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

Briffaz Aurélien, Bohuon Philippe, Méot Jean-Michel, Matignon-Pons Brigitte, Mestres Christian. 2018. Modelling of water transport with convection effects on amylose transfer in a swelling, eroding and gelatinizing starchy matrix. Journal of Food Engineering, 221 : pp. 132-140.

Journal article ; Article de recherche ; Article de revue à facteur d'impact
[img] Published version - Anglais
Access restricted to CIRAD agents
Use under authorization by the author or CIRAD.
Modele ternaire Briffaz 2017.pdf

Télécharger (954kB) | Request a copy

Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY / Quartile : Q1, Sujet : ENGINEERING, CHEMICAL

Abstract : 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. (Résumé d'auteur)

Mots-clés Agrovoc : riz, Cuisson, Amidon, Modèle mathématique, Gélification, Activité de l'eau, Propriété physicochimique, Propriété technologique, Texture, Amylose

Classification Agris : Q02 - Food processing and preservation
U10 - Computer science, mathematics and statistics

Champ stratégique Cirad : Axe 3 (2014-2018) - Alimentation durable

Auteurs et affiliations

  • Briffaz Aurélien, CIRAD-PERSYST-UMR Qualisud (FRA) - auteur correspondant
  • Bohuon Philippe, Montpellier SupAgro (FRA)
  • Méot Jean-Michel, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Matignon-Pons Brigitte, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Mestres Christian, CIRAD-PERSYST-UMR Qualisud (FRA)

Source : Cirad-Agritrop (

View Item (staff only) View Item (staff only)

[ Page générée et mise en cache le 2021-03-04 ]