Drying of seeds in a superheated steam vacuum fluidized bed

Kozanoglu, Bulent; Vazquez, Adan Cabrera; Chanes, J. Welti; Patiño, Jose Luis

doi:10.1016/j.jfoodeng.2005.03.063

Cited by 21 publications

(13 citation statements)

References 10 publications

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“…Até a década de 80, as tecnologias de processamento disponíveis se baseavam no uso de calor seco (KOZANOGLU et al, 2006). Com essa técnica, o aquecimento é desuniforme, comprometendo o valor nutritivo da soja (PRACHAYAWARAKORN et al, 2006).…”

Section: Resultsunclassified

Digestibilidade aparente de dietas e metabolismo de frangos de corte alimentados com dietas contendo soja integral processada

et al. 2008

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Apparent digestibility of the diets and metabolism of broilers fed with diets containing heat processed full-fat soybean RESUMO (SI vap 23 and 20% less (P<0.01) Foi realizado um experimento para avaliar a digestibilidade aparente de dietas e o metabolismo de frangos de corte alimentados com dietas contendo soja integral (SI) processada a vácuo (SI vac ) ou a vapor ABSTRACT An experiment was carried out to evaluate the apparent digestibility of diets and the metabolism of broilers fed diets containing full-fat soybean (FFS) processed by vacuum (FFS vac ) or by steam (FFS stm ). The experimental design was completely randomized with five treatments (control diet -CD, CD with isometric substitution of 40% FFS vac or FFS stm ; diet with FFS vac and diet with FFS stm ). The treatments with isometric substitution evaluated the digestibility of processed soybeans; the remains, the digestibility of diets containing either processed soybean or not (control). The N intake was

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Section: Resultsunclassified

Digestibilidade aparente de dietas e metabolismo de frangos de corte alimentados com dietas contendo soja integral processada

et al. 2008

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“…They also showed that drying under superheated steam is independent of moisture diffusion coefficient (mass transfer) and is more dominants by heat transfer (conduction). Kozanoglu et al (2006) did not register initial condensation as a result of additional heat supplied by the resistance installed on the wall of the dryer. They showed that there was a decrease in the amount of condensation in the initial period of the process by increasing the dryer's wall temperature.…”

Section: Initial Condensation Heating Periodmentioning

confidence: 86%

Drying Steps under Superheated Steam: A Review and Modeling

Hamawand¹

2013

EER

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Superheated steam drying has been a subject of research for many decades. Many researchers have claimed that superheated steam drying is saving energy and produces better product quality compared to air drying. Superheated steam can be distinguished from air drying by the diffusion step in the drying process. Steam drying does not include moisture diffusion from the interior of the particle to its surface. However, in air drying, diffusion is the main and the limiting step. This paper is presenting a review to the models have been used to describe drying under superheated steam. Also, modelling was carried out to all the steps that take place in the drying process. These steps are: initial condensation on the surface of the particle, diffusion of the initially condensed vapour to the interior of the particle, evaporation of the initially condensed vapour and finally drying of the whole particle due to receding core model. Understanding these steps is very important for controlling the quality of the dried products and preventing difficulties such as sticking. These steps were modelled using MATLAB software. Numerical solutions with finite difference Euler's method were used to solve the equations describe the drying steps. The theoretical results were then formulated in figures to show the behaviour of the whole drying process. Comparison of the theoretical results from this study with experimental data was left for the upcoming article.

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“…Para isso, a maioria das tecnologias empregadas baseia-se no uso de calor seco (Kozanoglu et al, 2006). Nessa técnica, a distribuição do calor é irregular e causa sub e superaquecimento dos grãos de soja, comprometendo o valor nutritivo (Prachayawarakorn et al, 2006).…”

Section: Matéria Natural (As-fed)unclassified

Processamento da soja integral e uso em dietas para suínos: digestibilidade e metabolismo

et al. 2007

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RESUMO -Um experimento foi realizado para avaliar a soja integral (SI) processada a vácuo (SI vac IntroduçãoA suinocultura absorve cerca de 29,0% da produção brasileira de milho e 23,0% da produção de farelo de soja (SINDIRAÇÕES, 2006). Esses ingredientes respondem por 94% do volume das rações para suínos. O óleo vegetal tem sido incluído nas rações para ajustes energéticos e participa em média com 2,5% do volume. A inclusão de óleos nas rações, contudo, dificulta a fabricação e eleva o custo das mesmas.A soja integral (SI) possui em torno de 18,0% de EE e 36,0% de PB (NRC, 1998), o que pode torná-la alternativa ao óleo e ao farelo de soja em rações para suínos. Têm-se constatado como vantagens do uso da SI a melhora da palatabilidade e do consumo, a redução do incremento calórico, sobretudo em regiões de clima quente, a melhor qualidade nutricional, a melhor digestibilidade, decorrente do processamento, a facilidade de manejo na fabricação da ração e a maior relação custo-benefício no sistema produtivo (Nitsan et al

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Drying of seeds in a superheated steam vacuum fluidized bed

Cited by 21 publications

References 10 publications

Digestibilidade aparente de dietas e metabolismo de frangos de corte alimentados com dietas contendo soja integral processada

Digestibilidade aparente de dietas e metabolismo de frangos de corte alimentados com dietas contendo soja integral processada

Drying Steps under Superheated Steam: A Review and Modeling

Processamento da soja integral e uso em dietas para suínos: digestibilidade e metabolismo

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