Ultrasound technology enhances the hydration of corn kernels without affecting their starch properties

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• 作者：Alberto Claudio Miano^a ; ^{cmiano@usp.br} ; Albert Ibarz^b ; Pedro Esteves Duarte Augusto^a ; ^{pedro.ed.augusto@usp.br}
• 关键词：Ultrasound ; Hydration ; Modeling ; Corn kernels ; Starch
• 刊名：Journal of Food Engineering
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：197
• 期：Complete
• 页码：34-43
• 全文大小：5377 K
• 卷排序：197

文摘

Ultrasound technology reduces the time of hydration of corn kernels by ∼35%. A two-term mathematical model describes the hydration of corn kernels. Corn kernels are hydrated by diffusion and capillarity in a process with two steps. Ultrasound technology enhances the hydration process only by direct effects. The starch of the corn kernels are not altered by ultrasound technology.