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Full-Text Articles in Food Processing
A Soft Condensed Matter Approach Towards Mathematical Modelling Of Mass Transport And Swelling In Food Grains, Michael Chapwanya, N. Misra
A Soft Condensed Matter Approach Towards Mathematical Modelling Of Mass Transport And Swelling In Food Grains, Michael Chapwanya, N. Misra
Articles
Soft condensed matter (SCM) physics has recently gained importance for a large class of engineering materials. The treatment of food materials from a soft matter perspective, however, is only at the surface and is gaining importance for understanding the complex phenomena and structure of foods. In this work, we present a theoretical treatment of navy beans from a SCM perspective to describe the hydration kinetics. We solve the transport equations within a porous matrix and employ the Flory–Huggin’s equation for polymer–solvent mixture to balance the osmotic pressure. The swelling of the legume seed is modelled as a moving boundary with …
Ultrasound Assisted Hydration Of Navy Beans (Phaseolus Vulgaris), N. Misra
Ultrasound Assisted Hydration Of Navy Beans (Phaseolus Vulgaris), N. Misra
Articles
The use of ultrasound to enhance the transport phenomena in food processes has been well recognised in recent times. The objective of this study was to evaluate the effect of sonication on hydration rate and pasting profile of navy beans. The hydration kinetics for control and ultrasound assisted soaking was mathematically described using mechanistic (Fickian diffusion) and empirical (Peleg’s equation, Weibull model and First Order equation) models. Ultrasound enhanced the rate of hydration which was evident from the plot of kinetic data and model parameters. The effective diffusivities for water transport without and with ultrasound application were estimated to be …