Resumo

FERNANDEZ-MUNOZ, J. L. et al. Modelo matemático de la cinética y velocidad de hidratación del grano de maíz blanco dentado durante la cocción alcalina. Superf. vacío [online]. 2007, vol.20, n.4, pp.4-9. ISSN 1665-3521.

The kinetics of corn grain hydration during the nixtamalization process are described for different temperatures, cooking times and Ca(OH)₂ concentrations. Samples were prepared in triplicate with cooking times from 0 to 120 minutes, cooking temperatures of 62, 72, 82, and 92 °C, and Ca(OH)₂ concentrations of 0.0, 0.8, 1.0, and 2.0 % relative to the mass of corn grains. Fitting the experimental data to the Michaelis-Menten equation gave a determination coefficient of R² from 0.9954 to 0.9999 with P≤0.05. We were obtained the rate of corn grain hydration for each experimental condition using the derivative of the Michaelis-Menten equation. This mathematical model accurately predicts the hydration and hydration rate of the corn grains during the process of nixtamalization for short (t→0) and long (t→∞) periods. Furthermore, with this proposed model, it possible to predict that for short times the rate reaches its maximum and falls to zero as the saturation of the grain is reached. It is concluded that hydration and hydration rate of white corn grains depends significantly of the cooking temperature and cooking water lime concentration (p<0.005).

Palavras-chave : Nixtamalization; Hydration and hydration rate; Mathematical model; Michaels-Menten.

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