Describing the Food Sigmoidal Behavior During Hydration Based on a Second-Order Autocatalytic Kinetic

Abstract

Although many mathematical models have been proposed to describe the hydration process, there is only one empirical model in the literature describing the sigmoidal behavior. This work proposed a new semi-empirical model to describe the sigmoidal behavior of food during hydration. The new model was based on a second-order autocatalytic kinetic, composed of only two parameters, whose physical meaning was discussed. The model was successfully validated using data from different beans and temperatures. Its main advantages and disadvantages are also discussed, while showing its possible use in describing the hydration process of foods with sigmoidal behavior.

Keywords:

• Food properties
• Hydration
• Kinetic
• Modeling
• Physical properties
• Rehydration