Experimental analysis and finite element simulation of the hydration process of barley grains

• Published in: Journal of food engineering 2014-06, Vol.131, p.44-49
• Main Authors: Montanuci, Flávia Daiana, Perussello, Camila Augusto, de Matos Jorge, Luiz Mario, Jorge, Regina Maria Matos
• Format: Article
• Language: English
• Subjects: Barley; Computer simulation; Finite element method; Grains; Heat transfer; Hydration; Mass transfer; Mathematical analysis; Mathematical models; Moisture content; Thermophysical properties
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2014.01.011

•There is lack of literature on physical characteristics and hydration capacity of barley.•Barley grains were hydrated under different conditions of temperature from 10°C to 25°C during 32h.•The rate of water absorption increased significantly with temperature.•A conjugated heat and mass transfer model was proposed to represent this process.•The model was able to adequately represent the evolution of moisture uptake during hydration. Barley grains were hydrated under different conditions of temperature, from 10°C to 25°C, during 32h. The average moisture content of the grains was increased from 0.16±0.01kg/kg to 0.85±0.12kg/kg. A theoretical model that represents the phenomena of heat and mass transfer which takes place during the process was developed and solved using the finite element method, considering a three-dimensional geometry and thermophysical properties dependent on moisture content. Given that the model adequately represented the experimental data, it can be used to simulate and design hydration processes of cereals allowing reduction of time and costs.