Agglomeration process of rice protein concentrate using glucomannan as binder: In-line monitoring of particle size

Andreola, Kaciane; Silva, Carlos Alexandre M. da; Taranto, Osvaldir Pereira

doi:10.1016/j.cherd.2018.05.019

Cited by 14 publications

(13 citation statements)

References 35 publications

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“…The bed pressure drop, the air temperature, and the air relative humidity were monitored and recorded by a data acquisition system and processed in the LabVIEW 8.6™ software. Equipment details and the data acquisition system are described by Andreola et al () and showed in Figure .…”

Section: Methodsmentioning

confidence: 99%

“…Equipment details and the data acquisition system are described by Andreola et al (2018) and showed in Figure 1.…”

Section: Equipment and Agglomeration Processmentioning

confidence: 99%

“…The SFV uses chord length to express the granule size and the chord length distribution (CLD) to express the particle size distribution (PSD) (Fischer, Peglow, & Tsotas, 2011). This technique has shown efficiency to monitor the particle size during fluidized bed coating and agglomeration processes (Andreola, Silva, & Taranto, 2018;Burggraeve et al, 2010;Silva & Taranto, 2015;Wiegel, Eckardt, Priese, & Wolf, 2016). The SFV particle size monitoring can improve the knowledge about the factors that favors particle size increase or its breakage providing valuable information to the agglomeration kinetics study.…”

Section: Introductionmentioning

confidence: 99%

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Acacia gum fluidized bed agglomeration: Use of inulin as a binder and process parameters analysis

Rosa

Nascimento

Andreola

et al. 2020

J Food Process Engineering

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This work aimed to investigate the use of inulin as an alternative binder in fluidized bed agglomeration to improve both acacia gum functional and handling properties.Acacia gum was agglomerated in fluidized bed with inulin solution (18.0% wt/wt) at two different fluidizing air temperature (65 and 85 C) and binder feed rate (1.5 ml/min and 3.0 ml/min). The granule growth kinetics and system stability were monitored by a spatial filter velocimetry probe. The influence of process parameters on process yields and product characteristics: final particle size, wettability, and flowability were also evaluated. We observed an increase in particle size and the agglomerated particles showed a short wetting time, indicating that inulin can be successfully used as an alternative binder adding both nutritional and functional value to the acacia gum. Low binder feed rate provided better system stability and larger particle size. Practical ApplicationsThis paper presents inulin as an alternative binder for application in powder food agglomeration processes. The use of inulin has provided improved flowability and wetting properties. Moreover, the inulin may also add functional value to agglomerated foods. Besides, it was possible to monitor particle growth and process stability through a relatively new technique that measures the particle size, spatial filter velocimetry. In this way, it is possible to establish which conditions of temperature and binder feed rate are the most suitable for the agglomeration process.

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Section: Methodsmentioning

confidence: 99%

“…Equipment details and the data acquisition system are described by Andreola et al (2018) and showed in Figure 1.…”

Section: Equipment and Agglomeration Processmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Acacia gum fluidized bed agglomeration: Use of inulin as a binder and process parameters analysis

Rosa

Nascimento

Andreola

et al. 2020

J Food Process Engineering

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“…O tamanho médio de partículas (D50) da matéria-prima obtido off-line por difração a laser é de 54,2 µm (ANDREOLA et al, 2017). Após os ensaios de aglomeração, o D50 aumentou para 194,7 µm; 177,8 µm e 208,0 µm para o Teste 1, Teste 2 e Teste 3, respectivamente.…”

Section: Tamanho De Partículaunclassified

Aglomeração De Proteína Concentrada De Arroz Utilizando Solução De Sericina Como Ligante: Monitoramento in-Line Do Tamanho De Partícula

Russo¹,

Andreola²,

Taranto³

2017

Blucher Chemical Engineering Proceedings

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RESUMO -Este trabalho apresenta estudos sobre a aglomeração de proteína concentrada de arroz utilizando soluções de sericina como ligante. Foi realizado monitoramento in-line do tamanho das partículas durante os ensaios a fim de obter a dinâmica de crescimento do material. Assim, os testes representaram melhoras nas propriedades de fluidez e molhabilidade do pó de proteína. Além disso, foram analisadas a influência da concentração e da quantidade de ligante atomizado no tamanho final das partículas e nas características do produto final. INTRODUÇÃOAs mudanças no estilo de vida e hábitos alimentares da população nos últimos anos tem estimulado o aumento no consumo de alimentos industrializados de fácil preparo e consumo. No entanto, esses produtos apresentam, na grande maioria, deficiência de nutrientes e excesso de aditivos artificiais o que leva a um padrão de alimentação inadequado (BRASIL, 2006, WHO, 2012. Embora a presença de alimentos industrializados na dieta da sociedade moderna seja evidente, a demanda por produtos saudáveis e nutricionalmente enriquecidos é crescente.As proteínas do grão de arroz destacam-se devido as suas propriedades nutritivas, nutracêuticas e funcionais (SAUNDERS, 1990), são ricas em aminoácidos essenciais e apresentaram maior digestibilidade em comparação com a maioria das proteínas dos demais cereais (JULIANO, 1993). Por serem de origem vegetal, isentas de glúten e lactose, as proteínas do arroz são hipoalergênicas, podendo fazer parte de dietas infantis e especiais (HELM e BURKS, 1996). No entanto, a maioria dos pós proteicos de arroz disponíveis comercialmente são produtos com partículas muito finas e coesivas, o que dificulta sua dispersão em líquidos (instantaneização) e compromete a sua utilização em processos industriais, podendo causar o entupimento de tubulações devido à dificuldade de escoamento e também impedir uma mistura homogênea quando utilizado em formulações. Na indústria de alimentos, o processo de aglomeração, que consiste na transformação de partículas finas em agregados de partículas, é utilizado na produção de alimentos instantâneos, que possuem capacidade de se reconstituir rapidamente quando misturados em água ou leite (SCHUBERT, 1993). Sendo assim, o processo de aglomeração representa uma alternativa interessante para melhorar as propriedades de instantaneização da proteína concentrada de arroz em pó, viabilizando a sua utilização em diversas aplicações industriais.

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“…[11] Details of this procedure are described by Andreola et al (2018). [12] Powder flowability was determined using the Hausner index (HI), which was calculated as described by European Pharmacopeia (2010) [13] . The powder was classified based on its flowability level, according to the United States Pharmacopeia classification (USP 37).…”

Section: Powder and Binder Characterizationmentioning

confidence: 99%

Influence of process parameters on protein powder fluidized bed agglomeration and drying using açaí pulp as a binder

Barletta¹,

Kosuji²,

Souza³

et al.

Proceedings of the 22nd International Drying Symposium on Drying Technology - IDS '22

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This work aimed to investigate the fluidized bed agglomeration and drying of a plant protein powder blend using açaí pulp binder in order to improve the powder physical and handling properties. The agglomeration improved the powder physical properties, facilitating its use in industrial and domestic applications. The açai pulp was a suitable binder since it provided a particle size increase as well as a powder incorporated with anthocyanins. The best condition (T= 75 ˚C, Q = 3.0 mL/min) resulted in the highest values of process yield and particle size, as well as a powder with an acceptable moisture content.

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Agglomeration process of rice protein concentrate using glucomannan as binder: In-line monitoring of particle size

Cited by 14 publications

References 35 publications

Acacia gum fluidized bed agglomeration: Use of inulin as a binder and process parameters analysis

Acacia gum fluidized bed agglomeration: Use of inulin as a binder and process parameters analysis

Aglomeração De Proteína Concentrada De Arroz Utilizando Solução De Sericina Como Ligante: Monitoramento in-Line Do Tamanho De Partícula

Influence of process parameters on protein powder fluidized bed agglomeration and drying using açaí pulp as a binder

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