Fluidisation velocities during processing of whole soybean snack

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. Precooked samples prepared at increasing drying–toasting times (lower moisture contents) experienced shrinkage and deformation. With the aim of determining design parameters for this process, fluid-dynamic studies of samples extracted at several times during drying–toasting allowed us to determine laminar and turbulent coefficients of the Ergun equation and the minimum fluidisation velocity (Vmf), at ambient temperatures. The turbulent coefficient increased for decreasing moistures and Vmf varied from 2.6 and 1.2 m/s over a 60 min process. As drying–toasting must be conducted at 140 °C, an increase by 20% in Vmf is required. Operating velocities were 50% above Vmf to produce uniform treatment. As the system requires a decreasing fluidisation velocity with time, an automatic control with time-varying target value should be devised to limit energy consumption and prevent solid losses.
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. 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. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina
Materia
FLUIDISATION
DRYING-TOASTING
SOYBEAN
SNACK
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:11336/107808
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Fluidisation velocities during processing of whole soybean snackTorrez Irigoyen, Ricardo MartinGiner, Sergio AdrianFLUIDISATIONDRYING-TOASTINGSOYBEANSNACKhttps://purl.org/becyt/ford/2.11https://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. Precooked samples prepared at increasing drying–toasting times (lower moisture contents) experienced shrinkage and deformation. With the aim of determining design parameters for this process, fluid-dynamic studies of samples extracted at several times during drying–toasting allowed us to determine laminar and turbulent coefficients of the Ergun equation and the minimum fluidisation velocity (Vmf), at ambient temperatures. The turbulent coefficient increased for decreasing moistures and Vmf varied from 2.6 and 1.2 m/s over a 60 min process. As drying–toasting must be conducted at 140 °C, an increase by 20% in Vmf is required. Operating velocities were 50% above Vmf to produce uniform treatment. As the system requires a decreasing fluidisation velocity with time, an automatic control with time-varying target value should be devised to limit energy consumption and prevent solid losses.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. 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. Universidad Nacional de La Plata. Facultad de Ingeniería; ArgentinaElsevier2011-11info: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/11336/107808Torrez Irigoyen, Ricardo Martin; Giner, Sergio Adrian; Fluidisation velocities during processing of whole soybean snack; Elsevier; Journal of Food Engineering; 107; 1; 11-2011; 90-980260-8774CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0260877411002962info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2011.05.040info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:09:35Zoai:ri.conicet.gov.ar:11336/107808instacron: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:34982025-09-29 10:09:36.184CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Fluidisation velocities during processing of whole soybean snack
title Fluidisation velocities during processing of whole soybean snack
spellingShingle Fluidisation velocities during processing of whole soybean snack
Torrez Irigoyen, Ricardo Martin
FLUIDISATION
DRYING-TOASTING
SOYBEAN
SNACK
title_short Fluidisation velocities during processing of whole soybean snack
title_full Fluidisation velocities during processing of whole soybean snack
title_fullStr Fluidisation velocities during processing of whole soybean snack
title_full_unstemmed Fluidisation velocities during processing of whole soybean snack
title_sort Fluidisation velocities during processing of whole soybean snack
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 FLUIDISATION
DRYING-TOASTING
SOYBEAN
SNACK
topic FLUIDISATION
DRYING-TOASTING
SOYBEAN
SNACK
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
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. Precooked samples prepared at increasing drying–toasting times (lower moisture contents) experienced shrinkage and deformation. With the aim of determining design parameters for this process, fluid-dynamic studies of samples extracted at several times during drying–toasting allowed us to determine laminar and turbulent coefficients of the Ergun equation and the minimum fluidisation velocity (Vmf), at ambient temperatures. The turbulent coefficient increased for decreasing moistures and Vmf varied from 2.6 and 1.2 m/s over a 60 min process. As drying–toasting must be conducted at 140 °C, an increase by 20% in Vmf is required. Operating velocities were 50% above Vmf to produce uniform treatment. As the system requires a decreasing fluidisation velocity with time, an automatic control with time-varying target value should be devised to limit energy consumption and prevent solid losses.
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. 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. Universidad Nacional de La Plata. Facultad de Ingeniería; 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. Precooked samples prepared at increasing drying–toasting times (lower moisture contents) experienced shrinkage and deformation. With the aim of determining design parameters for this process, fluid-dynamic studies of samples extracted at several times during drying–toasting allowed us to determine laminar and turbulent coefficients of the Ergun equation and the minimum fluidisation velocity (Vmf), at ambient temperatures. The turbulent coefficient increased for decreasing moistures and Vmf varied from 2.6 and 1.2 m/s over a 60 min process. As drying–toasting must be conducted at 140 °C, an increase by 20% in Vmf is required. Operating velocities were 50% above Vmf to produce uniform treatment. As the system requires a decreasing fluidisation velocity with time, an automatic control with time-varying target value should be devised to limit energy consumption and prevent solid losses.
publishDate 2011
dc.date.none.fl_str_mv 2011-11
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/11336/107808
Torrez Irigoyen, Ricardo Martin; Giner, Sergio Adrian; Fluidisation velocities during processing of whole soybean snack; Elsevier; Journal of Food Engineering; 107; 1; 11-2011; 90-98
0260-8774
CONICET Digital
CONICET
url http://hdl.handle.net/11336/107808
identifier_str_mv Torrez Irigoyen, Ricardo Martin; Giner, Sergio Adrian; Fluidisation velocities during processing of whole soybean snack; Elsevier; Journal of Food Engineering; 107; 1; 11-2011; 90-98
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://www.sciencedirect.com/science/article/pii/S0260877411002962
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2011.05.040
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 13.070432

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