G. Moreira et al., MOISTURE DIFFUSION AND DRY-MATTER LOSS OF CORN DURING ALKALINE-STEEPING, Revista espanola de ciencia y tecnologia de alimentos, 34(1), 1994, pp. 65-76
Water absorption and dry matter loss data of alkaline-cooked corn duri
ng alkaline-steeping were collected for different cooking times. The e
ffect of quenching on water absorption was analyzed by cooking the cor
n for 42 min and quenching prior to steeping. Fick's diffusion model w
as used to describe the water absorption rates. Non-linear curve fitti
ng was used to determine the diffusion coefficient. Moisture absorptio
n rate was not a function of cooking time. Over-cooked corn kernels ab
sorbed excess of water, and under-cooked kernels did not have sufficie
nt moisture for grinding. The absorption rate for the quenched corn wa
s slightly faster after 6 h of stepping. Dry matter loss of corn kerne
ls during alkaline-steeping was described by a first-order rate equati
on. The dry matter loss for corn increased with cooking time and reach
ed equilibrium after 4 h of stepping. Alkaline-steeping optimum-cooked
corn, for at least 4 h, is needed to produce mass with the desired me
chanical properties.