Modeling the mass transfer phenomenon in the hydration of morning cereal

Authors

  • Andreia Ibiapina (Correto) Universidade Federal do Tocantins - UFT
  • Eduardo Henrique Silva de Oliveira
  • Glendara Aparecida de Souza Martins Universidade Federal do Tocantins - UFT
  • Warley Gramacho da Silva Universidade Federal do Tocantins - UFT

DOI:

https://doi.org/10.20873/uft.2359365220196Especialp48

Abstract

The crunchiness of the morning cereal is associated with product quality and is of paramount importance among its sensorial characteristics. The process of hydration which it usually suffers before being ingested may cause changes in this characteristic and some factors such as amount of available fluid, temperature and time of hydration directly affect this process. The objective of the study was to use empirical models (1st Order Kinetic and Exponential) in order to evaluate the hydration parameters of a milk cereal hydrated with milk. The hydration occurred in 3 proportions, 3 temperatures and during 2 hours, being analyzed samples of this cereal and the milk every 15 minutes of hydration. From the empirical models, the exponential model was the one that best described the hydration kinetics. However, none of the two models showed satisfactory adjustment parameters, making it necessary to use another model that best fits the experimental data.

Published

2019-06-16

How to Cite

Ibiapina (Correto), A., Silva de Oliveira, E. H., de Souza Martins, G. A., & Gramacho da Silva, W. (2019). Modeling the mass transfer phenomenon in the hydration of morning cereal. DESAFIOS - Revista Interdisciplinar Da Universidade Federal Do Tocantins, 6(Especial), 48–53. https://doi.org/10.20873/uft.2359365220196Especialp48

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