Abstract: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 th… Show more
“…The local sensitivity analysis approach was used to verify the model parameter. The criterion of the model verification was calculated by using the minimum of the absolute average deviation (AAD) [31]. The equation is defined as…”
Section: Response Of the Moisture Content Of Wheat Germmentioning
confidence: 99%
“…An empirical type provides a direct relationship between average MC and time, but it neglects the physical correlation between the drying processes and their parameters [26]. Gili et al [31] successfully developed an analytical series solution for the microscopic diffusion equations and applied a theoretical thin-layer model coupling with a macro-heat transfer model to predict the MC of WG during drying in the FBD. They also observed that the moisture loss occurred in the falling drying rate period for WG drying in the FBD.…”
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.
“…The local sensitivity analysis approach was used to verify the model parameter. The criterion of the model verification was calculated by using the minimum of the absolute average deviation (AAD) [31]. The equation is defined as…”
Section: Response Of the Moisture Content Of Wheat Germmentioning
confidence: 99%
“…An empirical type provides a direct relationship between average MC and time, but it neglects the physical correlation between the drying processes and their parameters [26]. Gili et al [31] successfully developed an analytical series solution for the microscopic diffusion equations and applied a theoretical thin-layer model coupling with a macro-heat transfer model to predict the MC of WG during drying in the FBD. They also observed that the moisture loss occurred in the falling drying rate period for WG drying in the FBD.…”
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.
“…Wheat germ is another mass-produced by product from wheat milling processing and containing many nutrients, such as carbohydrate, protein, fat, vitamins and minerals [39,80]. However, fresh wheat germ is not able to bear a long-term storage due to unsaturated fats and endogenous enzyme with high moisture content causing rancidity, which is produced by oxidation reaction [81].…”
Section: Wheat Germ Dryingmentioning
confidence: 99%
“…Different drying processes are used to overcome this problem and the numerical method was also applied. Gili et al studied the dehydration of wheat germ using a fluidized bed dryer with both mathematical modeling and experiment measurements [80]. In their experiment, the fluidized bed dryer was employed at different temperatures (90,110,130 and 150 • C) at constant air velocity (0.5 m/s) [80].…”
Section: Wheat Germ Dryingmentioning
confidence: 99%
“…Gili et al studied the dehydration of wheat germ using a fluidized bed dryer with both mathematical modeling and experiment measurements [80]. In their experiment, the fluidized bed dryer was employed at different temperatures (90,110,130 and 150 • C) at constant air velocity (0.5 m/s) [80]. At 150 • C, the Becker model was not correctly described by the whole drying process [15].…”
Developing circular value chains for continuing the use of and reducing the waste of the resources of industrial processing would eliminate impairments to the environment. The generation of nutrient-dense byproducts and coproducts with high-moisture contents are considered to be an issue for global food industries. These byproducts and coproducts spontaneously undergo chemical, biochemical, or microbial deteriorations due to high storage-temperatures, and consequently are turned into direct animal feed sources or even just treated as waste with eutrophication activity. This review provides an overview of selected mass-produced botanical food byproducts and coproducts (BFBC) including soybean okara, wheat germ, banana, and spent coffee grounds, with respect to value-added sustainable processing via proper drying technologies being employed. This review includes the current production of the above-mentioned agricultural products, the nutritional aspects of them, and the sustainable utilization of their coproducts. Additionally, the possible drying kinetics for value-added prospects are discussed.
Wheat germ shows the highest nutritional value of the kernel. It is highly susceptible to rancidity due to high content of unsaturated fat and presence of oxidative and hydrolytic enzymes. In order to improve its shelf life, it is necessary to inactivate these enzymes by a thermal process. In this work the functional properties and some characteristics of the protein fraction of treated wheat germ were evaluated. Sequential extraction of proteins showed loss of protein solubility and formation of aggregates after heating. DSC thermograms showed that wheat germ treated for 20 min at 175°C reached a protein denaturation degree of * 77%. The stabilization process of wheat germ affected significantly some functional properties, such as foaming stability and protein solubility at pH 2 and pH 8. Nevertheless, heating did not affect the water holding, oil holding and foaming capacity of protein isolates.
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