Effect of magnetized water on oat growth and drying kinetics of its sprouts for use in gluten-free product formulation

Authors
Kimia Samary 1
Fakhreddin Salehi 2
Akbar Aliverdi 3
Amir Daraei Garmakhany 4
1 MSc Student, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran
2 Associate Professor, Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran
3 Associate Professor, Department of Plant Production and Genetics, Faculty of Agriculture, Bu-Ali Sina University, Hamedan, Iran
4 Associate Professor, Department of Food Science and Technology, Faculty of Engineering and Natural Resources, Bu-Ali Sina University, Hamedan, Iran
10.22034/FSCT.22.163.190
Abstract
One of the methods proposed in agriculture for optimal water use is to pass irrigation water through a magnetic field. The use of this magnetized water promotes seed germination and increases crop yields. Sprouted oat is a gluten-free product that contains various vitamins and nutrients, and its powder can be used to improve the quality of various foods. In this study, the effects of magnetized water and magnetic field on the oat growth and drying kinetics of its sprouts were investigated and modeled. A magnetic-alkaline water generator was used to magnetize water and generate magnetized water. The effective moisture diffusivity coefficient of oat sprouts grown in different medium during drying was calculated and the rehydration of their dried sprouts was measured. The results of this study showed that oat seeds placed in the magnetized water and magnetic field increased their weight when soaked and also grew faster. Oat sprouts grown in the magnetic field lost moisture faster and dried faster due to their higher moisture content. The average effective moisture diffusivity coefficients calculated for oat sprouts grown in normal water, magnetized water, and magnetic field mediums were 7.31×10-11 m2s-1, 9.14×10-11 m2s-1, and 15.22×10-11 m2s-1, respectively. To study the drying kinetics of oat sprouts, various mathematical models were fitted to the experimental data, and overall, the Midilli model was chosen as the best model due to the highest fit and lowest error. The calculated rehydration of oat sprouts grown in normal water, magnetized water, and magnetic field mediums was 182.93%, 184.40%, and 167.27%, respectively.
Keywords
Effective moisture diffusivity coefficient
Magnetic Field
Midilli model
Rehydration

Subjects

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