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The equilibrium water and calcium concentrations obtained in this study permitted to C − Ce allowed the equation (3) because if p 0. 7 the solution of the Fick equation is C0 − Ce reduced to C − C C 0 e − C e 2 8 ⎡ π Dt ⎤ = exp⎢− 2 2 ⎥ π ⎣ 4L ⎦ This equation was linearized and the diffusivity was calculated as the slope obtained by linear regression. The D values are shown in Figure 3. The order of magnitude of values is that reported for food diffusion coefficients. Both D values, for water and calcium, follow the same pattern. It seems that the diffusivity increases as a function of temperature. Calcium is minimally soluble in water but results suggest that water and calcium diffuse together into the corn grain. However, if the diffusivity values are compared against water or calcium content, (Figure 4), no temperature effect is observed. At low temperatures (25, 35 and 45°C), the diffusion is independent of temperature, but at 70, 80 and 90°C this is not valid for water content lower than 0.5 g of water/g dried solid (Figure 5). D (m2/s) 2.5E-10 2E-10 1.5E-10 1E-10 5E-11 0 Dwa (m/s) Dca (m/s) 0 20 40 60 80 100 Temperature (ºC) Figure 3. Water and calcium diffusivities in corn nixtamalization at 1%. Of lime content
D (m2/s) 1.00E-09 9.00E-10 8.00E-10 7.00E-10 6.00E-10 5.00E-10 4.00E-10 3.00E-10 2.00E-10 1.00E-10 D 25ºC D 35ºC D 45ºC 0.00E+00 0 0.1 0.2 0.3 0.4 HBS (g water/g d. s.) 0.5 0.6 Figure 4. Water diffusivities into corn grain in alkaline solutions at 1% Ca(OH)2 and 25,35 and 45C D (m2/s) 1.20E-09 1.00E-09 8.00E-10 6.00E-10 4.00E-10 2.00E-10 D 70ºC D 80ºC D 90ºC 0.00E+00 0 0.5 1 1.5 2 HBS (g water/g d. s.) Figure 5 . Water diffusivities into corn grain in alkaline solutions at 1 % Ca(OH) 2 and 25,35 and 45C
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Determination of the effect of the
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Graphic 3 presents the initial and
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Page 79 and 80: CONCLUSION A tejate formulation was
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