Ultrasound (US) enhances the hydration of sorghum (Sorghum bicolor) grains |
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| Affiliation: | 1. Department of Chemical Engineering, Graduate Program in Food Engineering, Federal University of Paraná, Av. Francisco Hoffman dos Santos, s.n., CEP 81530-900 Curitiba, PR, Brazil;2. Department of Chemical Engineering, Graduate Program in Chemical Engineering, State University of Maringá, Avenida Colombo, 5790, CEP 87020-900 Maringá, PR, Brazil;1. Department of Chemical Engineering, Graduate Program in Food Engineering, Federal University of Paraná, Av. Francisco Hoffman dos Santos, s.n., CEP 81530-900 Curitiba, PR, Brazil;2. Department of Chemical Engineering, Graduate Program in Chemical Engineering, State University of Maringá, Avenida Colombo, 5790, CEP 87020-900 Maringá, PR, Brazil;1. Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP, Brazil;2. Agroindustrial Engineering School, Engineering Faculty, César Vallejo University, Trujillo, LL, Peru;1. São Paulo State University (Unesp), Institute of Biosciences, Humanities and Exact Sciences (Ibilce), Campus São José do Rio Preto, Food Engineering and Technology Department – DETA, Cristóvão Colombo St. 2265, 15054-000, São José do Rio Preto, Brazil;2. Grupo de Análisis y Simulación de Procesos Agroalimentarios (ASPA), Departamento de Tecnología de Alimentos, Universitat Politècnica de València (UPV), C/ Camino de Vera, s/n, 46071, Valencia, Spain |
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| Abstract: | The water activity (Aw) reduction technique is widely used to preserve different food products, which are further rehydrated in order to be processed or consumed. The food hydration is time-consuming and, thus, a limiting unit operation during process. Therefore, there is an ongoing need to enhance the mass transfer phenomena during processing. The ultrasound technology (US) has been widely studied to improve different mass transfer processes of food. However, there is a lack of knowledge in relation to its application in the hydration process. This work evaluated the hydration process of sorghum seeds, comparing the effect of heating and ultrasound application in order to improve the hydration rate. The sorghum hydration kinetic was described by Peleg Model, whose parameters were evaluated for both processes. The US increased both water uptake rate (related to Peleg k1 parameter) and equilibrium moisture content (related to Peleg k2 parameter). The time for reach 90% of the control process equilibrium moisture content was 40% lower when the US was applied. The effect of processing at 53 °C was higher than applying US at the evaluated power, and its limitations were discussed. The effect of combining both ultrasound and heating application was negligible when it was compared to the heated process. The obtained results highlighted that the US technology can be successfully used to optimize the hydration process of grains with directly industrial application. |
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| Keywords: | Hydration Kinetics Modeling Ultrasound |
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