Kinetic, thermodynamic properties, and optimization of barley hydration

The hydration kinetics of five barley cultivars was studied at six different temperatures ranging from 10 to 35 °C for 32 hours applying the Peleg model. Response Surface was used to describe dynamic of the process and identify the hydration time for each cultivar. The activation energy (Ea), enthal...

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Bibliografiske detaljer
Udgivet i:Ciência e Tecnologia de Alimentos
Main Authors: Flávia Daiana MONTANUCI, Luiz Mario de Matos JORGE, Regina Maria Matos JORGE
Format: Artigo
Sprog:Inglês
Udgivet: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2013
Fag:
Agrociencias
barley
kinetics
absorption
hydration isotherm
Transport phenomena
Online adgang:https://www.redalyc.org/articulo.oa?id=395940118014
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