The Hydration of Grains: A Critical Review from Description of Phenomena to Process Improvements

Descripción del Articulo

Consejo Nacional de Ciencia, Tecnología e Inovación Tecnológica. Grant Number: Contract 272-2015-FONDECYT
Detalles Bibliográficos
Autores: Miano A.C., 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:20.500.12390/799
Enlace del recurso:https://hdl.handle.net/20.500.12390/799
https://doi.org/10.1111/1541-4337.12328
Nivel de acceso:acceso abierto
Materia:steeping
Flow of fluids
Fluid dynamics
Grain (agricultural product)
Mass transfer
cereals
Critical discussions
Fluid flow mechanisms
Hydration kinetics
Hydration process
legumes
Process Improvement
Hydration
https://purl.org/pe-repo/ocde/ford#4.04.01
id CONC_c89be8293cc7d18f1fd91c32b10851fd
oai_identifier_str oai:repositorio.concytec.gob.pe:20.500.12390/799
network_acronym_str CONC
network_name_str CONCYTEC-Institucional
repository_id_str 4689
dc.title.none.fl_str_mv The Hydration of Grains: A Critical Review from Description of Phenomena to Process Improvements
title The Hydration of Grains: A Critical Review from Description of Phenomena to Process Improvements
spellingShingle The Hydration of Grains: A Critical Review from Description of Phenomena to Process Improvements
Miano A.C.
steeping
Flow of fluids
Fluid dynamics
Grain (agricultural product)
Mass transfer
cereals
Critical discussions
Fluid flow mechanisms
Hydration kinetics
Hydration process
legumes
Process Improvement
Hydration
https://purl.org/pe-repo/ocde/ford#4.04.01
title_short The Hydration of Grains: A Critical Review from Description of Phenomena to Process Improvements
title_full The Hydration of Grains: A Critical Review from Description of Phenomena to Process Improvements
title_fullStr The Hydration of Grains: A Critical Review from Description of Phenomena to Process Improvements
title_full_unstemmed The Hydration of Grains: A Critical Review from Description of Phenomena to Process Improvements
title_sort The Hydration of Grains: A Critical Review from Description of Phenomena to Process Improvements
author Miano A.C.
author_facet Miano A.C.
Augusto P.E.D.
author_role author
author2 Augusto P.E.D.
author2_role author
dc.contributor.author.fl_str_mv Miano A.C.
Augusto P.E.D.
dc.subject.none.fl_str_mv steeping
topic steeping
Flow of fluids
Fluid dynamics
Grain (agricultural product)
Mass transfer
cereals
Critical discussions
Fluid flow mechanisms
Hydration kinetics
Hydration process
legumes
Process Improvement
Hydration
https://purl.org/pe-repo/ocde/ford#4.04.01
dc.subject.es_PE.fl_str_mv Flow of fluids
Fluid dynamics
Grain (agricultural product)
Mass transfer
cereals
Critical discussions
Fluid flow mechanisms
Hydration kinetics
Hydration process
legumes
Process Improvement
Hydration
dc.subject.ocde.none.fl_str_mv https://purl.org/pe-repo/ocde/ford#4.04.01
description Consejo Nacional de Ciencia, Tecnología e Inovación Tecnológica. Grant Number: 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/20.500.12390/799
dc.identifier.doi.none.fl_str_mv https://doi.org/10.1111/1541-4337.12328
dc.identifier.scopus.none.fl_str_mv 2-s2.0-85041482246
url https://hdl.handle.net/20.500.12390/799
https://doi.org/10.1111/1541-4337.12328
identifier_str_mv 2-s2.0-85041482246
dc.language.iso.none.fl_str_mv eng
language eng
dc.relation.ispartof.none.fl_str_mv Comprehensive Reviews in Food Science and Food Safety
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Blackwell Publishing Inc.
publisher.none.fl_str_mv Blackwell Publishing Inc.
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_ 1839175623590805504
spelling Publicationrp01008500rp01010500Miano A.C.Augusto P.E.D.2024-05-30T23:13:38Z2024-05-30T23:13:38Z2018https://hdl.handle.net/20.500.12390/799https://doi.org/10.1111/1541-4337.123282-s2.0-85041482246Consejo Nacional de Ciencia, Tecnología e Inovación Tecnológica. Grant Number: Contract 272-2015-FONDECYTHydration is a crucial step during grain processing. It is performed prior to many other processes, such as germination, cooking, extraction, malting and fermentation. The number of publications on this topic studying the description of the mechanisms involved and recent technologies for processing enhancement has increased recently. However, due to the complexity of the hydration process, there are still many aspects that are little understood. For that reason, this review provides not only an overview of recent developments in this field, but also a critical discussion of publications from the last 2 decades, as well as suggestions for future innovative studies. This review discusses the importance of hydration in the grain industries, the pathway for water entry into the various grains, the mass transfer and fluid flow mechanisms in the process, the behavior of the hydration kinetics, the mathematical modelling, the technologies used to accelerate the process and other necessary requirements that must be performed to complement and complete our knowledge of this process.Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - ConcytecengBlackwell Publishing Inc.Comprehensive Reviews in Food Science and Food Safetyinfo:eu-repo/semantics/openAccesssteepingFlow of fluids-1Fluid dynamics-1Grain (agricultural product)-1Mass transfer-1cereals-1Critical discussions-1Fluid flow mechanisms-1Hydration kinetics-1Hydration process-1legumes-1Process Improvement-1Hydration-1https://purl.org/pe-repo/ocde/ford#4.04.01-1The Hydration of Grains: A Critical Review from Description of Phenomena to Process Improvementsinfo:eu-repo/semantics/articlereponame:CONCYTEC-Institucionalinstname:Consejo Nacional de Ciencia Tecnología e Innovacióninstacron:CONCYTEC#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#20.500.12390/799oai:repositorio.concytec.gob.pe:20.500.12390/7992024-05-30 15:22:58.418http://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="832a3954-fb2b-47ee-80e5-d1fb74e1b76b"> <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>The Hydration of Grains: A Critical Review from Description of Phenomena to Process Improvements</Title> <PublishedIn> <Publication> <Title>Comprehensive Reviews in Food Science and Food Safety</Title> </Publication> </PublishedIn> <PublicationDate>2018</PublicationDate> <DOI>https://doi.org/10.1111/1541-4337.12328</DOI> <SCP-Number>2-s2.0-85041482246</SCP-Number> <Authors> <Author> <DisplayName>Miano A.C.</DisplayName> <Person id="rp01008" /> <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>Blackwell Publishing Inc.</DisplayName> <OrgUnit /> </Publisher> </Publishers> <Keyword>steeping</Keyword> <Keyword>Flow of fluids</Keyword> <Keyword>Fluid dynamics</Keyword> <Keyword>Grain (agricultural product)</Keyword> <Keyword>Mass transfer</Keyword> <Keyword>cereals</Keyword> <Keyword>Critical discussions</Keyword> <Keyword>Fluid flow mechanisms</Keyword> <Keyword>Hydration kinetics</Keyword> <Keyword>Hydration process</Keyword> <Keyword>legumes</Keyword> <Keyword>Process Improvement</Keyword> <Keyword>Hydration</Keyword> <Abstract>Hydration is a crucial step during grain processing. It is performed prior to many other processes, such as germination, cooking, extraction, malting and fermentation. The number of publications on this topic studying the description of the mechanisms involved and recent technologies for processing enhancement has increased recently. However, due to the complexity of the hydration process, there are still many aspects that are little understood. For that reason, this review provides not only an overview of recent developments in this field, but also a critical discussion of publications from the last 2 decades, as well as suggestions for future innovative studies. This review discusses the importance of hydration in the grain industries, the pathway for water entry into the various grains, the mass transfer and fluid flow mechanisms in the process, the behavior of the hydration kinetics, the mathematical modelling, the technologies used to accelerate the process and other necessary requirements that must be performed to complement and complete our knowledge of this process.</Abstract> <Access xmlns="http://purl.org/coar/access_right" > </Access> </Publication> -1
score 13.4481325
The Hydration of Grains: A Critical Review from Description of Phenomena to Process Improvements
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).

Ejemplares Similares