Intensification of the triticale (× triticosecale Wittmac) hydration process using periodic operation

• Published in: Journal of food process engineering 2020-07, Vol.43 (7), p.n/a
• Main Authors: Oliveira, Lucas C., Matos Jorge, Luiz M., Jorge, Regina M. M.
• Format: Magazinearticle
• Language: English
• ISSN: 0145-8876; 1745-4530
• DOI: 10.1111/jfpe.13421

The new triticale cultivars caught the industries attention due to excellent nutritional composition. The rare literature regarding hydration process intensification, coupled with the lack of research regarding the hydration of triticale, motivated this research. This study aimed to evaluate the hydration process intensification of two cultivars triticale. The isothermal operation was done at temperature range of 20–40°C and compared to process intensification using amplitude of 10°C and half‐cycle of 15 min, at an average temperature of 30°C. In parallel to hydration process, the fit of the Peleg model to the experimental data was evaluated and the morphology of the starch granules was observed using SEM images. The hydration temperature did not affect the starch grains morphology. The hydration kinetic was obtained applying the Peleg model, which exhibited a good fit for both operations. The model parameters values (K1 and K2) indicated that the periodic hydration process exhibits a greater water absorption rate and a final higher moisture for both cultivars. The periodic operation reduced the energy consumption of hydration process in approximately 50%, this reduction proves that this operation with temperature modulation is a process strategy highly promising for grains hydration process intensification. Practical Applications Triticale is a hybrid grain that has been drawing attention from various industrial sectors for application in the production of malt, packages, various foods, and ethanol. Thus, an understanding of the hydration kinetics of triticale that has not yet been described in the literature, together with the morphology of the starch grains, is of supreme importance. In view of this, the present work presents the water absorption of triticale when submitted to periodic operation by means of temperature modulation, with the aim of intensifying the hydration process as compared to the conventional operation, in addition to observing any potential morphological alterations in the starch grains. These results assist in the monitoring and control of industrial and academic processes, providing a better understanding of the hydration mechanisms and the morphology of the starch granules of the triticale for a possible inclusion of this cereal in new applications and product development.