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L. A. Caicedo ; M. Cuenca ;Ingeniería e Investigación 2012, 32 3

Autor: M. C. Quicazán

Fuente: http://www.redalyc.org/


Introducción



Ingeniería e Investigación ISSN: 0120-5609 revii_bog@unal.edu.co Universidad Nacional de Colombia Colombia Quicazán, M.
C.; Caicedo, L.
A.; Cuenca, M. Applying Pelegs equation to modelling the kinetics of solid hydration and migration during soybean soaking Ingeniería e Investigación, vol.
32, núm.
3, diciembre, 2012, pp.
53-57 Universidad Nacional de Colombia Bogotá, Colombia Available in: http:--www.redalyc.org-articulo.oa?id=64324939011 How to cite Complete issue More information about this article Journals homepage in redalyc.org Scientific Information System Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Non-profit academic project, developed under the open access initiative INGENIERÍA E INVESTIGACIÓN VOL.
32 No.
3, DECEMBER 2012 (53-57) Applying Pelegs equation to modelling the kinetics of solid hydration and migration during soybean soaking Aplicación de la ecuación de Peleg para modelar la cinética de hidratación y de migración de sólidos durante el remojo de soya M.
C.
Quicazán1, L.
A.
Caicedo2, M.
Cuenca3 ABSTRACT Legume soaking is an important practice in food processing; the characteristics of beverages and tofu mainly depend on this operation regarding soybeans.
Peleg’s equation has been used in this work to describe the kinetics of water absorption and solid loss during soaking at 20°C, 40°C and 80°C.
The moisture content of grain and solids in the remaining water was measured for 10 hours. Variance analysis and principal components analysis showed high fitting of kinetics to Pelegs equation for predicting both transference phenomena.
This work found that the value of k1 (rate) depended on temperature according to a polynomial function while k2 (capacity) did not, meaning that the value of equilibrium moisture content was independent of soaking temperature.
k1 had the minimum value for the migration of solids to soaking water at 40°C; this was related to lost solids’ high speed an...





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