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                <term xml:lang="en">temperature</term>
                <term xml:lang="en">isotherm</term>
                <term xml:lang="en">heat of absorption</term>
                <term xml:lang="en">internal transformation</term>
                <term xml:lang="en">kinetics</term>
                <term xml:lang="en">semolina</term>
                <term xml:lang="en">absorption</term>
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              <classCode scheme="vocinrae-old" n="semoule">semoule</classCode>
              <classCode scheme="vocinrae-old" n="taille des particules alimentaires">taille des particules alimentaires</classCode>
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              <p>The hydration of semolina particles is an essential step in couscous processing which leads to binding between particles for the formation of agglomerates. Despite this importance, the hydration properties of such food products are rarely studied and in particular, durum wheat semolina has never been investigated. Here we present,a study of the hydration properties of durum wheat semolina by determination of water sorption isotherms, and other characterisation techniques to obtain a better understanding of hydration mechanisms. Equilibrium and dynamic sorption properties, have been measured as a function of relative humidity by means of a controlled atmosphere microbalance. It is found that durum wheat semolina presents a type II isotherm [F. Rouquerol, J. Rouquerol, K. Sing, Adsorption by Powders and Porous Solids-Principles Methodology and Applications, Academic Press, 1999] indicative of multi-layer adsorption. The Guggenheim-Anderson-de Boer (GAB) model is used to describe the isotherm and obtain a better understanding of hydration mechanisms and liquid/solid interactions. The effects observed are related to physical properties of the semolina. In particular, the size of the semolina particles is found mainly to influence sorption kinetics: the finer the particles, the faster their sorption kinetics. Increasing temperature in the range 25-45 degreesC accelerates sorption kinetics. Furthermore, hydration causes no irreversible transformation of semolina components. Thus, absorption kinetics seem to be influenced by physical mechanisms, while the biochemical composition determines the amount of water sorbed.</p>
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            <abstract xml:lang="fr">
              <p>Le procédé de fabrication du couscous se compose de plusieurs étapes: agglomération, cuisson, séchage. Au cours de l'agglomération, les particules de semoule sont hydratées, mélangées et roulées. Par hydratation, des liens se forment entre particules de semoule et permettent leur agglomération. Même si les propriétés d'hydratation de nombreux produits alimentaires sont connues, celles des semoules n'ont jamais été étudiées.Les isothermes de sorption couplées à d'autres caractérisations permettent de comprendre les mécanismes d'interactions eau-semoule. Les propriétés de sorption, variations de masse et de temps en fonction de l'humidité relative, ont été mesurées par une balance de sorption.La semoule présente des isothermes de sorption de type II [F. Rouquerol, J. Rouquerol, K. Sing, Adsorption by Powders and Porous Solids—Principles Methodology and Applications, Academic Press, 1999]. La prise en eau s'effectue sous forme de plusieurs couches d'eau superposées. Pour une meilleure compréhension des mécanismes d'hydratation, les interactions liquide/solide peuvent être modélisées par l'équation de (GAB).La taille des particules de semoule influence leur cinétique de sorption, plus les particules sont fines, plus leur cinétique de sorption est rapide. Ces différences sont liées aux facteurs physiques essentiellement. L'augmentation de la température accélère les cinétiques de sorption sans modifier la capacité de sorption. D'autre part, au cours de l'hydratation, pour une température comprise entre 25–45 °C, les composants de la semoule ne subissent pas de transformations internes irréversibles. La vitesse de prise en eau de la semoule est régie par des phénomènes physiques tandis que la composition biochimique influence la capacité de sorption.</p>
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