Aglomeração de polpa de acerola e proteina isolada de soja em po em leito fluidizado conico e pulsado / Agglomeration of acerola powder and soy protein isolate in a conical pulsed fluid bed
AUTOR(ES)
Gustavo Cesar Dacanal
FONTE
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia
DATA DE PUBLICAÇÃO
20/03/2009
RESUMO
Fluid bed agglomeration is commonly used to improve the instant properties of spray-dried food powders. However, the fluidization of spray-dried particles is characterized by cracks and channels. Vibration or pulsation systems are frequently attached in the fluid bed equipments in order to improve the bed homogeneity and to allow the particles fluidization using lower fluidizing air flow. The aim of this work was to study the physical property modifications of soy protein isolate powder and acerola powder produced by a wetagglomeration process in a conical fluid bed, using fluidizing air pulsation for some runs. The equipment used was a batch-fluidized bed equipped with a rotating spherical valve installed below the air distribution plate that promotes the fluidizing air pulsation. Experimental designs and agglomeration kinetics were achieved in order to evaluate the optimal operational conditions and to study the particles growing behavior. The process variables studied were process time, fluidizing air temperature and velocity, atomized binder flow, atomization pressure, nozzle height and mass of sample. The product transformations were determined by an analysis of the particle diameter, size distribution, morphology and moisture content. During agglomeration, the raw particles coalesce, resulting in the formation of granules with increasing size, but morphological changes were also verified. The shape of the raw powder particles were circular and compact, while the agglomerated particles were elongated, wrinkled and showed tight solid bridges. The fluidization of spray-dried particles was enhanced with the pulsation system, resulting in higher fluid bed homogeneity and agglomerated products with narrows particle size distribution. The consolidation of small granules results in an improvement in the instant properties, increasing product wetting and dispersability in water
ASSUNTO(S)
aglomeração leito fluidizado pulsação acerola proteina isolada de soja agglomeration fluid bed pusation soy protein isolate
ACESSO AO ARTIGO
http://libdigi.unicamp.br/document/?code=000439789Documentos Relacionados
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