Enhancing the hydration process of common beans by ultrasound and high temperatures: Impact on cooking and thermodynamic properties

• Autores: Miano A.C., Sabadoti V.D., Augusto P.E.D.
• 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

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).