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Updated: Oct 22, 2025

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Mathematical Model for Describing Corn Grain Dehydration Kinetics after a Nixtamalization Process.

Miguel Ángel Gruintal-Santos1, María Teresa Zagaceta-Álvarez2, Karen Alicia Aguilar Cruz3

  • 1Universidad Autónoma de Guerrero, Facultad de Ciencias Agropecuarias y Ambientales, Unidad Tuxpan, km 2.5 Carretera Iguala-Tuxpan, Iguala de la Independencia 40101, Mexico.

Foods (Basel, Switzerland)
|August 27, 2021
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Summary
This summary is machine-generated.

This study models the hydrothermal dehydration of Nixtamalized Corn Grains (NCG), showing how steeping time affects moisture loss during drying. Mathematical models reveal key relationships influencing the dehydration rate and water diffusion.

Keywords:
asymptotic modelgrain hydration processisothermal dehydrationnixtamalizationsteeping time influence

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Area of Science:

  • Food Science and Technology
  • Chemical Engineering
  • Materials Science

Background:

  • Nixtamalization is a crucial process for corn, impacting its nutritional and physical properties.
  • Understanding the dehydration kinetics of Nixtamalized Corn Grains (NCG) is vital for optimizing drying processes and product quality.
  • Existing models may not fully capture the complex interplay of variables in NCG hydrothermal dehydration.

Purpose of the Study:

  • To develop and validate a mathematical model for the hydrothermal dehydration of NCG.
  • To analyze the influence of steeping time (ST) on initial and equilibrium moisture content.
  • To investigate the relationship between isothermal dehydration time (IDT), dehydration rate, and water diffusivity.

Main Methods:

  • Experimental data fitting using a mathematical model for hydrothermal dehydration.
  • Analysis of moisture content and dehydration rates as functions of IDT and ST using matrix graphics.
  • Application of the second Fick's law to determine diffusivity (vk) and the proportionality constant (k).

Main Results:

  • The mathematical model accurately fits experimental data for NCG dehydration.
  • Dehydration rates and moisture content are shown as simultaneous functions of IDT and ST.
  • Diffusivity (vk) and the proportionality constant (k) were calculated, revealing non-linear dependence on IDT and direct proportionality to effective diffusivity (Deff).
  • The constant k is strongly influenced by ST and the calcium ion content derived from lime (solubility).

Conclusions:

  • The developed mathematical model provides a robust framework for understanding NCG hydrothermal dehydration.
  • Steeping time and calcium ion concentration are critical factors influencing the dehydration dynamics and efficiency.
  • The findings offer insights for optimizing industrial drying processes for Nixtamalized Corn Grains.