Ultrasound assisted hydration of navy beans (Phaseolus vulgaris)

M. Ghafoor; N. N. Misra; K. Mahadevan; B. K. Tiwari

doi:10.1016/j.ultsonch.2013.05.016

Ultrasound assisted hydration of navy beans (Phaseolus vulgaris)

M. Ghafoor, N. N. Misra, K. Mahadevan, B. K. Tiwari

Research output: Contribution to journal › Article › peer-review

Abstract

The use of ultrasound to enhance the transport phenomena in food processes has been well recognised in recent times. The objective of this study was to evaluate the effect of sonication on hydration rate and pasting profile of navy beans. The hydration kinetics for control and ultrasound assisted soaking was mathematically described using mechanistic (Fickian diffusion) and empirical (Peleg's equation, Weibull model and First Order equation) models. Ultrasound enhanced the rate of hydration which was evident from the plot of kinetic data and model parameters. The effective diffusivities for water transport without and with ultrasound application were estimated to be 1.36 × 10 ^-10 m²/s and 2.19 × 10^-10 m²/s respectively, considering Fickian diffusion. The Weibull model was concluded to best predict the hydration kinetics of navy beans in an ultrasonic field. Significant increase in peak viscosity of sonicated bean powder was observed compared to control.

Original language	English
Pages (from-to)	409-414
Number of pages	6
Journal	Ultrasonics Sonochemistry
Volume	21
Issue number	1
DOIs	https://doi.org/10.1016/j.ultsonch.2013.05.016
Publication status	Published - Jan 2014
Externally published	Yes

Keywords

Diffusivity
Hydration
Mathematical modelling
Navy bean
Ultrasound
Viscosity

Access to Document

10.1016/j.ultsonch.2013.05.016

https://arrow.tudublin.ie/schfsehart/114Licence: CC BY-NC-SA

Cite this

@article{1b3b46843eec40dba650f3a8b7044099,

title = "Ultrasound assisted hydration of navy beans (Phaseolus vulgaris)",

abstract = "The use of ultrasound to enhance the transport phenomena in food processes has been well recognised in recent times. The objective of this study was to evaluate the effect of sonication on hydration rate and pasting profile of navy beans. The hydration kinetics for control and ultrasound assisted soaking was mathematically described using mechanistic (Fickian diffusion) and empirical (Peleg's equation, Weibull model and First Order equation) models. Ultrasound enhanced the rate of hydration which was evident from the plot of kinetic data and model parameters. The effective diffusivities for water transport without and with ultrasound application were estimated to be 1.36 × 10 -10 m2/s and 2.19 × 10-10 m2/s respectively, considering Fickian diffusion. The Weibull model was concluded to best predict the hydration kinetics of navy beans in an ultrasonic field. Significant increase in peak viscosity of sonicated bean powder was observed compared to control.",

keywords = "Diffusivity, Hydration, Mathematical modelling, Navy bean, Ultrasound, Viscosity",

author = "M. Ghafoor and Misra, {N. N.} and K. Mahadevan and Tiwari, {B. K.}",

year = "2014",

month = jan,

doi = "10.1016/j.ultsonch.2013.05.016",

language = "English",

volume = "21",

pages = "409--414",

journal = "Ultrasonics Sonochemistry",

issn = "1350-4177",

publisher = "Elsevier",

number = "1",

}

TY - JOUR

T1 - Ultrasound assisted hydration of navy beans (Phaseolus vulgaris)

AU - Ghafoor, M.

AU - Misra, N. N.

AU - Mahadevan, K.

AU - Tiwari, B. K.

PY - 2014/1

Y1 - 2014/1

N2 - The use of ultrasound to enhance the transport phenomena in food processes has been well recognised in recent times. The objective of this study was to evaluate the effect of sonication on hydration rate and pasting profile of navy beans. The hydration kinetics for control and ultrasound assisted soaking was mathematically described using mechanistic (Fickian diffusion) and empirical (Peleg's equation, Weibull model and First Order equation) models. Ultrasound enhanced the rate of hydration which was evident from the plot of kinetic data and model parameters. The effective diffusivities for water transport without and with ultrasound application were estimated to be 1.36 × 10 -10 m2/s and 2.19 × 10-10 m2/s respectively, considering Fickian diffusion. The Weibull model was concluded to best predict the hydration kinetics of navy beans in an ultrasonic field. Significant increase in peak viscosity of sonicated bean powder was observed compared to control.

AB - The use of ultrasound to enhance the transport phenomena in food processes has been well recognised in recent times. The objective of this study was to evaluate the effect of sonication on hydration rate and pasting profile of navy beans. The hydration kinetics for control and ultrasound assisted soaking was mathematically described using mechanistic (Fickian diffusion) and empirical (Peleg's equation, Weibull model and First Order equation) models. Ultrasound enhanced the rate of hydration which was evident from the plot of kinetic data and model parameters. The effective diffusivities for water transport without and with ultrasound application were estimated to be 1.36 × 10 -10 m2/s and 2.19 × 10-10 m2/s respectively, considering Fickian diffusion. The Weibull model was concluded to best predict the hydration kinetics of navy beans in an ultrasonic field. Significant increase in peak viscosity of sonicated bean powder was observed compared to control.

KW - Diffusivity

KW - Hydration

KW - Mathematical modelling

KW - Navy bean

KW - Ultrasound

KW - Viscosity

UR - http://www.scopus.com/inward/record.url?scp=84884356820&partnerID=8YFLogxK

U2 - 10.1016/j.ultsonch.2013.05.016

DO - 10.1016/j.ultsonch.2013.05.016

M3 - Article

C2 - 23838287

AN - SCOPUS:84884356820

SN - 1350-4177

VL - 21

SP - 409

EP - 414

JO - Ultrasonics Sonochemistry

JF - Ultrasonics Sonochemistry

IS - 1

ER -

Ultrasound assisted hydration of navy beans (Phaseolus vulgaris)

Abstract

Keywords

Access to Document

Fingerprint

Cite this