MODELLING OF HYDRATION OF BEAN (PHASEOLUS VULGARIS): EFFECT OF THE LOW-FREQUENCY ULTRASOUND
Main Article Content
Keywords
beans, hydration, mathematical modelling, ultrasound, water diffusivity, Weibull´s model
Abstract
Beans of six varieties were soaked in water at 30°C and exposed to ultrasound at powers of 5, 12 or 19 W, in addition to treatment control without ultrasound to attain the equilibrium moisture. From four model studied, the Weibull model presented the best fit (R2 0.986-0.999) for the experimental data of the hydration kinetics. Soaking time was reduced from 52.6 % to 77.2 % while the effective diffusivity was increased from 2.25 times to 3.50 times at 19 W, depending of the bean variety, in comparison with the control treatment. The ultrasound power improved the hydration properties, being suitable for possible use in industrial bean applications.
References
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Tizazu H. and Emire S. 2010. Chemical composition, physicochemical and functional properties of lupin (Lupinus albus) seeds grown in Ethiopia. Afr J Food Agric Nutr Dev. 10: 3029-3046.
Ulloa J.A., Rosas-Ulloa P., Ramírez-Ramírez J.C. and Ulloa-Rangel B.E. 2016. Modelación matemática de las cinéticas de hidratación a diferentes temperaturas de cuatro variedades de frijol (Phaseolus vulgaris L) producidas en México. CienciaUAT 10:52-62.
Wani I.A., Sogi D.S., Wani A.A. and Gill B.S. 2015. Physical and cooking characteristics of some Indian kidney bean (Phaseolus vulgaris L.) cultivars. Journal of the Saudi Society of Agricultural Sciences DOI: 10.1016/j.jssas.2014.12.002.
WHO/FAO. 2003. Diet, Nutrition and the Prevention of Chronic Diseases. WHO Technical Report Series 916, Geneva.
Yildirim A., Öner M.D. and Bayram M. 2011. Fitting Fick’s model to analyze water diffusion into chickpeas during soaking with ultrasound treatment. J Food Eng. 104:134-142.
Zura L., Uribe E., Lemus-Mondaca R., Saavedra-Torrico, J., Vega-Gálvez, A. and Di Scala K. 2013. Rehydration capacity of Chilean papaya (Vasconcellea pubescens): Effect of process temperature on kinetic parameters and functional properties Food Bioprocess Technol. 6:844-850.
Campos-Vega R., Loarca-Piña G. and Oomah B.D. 2010. Minor components of pulses and their potential impact on human health. Food Res Int. 43:461-482
Campos-Vega R., Vergara-Castañeda H.A. and Oomah B.D. 2012. In “Beans: Nutrition, Consumption and Health: Functional Food Sources: Beans in Sight”. E. Popoescu, I. Golubev (Ed.), p 1-56. Nova Science Publishers, New York.
Cárcel J.A., García-Pérez J.V., Benedito J. and Mulet A. 2012. Food process innovation through new technologies: Use of ultrasound. J Food Eng. 110: 200-207.
Cheevitsopon E. and Noomhorm A. 2011. Kinetics of hydration and dimensional changes of brown rice. J Food Process Pres. 35:840-849.
Chemat F., Huma Z. and Khan M.K. 2011. Applications of ultrasound in food technology: Processing, preservation and extraction. Ultrason Sonochem. 18:813-835.
Cox S., Gupta S. and Abu-Ghannam N. 2012. Effect of different rehydration temperatures on the moisture, content of phenolic compounds, antioxidant capacity and textural properties of edible Irish brown seaweed. LWT-Food Sci Technol. 47:300-307.
Fuente-Blanco, S.D.L., Riera-Franco de Sarabia E., Acosta-Aparicio V.M., Blanco-Blanco A. and Gallego-Juárez J.A. 2006. Food drying process by power ultrasound. Ultrasonics 44: e523-e527.
Ghafoor M., Misra N.N., Mahadevan K. and Tiwari B.K. 2014. Ultrasound assisted hydration of navy beans (Phaseolus vulgaris). Ultrason Sonochem. 21: 409-414.
Jideani V.A. and Mpotokwana S.M. 2009. Modeling of water absorption of Botswana Bambara varieties using Peleg’s equation. J Food Eng 92:182-188.
Kaptso K.G., Njintang Y.N., Komnek A.E., Hounhouigan J., Scher J. and Mbolung C.M.F. Physical properties and rehydration kinetics of two varieties of cowpea (Vigna unguiculata) and bambara groundnuts (Voandzeia subterrânea) seeds. J Food Eng. 86: 91-99.
Khazaei J. and Mohammadi N. 2009. Effect of temperature on hydration kinetics of sesame seeds (Sesamum indicum L.). J Food Eng 91:542-552.
Leal-Oliveira A., Gouveia-Colnaghi B., Zucatti-da-Silva E., Romáo-Gouvêa I., Lopes-Vieira R. and Duarte-Augusto P.E. 2013. Modelling the effect of temperature on the hydration kinetic of Adzuki beans (Vigna angularis). J Food Eng 118: 417-420.
Machado M.F., Oliveira F.A. and Cunha L.M. 1999. Effect of milk fat and total solids concentration on the kinetics of moisture uptake by ready?to?eat breakfast cereal. Int J Food Sci Tech. 34: 47-57.
Marabi A., Livings S., Jacobson M. and Saguy. I. 2003. Normalized Weibull distribution for modeling rehydration of food particulates. Eur Food Res Technol. 217: 311-318.
Mkanda A.V., Minnaar A. and Kock H.L. 2007. Relating consumer preferences to sensory and physicochemical properties of dry beans (Phaseolus vulgaris). J Sci Food Agric. 87:2868-2879.
Olmedilla-Alonso B., Pedrosa M.M., Cuadrado C., Brito M., Asensio-S-Manzanera C. and Asensio-Vegas, C. 2013. Composition of two Spanish common dry beans (Phaseolus vulgaris), ‘Almonga’ and ‘Curruquilla’, and their postprandial effect in type 2 diabetics. J Sci Food Agric. 93:1076-1082.
Pan Z., Atungulu G.G., Wei L. and Haff R. 2010. Development of impact acoustic detection and density separations methods for production of high quality processed beans. J Food Eng. 97:292-300.
Patero T. and Augusto P.E.D. 2015. Ultrasound (US) enhances the hydration of sorghum (Sorghum bicolor) grains. Ultrason Sonochem 23:11-15.
Peleg, M. 1988. An empirical model for the description of moisture sorption curves. J Food Sci. 53:1216-1217.
Piergiovanni A.R. 2011. Kinetic of water adsorption in common bean: considerations on the suitability of Peleg's model for describing bean hydration. J Food Proc Pres. 35: 447-452.
Plans M., Simó J., Casañas F., Sabaté J. and Rodriguez-Saona L. 2013. Characterization of common beans (Phaseolus vulgaris L.) by infrared spectroscopy: comparison of MIR, FT-NIR and dispersive NIR using portable and benchtop instruments. Food Res Int. 54:1643-1651.
Rodríguez-Licea G., García-Salazar J.A., Rebollar-Rebollar S. and Cruz-Contreras A.C. 2010. Preferencias del consumidor de frijol (Phaseolus vulgaris L.) en México: factores y características que influyen en la decisión de compra diferenciada por tipo y variedad. Paradigma Económico 2:121-145.
Shafaei S.M., Masoumi A.A. and Roshan H. 2014. Analysis of water absorption of bean and chickpea during soaking using Peleg model. Journal of the Saudi Society of Agricultural Sciences DOI: 10.1016/j.jssas.2014.08.003.
Tizazu H. and Emire S. 2010. Chemical composition, physicochemical and functional properties of lupin (Lupinus albus) seeds grown in Ethiopia. Afr J Food Agric Nutr Dev. 10: 3029-3046.
Ulloa J.A., Rosas-Ulloa P., Ramírez-Ramírez J.C. and Ulloa-Rangel B.E. 2016. Modelación matemática de las cinéticas de hidratación a diferentes temperaturas de cuatro variedades de frijol (Phaseolus vulgaris L) producidas en México. CienciaUAT 10:52-62.
Wani I.A., Sogi D.S., Wani A.A. and Gill B.S. 2015. Physical and cooking characteristics of some Indian kidney bean (Phaseolus vulgaris L.) cultivars. Journal of the Saudi Society of Agricultural Sciences DOI: 10.1016/j.jssas.2014.12.002.
WHO/FAO. 2003. Diet, Nutrition and the Prevention of Chronic Diseases. WHO Technical Report Series 916, Geneva.
Yildirim A., Öner M.D. and Bayram M. 2011. Fitting Fick’s model to analyze water diffusion into chickpeas during soaking with ultrasound treatment. J Food Eng. 104:134-142.
Zura L., Uribe E., Lemus-Mondaca R., Saavedra-Torrico, J., Vega-Gálvez, A. and Di Scala K. 2013. Rehydration capacity of Chilean papaya (Vasconcellea pubescens): Effect of process temperature on kinetic parameters and functional properties Food Bioprocess Technol. 6:844-850.
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Jan 19, 2017
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