Regina Maria Matos Jorge

Kinetic, thermodynamic properties, and optimization of barley hydration

The hydration kinetics of five barley cultivars was studied at six different temperatures ranging from 10 to 35 oC for 32 hours applying the Peleg model. Response Surface was used to describe dynamic of the process and identify the hydration time for each cultivar. The activation energy (Ea), enthalpy (ΔH*), entropy (ΔS*), and Gibbs free energy (ΔG*) were estimated from the adjusted parameters and Arrhenius equation. Temperature had significant effect on the hydration of the five cultivars. At low temperatures, the stabilization time for hydration was faster. Peleg constants K1 and K2 decreased with increasing temperature. The cultivar BRS BRAU showed the lowest value of initial absorption rate (R0 = 0.149 kg.h-1) at 10 oC, while the cultivar BRS BOREMA had the highest value of R0 (0.367 kg.h-1 at 35 oC). The equilibrium moisture content (Me) increased with increasing temperature. The cultivars BRS CAUE and BRS BRAU showed the lowest values of Ea, ΔH*, ΔS* showed negative values, and ΔG* increased with increasing temperature, confirming the effect of temperature on hydration.

Application of the Hsu model to soybean grain hydration

Abstract A comparative analysis of the theoretical-experimental study, developed by Hsu on the hydration of Amsoy 71 soybean grain, was performed through several soaking experiments using CD 202 soybean at 10, 20, 30, 40, and 50 °C, measuring moisture content over time. The results showed that CD 202 soybean equilibrium moisture content, X eq , does not depend on temperature and is 21% higher than that found by Hsu, suggesting that soybean cultivar exerts great influence on X eq . The Hsu model was numerically solved and its parameters were adjusted by the least squares method, with maximum deviations of +/– 10% relative to the experimental values. The limiting step in the mass transfer process during hydration corresponds to water diffusion inside the grain, leading to radial moisture gradients that decrease over time and with an increase in temperature. Regardless of the soybean cultivar, diffusivity increases as temperature or moisture content increases. However, the values of this transport property for Amsoy 71 were superior to those of CD 202, very close at the beginning of hydration at 20 °C and almost three times higher at the end of hydration at 50 °C.

Evaluation of heat transfer in a catalytic fixed bed reactor at high temperatures

Experimental results of fixed-bed heat-transfer experiments with no chemical reaction are presented and discussed. The runs were carried out in a tubular integral reactor heated by an electrical furnace at temperatures in the range of 100 to 500°C. Experimental temperature profiles were determined for the electrical furnace, for the reactor wall, and for the fixed bed center. Industrial catalyst for the prereforming of hydrocarbons was employed as the packing material. The effects of process conditions (furnace temperature, gas flow rate) on the heat-transfer coefficients were evaluated. The experimental results were analyzed in terms of the external, wall, and internal thermal resistances, associated in series, and compared with model predictions. Under the conditions studied, the overall coefficient was mostly a function of the external effective heat-transfer coefficient. An alternative data treatment was proposed to determine the internal heat-transfer coefficient in fixed beds when wall temperature is not constant.

Apple Aminoacid Profile and Yeast Strains in the Formation of Fusel Alcohols and Esters in Cider Production.

The amino acid profile in dessert apple must and its effect on the synthesis of fusel alcohols and esters in cider were established by instrumental analysis. The amino acid profile was performed in nine apple musts. Two apple musts with high (>150 mg/L) and low (<75 mg/L) nitrogen content, and four enological yeast strains, were used in cider fermentation. The aspartic acid, asparagine and glutamic acid amino acids were the majority in all the apple juices, representing 57.10% to 81.95%. These three amino acids provided a high consumption (>90%) during fermentation in all the ciders. Principal component analysis (PCA) explained 81.42% of data variability and the separation of three groups for the analyzed samples was verified. The ciders manufactured with low nitrogen content showed sluggish fermentation and around 50% less content of volatile compounds (independent of the yeast strain used), which were mainly 3-methyl-1-butanol (isoamyl alcohol) and esters. However, in the presence of amino acids (asparagine, aspartic acid, glutamic acid and alanine) there was a greater differentiation between the yeasts in the production of fusel alcohols and ethyl esters. High contents of these aminoacids in dessert apple musts are essential for the production of fusel alcohols and most of esters by aromatic yeasts during cider fermentation.

Hydration kinetics, physicochemical composition, and textural changes of transgenic corn kernels of flint, semi-flint, and dent varieties

The hydration kinetics of transgenic corn types flint DKB 245PRO, semi-flint DKB 390PRO, and dent DKB 240PRO was studied at temperatures of 30, 40, 50, and 67 °C. The concentrated parameters model was used, and it fits the experimental data well for all three cultivars. The chemical composition of the corn kernels was also evaluated. The corn cultivar influenced the initial rate of absorption and the water equilibrium concentration, and the dent corn absorbed more water than the other cultivars at the four temperatures analyzed. The effect of hydration on the kernel texture was also studied, and it was observed that there was no significant difference in the deformation force required for all three corn types analyzed with longer hydration period.

Stefan Problem Approach Applied to the Diffusion Process in Grain Hydration

The Stefan problem approach was applied to the mathematical modeling of the diffusion process that occurs during hydration of soybean grains. This technique considers that the boundaries of the problem are unknown, and finding them is a task, which is also part of the problem. The problem has boundaries which move along time. The governing differential equations are numerically solved for the case of transient diffusion equation, and an analytical solution is obtained for the hydration fronts by considering the pseudo-steady-state hypothesis for the diffusion equation. The behavior of hydration fronts was analyzed, which are defined by the moving boundaries, and their velocities for both cases and the main differences were analyzed in terms of considering or not the transient term of the diffusion equation. The results show the main differences in the behavior of hydration fronts that arise when the transient term is taken into account or the pseudo-steady-state hypothesis is considered and compare the obtained behaviors with experimental data.

Avaliação da eficiência de uma célula a combustível estacionária de ácido fosfórico

Operation and performance of a commercial PAFC power plant were analyzed. Processes influencing energy conversion efficiency were studied in each module of the fuel cell power plant. The main processes were simulated using mass and energy balance equations, and the results were validated by means of experimental data. It was concluded that the electrical efficiency is higher in comparison with microturbines. The main result achieved is a better understanding of balance of plant processes, knowledge necessary for fuel cell power plant development.

Numerical Solution of a Nonlinear Diffusion Model for Soybean Hydration with Moving Boundary

Abstract Variable diffusivity and volume of the grains are taken into account in the diffusion model that describes mass transfer in soybean hydration. The variable space grid method (VSGM) was used to consider the increase in grain size, and the diffusivity was considered an exponential function of the moisture content. An equation for the behavior of the grain radius as a function of time was obtained by global mass balance over the soybean grain and the differential equation considered that the increase in radius happens due to the influence of the convective and diffusive fluxes at the surface of the grains. The model was solved by an explicit numerical scheme which presented satisfactory results. The results showed the behavior of moisture profiles obtained as a function of time and radial position and also showed how the grain radius increased with time and changed the solution domain of the diffusion equation.

Pré-tratamentos na secagem e reidratação de champignon em fatias

The objective of this paper was assessments the effect of pre-treatment (pt) in osmo-convective dehydration: Chemical pretreatment at 20°C for 5min with 0.1% solution of citric acid, sodium bisulfite and calcium carbonate (pt-ABC) and bleaching at 80°C for 5min (pt-B), as well the combination pt-ABC followed by pt-B (sample:solution = 1:10 w/w). The pt-ABC provoked mass increase (13% on average), while pt-B caused loss (-34% on average). Osmotic dehydration at 20°C for 60 min with 10% NaCl reduced mass of slices not pretreated at 43%. This level of mass reduction was not achieved for the pt-ABC, but it was improved for 49% to slices subjected to pt-B. Pretreatments reduced drying time (70°C and air circulation 18m³ h-1) from 150min to 60min to achieve the desired aw. Water activity of dried product was equal to or less than the commercial product. Slices subjected to pt-ABC or from control group had good rehydration capacity. Slices subjected to combined pt and dried showed lighter color and were less wrinkled. pt-ABC allowed very similar results. The pt-ABC must be used to obtain slices of dry champignon with visual aspect and rehydration capacity suitable for the development of new products for direct consumption or require rehydration.

Effect of matrix composition, sphere size and hormone concentration on diffusion coefficient of insulin for controlled gastrointestinal delivery for diabetes treatment

Abstract Oral insulin administration is limited due to its degradation by proteases. The hormone was encapsulated in spheres made of either pure calcium alginate (ALG) or its association with whey protein isolate (WPI-ALG) in order to minimise loss in the stomach region while allowing liberation in the maximum absorption area, located in the intestine. Diffusion coefficients for both matrix compositions were determined in vitro for gastric pH (5.88 and 10.26 × 10−12 m2 s−1) and intestinal pH (21.11 and 79.29 × 10−12 m2 s−1). Higher initial insulin concentrations and lower diameters accelerated its release, confirming Fickian behaviour. The analytic model exhibited a good fit in most cases. Computer simulations revealed that ALG spheres are more convenient for oral administration because they release more insulin in the intestine than the WPI-ALG ones, thus supporting its therapeutic viability for the purpose of reducing stress in those who depend on insulin.