Mathematical Model for Describing Corn Grain Dehydration Kinetics after a Nixtamalization Process

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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Bibliographic Details
Main Authors: Miguel Ángel Gruintal-Santos, María Teresa Zagaceta-Álvarez, Karen Alicia Aguilar Cruz, Juan Reséndiz-Muñoz, Héctor Eduardo Martinez-Flores, Jose Luis Fernández-Muñoz
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Foods
Subjects:
asymptotic model
steeping time influence
grain hydration process
nixtamalization
isothermal dehydration
Online Access:https://www.mdpi.com/2304-8158/10/8/1771

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