Mathematical Model for Describing Corn Grain Dehydration Kinetics after a Nixtamalization Process
Abstract
:1. Introduction
2. Experimental
3. Mathematical Model
4. Results and Discussion
5. Conclusions
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
Nomenclature
ST | Steeping Time (hours) |
NCG | Nixtamalized Corn Grains |
IDT | Isothermal Dehydration Time (minutes) |
TNP | Traditional Nixtamalization Process |
a | meters: average corn grains radius |
Ca(OH)2 | % calcium hydroxide or lime SX: uncertainty. Dimensionless |
m2/min, effective diffusivity coefficient | |
1/min, dynamical proportionality constant (time). | |
1/min, dynamical proportionality constant (time and ). | |
U.S. | mesh open size |
(%) percentage moisture at | |
initial moisture (%) | |
(%) equilibrium moisture percentage | |
(%) saturate moisture | |
moisture ratio | |
%/min, Initial Dehydration Rate | |
%/min, Isothermal Dehydration Rate | |
%*min, Diffusivity Rate | |
time (minutes) | |
isolines | are color lines with the same value but with different simultaneous IDT and ST values. |
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ST (h) | R2 | |
---|---|---|
0 | 0.994 | |
2 | 0.997 | |
4 | 0.999 | |
6 | 0.996 | |
8 | 0.995 |
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Gruintal-Santos, M.Á.; Zagaceta-Álvarez, M.T.; Aguilar Cruz, K.A.; Reséndiz-Muñoz, J.; Martinez-Flores, H.E.; Fernández-Muñoz, J.L. Mathematical Model for Describing Corn Grain Dehydration Kinetics after a Nixtamalization Process. Foods 2021, 10, 1771. https://doi.org/10.3390/foods10081771
Gruintal-Santos MÁ, Zagaceta-Álvarez MT, Aguilar Cruz KA, Reséndiz-Muñoz J, Martinez-Flores HE, Fernández-Muñoz JL. Mathematical Model for Describing Corn Grain Dehydration Kinetics after a Nixtamalization Process. Foods. 2021; 10(8):1771. https://doi.org/10.3390/foods10081771
Chicago/Turabian StyleGruintal-Santos, Miguel Ángel, María Teresa Zagaceta-Álvarez, Karen Alicia Aguilar Cruz, Juan Reséndiz-Muñoz, Héctor Eduardo Martinez-Flores, and Jose Luis Fernández-Muñoz. 2021. "Mathematical Model for Describing Corn Grain Dehydration Kinetics after a Nixtamalization Process" Foods 10, no. 8: 1771. https://doi.org/10.3390/foods10081771