Author Miano is with Facultad de Ingeniería, Univ. Privada del Norte (UPN), Trujillo, Perú.
Authors Miano, Sabadoti, and Augusto are with Dept. of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), Univ. of São Paulo (USP), Piracicaba, SP, Brazil.
J Food Sci. 2019 Nov;84(11):3179-3185. doi: 10.1111/1750-3841.14819. Epub 2019 Oct 7.
The present work studied, for the first time, the effect of two technologies on the hydration and germination process of beans: ionizing irradiation and ultrasound. In addition, this work proposed a possible biological effect of ultrasound to describe its effect on grain hydration. Carioca beans were irradiated at doses of 2.3 and 3.8 kGy using γ-rays, establishing different metabolic activities for the beans. Then, they were hydrated with and without the ultrasound technology (91 W/L and 25 kHz) at 25 °C. Both the hydration and germination kinetics were evaluated considering the application of both technologies alone and in combination. As results, irradiation did not significantly affect (P > 0.05) the hydration rate, the equilibrium moisture, or the lag phase time, but ultrasound affected them, reducing 50% of the processing time. On the other hand, only the equilibrium moisture was slightly reduced by the interactive effect of irradiation and ultrasound technology, which was discussed based on different metabolism levels. Furthermore, the germination process of carioca bean was hindered by both the studied variables, reducing its germination capacity to 0% in some cases. Therefore, by studying the effect of ultrasound on beans with different active metabolism (due to different irradiation doses), it was suggested that both physical and biological mechanisms are involved during hydration process and that both can be affected by ultrasound. Further, irradiation could be used on carioca beans with objectives such as avoid germination, insects, and microorganism's growth, without an important effect on the hydration kinetics. PRACTICAL APPLICATION: Ultrasound technology has demonstrated to accelerate the soaking process of several legume grains. However, sometimes, grains are irradiated for disinfestation purpose to improve their shelf life. Indeed, irradiation can change the grain properties as the cooking time, hydration time, and germination capacity. Therefore, this work verified if irradiation changes the desirable effect of ultrasound on grain processing: soaking and germination. Moreover, this work novelty is also based on describing the phenomena: by proposing a possible biological effect, further approaches to improve the grain processing can be achieved.
电离辐射和超声。此外，本工作还提出了超声对谷物水合作用的可能生物学效应，以描述其对谷物水合作用的影响。用γ射线对 Carioca 豆进行了 2.3 和 3.8 kGy 的照射，为豆类建立了不同的代谢活性。然后，在 25°C 下，用和不用超声技术（91 W/L 和 25 kHz）对其进行水合处理。单独和组合应用这两种技术时，评估了水合和发芽动力学。结果表明，辐照对水合速率、平衡水分或滞后时间没有显著影响（P > 0.05），但超声对其有影响，使处理时间缩短了 50%。另一方面，只有在辐照和超声技术的交互作用下，平衡水分才略有降低，这是基于不同的代谢水平进行讨论的。此外，发芽过程受到两种研究变量的阻碍，在某些情况下将发芽能力降低到 0%。因此，通过研究具有不同代谢活性（由于不同的辐照剂量）的豆类对超声的影响，建议在水合过程中涉及到物理和生物学机制，并且这两种机制都可能受到超声的影响。此外，辐照可以用于 Carioca 豆，以避免发芽、昆虫和微生物的生长，而不会对水合动力学产生重要影响。实际应用：超声技术已证明可以加速几种豆类的浸泡过程。然而，有时为了防虫和延长保质期，谷物会被辐照。事实上，辐照会改变谷物的特性，如烹饪时间、水合时间和发芽能力。因此，本工作验证了辐照是否改变了超声对谷物加工的理想效果：浸泡和发芽。此外，本工作的新颖之处还在于描述了这一现象：通过提出一种可能的生物学效应，可以进一步提出改进谷物加工的方法。
