Physical characterization and fluidization design parameters of wheat germ

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...

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Autores principales: Gili, Renato, Torrez Irigoyen, Ricardo Martín, Penci, María Cecilia, Giner, Sergio Adrián, Ribotta, Pablo Daniel
Formato: Articulo
Lenguaje:Inglés
Publicado: 2017
Materias:
Química
Wheat germ
Fluidisation
Sorption isotherm
Physical particle characterization
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/81929
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-81929
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
Wheat germ
Fluidisation
Sorption isotherm
Physical particle characterization
spellingShingle Química
Wheat germ
Fluidisation
Sorption isotherm
Physical particle characterization
Gili, Renato
Torrez Irigoyen, Ricardo Martín
Penci, María Cecilia
Giner, Sergio Adrián
Ribotta, Pablo Daniel
Physical characterization and fluidization design parameters of wheat germ
topic_facet Química
Wheat germ
Fluidisation
Sorption isotherm
Physical particle characterization
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).
format Articulo
Articulo
author Gili, Renato
Torrez Irigoyen, Ricardo Martín
Penci, María Cecilia
Giner, Sergio Adrián
Ribotta, Pablo Daniel
author_facet Gili, Renato
Torrez Irigoyen, Ricardo Martín
Penci, María Cecilia
Giner, Sergio Adrián
Ribotta, Pablo Daniel
author_sort Gili, Renato
title Physical characterization and fluidization design parameters of wheat germ
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
publishDate 2017
url http://sedici.unlp.edu.ar/handle/10915/81929
work_keys_str_mv AT gilirenato physicalcharacterizationandfluidizationdesignparametersofwheatgerm
AT torrezirigoyenricardomartin physicalcharacterizationandfluidizationdesignparametersofwheatgerm
AT pencimariacecilia physicalcharacterizationandfluidizationdesignparametersofwheatgerm
AT ginersergioadrian physicalcharacterizationandfluidizationdesignparametersofwheatgerm
AT ribottapablodaniel physicalcharacterizationandfluidizationdesignparametersofwheatgerm
bdutipo_str Repositorios
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