Kinetics of hydration of raw and roasted corn semolina.

Sila, Bhattacharya (1995) Kinetics of hydration of raw and roasted corn semolina. Journal of Food Engineering, 25 (1). 21-30, 19 ref..

PDF Journal_of_Food_Engineering_25_(1995)_2_l-30.pdf Restricted to Registered users only Download (550kB)

Abstract

Hydration of raw and roasted corn semolina at 30, 50 and 70C was studied. Raw semolina absorbed more water, and had higher equilibrium moisture content and hydration rate constant values than roasted semolina. Rate of hydration was linearly related to average moisture content. Hydration rate index (HRI; change of hydration rate constant per unit change in hydration temp. (DELTAk/DELTAT)) was determined. HRI values for raw and roasted semolina were: 6.1 and 4.0 x 10-4 min-1 K-1, respectively, at 30-50C and 4.8 and 3.3 x 10-4 min-1 K-1, respectively, at 50-70C. Activation energies for raw and roasted semolina were 10.6 and 7.7 kJ mole-1, respectively. Hydration temp. >70C markedly increased vol. increase and leaching loss of corn semolina; both were higher in raw semolina than roasted samples. It is concluded that roasting of corn semolina may be useful as an alternative process to control hydration behaviour. [From En summ.]

Item Type:	Article
Uncontrolled Keywords:	CEREAL-PRODUCTS; CEREALS-; COOKING-; CORN-; MOISTURE-CONTENT; ROASTING-; HYDRATION-; SEMOLINA-
Subjects:	600 Technology > 08 Food technology > 21 Cereals 600 Technology > 08 Food technology > 14 Physical properties
Divisions:	Food Engineering Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	04 Aug 2008 10:49
Last Modified:	28 Dec 2011 10:01
URI:	http://ir.cftri.res.in/id/eprint/7876

Actions (login required)

View Item