Modeling the hydration process of bean grains coated with carnauba wax

• Published in: Semina. Ciências agrárias : revista cultural e científica da Universidade Estadual de Londrina Vol. 38; no. 4Supl1; p. 2515
• Main Authors: Paixão, Aline Almeida da, Corrêa, Paulo Cesar, Baptestini, Fernanda Machado, Donzeles, Sérgio Maurício Lopes, Diniz, Mayra Darliane Martins Silva, Freitas, Rafael Leite de
• Format: Journal Article
• Language: English
• Published: 25-08-2017
• ISSN: 1676-546X; 1679-0359
• DOI: 10.5433/1679-0359.2017v38n4SUPLp2515

Edible waxes are widely used to maintain foodstuff until they are consumed. However, some products may be subjected to industrial procedures, such as hydration, prior to their consumption. Hydration of a material is a complex process, which aims to reconstitute the original characteristics of a product when in contact with a liquid phase. An important agricultural product that requires this procedure is beans. Thus, the purpose of this work is to study the hydration process of beans (cultivar BRSMG Majestoso) in different temperatures and concentrations of carnauba wax, which is applied on the product surface. Beans with initial moisture content of 0.2015, 0.1972 and 0.1745 (d.b.) corresponding to treatments 0 (witness), 1 (wax diluted in water in the ratio 1:1), and 2 (carnauba wax, without dilution) were used. Later, these samples were imbibed in distilled water at temperatures of 20, 30 and 40 ºC, for 15 h. The temperature and the carnauba wax influenced the water absorption rate. The Peleg model described satisfactory experimental data and the Mitscherlich model presented biased residual distribution. The constants C1 and C2 of the Peleg model exhibited opposite behaviors with increasing temperatures in the hydration process.