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
- Institución
- Universidad Nacional de La Plata
- OAI Identificador
- oai:sedici.unlp.edu.ar:10915/81929
Ver los metadatos del registro completo
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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:UNLP2025-09-29T11:15:17Zoai: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:13292025-09-29 11:15:17.624SEDICI (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 |
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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 |
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SEDICI (UNLP) - Universidad Nacional de La Plata |
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