Mathematical Model for Describing Corn Grain Dehydration Kinetics after a Nixtamalization Process
In this research, the mathematical model associated with the hydrothermal dehydration process of Nixtamalized Corn Grains (NCG) with different Steeping Time (ST) values, allows the fitting of experimental data with initial moisture <inline-formula><math xmlns="http://www.w3.org/1998/Ma...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/8/1771 |
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| author | Miguel Ángel Gruintal-Santos María Teresa Zagaceta-Álvarez Karen Alicia Aguilar Cruz Juan Reséndiz-Muñoz Héctor Eduardo Martinez-Flores Jose Luis Fernández-Muñoz |
| author_facet | Miguel Ángel Gruintal-Santos María Teresa Zagaceta-Álvarez Karen Alicia Aguilar Cruz Juan Reséndiz-Muñoz Héctor Eduardo Martinez-Flores Jose Luis Fernández-Muñoz |
| author_sort | Miguel Ángel Gruintal-Santos |
| collection | DOAJ |
| description | In this research, the mathematical model associated with the hydrothermal dehydration process of Nixtamalized Corn Grains (NCG) with different Steeping Time (ST) values, allows the fitting of experimental data with initial moisture <inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mrow><msub><mi>M</mi><mn>0</mn></msub></mrow></semantics></math></inline-formula> and the equilibrium moisture <inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mrow><msub><mi>M</mi><mi>E</mi></msub></mrow></semantics></math></inline-formula> as a function of Isothermal Dehydration Time (IDT). The moisture percentage for any time <inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mrow><mi>t</mi></mrow></semantics></math></inline-formula> and dehydration rate (isolines M(t) and isolines <inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mrow><msub><mi>v</mi><mi>I</mi></msub></mrow></semantics></math></inline-formula> respectively) of the NCG is shown by means of matrix graphics as a simultaneous function of IDT and ST. The relationship between initial dehydration rate <inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mrow><msub><mi>v</mi><mn>0</mn></msub></mrow></semantics></math></inline-formula> and initial moisture <inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mrow><msub><mi>M</mi><mn>0</mn></msub></mrow></semantics></math></inline-formula> establishes as a function of ST. Also, the mathematical model associated with the solution of the second Fick’s law allows calculating the diffusivity rate <inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mrow><msub><mi>v</mi><mi>k</mi></msub></mrow></semantics></math></inline-formula> (H<sub>2</sub>O molecules out of NCG) and verify that the rate of change in moisture and the dynamical proportionality constant <inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mi>k</mi></semantics></math></inline-formula> has a non-linear dependence on the IDT and that <inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mi>k</mi></semantics></math></inline-formula> is directly proportional to <inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mrow><msub><mi>D</mi><mrow><mi>e</mi><mi>f</mi><mi>f</mi></mrow></msub></mrow></semantics></math></inline-formula>. The <inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mi>k</mi></semantics></math></inline-formula> values strongly relate to ST and the calcium ions percentage into NCG according to solubility lime values into cooking water (or nejayote) as a function of decreasing temperature when ST increases. |
| first_indexed | 2024-03-10T08:49:02Z |
| format | Article |
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| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T08:49:02Z |
| publishDate | 2021-07-01 |
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| series | Foods |
| spelling | doaj.art-bd134dbe536d42acbd8b491d5b23c6042023-11-22T07:38:33ZengMDPI AGFoods2304-81582021-07-01108177110.3390/foods10081771Mathematical Model for Describing Corn Grain Dehydration Kinetics after a Nixtamalization ProcessMiguel Ángel Gruintal-Santos0María Teresa Zagaceta-Álvarez1Karen Alicia Aguilar Cruz2Juan Reséndiz-Muñoz3Héctor Eduardo Martinez-Flores4Jose Luis Fernández-Muñoz5Universidad Autónoma de Guerrero, Facultad de Ciencias Agropecuarias y Ambientales, Unidad Tuxpan, km 2.5 Carretera Iguala-Tuxpan, Iguala de la Independencia 40101, MexicoInstituto Politécnico Nacional, Escuela Superior de Ingeniería Mecánica y Eléctrica, Unidad Azcapotzalco, Ciudad de México C.P. 02250, MexicoInstituto Politécnico Nacional, Centro de Investigación en Computación, Unidad Zacatenco, Ciudad de México C.P. 07738, MexicoQ&P Consulting, Unidad Azcapotzalco, Ciudad de México C.P. 02230, MexicoFacultad de Químico-Farmacobiología, Universidad Michoacana de San Nicolás de Hidalgo, Morelia C.P. 58240, MexicoInstituto Politécnico Nacional, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Unidad Legaria, Ciudad de México C.P. 11500, MexicoIn this research, the mathematical model associated with the hydrothermal dehydration process of Nixtamalized Corn Grains (NCG) with different Steeping Time (ST) values, allows the fitting of experimental data with initial moisture <inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mrow><msub><mi>M</mi><mn>0</mn></msub></mrow></semantics></math></inline-formula> and the equilibrium moisture <inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mrow><msub><mi>M</mi><mi>E</mi></msub></mrow></semantics></math></inline-formula> as a function of Isothermal Dehydration Time (IDT). The moisture percentage for any time <inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mrow><mi>t</mi></mrow></semantics></math></inline-formula> and dehydration rate (isolines M(t) and isolines <inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mrow><msub><mi>v</mi><mi>I</mi></msub></mrow></semantics></math></inline-formula> respectively) of the NCG is shown by means of matrix graphics as a simultaneous function of IDT and ST. The relationship between initial dehydration rate <inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mrow><msub><mi>v</mi><mn>0</mn></msub></mrow></semantics></math></inline-formula> and initial moisture <inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mrow><msub><mi>M</mi><mn>0</mn></msub></mrow></semantics></math></inline-formula> establishes as a function of ST. Also, the mathematical model associated with the solution of the second Fick’s law allows calculating the diffusivity rate <inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mrow><msub><mi>v</mi><mi>k</mi></msub></mrow></semantics></math></inline-formula> (H<sub>2</sub>O molecules out of NCG) and verify that the rate of change in moisture and the dynamical proportionality constant <inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mi>k</mi></semantics></math></inline-formula> has a non-linear dependence on the IDT and that <inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mi>k</mi></semantics></math></inline-formula> is directly proportional to <inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mrow><msub><mi>D</mi><mrow><mi>e</mi><mi>f</mi><mi>f</mi></mrow></msub></mrow></semantics></math></inline-formula>. The <inline-formula><math xmlns="http://www.w3.org/1998/Math/MathML" display="inline"><semantics><mi>k</mi></semantics></math></inline-formula> values strongly relate to ST and the calcium ions percentage into NCG according to solubility lime values into cooking water (or nejayote) as a function of decreasing temperature when ST increases.https://www.mdpi.com/2304-8158/10/8/1771asymptotic modelsteeping time influencegrain hydration processnixtamalizationisothermal dehydration |
| spellingShingle | Miguel Ángel Gruintal-Santos María Teresa Zagaceta-Álvarez Karen Alicia Aguilar Cruz Juan Reséndiz-Muñoz Héctor Eduardo Martinez-Flores Jose Luis Fernández-Muñoz Mathematical Model for Describing Corn Grain Dehydration Kinetics after a Nixtamalization Process Foods asymptotic model steeping time influence grain hydration process nixtamalization isothermal dehydration |
| title | Mathematical Model for Describing Corn Grain Dehydration Kinetics after a Nixtamalization Process |
| title_full | Mathematical Model for Describing Corn Grain Dehydration Kinetics after a Nixtamalization Process |
| title_fullStr | Mathematical Model for Describing Corn Grain Dehydration Kinetics after a Nixtamalization Process |
| title_full_unstemmed | Mathematical Model for Describing Corn Grain Dehydration Kinetics after a Nixtamalization Process |
| title_short | Mathematical Model for Describing Corn Grain Dehydration Kinetics after a Nixtamalization Process |
| title_sort | mathematical model for describing corn grain dehydration kinetics after a nixtamalization process |
| topic | asymptotic model steeping time influence grain hydration process nixtamalization isothermal dehydration |
| url | https://www.mdpi.com/2304-8158/10/8/1771 |
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