16998-3, as well as the V. Sabadoti B. Sc. Scholarship (2016/23908–6); the National Council for Scientific and Technological Development for funding the project n° 401004/2014-7; and Cienciactiva for the A.C. Miano Ph.D. scholarship, from the ‘‘Consejo Nacional de Ciencia, Tecnología e Inovación Tecnológica" (CONCYTEC, Peru; Contract 272-2015-FONDECYT). |
| publishDate |
2018 |
| 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 |
2018 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article |
| format |
article |
| dc.identifier.uri.none.fl_str_mv |
https://hdl.handle.net/20.500.12390/593 |
| dc.identifier.doi.none.fl_str_mv |
https://doi.org/10.1016/j.jfoodeng.2018.01.015 |
| dc.identifier.scopus.none.fl_str_mv |
2-s2.0-85041286469 |
| url |
https://hdl.handle.net/20.500.12390/593 https://doi.org/10.1016/j.jfoodeng.2018.01.015 |
| identifier_str_mv |
2-s2.0-85041286469 |
| dc.language.iso.none.fl_str_mv |
eng |
| language |
eng |
| dc.relation.ispartof.none.fl_str_mv |
Journal of Food Engineering |
| dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess |
| eu_rights_str_mv |
openAccess |
| dc.publisher.none.fl_str_mv |
Elsevier Ltd |
| publisher.none.fl_str_mv |
Elsevier Ltd |
| 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_ |
1839175587682320384 |
| spelling |
Publicationrp01008500rp01168600rp01010500Miano A.C.Sabadoti V.D.Augusto P.E.D.2024-05-30T23:13:38Z2024-05-30T23:13:38Z2018https://hdl.handle.net/20.500.12390/593https://doi.org/10.1016/j.jfoodeng.2018.01.0152-s2.0-85041286469The authors are grateful to the São Paulo Research Foundation for funding the projects n° 2016/18052-5 and 2014/16998-3, as well as the V. Sabadoti B. Sc. Scholarship (2016/23908–6); the National Council for Scientific and Technological Development for funding the project n° 401004/2014-7; and Cienciactiva for the A.C. Miano Ph.D. scholarship, from the ‘‘Consejo Nacional de Ciencia, Tecnología e Inovación Tecnológica" (CONCYTEC, Peru; Contract 272-2015-FONDECYT).Although many technologies have been applied to enhance the hydration process of grains, some combinations and mechanisms still need better description. Consequently, this work studied how the combination of ultrasound and temperature affected the hydration process of one variety of legume grain, as well as described their thermodynamic properties of hydration and the impact on cooking kinetics. White kidney beans were hydrated using ultrasound technology (28 W/L of volumetric power and 45 kHz of frequency) at four different temperatures (25, 35, 45 and 55 °C). In addition, the softening kinetics during cooking at boiling temperature was studied by penetration analysis. Further, the thermodynamic properties, such as activation enthalpy, Gibbs free energy and entropy were determined. It was demonstrated that despite both technologies improve the hydration process individually, hot temperatures hinder the ultrasound effect. Further, the thermodynamic properties of the hydration phenomenon were affected by ultrasound, suggesting how the molecules rearrangement is affected by this technology during hydration. Finally, the use of both technologies did not affect softening kinetics of the bean during cooking process.Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - ConcytecengElsevier LtdJournal of Food Engineeringinfo:eu-repo/semantics/openAccessUltrasound technologyCooking-1Free energy-1Gibbs free energy-1Hydration-1Kinetics-1Thermoacoustics-1Thermodynamic properties-1Thermodynamics-1Ultrasonics-1Activation enthalpies-1Boiling temperature-1Energy and entropies-1High temperature-1Hydration process-1Penetration analysis-1Softening kinetics-1Temperature-1https://purl.org/pe-repo/ocde/ford#4.04.00-1Enhancing the hydration process of common beans by ultrasound and high temperatures: Impact on cooking and thermodynamic propertiesinfo:eu-repo/semantics/articlereponame:CONCYTEC-Institucionalinstname:Consejo Nacional de Ciencia Tecnología e Innovacióninstacron:CONCYTEC#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#20.500.12390/593oai:repositorio.concytec.gob.pe:20.500.12390/5932024-05-30 15:22:21.151http://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#<Publication xmlns="https://www.openaire.eu/cerif-profile/1.1/" id="6c0df523-9e31-44d3-aeff-9c1161128aa6"> <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>Enhancing the hydration process of common beans by ultrasound and high temperatures: Impact on cooking and thermodynamic properties</Title> <PublishedIn> <Publication> <Title>Journal of Food Engineering</Title> </Publication> </PublishedIn> <PublicationDate>2018</PublicationDate> <DOI>https://doi.org/10.1016/j.jfoodeng.2018.01.015</DOI> <SCP-Number>2-s2.0-85041286469</SCP-Number> <Authors> <Author> <DisplayName>Miano A.C.</DisplayName> <Person id="rp01008" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Sabadoti V.D.</DisplayName> <Person id="rp01168" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Augusto P.E.D.</DisplayName> <Person id="rp01010" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> </Authors> <Editors> </Editors> <Publishers> <Publisher> <DisplayName>Elsevier Ltd</DisplayName> <OrgUnit /> </Publisher> </Publishers> <Keyword>Ultrasound technology</Keyword> <Keyword>Cooking</Keyword> <Keyword>Free energy</Keyword> <Keyword>Gibbs free energy</Keyword> <Keyword>Hydration</Keyword> <Keyword>Kinetics</Keyword> <Keyword>Thermoacoustics</Keyword> <Keyword>Thermodynamic properties</Keyword> <Keyword>Thermodynamics</Keyword> <Keyword>Ultrasonics</Keyword> <Keyword>Activation enthalpies</Keyword> <Keyword>Boiling temperature</Keyword> <Keyword>Energy and entropies</Keyword> <Keyword>High temperature</Keyword> <Keyword>Hydration process</Keyword> <Keyword>Penetration analysis</Keyword> <Keyword>Softening kinetics</Keyword> <Keyword>Temperature</Keyword> <Abstract>Although many technologies have been applied to enhance the hydration process of grains, some combinations and mechanisms still need better description. Consequently, this work studied how the combination of ultrasound and temperature affected the hydration process of one variety of legume grain, as well as described their thermodynamic properties of hydration and the impact on cooking kinetics. White kidney beans were hydrated using ultrasound technology (28 W/L of volumetric power and 45 kHz of frequency) at four different temperatures (25, 35, 45 and 55 °C). In addition, the softening kinetics during cooking at boiling temperature was studied by penetration analysis. Further, the thermodynamic properties, such as activation enthalpy, Gibbs free energy and entropy were determined. It was demonstrated that despite both technologies improve the hydration process individually, hot temperatures hinder the ultrasound effect. Further, the thermodynamic properties of the hydration phenomenon were affected by ultrasound, suggesting how the molecules rearrangement is affected by this technology during hydration. Finally, the use of both technologies did not affect softening kinetics of the bean during cooking process.</Abstract> <Access xmlns="http://purl.org/coar/access_right" > </Access> </Publication> -1 |
| score |
13.448654 |
Nota importante:
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
