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

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 determ...

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Autores principales: Gili, Renato Daniel, Torrez Irigoyen, Ricardo Martín, Penci, María Cecilia, Giner, Sergio Adrián, Ribotta, Pablo Daniel
Formato: Articulo Preprint
Lenguaje:Inglés
Publicado: 2018
Materias:
Química
Effective diffusion coefficient
Effective heat transfer coefficient
Fluidization
Mathematical modelling
Wheat germ
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/102225
https://ri.conicet.gov.ar/11336/49337
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-102225
record_format dspace
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
Effective diffusion coefficient
Effective heat transfer coefficient
Fluidization
Mathematical modelling
Wheat germ
spellingShingle Química
Effective diffusion coefficient
Effective heat transfer coefficient
Fluidization
Mathematical modelling
Wheat germ
Gili, Renato Daniel
Torrez Irigoyen, Ricardo Martín
Penci, María Cecilia
Giner, Sergio Adrián
Ribotta, Pablo Daniel
Wheat germ thermal treatment in fluidised bed: experimental study and mathematical modelling of the heat and mass transfer
topic_facet Química
Effective diffusion coefficient
Effective heat transfer coefficient
Fluidization
Mathematical modelling
Wheat germ
description 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 (7.87–16.55 W/m2 °C). The effective diffusion coefficient for water was determined to vary from 3.22 × 10 −11 to 2.38 × 10 −10 m2/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.
format Articulo
Preprint
author Gili, Renato Daniel
Torrez Irigoyen, Ricardo Martín
Penci, María Cecilia
Giner, Sergio Adrián
Ribotta, Pablo Daniel
author_facet Gili, Renato Daniel
Torrez Irigoyen, Ricardo Martín
Penci, María Cecilia
Giner, Sergio Adrián
Ribotta, Pablo Daniel
author_sort Gili, Renato Daniel
title Wheat germ thermal treatment in fluidised bed: experimental study and mathematical modelling of the heat and mass transfer
title_short Wheat germ thermal treatment in fluidised bed: experimental study and mathematical modelling of the heat and mass transfer
title_full Wheat germ thermal treatment in fluidised bed: experimental study and mathematical modelling of the heat and mass transfer
title_fullStr Wheat germ thermal treatment in fluidised bed: experimental study and mathematical modelling of the heat and mass transfer
title_full_unstemmed Wheat germ thermal treatment in fluidised bed: experimental study and mathematical modelling of the heat and mass transfer
title_sort wheat germ thermal treatment in fluidised bed: experimental study and mathematical modelling of the heat and mass transfer
publishDate 2018
url http://sedici.unlp.edu.ar/handle/10915/102225
https://ri.conicet.gov.ar/11336/49337
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