Abstract
ABSTRACTWater diffusion and starch gelatinization kinetics during corn nixtamalization were analyzed using the shell and core model. Good correlations were found between grain equivalent spherical radius and the phenomena involved: mass transfer (r= 0.97, P=0.001) and reaction rate (r=0.97, P=0.001). A variable surface concentration model was used to explain calcium diffusion during processing. The parameters estimated allowed the simulation of the process at different cooking media temperatures and calcium hydroxide concentrations. The kinetic models developed in this work could be used to design, optimize and control the alkaline treatment of corn in preparing tortilla dough.
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