Volume and density of whole soybean products during hot-air thermal treatment in fluidised bed

Autores
Torrez Irigoyen, Ricardo Martin; Giner, Sergio Adrian
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Soybeans contribute to healthy nutrition because of the high proportion and quality of proteins. Its oil content is considerably lower than in peanuts, restricting energy intake. To produce a whole soybean snack, four type of samples were processed by first increasing the water content and then reducing it by hot-air fluidisation: moistened–dried at 60 °C (MD), soaked–dried at 60 °C (SD), soaked and dried–toasted at 140 °C (SDT) and soaked–cooked and dried–toasted at 140 °C (SCDT). A semi-theoretical model was proposed to describe volume and density as a function of moisture during fluidisation. An equilibrium shrinkage coefficient a was determined. Volume expansion achieved by increasing the moisture content was not totally lost during fluidisation, allowing for lighter products, whose density decreased with the reduction in moisture. As the overall treatment was more severe (SCDT > SDT > SD > MD), shrinkage coefficients increased, up to 0.75. The SCDT sample became crispy and glassy after cooling.
Fil: Torrez Irigoyen, Ricardo Martin. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Giner, Sergio Adrian. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Materia
Fuidisation
Soybean snack
Shrinkage
Density
Glass Transition
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:11336/109790
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Volume and density of whole soybean products during hot-air thermal treatment in fluidised bedTorrez Irigoyen, Ricardo MartinGiner, Sergio AdrianFuidisationSoybean snackShrinkageDensityGlass Transitionhttps://purl.org/becyt/ford/2.4https://purl.org/becyt/ford/2Soybeans contribute to healthy nutrition because of the high proportion and quality of proteins. Its oil content is considerably lower than in peanuts, restricting energy intake. To produce a whole soybean snack, four type of samples were processed by first increasing the water content and then reducing it by hot-air fluidisation: moistened–dried at 60 °C (MD), soaked–dried at 60 °C (SD), soaked and dried–toasted at 140 °C (SDT) and soaked–cooked and dried–toasted at 140 °C (SCDT). A semi-theoretical model was proposed to describe volume and density as a function of moisture during fluidisation. An equilibrium shrinkage coefficient a was determined. Volume expansion achieved by increasing the moisture content was not totally lost during fluidisation, allowing for lighter products, whose density decreased with the reduction in moisture. As the overall treatment was more severe (SCDT > SDT > SD > MD), shrinkage coefficients increased, up to 0.75. The SCDT sample became crispy and glassy after cooling.Fil: Torrez Irigoyen, Ricardo Martin. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Giner, Sergio Adrian. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaElsevier2011-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/109790Torrez Irigoyen, Ricardo Martin; Giner, Sergio Adrian; Volume and density of whole soybean products during hot-air thermal treatment in fluidised bed; Elsevier; Journal of Food Engineering; 102; 3; 2-2011; 224-2320260-8774CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/abs/pii/S0260877410004231info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2010.08.023info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-17T10:55:10Zoai:ri.conicet.gov.ar:11336/109790instacron: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:34982025-09-17 10:55:10.376CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Volume and density of whole soybean products during hot-air thermal treatment in fluidised bed
title Volume and density of whole soybean products during hot-air thermal treatment in fluidised bed
spellingShingle Volume and density of whole soybean products during hot-air thermal treatment in fluidised bed
Torrez Irigoyen, Ricardo Martin
Fuidisation
Soybean snack
Shrinkage
Density
Glass Transition
title_short Volume and density of whole soybean products during hot-air thermal treatment in fluidised bed
title_full Volume and density of whole soybean products during hot-air thermal treatment in fluidised bed
title_fullStr Volume and density of whole soybean products during hot-air thermal treatment in fluidised bed
title_full_unstemmed Volume and density of whole soybean products during hot-air thermal treatment in fluidised bed
title_sort Volume and density of whole soybean products during hot-air thermal treatment in fluidised bed
dc.creator.none.fl_str_mv Torrez Irigoyen, Ricardo Martin
Giner, Sergio Adrian
author Torrez Irigoyen, Ricardo Martin
author_facet Torrez Irigoyen, Ricardo Martin
Giner, Sergio Adrian
author_role author
author2 Giner, Sergio Adrian
author2_role author
dc.subject.none.fl_str_mv Fuidisation
Soybean snack
Shrinkage
Density
Glass Transition
topic Fuidisation
Soybean snack
Shrinkage
Density
Glass Transition
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.4
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Soybeans contribute to healthy nutrition because of the high proportion and quality of proteins. Its oil content is considerably lower than in peanuts, restricting energy intake. To produce a whole soybean snack, four type of samples were processed by first increasing the water content and then reducing it by hot-air fluidisation: moistened–dried at 60 °C (MD), soaked–dried at 60 °C (SD), soaked and dried–toasted at 140 °C (SDT) and soaked–cooked and dried–toasted at 140 °C (SCDT). A semi-theoretical model was proposed to describe volume and density as a function of moisture during fluidisation. An equilibrium shrinkage coefficient a was determined. Volume expansion achieved by increasing the moisture content was not totally lost during fluidisation, allowing for lighter products, whose density decreased with the reduction in moisture. As the overall treatment was more severe (SCDT > SDT > SD > MD), shrinkage coefficients increased, up to 0.75. The SCDT sample became crispy and glassy after cooling.
Fil: Torrez Irigoyen, Ricardo Martin. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Giner, Sergio Adrian. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
description Soybeans contribute to healthy nutrition because of the high proportion and quality of proteins. Its oil content is considerably lower than in peanuts, restricting energy intake. To produce a whole soybean snack, four type of samples were processed by first increasing the water content and then reducing it by hot-air fluidisation: moistened–dried at 60 °C (MD), soaked–dried at 60 °C (SD), soaked and dried–toasted at 140 °C (SDT) and soaked–cooked and dried–toasted at 140 °C (SCDT). A semi-theoretical model was proposed to describe volume and density as a function of moisture during fluidisation. An equilibrium shrinkage coefficient a was determined. Volume expansion achieved by increasing the moisture content was not totally lost during fluidisation, allowing for lighter products, whose density decreased with the reduction in moisture. As the overall treatment was more severe (SCDT > SDT > SD > MD), shrinkage coefficients increased, up to 0.75. The SCDT sample became crispy and glassy after cooling.
publishDate 2011
dc.date.none.fl_str_mv 2011-02
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/11336/109790
Torrez Irigoyen, Ricardo Martin; Giner, Sergio Adrian; Volume and density of whole soybean products during hot-air thermal treatment in fluidised bed; Elsevier; Journal of Food Engineering; 102; 3; 2-2011; 224-232
0260-8774
CONICET Digital
CONICET
url http://hdl.handle.net/11336/109790
identifier_str_mv Torrez Irigoyen, Ricardo Martin; Giner, Sergio Adrian; Volume and density of whole soybean products during hot-air thermal treatment in fluidised bed; Elsevier; Journal of Food Engineering; 102; 3; 2-2011; 224-232
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/https://www.sciencedirect.com/science/article/abs/pii/S0260877410004231
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2010.08.023
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
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 13.001348

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