Absorption Kinetics of Sulfur Dioxide in Flint Corn during Steeping

Autores
Haros, C. M.; Aguerre, Roberto Jorge; Suarez, C.
Año de publicación
2001
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
A mathematical model was proposed to simulate simultaneous sulfur dioxide absorption and reaction during corn steeping. The parameters of the model, the diffusion coefficient and the reaction rate constant, were determined. The reaction rate of sulfur dioxide in corn grain followed first-order kinetics, with rate constants in the range 1.49×10-7to 9.78×10-7s-1for steeping temperatures from 25 to 55 °C. The Arrhenius activation energy for sulfur dioxide loss was 60.5 kJ/mol. The fitting of the mathematical model to the absorption curves determined the diffusion coefficient of sulfur dioxide in corn kernels. These varied from 1.17×10-11to 5.18×10-11m2/s for the temperature range 25-55 °C. Temperature-dependent diffusion coefficients was shown to obey the Arrhenius equation with an activation energy of 39.8 kJ/mol.
Fil: Haros, C. M.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Aguerre, Roberto Jorge. Universidad Nacional de Luján. Departamento de Tecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Suarez, C.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Materia
CORN STEEPING
SULFUR DIOXIDE ABSORPTION
SULFUR DIOXIDE REACTION
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/149066
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Absorption Kinetics of Sulfur Dioxide in Flint Corn during SteepingHaros, C. M.Aguerre, Roberto JorgeSuarez, C.CORN STEEPINGSULFUR DIOXIDE ABSORPTIONSULFUR DIOXIDE REACTIONhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2A mathematical model was proposed to simulate simultaneous sulfur dioxide absorption and reaction during corn steeping. The parameters of the model, the diffusion coefficient and the reaction rate constant, were determined. The reaction rate of sulfur dioxide in corn grain followed first-order kinetics, with rate constants in the range 1.49×10-7to 9.78×10-7s-1for steeping temperatures from 25 to 55 °C. The Arrhenius activation energy for sulfur dioxide loss was 60.5 kJ/mol. The fitting of the mathematical model to the absorption curves determined the diffusion coefficient of sulfur dioxide in corn kernels. These varied from 1.17×10-11to 5.18×10-11m2/s for the temperature range 25-55 °C. Temperature-dependent diffusion coefficients was shown to obey the Arrhenius equation with an activation energy of 39.8 kJ/mol.Fil: Haros, C. M.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Aguerre, Roberto Jorge. Universidad Nacional de Luján. Departamento de Tecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Suarez, C.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaElsevier Science2001-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/149066Haros, C. M.; Aguerre, Roberto Jorge; Suarez, C.; Absorption Kinetics of Sulfur Dioxide in Flint Corn during Steeping; Elsevier Science; LWT - Food Science and Technology; 34; 5; 8-2001; 293-2980023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0023643801907704info:eu-repo/semantics/altIdentifier/doi/10.1006/fstl.2001.0770info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:56:42Zoai:ri.conicet.gov.ar:11336/149066instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:56:42.378CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Absorption Kinetics of Sulfur Dioxide in Flint Corn during Steeping
title Absorption Kinetics of Sulfur Dioxide in Flint Corn during Steeping
spellingShingle Absorption Kinetics of Sulfur Dioxide in Flint Corn during Steeping
Haros, C. M.
CORN STEEPING
SULFUR DIOXIDE ABSORPTION
SULFUR DIOXIDE REACTION
title_short Absorption Kinetics of Sulfur Dioxide in Flint Corn during Steeping
title_full Absorption Kinetics of Sulfur Dioxide in Flint Corn during Steeping
title_fullStr Absorption Kinetics of Sulfur Dioxide in Flint Corn during Steeping
title_full_unstemmed Absorption Kinetics of Sulfur Dioxide in Flint Corn during Steeping
title_sort Absorption Kinetics of Sulfur Dioxide in Flint Corn during Steeping
dc.creator.none.fl_str_mv Haros, C. M.
Aguerre, Roberto Jorge
Suarez, C.
author Haros, C. M.
author_facet Haros, C. M.
Aguerre, Roberto Jorge
Suarez, C.
author_role author
author2 Aguerre, Roberto Jorge
Suarez, C.
author2_role author
author
dc.subject.none.fl_str_mv CORN STEEPING
SULFUR DIOXIDE ABSORPTION
SULFUR DIOXIDE REACTION
topic CORN STEEPING
SULFUR DIOXIDE ABSORPTION
SULFUR DIOXIDE REACTION
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv A mathematical model was proposed to simulate simultaneous sulfur dioxide absorption and reaction during corn steeping. The parameters of the model, the diffusion coefficient and the reaction rate constant, were determined. The reaction rate of sulfur dioxide in corn grain followed first-order kinetics, with rate constants in the range 1.49×10-7to 9.78×10-7s-1for steeping temperatures from 25 to 55 °C. The Arrhenius activation energy for sulfur dioxide loss was 60.5 kJ/mol. The fitting of the mathematical model to the absorption curves determined the diffusion coefficient of sulfur dioxide in corn kernels. These varied from 1.17×10-11to 5.18×10-11m2/s for the temperature range 25-55 °C. Temperature-dependent diffusion coefficients was shown to obey the Arrhenius equation with an activation energy of 39.8 kJ/mol.
Fil: Haros, C. M.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Aguerre, Roberto Jorge. Universidad Nacional de Luján. Departamento de Tecnología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Suarez, C.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
description A mathematical model was proposed to simulate simultaneous sulfur dioxide absorption and reaction during corn steeping. The parameters of the model, the diffusion coefficient and the reaction rate constant, were determined. The reaction rate of sulfur dioxide in corn grain followed first-order kinetics, with rate constants in the range 1.49×10-7to 9.78×10-7s-1for steeping temperatures from 25 to 55 °C. The Arrhenius activation energy for sulfur dioxide loss was 60.5 kJ/mol. The fitting of the mathematical model to the absorption curves determined the diffusion coefficient of sulfur dioxide in corn kernels. These varied from 1.17×10-11to 5.18×10-11m2/s for the temperature range 25-55 °C. Temperature-dependent diffusion coefficients was shown to obey the Arrhenius equation with an activation energy of 39.8 kJ/mol.
publishDate 2001
dc.date.none.fl_str_mv 2001-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/149066
Haros, C. M.; Aguerre, Roberto Jorge; Suarez, C.; Absorption Kinetics of Sulfur Dioxide in Flint Corn during Steeping; Elsevier Science; LWT - Food Science and Technology; 34; 5; 8-2001; 293-298
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/149066
identifier_str_mv Haros, C. M.; Aguerre, Roberto Jorge; Suarez, C.; Absorption Kinetics of Sulfur Dioxide in Flint Corn during Steeping; Elsevier Science; LWT - Food Science and Technology; 34; 5; 8-2001; 293-298
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0023643801907704
info:eu-repo/semantics/altIdentifier/doi/10.1006/fstl.2001.0770
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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