Impacts of the size distributions and protein contents of the native wheat powders in their structuration behaviour by wet agglomeration
| Autor: | Bettina Bellocq, Agnès Duri, Thierry Ruiz, Bernard Cuq |
|---|---|
| Přispěvatelé: | Ingénierie des Agro-polymères et Technologies Émergentes (UMR IATE), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut National de la Recherche Agronomique (INRA)-Université Montpellier 2 - Sciences et Techniques (UM2)-Centre international d'études supérieures en sciences agronomiques (Montpellier SupAgro)-Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro), ANR-13-ALID-0002-01, ANR-13-ALID-0002,Dur-Dur,Innovations agronomiques, techniques et organisationnelles au service de la DURabilité de la filière blé DUR(2013), ANR-13-ALID- 442 0002-01, Bellocq, Bettina, Duri, Agnès |
| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
Materials science
poudre Ingénierie des aliments agglomération humide 02 engineering and technology Raw material powder Granulation semolina Flux (metallurgy) Wet agglomeration mechanisms Size distributions Protein contents Hydrotextural approach 020401 chemical engineering [SDV.IDA]Life Sciences [q-bio]/Food engineering Food engineering 0204 chemical engineering Water content semoule Chromatography Economies of agglomeration 021001 nanoscience & nanotechnology protein content Shear (sheet metal) teneur en protéines Chemical engineering Agglomerate Composition (visual arts) 0210 nano-technology Food Science |
| Zdroj: | Journal of Food Engineering Journal of Food Engineering, Elsevier, 2018, 219, pp.29-37. ⟨10.1016/j.jfoodeng.2017.09.005⟩ Journal of Food Engineering, Elsevier, 2017, ⟨10.1016/j.jfoodeng.2017.09.005⟩ Journal of Food Engineering, . (2018) |
| ISSN: | 0260-8774 |
| DOI: | 10.1016/j.jfoodeng.2017.09.005⟩ |
| Popis: | Article soumis; The control of the wet agglomeration processes of powders depends on the contribution of the characteristics of the native powders. The objective of this work is to specifically investigate the contribution of the size distribution (d50 and span) and composition (the protein contents) of the native particles, on the dimensional and structural characteristics of the wet agglomerates. Different fractions of native semolina with contrasted size properties (d50 and span) and protein content are used as raw materials. The wet granulation is conducted using a low shear granulator and liquid spraying condition at constant dimensionless spray flux. The structure properties are evaluated by the distribution of the measured values of the size, water content and compactness. We observed specific effects of the span and the median diameter of native powders on the size distributions of the wet agglomerates. Using small native particles (d50 < 250 μm) improves the homogeneity of the size distributions. Using slightly dispersed native particles (span < 1.0) leads to a better uniformity on the size distributions. Using semolina with high protein content could lead to a narrow size distribution by limiting the process of fragmentation and the formation of fragments in the bed. We showed that the mechanisms involved in the agglomeration process are similar whatever the size distribution and the protein content of the native powders. |
| Databáze: | OpenAIRE |
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