Miano Alberto Claudio, Augusto Pedro Esteves Duarte
Dept. of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz Coll. of Agriculture (ESALQ), Univ. of São Paulo (USP), Piracicaba, SP, Brazil.
Compr Rev Food Sci Food Saf. 2018 Mar;17(2):352-370. doi: 10.1111/1541-4337.12328. Epub 2018 Jan 5.
Hydration is a crucial step during grain processing. It is performed prior to many other processes, such as germination, cooking, extraction, malting and fermentation. The number of publications on this topic studying the description of the mechanisms involved and recent technologies for processing enhancement has increased recently. However, due to the complexity of the hydration process, there are still many aspects that are little understood. For that reason, this review provides not only an overview of recent developments in this field, but also a critical discussion of publications from the last 2 decades, as well as suggestions for future innovative studies. This review discusses the importance of hydration in the grain industries, the pathway for water entry into the various grains, the mass transfer and fluid flow mechanisms in the process, the behavior of the hydration kinetics, the mathematical modelling, the technologies used to accelerate the process and other necessary requirements that must be performed to complement and complete our knowledge of this process.
水分调节是谷物加工过程中的关键步骤。它在许多其他过程之前进行，如发芽、烹饪、萃取、麦芽制造和发酵。最近，关于该主题研究相关机制描述及加工强化新技术的出版物数量有所增加。然而，由于水分调节过程的复杂性，仍有许多方面了解甚少。因此，本综述不仅概述了该领域的最新进展，还对过去20年的出版物进行了批判性讨论，并提出了未来创新研究的建议。本综述讨论了水分调节在谷物行业中的重要性、水分进入各种谷物的途径、该过程中的传质和流体流动机制、水分动力学行为、数学建模、用于加速该过程的技术以及为补充和完善我们对该过程的认识而必须执行的其他必要要求。
