Modeling and thermodynamic properties of soybean cultivar BRS257 hydration

Abstract

AbstractThe hydration kinetics were carried out at 30, 40, 50 and 60°C for 510 min. The maximum absorption (389%) was obtained at 50°C after 8 hr and the equilibrium moisture (62.26%) after only 3 hr. The diffusion model exhibited a good fit with to the experimental data R2 > 0.98, p < 4.94% and Def ranged from 0.71 to 2.75 × 10−9 m2/s, demonstrating the dependence of this parameter on temperature. The hydration experiments with colorants indicated a greater water absorption by diffusion at 100 min, the colorant solution reached the center of the grain at 290 min and the equilibrium moisture at 510 min. The SEM analysis showed changes in the conformation of the cells and protein networks. The thermodynamics properties demonstrated that the soybean hydration is associated with exothermic transformations, non spontaneous, temperature sensitive and does not result in a significant increase in the disorder of the system.Practical applicationsThe approach presented in this paper is useful for describing the kinetics and the regime of water absorption during hydration. The mathematical modeling and the study of the mechanism of the water absorption by diffusion, shows new approaches to the development of hydration models, contributing to the development and optimization of the industrial process.