Cornflake Production Process: State Diagram and Water Mobility Characteristics

Autores
Farroni, Abel Eduardo; Buera, Maria del Pilar
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this work was to fully understand the physicochemical events involved in the development of the cornflake structure, taking into consideration the water sorption characteristics and state changes in the solid phase as a function of temperature and water content. Complementarily, time-resolved proton nuclear magnetic resonance (1H-TD-NMR) was used to evaluate the dynamic aspects at different stages of the classical cornflake production process. Processing had the effect of reducing the water sorption capacity of the samples and of increasing the sorption energy. While the minimal water content necessary to detect starch gelatinization was lower than the water content at which frozen water was detected by DSC (W = 24%), water excess for an adequate cooking needs to be higher than this value. By describing the process using supplemented state diagrams, it was possible to delimitate regions in which the main components (starch and proteins) underwent specific changes such as gelatinization or crosslinking. The data of comparative mobility of water populations helped to understand the occurrence of those changes. The physical state of the samples could be established for each process stage, the matrix was soft and malleable when important internal and external forces were applied which allowed the change of shape, microstructure, and appearance of the product. Physical hardening occurred after toasting to create the typical expected crispy texture. The data of comparative mobility of proton populations helped to understand the occurrence of those changes, the conditions prevailing in each stage, and the physical state of the sample.
Fil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires Norte. Estación Experimental Agropecuaria Pergamino; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
State Diagrams
Water Sorption Isotherm
Molecular Mobility
Flaking
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/33081
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/33081
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Cornflake Production Process: State Diagram and Water Mobility CharacteristicsFarroni, Abel EduardoBuera, Maria del PilarState DiagramsWater Sorption IsothermMolecular MobilityFlakinghttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1The aim of this work was to fully understand the physicochemical events involved in the development of the cornflake structure, taking into consideration the water sorption characteristics and state changes in the solid phase as a function of temperature and water content. Complementarily, time-resolved proton nuclear magnetic resonance (1H-TD-NMR) was used to evaluate the dynamic aspects at different stages of the classical cornflake production process. Processing had the effect of reducing the water sorption capacity of the samples and of increasing the sorption energy. While the minimal water content necessary to detect starch gelatinization was lower than the water content at which frozen water was detected by DSC (W = 24%), water excess for an adequate cooking needs to be higher than this value. By describing the process using supplemented state diagrams, it was possible to delimitate regions in which the main components (starch and proteins) underwent specific changes such as gelatinization or crosslinking. The data of comparative mobility of water populations helped to understand the occurrence of those changes. The physical state of the samples could be established for each process stage, the matrix was soft and malleable when important internal and external forces were applied which allowed the change of shape, microstructure, and appearance of the product. Physical hardening occurred after toasting to create the typical expected crispy texture. The data of comparative mobility of proton populations helped to understand the occurrence of those changes, the conditions prevailing in each stage, and the physical state of the sample.Fil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires Norte. Estación Experimental Agropecuaria Pergamino; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaSpringer2014-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/33081Buera, Maria del Pilar; Farroni, Abel Eduardo; Cornflake Production Process: State Diagram and Water Mobility Characteristics; Springer; Food and Bioprocess Technology; 7; 10; 2-2014; 2902-29111935-51301935-5149CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-014-1270-5info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11947-014-1270-5info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-22T11:09:50Zoai:ri.conicet.gov.ar:11336/33081instacron: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:34982025-10-22 11:09:51.091CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Cornflake Production Process: State Diagram and Water Mobility Characteristics
title Cornflake Production Process: State Diagram and Water Mobility Characteristics
spellingShingle Cornflake Production Process: State Diagram and Water Mobility Characteristics
Farroni, Abel Eduardo
State Diagrams
Water Sorption Isotherm
Molecular Mobility
Flaking
title_short Cornflake Production Process: State Diagram and Water Mobility Characteristics
title_full Cornflake Production Process: State Diagram and Water Mobility Characteristics
title_fullStr Cornflake Production Process: State Diagram and Water Mobility Characteristics
title_full_unstemmed Cornflake Production Process: State Diagram and Water Mobility Characteristics
title_sort Cornflake Production Process: State Diagram and Water Mobility Characteristics
dc.creator.none.fl_str_mv Farroni, Abel Eduardo
Buera, Maria del Pilar
author Farroni, Abel Eduardo
author_facet Farroni, Abel Eduardo
Buera, Maria del Pilar
author_role author
author2 Buera, Maria del Pilar
author2_role author
dc.subject.none.fl_str_mv State Diagrams
Water Sorption Isotherm
Molecular Mobility
Flaking
topic State Diagrams
Water Sorption Isotherm
Molecular Mobility
Flaking
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The aim of this work was to fully understand the physicochemical events involved in the development of the cornflake structure, taking into consideration the water sorption characteristics and state changes in the solid phase as a function of temperature and water content. Complementarily, time-resolved proton nuclear magnetic resonance (1H-TD-NMR) was used to evaluate the dynamic aspects at different stages of the classical cornflake production process. Processing had the effect of reducing the water sorption capacity of the samples and of increasing the sorption energy. While the minimal water content necessary to detect starch gelatinization was lower than the water content at which frozen water was detected by DSC (W = 24%), water excess for an adequate cooking needs to be higher than this value. By describing the process using supplemented state diagrams, it was possible to delimitate regions in which the main components (starch and proteins) underwent specific changes such as gelatinization or crosslinking. The data of comparative mobility of water populations helped to understand the occurrence of those changes. The physical state of the samples could be established for each process stage, the matrix was soft and malleable when important internal and external forces were applied which allowed the change of shape, microstructure, and appearance of the product. Physical hardening occurred after toasting to create the typical expected crispy texture. The data of comparative mobility of proton populations helped to understand the occurrence of those changes, the conditions prevailing in each stage, and the physical state of the sample.
Fil: Farroni, Abel Eduardo. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires Norte. Estación Experimental Agropecuaria Pergamino; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description The aim of this work was to fully understand the physicochemical events involved in the development of the cornflake structure, taking into consideration the water sorption characteristics and state changes in the solid phase as a function of temperature and water content. Complementarily, time-resolved proton nuclear magnetic resonance (1H-TD-NMR) was used to evaluate the dynamic aspects at different stages of the classical cornflake production process. Processing had the effect of reducing the water sorption capacity of the samples and of increasing the sorption energy. While the minimal water content necessary to detect starch gelatinization was lower than the water content at which frozen water was detected by DSC (W = 24%), water excess for an adequate cooking needs to be higher than this value. By describing the process using supplemented state diagrams, it was possible to delimitate regions in which the main components (starch and proteins) underwent specific changes such as gelatinization or crosslinking. The data of comparative mobility of water populations helped to understand the occurrence of those changes. The physical state of the samples could be established for each process stage, the matrix was soft and malleable when important internal and external forces were applied which allowed the change of shape, microstructure, and appearance of the product. Physical hardening occurred after toasting to create the typical expected crispy texture. The data of comparative mobility of proton populations helped to understand the occurrence of those changes, the conditions prevailing in each stage, and the physical state of the sample.
publishDate 2014
dc.date.none.fl_str_mv 2014-02
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/11336/33081
Buera, Maria del Pilar; Farroni, Abel Eduardo; Cornflake Production Process: State Diagram and Water Mobility Characteristics; Springer; Food and Bioprocess Technology; 7; 10; 2-2014; 2902-2911
1935-5130
1935-5149
CONICET Digital
CONICET
url http://hdl.handle.net/11336/33081
identifier_str_mv Buera, Maria del Pilar; Farroni, Abel Eduardo; Cornflake Production Process: State Diagram and Water Mobility Characteristics; Springer; Food and Bioprocess Technology; 7; 10; 2-2014; 2902-2911
1935-5130
1935-5149
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-014-1270-5
info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11947-014-1270-5
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
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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