Physical characterization and fluidization design parameters of wheat germ

Gili, Renato D.; Irigoyen, R. Martín Torrez; Penci, María Cecilia; Giner, Sergio A.; Ribotta, Pablo Daniel

doi:10.1016/j.jfoodeng.2017.05.011

Cited by 27 publications

(31 citation statements)

References 30 publications

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“…Thus, the D eg of WG particles was 810 µm. The diameter of WG particles observed by Gili et al [30] was in the range between 766 µm and 1223 µm, and their result was similar to our study. According to Srinivasakannan and Balasubramanian [33], the ratio of surface area to volume (A g ) of WG could be calculated by 6/D eg .…”

Section: Physical Dimensions and Chemical Composition Of Wheat Germsupporting

confidence: 93%

“…The MC of WG decreased sharply at the early stage of heating with THA and reduced gradually until 25 min of heating. According to Gili et al [30], the MC of WG should be controlled within 5-8% to avoid spoilage. The SHTA applied in this study required longer cooling time to achieve this goal, but not THA.…”

Section: Response Of the Moisture Content Of Wheat Germmentioning

confidence: 99%

“…It provides helpful information between the macro fluid (air bubbles) and the micro fluid (suspended particles). The mass transfer equations for the thin-layer drying approach were used to calculate the MC of grain [22][23][24][25][26][27][28][29][30]. Thin-layer drying models for drying behaviors of biological products can be classified into three different types, namely, theoretical, semi-theoretical, and empirical models [26][27][28].…”

Section: Introductionmentioning

confidence: 99%

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Modelling Condensation and Simulation for Wheat Germ Drying in Fluidized Bed Dryer

Chan

Kuo

2018

Processes

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Abstract:A low-temperature drying with fluidized bed dryer (FBD) for wheat germ (WG) stabilization could prevent the loss of nutrients during processing. However, both evaporation and condensation behaviors occurred in sequence during FBD drying of WG. The objective of this study was to develop a theoretical thin-layer model coupling with the macro-heat transfer model and the bubble model for simulating both the dehydration and condensation behaviors of WG during low-temperature drying in the FBD. The experimental data were also collected for the model modification. Changes in the moisture content of WG, the air temperature of FBD chamber, and the temperature of WG during drying with different heating approaches were significantly different. The thermal input of WG drying with short heating time approach was one-third of that of WG drying with a traditional heating approach. The mathematical model developed in this study could predict the changes of the moisture content of WG and provide a good understanding of the condensation phenomena of WG during FBD drying.

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Section: Physical Dimensions and Chemical Composition Of Wheat Germsupporting

confidence: 93%

Section: Response Of the Moisture Content Of Wheat Germmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Modelling Condensation and Simulation for Wheat Germ Drying in Fluidized Bed Dryer

Chan

Kuo

2018

Processes

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“…the dimensions of wheat germ particles where determined: they had a flat ellipsoidal shape, an effective diameter of particle of 0.623±7.45 x10 -8 mm, a major axis of 2.28±0.31 mm, a minor axis of 1.59±0.24 mm. The thickness was 0.29±0.03 mm (Gili et al, 2017b).…”

Section: Preliminary Operationsmentioning

confidence: 98%

“…Wheat germ flakes present good potential for fluidisation aimed at stabilising the product due to its non-sticky surface and low density (Gili et al, 2017b). Yöndem-Makascioǧlu et al 2005, studied wheat germ stabilisation employing a special type of fluidised bed, the spouted bed, and reported an increase of the shelf life in wheat germ by a factor of 20.…”

mentioning

confidence: 99%

Wheat germ thermal treatment in fluidised bed. Experimental study and mathematical modelling of the heat and mass transfer

Gili

Irigoyen

Penci

et al. 2018

Journal of Food Engineering

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Wheat germ is an abundant by-product of the milling industry, it has excellent nutritional qualities and high tocopherols content. The aim of this work was to study the kinetics of wheat germ drying in fluidised thin-layers by applying analytical solutions of the diffusion equation. Also, was determined the effective heat transfer coefficient by solving the macroscopic energy balance to contribute with the design and optimization of a thermal treatment for this product. Four air temperatures were studied in this work, 90-150°C. The heat transfer coefficients were estimated using experimental drying rates (7.87 to 16.55 W/m 2°C). The effective diffusion coefficient for water was determined to vary from 3.22 x 10-11 to 2.38 x 10-10 m 2 /s. The analytical solution for short times was not suitable for this high temperature process. Values of diffusion coefficient and activation energy (39.27 kJ/mol) were within the ranges expected for food drying at elevates temperatures.

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Antioxidant capacities of heat‐treated wheat germ and extruded compounded bran

Jin

Liu

et al. 2022

Cereal Chem

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Background and objectives Pure wheat bran and wheat germ are the by‐products of sieved flour. Pure wheat bran contains a substantial amount of dietary fiber, vitamins B and D, and other nutrients; lipases in the wheat germ induce lipid oxidation and break down vitamins. The present study used heat treatment to stabilize the wheat germ and then compounded it with the extruded pure wheat bran and compared it with the extruded bran. The antioxidant capacity and soluble polyphenols of the compounded wheat bran and extruded wheat bran were subsequently measured, to select a method to improve the antioxidant capacity of wheat bran. Findings The optimized heating temperature of wheat germ was 110°C. The half‐maximal inhibitory concentration value of the total antioxidant capacity showed that the compounded wheat bran had a higher antioxidant capacity than the extruded wheat bran. It was hypothesized that the operations of extrusion and heat treatment increased the antioxidant capacity of compounded wheat bran. In addition, after the extrusion treatment, a variety of flavonoid glycosides in the wheat bran was released while the content of various phenolic acid types was decreased. However, the content of the phenolic acid types and flavonoids in the compounded wheat bran was increased. Hence, compounded wheat bran is more suitable for producing functional foods. Conclusion The results of this study revealed that extruded pure wheat bran and heat‐treated wheat germ can effectively increase the antioxidant capacity and the content of the phenolic acid types and flavonoids; hence, it is more suitable for producing functional foods. Significance and novelty This study developed a fast and inexpensive detection method that uses a combination of heat and extrude to process compounded wheat bran, which provides the optimal process method for extending the yield and shelf life of wheat bran products.

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Physical characterization and fluidization design parameters of wheat germ

Cited by 27 publications

References 30 publications

Modelling Condensation and Simulation for Wheat Germ Drying in Fluidized Bed Dryer

Modelling Condensation and Simulation for Wheat Germ Drying in Fluidized Bed Dryer

Wheat germ thermal treatment in fluidised bed. Experimental study and mathematical modelling of the heat and mass transfer

Antioxidant capacities of heat‐treated wheat germ and extruded compounded bran

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