Oat hydration kinetics at different temperatures: Evaluation, model, and validation

• DOI: 10.1111/jfpe.13159
• Publication Date: 2019-07-04T04:58:35Z
• Authors: Samouel O. Oladele; Leo A. S. Agbetoye; Oluwatooyin F. Os...; Pedro E. D. Augusto
• Keywords: Isothermal process; Avena

Abstract The hydration characterization of food materials is necessary for effective and efficient evaluation, design, optimization processes, thus ensuring high quality products. This work evaluated the kinetics modeled behavior oat ( Avena sativa ) grains as a function temperature (25–55°C). during showed downward concave shape, with initial water absorption rate. Although Peleg's model could describe data adequately, it some inability in specific parts process. Therefore, Miano–Ibarz–Augusto's was also evaluated, better description. Possible mechanisms were discussed. parameters both models functions temperature. obtained generalized then validated at isothermal nonisothermal conditions. results are potentially useful future studies on product development, properties, process design. Practical Applications Hydration crucial utilized industries before several other procedures such germination, cooking, components extraction, fermentation. Oat have gained much attention from food, pharmaceutical, cosmetic industries. However, its has not yet been described. presents first time oat. discussed relation to possible mechanisms, presenting two suit well academic industrial Consequently, provide an in‐depth knowledge process, aiding academics interested increasing efficiency grain processing optimization.