Physical characterization and fluidization design parameters of wheat germ

Autores
Gili, Renato Daniel; Torrez Irigoyen, Ricardo Martin; Penci, Maria Cecilia; Giner, Sergio Adrian; Ribotta, Pablo Daniel
Año de publicación
2017
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Wheat germ is the embryo of de wheat seed, it contains a high tocopherol and protein content, and high quality proteins and fatty acids. Also, wheat germ has a considerable enzymatic activity that limits its shelf life. The aims of the study were to physically and sorptionally characterize wheat germ particles, select the more convenient model to describe the relationship between moisture content and water activity of wheat germ and to determine their design parameters of thermal fluidization process with air. The principal axes of the particle were measured by image analysis, and their dimensions and geometric parameters were calculated. Four isotherm models were fitted to experimental data. GAB model was the more accurate to explain the experimental data. The fixed bed density and the void fraction were measured. The fluid-dynamic studies permitted to determine laminar (277.46 ± 17.48) and turbulent (7.79 ± 0.69) coefficients of the Ergun equation and the minimum fluidization velocity (0.35 ± 0.02 m/s).
Fil: Gili, Renato Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Torrez Irigoyen, Ricardo Martin. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina
Fil: Penci, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Giner, Sergio Adrian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Materia
FLUIDIZATION
PHYSICAL PARTICLE CHARACTERIZATION
SORPTION ISOTHERM
WHEAT GERM
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/49051
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/49051
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Physical characterization and fluidization design parameters of wheat germGili, Renato DanielTorrez Irigoyen, Ricardo MartinPenci, Maria CeciliaGiner, Sergio AdrianRibotta, Pablo DanielFLUIDIZATIONPHYSICAL PARTICLE CHARACTERIZATIONSORPTION ISOTHERMWHEAT GERMhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Wheat germ is the embryo of de wheat seed, it contains a high tocopherol and protein content, and high quality proteins and fatty acids. Also, wheat germ has a considerable enzymatic activity that limits its shelf life. The aims of the study were to physically and sorptionally characterize wheat germ particles, select the more convenient model to describe the relationship between moisture content and water activity of wheat germ and to determine their design parameters of thermal fluidization process with air. The principal axes of the particle were measured by image analysis, and their dimensions and geometric parameters were calculated. Four isotherm models were fitted to experimental data. GAB model was the more accurate to explain the experimental data. The fixed bed density and the void fraction were measured. The fluid-dynamic studies permitted to determine laminar (277.46 ± 17.48) and turbulent (7.79 ± 0.69) coefficients of the Ergun equation and the minimum fluidization velocity (0.35 ± 0.02 m/s).Fil: Gili, Renato Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Torrez Irigoyen, Ricardo Martin. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); ArgentinaFil: Penci, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaFil: Giner, Sergio Adrian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); ArgentinaFil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; ArgentinaElsevier2017-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/49051Gili, Renato Daniel; Torrez Irigoyen, Ricardo Martin; Penci, Maria Cecilia; Giner, Sergio Adrian; Ribotta, Pablo Daniel; Physical characterization and fluidization design parameters of wheat germ; Elsevier; Journal of Food Engineering; 212; 11-2017; 29-370260-8774CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://linkinghub.elsevier.com/retrieve/pii/S0260877417302091info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2017.05.011info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:01:04Zoai:ri.conicet.gov.ar:11336/49051instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:01:04.83CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Physical characterization and fluidization design parameters of wheat germ
title Physical characterization and fluidization design parameters of wheat germ
spellingShingle Physical characterization and fluidization design parameters of wheat germ
Gili, Renato Daniel
FLUIDIZATION
PHYSICAL PARTICLE CHARACTERIZATION
SORPTION ISOTHERM
WHEAT GERM
title_short Physical characterization and fluidization design parameters of wheat germ
title_full Physical characterization and fluidization design parameters of wheat germ
title_fullStr Physical characterization and fluidization design parameters of wheat germ
title_full_unstemmed Physical characterization and fluidization design parameters of wheat germ
title_sort Physical characterization and fluidization design parameters of wheat germ
dc.creator.none.fl_str_mv Gili, Renato Daniel
Torrez Irigoyen, Ricardo Martin
Penci, Maria Cecilia
Giner, Sergio Adrian
Ribotta, Pablo Daniel
author Gili, Renato Daniel
author_facet Gili, Renato Daniel
Torrez Irigoyen, Ricardo Martin
Penci, Maria Cecilia
Giner, Sergio Adrian
Ribotta, Pablo Daniel
author_role author
author2 Torrez Irigoyen, Ricardo Martin
Penci, Maria Cecilia
Giner, Sergio Adrian
Ribotta, Pablo Daniel
author2_role author
author
author
author
dc.subject.none.fl_str_mv FLUIDIZATION
PHYSICAL PARTICLE CHARACTERIZATION
SORPTION ISOTHERM
WHEAT GERM
topic FLUIDIZATION
PHYSICAL PARTICLE CHARACTERIZATION
SORPTION ISOTHERM
WHEAT GERM
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Wheat germ is the embryo of de wheat seed, it contains a high tocopherol and protein content, and high quality proteins and fatty acids. Also, wheat germ has a considerable enzymatic activity that limits its shelf life. The aims of the study were to physically and sorptionally characterize wheat germ particles, select the more convenient model to describe the relationship between moisture content and water activity of wheat germ and to determine their design parameters of thermal fluidization process with air. The principal axes of the particle were measured by image analysis, and their dimensions and geometric parameters were calculated. Four isotherm models were fitted to experimental data. GAB model was the more accurate to explain the experimental data. The fixed bed density and the void fraction were measured. The fluid-dynamic studies permitted to determine laminar (277.46 ± 17.48) and turbulent (7.79 ± 0.69) coefficients of the Ergun equation and the minimum fluidization velocity (0.35 ± 0.02 m/s).
Fil: Gili, Renato Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Torrez Irigoyen, Ricardo Martin. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina
Fil: Penci, Maria Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
Fil: Giner, Sergio Adrian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico la Plata. Centro de Investigaciones en Criotecnología de Alimentos (i); Argentina
Fil: Ribotta, Pablo Daniel. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Ciencias Químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina
description Wheat germ is the embryo of de wheat seed, it contains a high tocopherol and protein content, and high quality proteins and fatty acids. Also, wheat germ has a considerable enzymatic activity that limits its shelf life. The aims of the study were to physically and sorptionally characterize wheat germ particles, select the more convenient model to describe the relationship between moisture content and water activity of wheat germ and to determine their design parameters of thermal fluidization process with air. The principal axes of the particle were measured by image analysis, and their dimensions and geometric parameters were calculated. Four isotherm models were fitted to experimental data. GAB model was the more accurate to explain the experimental data. The fixed bed density and the void fraction were measured. The fluid-dynamic studies permitted to determine laminar (277.46 ± 17.48) and turbulent (7.79 ± 0.69) coefficients of the Ergun equation and the minimum fluidization velocity (0.35 ± 0.02 m/s).
publishDate 2017
dc.date.none.fl_str_mv 2017-11
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/49051
Gili, Renato Daniel; Torrez Irigoyen, Ricardo Martin; Penci, Maria Cecilia; Giner, Sergio Adrian; Ribotta, Pablo Daniel; Physical characterization and fluidization design parameters of wheat germ; Elsevier; Journal of Food Engineering; 212; 11-2017; 29-37
0260-8774
CONICET Digital
CONICET
url http://hdl.handle.net/11336/49051
identifier_str_mv Gili, Renato Daniel; Torrez Irigoyen, Ricardo Martin; Penci, Maria Cecilia; Giner, Sergio Adrian; Ribotta, Pablo Daniel; Physical characterization and fluidization design parameters of wheat germ; Elsevier; Journal of Food Engineering; 212; 11-2017; 29-37
0260-8774
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://linkinghub.elsevier.com/retrieve/pii/S0260877417302091
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2017.05.011
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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