Use este identificador para citar ou linkar para este item: http://www.alice.cnptia.embrapa.br/alice/handle/doc/978377
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dc.contributor.authorBOTELHO, F. M.pt_BR
dc.contributor.authorCORRÊA, P. C.pt_BR
dc.contributor.authorMARTINS, M. A.pt_BR
dc.contributor.authorCAMPOS, S. de C.pt_BR
dc.contributor.authorOLIVEIRA, G. H. H. dept_BR
dc.date.accessioned2014-02-03T11:11:11Zpt_BR
dc.date.available2014-02-03T11:11:11Zpt_BR
dc.date.created2014-02-03pt_BR
dc.date.issued2013pt_BR
dc.identifier.citationFood Science Technology, Campinas, v. 33, n. 2, p. 282-288, Jun. 2013pt_BR
dc.identifier.issn0101-2061pt_BR
dc.identifier.urihttp://www.alice.cnptia.embrapa.br/alice/handle/doc/978377pt_BR
dc.descriptionThe purpose of this study was to investigate and model the water absorption process by corn kernels with different levels of mechanical damage Corn kernels of AG 1510 variety with moisture content of 14.2 (% d.b.) were used. Different mechanical damage levels were indirectly evaluated by electrical conductivity measurements. The absorption process was based on the industrial corn wet milling process, in which the product was soaked with a 0.2% sulfur dioxide (SO2) solution and 0.55% lactic acid (C3H6O3) in distilled water, under controlled temperatures of 40, 50, 60, and 70 °C and different mechanical damage levels. The Peleg model was used for the analysis and modeling of water absorption process. The conclusion is that the structural changes caused by the mechanical damage to the corn kernels influenced the initial rates of water absorption, which were higher for the most damaged kernels, and they also changed the equilibrium moisture contents of the kernels. The Peleg model was well adjusted to the experimental data presenting satisfactory values for the analyzed statistic parameters for all temperatures regardless of the damage level of the corn kernels.pt_BR
dc.language.isoengeng
dc.rightsopenAccesseng
dc.subjectPeleg’s Equationpt_BR
dc.subjectWet Milling Processpt_BR
dc.subjectSteepingpt_BR
dc.titleEffects of the mechanical damage on the water absorption process by corn kernelpt_BR
dc.typeArtigo de periódicopt_BR
dc.date.updated2014-02-03T11:11:11Zpt_BR
dc.format.extent2282-288pt_BR
riaa.ainfo.id978377pt_BR
riaa.ainfo.lastupdate2014-02-03pt_BR
dc.identifier.doihttp://dx.doi.org/10.1590/S0101-20612013005000037pt_BR
dc.contributor.institutionFernando Mendes Botelho, UFMT; Paulo Cesar Corrêa, UFV; Márcio Arêdes Martins, UFV; SILVIA DE CARVALHO CAMPOS BOTELHO, CPAMT; Gabriel Henrique Horta de Oliveira, IFB.pt_BR
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