3 years ago

WHEAT HYDRATION PROCESS INTENSIFICATION BY PERIODIC OPERATION

Fernanda Mattioda, Luiz Mario De Matos Jorge, Regina Maria Matos Jorge

Publication date: Available online 12 November 2018

Source: Journal of Food Engineering

Author(s): Fernanda Mattioda, Luiz Mario de Matos Jorge, Regina Maria Matos Jorge

Abstract

Periodic operation has emerged to increase process performance focused on imposing a transient operating regime, however, it has not been employed in industrial grain hydration yet. Thus, periodic operation for wheat grains hydration process with temperature oscillation as a single manipulated variable was investigated. Periodic hydration experiments were performed considering the temperatures of isothermal hydration, with 10°C and 20°C amplitude. In order to compare the performance of periodic with isothermal operation, hydration experiments were carried out at three mean temperatures: 22ºC, 30ºC and 40ºC. Kinetic models were studied, among them the generalized diffusion model presented the best fit with a maximum deviation of 7%. The hydration at 30º C and 40ºC with 20ºC amplitude intensified the process, with increase in rate mass transfer leading to a 40% reduction in process time. This study proves that periodic operation with temperature oscillation is a highly promising strategy for hydration process intensification.

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