AI Chat Paper
Discover the SciOpen Platform and Achieve Your Research Goals with Ease.
Search articles, authors, keywords, DOl and etc.
{{expandStatus?'Exit ':''}}Advanced Search
AI Chat Paper for AI reading assistance in English.
AI Chat Paper
, Songtao WANG1 (
This study investigated the effects of the intrinsic properties of sorghum for Baijiu production on its hydration process in order to enable prediction of the moisture content of different varieties of sorghum during soaking. The physicochemical properties of 23 cultivars of Baijiu sorghum were measured, and the kinetic process of their hydration was analyzed upon soaking at a constant temperature of 40 ℃. Besides, the correlation between the hydration kinetics characteristics (initial hydration rate and equilibrium moisture content) and physicochemical properties of sorghum (seed coat thickness, hardness, specific surface area, protein, fat, tannin, starch, amylose, amylopectin) was analyzed. It was found that the hydration kinetics characteristics of sorghum were correlated with the specific surface area, hardness, fat, tannin, amylose and amylopectin. A backward propagation (BP) neural network model with 10 nodes in the hidden layer was established using the hardness, specific surface area, fat, tannin, amylose, soaking time and initial moisture content as the input layer, and the moisture content of sorghum as the output layer. Using the Levenberg-Marquardt (L-M) algorithm as the training function and tansig-purelin as the network transfer function, the BP neural network model was obtained after finite training. The correlation coefficient (r) between the predicted and the experimental values of the moisture content was 0.99, and the mean square error (MSE) was 0.02. This BP neural network model was capable of predicting the moisture content in different varieties of Baijiu sorghum during the soaking process. This research provides a theoretical foundation and technical support for the further development and precise control of the soaking process.
PATERO T, AUGUSTO P E D. Ultrasound (US) enhances the hydration of sorghum (Sorghum bicolor) grains[J]. Ultrasonics Sonochemistry, 2015, 23: 11-15. DOI:10.1016/j.ultsonch.2014.10.021.
MIANO A C, SALDAÑA E, CAMPESTRINI L H, et al. Correlating the properties of different carioca bean cultivars (Phaseolus vulgaris) with their hydration kinetics[J]. Food Research International, 2018, 107: 182-194. DOI:10.1016/j.foodres.2018.02.030.
URIARTE-ACEVES P M, SOPADE P A. Hydration kinetics of commercial white maize (Zea mays L.) hybrids, and associations with grain intrinsic and wet-milling properties[J]. Journal of Cereal Science, 2021, 101: 103279. DOI:10.1016/j.jcs.2021.103279.
KASHIRI M, GARMAKHANY A D, DEHGHANI A A. Modelling of sorghum soaking using artificial neural networks (MLP)[J]. Quality Assurance and Safety of Crops & Foods, 2012, 4(4): 179-184. DOI:10.1111/j.1757-837x.2012.00184.x.
LIU C X, ZHANG D Q, LI S B, et al. Combined quantitative lipidomics and back-propagation neural network approach to discriminate the breed and part source of lamb[J]. Food Chemistry, 2024, 437: 137940. DOI:10.1016/j.foodchem.2023.137940.
URIARTE-ACEVES P M, RANGEL-PERAZA J G, SOPADE P A. Kinetics of water absorption and relation with physical, chemical, and wet-milling properties of commercial yellow maize (Zea mays L.) hybrids[J]. Journal of Food Processing and Preservation, 2020, 44(7): e14509. DOI:10.1111/jfpp.14509.
JAIN R K, BAL S. Properties of pearl millet[J]. Journal of Agricultural Engineering Research, 1997, 66(2): 85-91. DOI:10.1006/jaer.1996.0119.
MISHRA G, JOSHI D C, MOHAPATRA D, et al. Varietal influence on the microwave popping characteristics of sorghum[J]. Journal of Cereal Science, 2015, 65: 19-24. DOI:10.1016/j.jcs.2015.06.001.
JAISWAL S, BANSIRAR A, SINGH A, et al. Diversity in grain and wax characteristics of twelve cultivars of Indian sorghum[J]. Materials Today: Proceedings, 2022, 57: 1933-1937. DOI:10.1016/j.matpr.2022.03.041.
ANTHERO A G S, LIMA J M, CLETO P B, et al. Modeling of maceration step of the oat (Avena sativa) malting process[J]. Journal of Food Process Engineering, 2019, 42(7): e13266. DOI:10.1111/jfpe.13266.
LAZARO E L, FAVIER J F. Application of Peleg’s equation to model water absorption in sorghum and millet during tempering[J]. Journal of Agriculture Science and Technology, 2005, 3(2): 1-14. DOI:10.4314/jagst.v3i2.31676.
MIANO A C, SABADOTI V D, DA COSTA PEREIRA J, et al. Hydration kinetics of cereal and pulses: new data and hypothesis evaluation[J]. Journal of Food Process Engineering, 2018, 41(1): e12617. DOI:10.1111/jfpe.12617.
ROSS K A, ZHANG L, ARNTFIELD S D. Understanding water uptake from the induced changes occurred during processing: chemistry of pinto and navy bean seed coats[J]. International Journal of Food Properties, 2010, 13(3): 631-647. DOI:10.1080/10942910902718220.
DEVKOTA L, HE L Z, MIDGLEY J, et al. Effect of seed coat microstructure and lipid composition on the hydration behavior and kinetics of two red bean (Phaseolus vulgaris L.) varieties[J]. Journal of Food Science, 2022, 87(2): 528-542. DOI:10.1111/1750-3841.16030.
NACIMENTO K M, BALBINOTI T C V, DE MATOS JORGE L M, et al. Microstructure of rice (Oryza sativa L.) and kinetics in hydrothermal process[J]. Journal of Food Process Engineering, 2022, 45(10): e14131. DOI:10.1111/jfpe.14131.
This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
京公网安备11010802044758号