Comparative analysis of the water diffusion in the corn grains, with and without pericarp during the thermo-alkaline treatment

• Published in: Food and bioproducts processing Vol. 119; pp. 38 - 47
• Main Authors: Pineda-Gomez, Posidia, Rosales-Rivera, Andres, Gutierrez-Cortez, Elsa, Rodriguez-Garcia, Mario Enrique
• Format: Journal Article
• Language: English
• Published: Rugby Elsevier B.V 01.01.2020; Elsevier Science Ltd
• Subjects: Analysis; Calcium; Calcium hydroxide; Comparative analysis; Cooking; Corn; Diffusion; Diffusion coefficient; Diffusion coefficients; Diffusion rate; Diffusivity; Endosperm; Gelatinization; Hydroxides; Microscopy; Moisture content; Pericarp; Slaked lime; Solubilization; Starch; Studies; Thermo-alkaline treatment; Threshed corn grain; Vegetables; Water content; Water-diffusion; Whole corn grain; whole grain foods; Zea mays; Water-diffusion; Whole corn grain; Gelatinization; Thermo-alkaline treatment; Threshed corn grain

[Display omitted] •The pericarp determined the diffusion dynamics of the solvents in the corn grain.•The diffusion coefficient showed an opposite behavior in corn grains with and without pericarp.•Simultaneous solvent diffusion and gelatinization occur when corn grain was submitted to thermo-alkalin...