Kinetics of Hydration of Raw and Roasted Corn Semolina

Sila Bhattacharya

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Kinetics of Hydration of Raw and Roasted Corn Semolina

机译：生玉米和烤玉米粗粉的水化动力学

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Hydration of raw and roasted corn semolina at 30, 50 and 70℃ shows that raw semolina absorbs more water, has higher equilibrium moisture content and hydration rate constant values than roasted semolina. The rate of hydration is linearly related to average moisture content. Hydration rate index (HBI), defined as the change of hydration rate constant per unit change in hydration temperature (Δk /ΔT), is determined for raw and roasted semolina. The activation energies for raw and roasted semolina are 10.6 and 7.7 kJ mole~(-1), respectively. Studies on the volume increase and leaching loss of semolina at 30-100℃ show that hydration temperatures above 70℃ markedly increase the per cent volume increase and the leaching loss. These two values are higher for raw semolina than roasted samples.

机译：生玉米和粗玉米粗粉在30、50和70℃下的水合作用表明，粗玉米粗粉比烤粗面粉吸收更多的水分，具有更高的平衡水分含量和水合速率常数。水合速率与平均水分含量线性相关。水合速率指数（HBI）定义为生的和烘焙的粗面粉的每单位水合温度变化的水合速率常数的变化（Δk/ΔT）。生粗粉和烤粗粉的活化能分别为10.6和7.7 kJ mole〜（-1）。对30-100℃粗粉的体积增大和浸出损失的研究表明，70℃以上的水化温度显着增加了体积百分率和浸出损失。粗面粉粗面粉的这两个值比焙烤样品的高。

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来源
《Journal of food engineering》 |1995年第1期|p.21-30|共10页
作者
Sila Bhattacharya;
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作者单位

Grain Science and Technology Discipline, Central Food Technological Research Institute, Mysore-570 013, India;

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收录信息美国《科学引文索引》(SCI);美国《工程索引》(EI);
原文格式 PDF
正文语种 eng
中图分类食品工业;
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Kinetics of Hydration of Raw and Roasted Corn Semolina

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