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Author: Rojas, Meliza Lindsay Subject: rehydration

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    Study of the rehydration kinetics of nixtamalized corn by using two nixtamalization methods
    (LACCEI Inc., 2021-07) Sánchez-González, Jesús; Rojas, Meliza Lindsay; Linares, Guillermo; Lescano, Leslie; Vega Anticona, Alexander; Chávez Novoa, Danny
    The present work aimed to study the rehydration kinetics of previously nixtamalized and dried corn. Nixtamalization was carried out by two methods: using wood ash (classical method) and using calcium hydroxide (Ca(OH)2) (traditional method), after the samples were sun-dried. The rehydration kinetics was described using six mathematical models (Fick, Peleg, Weibull, Page, Ibarz et al. and first-order model) in which the possible interpretation of its parameters and the goodness of fit was evaluated. As results, it was obtained that the nixtamalization with wood ash obtained better rehydration properties. The kinetic parameters values of all the used models showed that the rehydration in this treatment was the fastest. In addition, this treatment also reached a high moisture content (49.22 ± 2.10% w.b.) compared to other treatments (Control and Ca(OH)2). The evaluation of the models fit suggests that the first-order model is not adequate to describe the rehydration in any treatment here evaluated, while Fick is suitable to describe the rehydration of Control samples (without treatment), and the models such as Page, Peleg or Weibull are suitable for describing rehydration in samples processed by nixtamalization, especially with ash.
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    Cut orientation and drying temperature effect on drying and rehydration kinetics of yacon (Smallanthus sonchifolius)
    (LACCEI Inc., 2021-07) De Los Santos Pazos, Lester Gleyser; Chávez Novoa, Danny; Vega Anticona, Alexander; Linares, Guillermo; Sánchez-González, Jesús; Miano, Alberto Claudio; Rojas, Meliza Lindsay
    Yacon (Smallanthus sonchifolius) is commonly consumed fresh and is known for its nutritional and functional properties, however, this raw material still needs an added value that allows greater stability and availability. Against this, drying is a good processing alternative. This study aimed to evaluate for the first time the influence of temperature and the orientation of cut on drying and rehydration behavior of Yacon cylinders with longitudinal (L) and transversal (T) cut. Drying was performed at 50 and 60 °C and rehydration was performed with water at 30 °C. Drying and rehydration kinetics were described by the Page and Peleg models, respectively. As results, the effects of drying temperature are greater than the effects of the type of cut. The Page’s model parameters indicated that the treatment with T cut dried at 60 °C was the treatment that dehydrated fast, while the water transfer during the process followed a super-diffusive mechanism. Regarding rehydration, the kinetics of water gain indicate that there was no difference between the rate of water gain among the treatments. However, the T cut samples dried at 50 °C presented a lower amount of water gained at the end of rehydration. In conclusion, the present work demonstrates the influence of temperature on accelerating water transfer as well as the non-isotropicity of food matrices. In addition, drying is presented as a good alternative for the processing of yacon, either in snacks or for subsequent processes such as making flour.