Physical characterization and fluidization design parameters of wheat germ

Autores
Gili, Renato; Torrez Irigoyen, Ricardo Martín; Penci, María Cecilia; Giner, Sergio Adrián; 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 highquality proteins and fatty acids. Also, wheat germ has a considerable enzymatic activity that limits itsshelf 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 wateractivity of wheat germ and to determine their design parameters of thermalfluidization process with air.The principal axes of the particle were measured by image analysis, and their dimensions and geometricparameters were calculated. Four isotherm models werefitted to experimental data. GAB model was themore accurate to explain the experimental data. Thefixed bed density and the void fraction weremeasured. Thefluid-dynamic studies permitted to determine laminar (277.46±17.48) and turbulent(7.79±0.69) coefficients of the Ergun equation and the minimumfluidization velocity (0.35±0.02 m/s).
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Facultad de Ciencias Exactas
Materia
Química
Wheat germ
Fluidisation
Sorption isotherm
Physical particle characterization
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/81929
Acceder
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oai_identifier_str oai:sedici.unlp.edu.ar:10915/81929
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling Physical characterization and fluidization design parameters of wheat germGili, RenatoTorrez Irigoyen, Ricardo MartínPenci, María CeciliaGiner, Sergio AdriánRibotta, Pablo DanielQuímicaWheat germFluidisationSorption isothermPhysical particle characterizationWheat germ is the embryo of de wheat seed, it contains a high tocopherol and protein content, and highquality proteins and fatty acids. Also, wheat germ has a considerable enzymatic activity that limits itsshelf 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 wateractivity of wheat germ and to determine their design parameters of thermalfluidization process with air.The principal axes of the particle were measured by image analysis, and their dimensions and geometricparameters were calculated. Four isotherm models werefitted to experimental data. GAB model was themore accurate to explain the experimental data. Thefixed bed density and the void fraction weremeasured. Thefluid-dynamic studies permitted to determine laminar (277.46±17.48) and turbulent(7.79±0.69) coefficients of the Ergun equation and the minimumfluidization velocity (0.35±0.02 m/s).Centro de Investigación y Desarrollo en Criotecnología de AlimentosFacultad de Ciencias Exactas2017-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf29-37http://sedici.unlp.edu.ar/handle/10915/81929enginfo:eu-repo/semantics/altIdentifier/issn/0260-8774info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2017.05.011info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-10-15T11:07:13Zoai:sedici.unlp.edu.ar:10915/81929Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-10-15 11:07:14.171SEDICI (UNLP) - Universidad Nacional de La Platafalse
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
Química
Wheat germ
Fluidisation
Sorption isotherm
Physical particle characterization
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
Torrez Irigoyen, Ricardo Martín
Penci, María Cecilia
Giner, Sergio Adrián
Ribotta, Pablo Daniel
author Gili, Renato
author_facet Gili, Renato
Torrez Irigoyen, Ricardo Martín
Penci, María Cecilia
Giner, Sergio Adrián
Ribotta, Pablo Daniel
author_role author
author2 Torrez Irigoyen, Ricardo Martín
Penci, María Cecilia
Giner, Sergio Adrián
Ribotta, Pablo Daniel
author2_role author
author
author
author
dc.subject.none.fl_str_mv Química
Wheat germ
Fluidisation
Sorption isotherm
Physical particle characterization
topic Química
Wheat germ
Fluidisation
Sorption isotherm
Physical particle characterization
dc.description.none.fl_txt_mv Wheat germ is the embryo of de wheat seed, it contains a high tocopherol and protein content, and highquality proteins and fatty acids. Also, wheat germ has a considerable enzymatic activity that limits itsshelf 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 wateractivity of wheat germ and to determine their design parameters of thermalfluidization process with air.The principal axes of the particle were measured by image analysis, and their dimensions and geometricparameters were calculated. Four isotherm models werefitted to experimental data. GAB model was themore accurate to explain the experimental data. Thefixed bed density and the void fraction weremeasured. Thefluid-dynamic studies permitted to determine laminar (277.46±17.48) and turbulent(7.79±0.69) coefficients of the Ergun equation and the minimumfluidization velocity (0.35±0.02 m/s).
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Facultad de Ciencias Exactas
description Wheat germ is the embryo of de wheat seed, it contains a high tocopherol and protein content, and highquality proteins and fatty acids. Also, wheat germ has a considerable enzymatic activity that limits itsshelf 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 wateractivity of wheat germ and to determine their design parameters of thermalfluidization process with air.The principal axes of the particle were measured by image analysis, and their dimensions and geometricparameters were calculated. Four isotherm models werefitted to experimental data. GAB model was themore accurate to explain the experimental data. Thefixed bed density and the void fraction weremeasured. Thefluid-dynamic studies permitted to determine laminar (277.46±17.48) and turbulent(7.79±0.69) coefficients of the Ergun equation and the minimumfluidization 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
Articulo
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://sedici.unlp.edu.ar/handle/10915/81929
url http://sedici.unlp.edu.ar/handle/10915/81929
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/0260-8774
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.jfoodeng.2017.05.011
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
29-37
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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score 13.22299

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