Effect of Ph and Temperature on Hydration Kinetics of Barley Grain
Year: 2020
Type: article
Abstract: Hydration of barley grains consists of increase moisture content and plays a pivotal process of germination in malting. The objective of this work is to analyze the effect of temperature (20 to 30 °C) and pH (5 to 9) in the hydration process of barley grain from BRS Cauê cultivar. For this purpose, previous physicochemical and physiological analyses were performed on the barley grain to verify the grain quality. The water transport process during hydration were monitored by moisture content and loss of solids. The results showed that temperature had a significant statistical effect (p < 0.05) on the hydration time, where higher temperature provided faster hydration of the barley grains. On the other hand, results obtained with pH variation showed no significant statistical effect (p < 0.05) on the hydration time. Furthermore, the hydration kinetics of the barley grains was better described using a Peleg Model than a first-order kinetic model. Overall, results support the concept that temperature influences in barley hydration.
Source: Brazilian Journal of Development
DOI: 10.34117/bjdv6n8-532
Institution: Universidade Regional de Blumenau
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W3083355046