Thermodynamics of the dimensional changes in the wheat kernel during cooking for bulgur production

Food Science and Technology International

Volumn 10, Issue 4, 2004, Pages 243-253

  Bayram, M ^a   Oner M D ^a   Eren, S ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

Activation energy; Bulgur; Cooking; Dimensional change; Enthalpy; Entropy; Gibbs free energy; Wheat

Indexed keywords

ACTIVATION ENERGY; COLOR; COOLING; DENSITY (SPECIFIC GRAVITY); DRYING; ENTHALPY; ENTROPY; FOOD PROCESSING; FOOD PRODUCTS; GELATION; GIBBS FREE ENERGY; PEELING; PROTEINS; RATE CONSTANTS;

BULGUR; COOKING; DIMENSIONAL CHANGE; WHEAT; WHEAT KERNEL;

AGRICULTURAL PRODUCTS;

TRITICUM AESTIVUM;

EID: 4344675239     PISSN: 10820132     EISSN: None     Source Type: Journal    
DOI: 10.1177/1082013204045885     Document Type: Article

References (32)

1. Abu-Ghannam N. and McKenna B. (1997). Hydration kinetics of kidney beans 'Phaseolus vulgaris L.'. Journal of Food Science 62: 520-523.
2. Ajibola O.O. (1986a). Equilibrium moisture properties of winged bean seed. Transactions of the ASAE 29(5): 1485-1487.
3. Ajibola O.O. (1986b). Desorption isotherms of gari from 40°C to 70°C. Journal of Agricultural Engineering Research 35: 207-210.
4. Bakshi A.S. and Singh R.P. (1980). Kinetics of water diffusion and starch gelatinization during rice parboiling. Journal of Food Science 45: 1387-1392.
5. Barnes R., Vogel H. and Gordon I. (1969). Temperature of compensation: significance for virus inactivation. Proceedings of the National Academy of Science 62: 263-270.
6. Bayram M. (2000). Bulgur around the world. Cereal Foods World 45: 80-82.
7. Bayram M. and Oner M.D. (1996). Bulgur üretiminin bugünkü durumu ve sorunlari II. Un-Bulgur-Bisküvi Sempozyumu. Gaziantep, Turkey: Karaman, PP. 165-177.
8. Bayram M. and Öner M.D. (2002). Bulgur the new old wheat. World Grain November: 51-53.
9. Bayram M., Öner M.D. and Eren S. (1996). State of the art and problems encountered in bulgur production. Food Technology-Turkey 1(8): 39-45.
10. Bayram M., Öner M.D. and Kaya A. (2004). Influence of soaking on the dimensions and colour of soybean for bulgur production. Journal of Food Engineering 61: 331-339.
11. Becker H.A. (1960). On the absorption of liquid water by the wheat kernel. Cereal Chemistry 37: 309-323.
12. Benado A.L. and Rizvi S.S.H. (1985). Thermodynamic properties of water on rice as calculated from reversible and irreversible isotherms. Journal of Food Science 50: 101-105.
13. Daniels F. and Alberty R.A. (1975). Physical Chemistry. New York: John Wiley and Sons Inc.
14. Elizodo H. and Labuza T.P. (1974). Death kinetics of yeasts in spray drying. Biotechnology and Bioengineering 16: 1245-1259.
15. Fasina O.O., Ajibola O.O. and Tyler R.T. (1999). Thermodynamics of moisture sorption in winged bean seed and gari. Journal of Food Process Engineering 22: 405-418.
16. Fasina O.O., Sokhansanj S. and Tyler R.T. (1997). Thermodynamics of moisture sorption in alfa-alfa pellets. Drying Technology 15(5): 1553-1570.
17. Heldman D.R. and Singh R.P. (1980). Food Processing Engineering, AVI Publ. Co. USA.
18. Hsu K.H. (1983). Effect of temperature on water diffusion in soybean. Journal of Food Science 48: 1364-1365.
19. Hung T.V., Liu L.H., Black R.G. and Trewhella M.A. (1993). Water absorption in chickpea 'C. arietinum' and field pea 'P. sativum' cultivars using the Peleg's model. Journal of Food Science 58: 848-852.
20. Iglesias H.A., Chirife J. and Viollaz P. (1976). Thermodynamics of water vapor sorption by sugar beet root. Journal of Food Technology 11: 91-101.
21. Krug R.R., Hunter W.G. and Grieger R.A. (1976). Enthalpy-entropy compensation. 1. Some fundamental statistical problems associated with the analysis of van't Hoff and Arrhenius data. Journal of Physical Chemistry 80(1): 2335-2341.
22. Kubota K. (1979). Study of the rate equation for the soaking and cooking of red beans. Journal of Faculty of Applied and Biological Sciences - Hiroshima University 18: 161-169.
23. Lumry R. and Rajender S. (1970). Enthalpy-entropy compensation phenomena in water solutions of proteins and small molecules: a ubiquitous property of water. Biopolymers 9: 1125-1226.
24. Mazza G. (1980). Thermodynamic considerations of water vapor sorption by horseradish roots. Lebensmittel Wissenschaft und Technologie 13: 13-17.
25. Ozilgen M., Durukan A. and Ulgen N. (1991). Enthalpy-entropy and frequency factor-activation energy compensation relations for microbial death in fruit juices. Lebensmittel Wissenschaft und Technologie 24(4): 378-381.
26. Rhim J.W., Jones V.A. and Swartzel K.R. (1990). Kinetic compensation effect in heat denaturation of whey protein. Journal of Food Science 55: 589-592.
27. Rizvi S.S.H. and Benado A.L. (1984). Thermodynamic properties of dehydrated foods. Food Technology 38(3): 83-92.
28. Singh B.P.N. and Kulshrestha S.P. (1987). Kinetics of water sorption by soybean and pigeonpea grains. Journal of Food Science 52: 1538-1541, 1544.
29. Sopade P.A., Ajisegiri E.S. and Badau M.H. (1992). The use of Peleg's equation to model water absorption in some cereal grains during soaking. Journal of Food Engineering 15: 269-283.
30. Sopade P.A. and Obekpa J.A. (1990). Modelling water absorption in soybean, cowpea and peanuts at three temperatures using Peleg's equation. Journal of Food Science 55: 1084-1087.
31. Tolaba M.P., Suarez C. and Viollaz P. (1995). Spreading pressure-water activity and moisture relationships in starch material. Drying Technology 13(8 and 9): 2097-2111.
32. Verma R.C. and Prasad S. (1999). Kinetics of absorption of water by maize grains. Journal of Food Engineering 39: 395-400.