Rheometric non-isothermal gelatinization kinetics of high hydrostatic pressure treated chickpea flour slurry
The effect of high hydrostatic pressure (HHP) as a function of treatment pressure (200, 400, 600 MPa), temperature at pressurization (10, 25, 50 C), and treatment time (5, 15, 25 min) on the subsequent temperature-induced gelatinization of chickpea flour (CF) slurry during non-isothermal heating fro...
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión aceptada para publicación |
| Fecha de publicación: | 2016 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/171617 |
| Acceso en línea: | http://hdl.handle.net/10261/171617 |
| Access Level: | acceso abierto |
| Palabra clave: | Activation energy Gelatinization High pressure treatment Chickpea flour Reaction kinetics Elastic modulus |
| Sumario: | The effect of high hydrostatic pressure (HHP) as a function of treatment pressure (200, 400, 600 MPa), temperature at pressurization (10, 25, 50 C), and treatment time (5, 15, 25 min) on the subsequent temperature-induced gelatinization of chickpea flour (CF) slurry during non-isothermal heating from 25 to 95 C was investigated. Temperature-induced gelatinization was sensitive to the changes in pressure, temperature, and time during HHP pre-treatment. During heating, CF gelatinization kinetics from the cross-over of elastic modulus (G0) and viscous modulus (G00) to 95 C were considered for rate estimation. Zero-order reaction kinetics adequately described the CF gelatinization process. Structure development rate (dG'/dt) is described by two exponential functions with activation energies ranging from 51.2 to 577 and e129 to 539 kJ mol1 for downward and upward gelatinization curves, respectively. Changes in dG'/dt vs. temperature seem to be closely related to the degree of gelatinization induced by HHP pretreatment. |
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