Kinetics of water diffusion in corn grain during the alkaline cooking at different temperatures and calcium hydroxide concentration

Journal of Food Engineering

Volumn 106, Issue 1, 2011, Pages 60-64

  Fernandez Munoz J L ^a   Acosta Osorio, A A ^b   Gruintal Santos, M A ^a   Zelaya Angel, O ^c  

^a INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

^b UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

^c DEPARTAMENTO DE FÍSICA   (Mexico)

Author keywords

Hydration and hydration rate; Mathematical model; Michaelis Menten; Nixtamalization; Peleg

Indexed keywords

CALCIUM HYDROXIDES; COOKING TEMPERATURES; COOKING TIME; CORN GRAIN; EXPERIMENTAL DATA; HYDRATION PROCESS; HYDRATION RATE; LIME CONCENTRATION; MICHAELIS-MENTEN; MICHAELIS-MENTEN EQUATIONS; NIXTAMALIZATION; PELEG; WATER DIFFUSION;

CALCIUM; HYDRATED LIME; HYDRATION; MATHEMATICAL MODELS;

GRAIN (AGRICULTURAL PRODUCT);

ZEA MAYS;

EID: 79956194635     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.04.008     Document Type: Article

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