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Modelling of water transport with convection effects on amylose transfer in a swelling, eroding and gelatinizing starchy matrix

Briffaz A., Bohuon P., Méot J.M., Matignon-Pons B., Mestres C.. 2018. Journal of Food Engineering, 221 : p. 132-140.

DOI: 10.1016/j.jfoodeng.2017.10.014

A 1D mechanistic model was developed to describe water, deformation, amylose transport and starch gelatinization inside rice grains during cooking. Four migrating species were considered: two water populations according to the state of the starch, soluble amylose and an insoluble solid phase network. Three coupled mass transport PDE were formulated assuming diffusional mass transport and using a Lagrangian-Eulerian framework. The model integrates the convective effect of a water flux on the transport of soluble amylose. Rice grain deformation was the result of both water-induced swelling and erosion of the surface of the solid phase, assuming a zero-order kinetic process. The model was adjusted on a milled Chil-bo rice cultivar steeped in excess water at 75 °C and 95 °C. After 30 min at 95 °C, which is the standard cooking time, water uptake, leaching of soluble amylose and the amount of eroded material were 3.15 kg kg-1 db, 5.0% and 15.5% (w/w) respectively. Using the predicted distribution of species within the grain, the model could help to control the texture of cooked rice.

Mots-clés : riz; cuisson; amidon; modèle mathématique; gélification; activité de l'eau; propriété physicochimique; propriété technologique; texture; amylose

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