声氢引发过程（超声调制水合作用）：模拟稻谷发芽过程中的水合动力学。
Sono-hydro priming process (ultrasound modulated hydration): Modelling hydration kinetic during paddy germination.
机构信息
Department of Chemical Engineering, Indian Institute of Technology, Guwahati, Assam 781039, India.
Department of Food Engineering and Technology, Tezpur University, Assam 784028, India.
出版信息
Ultrason Sonochem. 2021 Jan;70:105321. doi: 10.1016/j.ultsonch.2020.105321. Epub 2020 Sep 1.
Application of ultrasound technology in modulating the hydration process during paddy germination was analyzed in this study. The effect of hydropriming (24 h) and sono-hydro priming (ultrasound priming, 12 h) on the hydration behaviour of paddies was determined at different temperatures (25-40 °C). Ultrasound pulse was applied for 10 min after every one hour for sono-hydro priming. Germination potential and microstructure analysis of treated paddies were also performed. Downward concave curve observed in hydration process of paddies indicates initial high-water absorptionthrough diffusion process. Sono-hydro priming process showed higher hydration rate compared to hydropriming. The changes in moisture content during hydration processes fitted to theoretical (Fick's model) and empirical model (Peleg model) exhibited high regression coefficient (R > 0.95) indicating suitability for predicting hydration behaviour in both paddies for germination. The Peleg model adequately predicted saturation moisture content and sono-hydro priming efficiently increased the water absorption rate. Effective moisture diffusivity determined from Fick's diffusion model increased for sono-hydro priming. Activation energy estimated from effective moisture diffusivity required in sono-hydro priming (E = 20.32 and 19.19 KJ/mol respectively) for pigmented rice and non-pigmented rice was lower than hydropriming (E = 27.11 and 32.15 KJ/mol respectively). Both hydration processes were endothermic and non-spontaneous inferred from thermodynamic properties. Sono-hydro priming exhibited < 95% germination potential with shorter soaking time (12 h) owing to the high mass transfer rate. SEM micrograph revealed water absorption through various micro-cavities during sono-hydro priming. Thus, sono-hydro priming potentially reduced the soaking process (approximately 50%) with higher germination rate in paddies beneficial for commercial malting of grains.
本研究分析了超声技术在调节稻谷发芽过程中水分过程中的应用。在不同温度（25-40°C）下，测定了水浸预处理（24 h）和超声水浸预处理（超声预处理，12 h）对稻谷水分行为的影响。在超声水浸预处理过程中，每 1 小时施加 10 分钟的超声脉冲。还对处理后的稻谷的发芽势和微观结构进行了分析。在稻谷的水化过程中观察到的下凹曲线表明，最初通过扩散过程吸收了大量水分。与水浸预处理相比，超声水浸预处理显示出更高的水化速率。水化过程中水分含量的变化符合理论（菲克模型）和经验模型（Peleg 模型），表现出高回归系数（R>0.95），表明这两种模型均适用于预测稻谷发芽过程中的水化行为。Peleg 模型充分预测了饱和水分含量，超声水浸预处理有效地提高了吸水率。从菲克扩散模型确定的有效水分扩散系数在超声水浸预处理中增加。从有效水分扩散系数估计的超声水浸预处理所需的活化能（E = 20.32 和 19.19 KJ/mol 分别）对于有色稻和非有色稻均低于水浸预处理（E = 27.11 和 32.15 KJ/mol 分别）。从热力学性质推断，两种水化过程均为吸热且非自发过程。由于质量转移速率较高，超声水浸预处理的发芽势<95%，但浸泡时间较短（12 h）。SEM 显微照片显示，在超声水浸预处理过程中，通过各种微腔吸收水分。因此，超声水浸预处理有可能减少浸泡过程（约 50%），同时提高稻谷的发芽率，有利于谷物的商业麦芽化。
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