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Información tecnológica

versão On-line ISSN 0718-0764

Resumo

ZAGACETA, María T.; PALMA, Rosaura; AGUILAR, Karen A.  e  FERNANDEZ-MUNOZ, José L.. Effect of steeping time on dehydration kinetics of nixtamalized corn kernels. Inf. tecnol. [online]. 2020, vol.31, n.3, pp.149-158. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642020000300149.

The objective of this work was to study and model the dehydration kinetics of nixtamalized corn kernels with different steeping time (ST) in cooking-alkaline water. These corn kernels with ST lose moisture (LM) continuously by differential "dM" by time differential "dt." Both are proportional to the amount of moisture M (t) existing in hydrated corn kernels at time "t" plus a constant "C" (determined with the application of boundary conditions). "K" is the proportionality constant. The proposed differential equation has the mathematical structure: dM / dt = - K [M (t) + C]. When solving this differential equation and replacing boundary conditions, the solution was: M (t) = (M0-ME) eKt - ME. In conclusion, this study presents a mathematical hypothesis for this formula that many authors have used in their publications without having a mathematical hypothesis.

Palavras-chave : differential equation; asymptotic model; halogen dryer; steeping time effect.

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