Ultrasound-assisted hydration of wheat grains at different temperatures and power applied: Effect on acoustic field, water absorption and germination

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dc.contributor.authorGuimarães, Bianca [UNESP]
dc.contributor.authorPolachini, Tiago Carregari [UNESP]
dc.contributor.authorAugusto, Pedro E.D.
dc.contributor.authorTelis-Romero, Javier [UNESP]
dc.contributor.institutionUniversidade Estadual Paulista (Unesp)
dc.contributor.institutionUniversidade de São Paulo (USP)
dc.date.accessioned2020-12-12T02:16:25Z
dc.date.available2020-12-12T02:16:25Z
dc.date.issued2020-09-01
dc.description.abstractWheat has been increasingly employed as malt in the food industry. As the malting process demands long processing time, ultrasound can be a clean intensifying alternative. This work studied the ultrasound-assisted hydration of wheat grains at different nominal input power (0−1500 W) and temperatures (15−25 °C). The actual acoustic field within the reactor was characterized. The effects of the studied variables on hydration kinetics were assessed separately by the Weibull and Peleg Models. Thermodynamic parameters were evaluated. Grains germination was also addressed under the studied conditions. Increasing temperature as well as higher acoustic density caused an improvement in the hydration kinetics, reaching 72 % when both variables were combined. Hydration was an endothermic and non-spontaneous process. In the range of actual acoustic density (0.061–0.102 W mL−1) and hydration temperature, the maximum germination was kept at ∼5 days with 86 % germinated grains.en
dc.description.affiliationFood Engineering and Technology Department São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce)
dc.description.affiliationDepartment of Agri-food Industry Food and Nutrition (LAN) Luiz de Queiroz College of Agriculture (ESALQ) University of São Paulo (USP)
dc.description.affiliationFood and Nutrition Research Center (NAPAN) University of São Paulo (USP)
dc.description.affiliationUnespFood Engineering and Technology Department São Paulo State University (Unesp) Institute of Biosciences Humanities and Exact Sciences (Ibilce)
dc.identifierhttp://dx.doi.org/10.1016/j.cep.2020.108045
dc.identifier.citationChemical Engineering and Processing - Process Intensification, v. 155.
dc.identifier.doi10.1016/j.cep.2020.108045
dc.identifier.issn0255-2701
dc.identifier.scopus2-s2.0-85088401242
dc.identifier.urihttp://hdl.handle.net/11449/200800
dc.language.isoeng
dc.relation.ispartofChemical Engineering and Processing - Process Intensification
dc.sourceScopus
dc.subjectEmerging technologies
dc.subjectGrains
dc.subjectMalting
dc.subjectMathematical modeling
dc.subjectSoaking
dc.subjectSprouting
dc.titleUltrasound-assisted hydration of wheat grains at different temperatures and power applied: Effect on acoustic field, water absorption and germinationen
dc.typeArtigo

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Artigos - Engenharia e Tecnologia de Alimentos - IBILCE