Formation of Ordered Bubbles in Pulsed Fluidized Beds─A CGDPM Study

Industrial & Engineering Chemistry Research, Год журнала: 2024, Номер 63(8), С. 3797 - 3805

Опубликована: Фев. 20, 2024

The induction of ordered bubble patterns at the bed surface or vertical direction in pulsed fluidized beds has been demonstrated numerous studies. However, this trend was predominantly founded on empirical approaches. This study presents a regular pattern an experimental via coarse-grained discrete particle model and algorithm density-based spatial clustering applications with noise for recognition. It illustrated that simulated results agreed well experiment identifying size wavelength. A correlation between natural frequency resembled wave-like coherence found could produce wave (bubble eruption) distributions direction. In addition, oscillation gas flow comprising pulsation constant velocity introduced to fluidize particles, stable environment formation effectively improved by setting steady minimum fluidization within 0.4 umf–0.8 umf as auxiliary fluidization. Besides, increasing length had minimal effect while height, which is closely related frequency, define behaviors. Furthermore, it crucial modify when augmenting height purpose promoting distributions.

Язык: Английский

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A Review of the Treatments to Reduce Anti-Nutritional Factors and Fluidized Bed Drying of Pulses

Foods, Год журнала: 2025, Номер 14(4), С. 681 - 681

Опубликована: Фев. 17, 2025

Pulses, rich in proteins, dietary fibers, and essential nutrients, play an important role human nutrition, especially as alternatives to animal proteins. However, the presence of anti-nutritional factors (ANFs), such trypsin inhibitors, chymotrypsin phytic acid, tannins, can hinder nutrient absorption, reduce protein digestibility, impair overall nutritional value these foods (pulses). This literature review critically examines fluidized bed drying (FBD) a promising method for processing pulses, with focus on effectiveness FBD reducing ANFs while preserving quality. The highlights impact quality properties discussing effect different kind ANFs. Although shows significant potential certain enzyme it has limitations removing thermally stable ANFs, acid. Furthermore, explores energy exergy efficiencies systems, emphasizing need advanced technologies air recycle systems enhance sustainability. identifies gaps existing research, particularly optimizing methods effective removal developing energy-efficient strategies.

Язык: Английский

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Advancements in Inactivation of Soybean Trypsin Inhibitors

Foods, Год журнала: 2025, Номер 14(6), С. 975 - 975

Опубликована: Март 12, 2025

Soybean Trypsin Inhibitors (STIs) in soy-based foods have negative effects on soybean protein digestion and pancreatic health of humans. The inactivation STIs is a critical unit operation aimed at enhancing the nutritional properties during processing. This paper reviews structure proteins, as well mechanisms digestion. Various technologies (physical, chemical, biological) been used to inactivate STIs. Their parameter settings, operating procedures, advantages, disadvantages are also described. Mechanisms (Kunitz trypsin inhibitor (KTI) Bowman-Birk (BBI)) conformations under different treatments clarified. In addition, emerging technologies, e.g., Ohmic Heating, Electron Beam Irradiation, Dielectric-Barrier Discharge, probiotics, demonstrated great potential We advise that multiple should combine with other systems maximize efficiency.

Язык: Английский

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Effect of microwave treatment versus infrared heating and autoclaving on physicochemical properties and antinutrients of soybeans

Journal of Food Measurement & Characterization, Год журнала: 2025, Номер unknown

Опубликована: Март 19, 2025

Язык: Английский

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Analysis of Moisture Content and Drying Kinetics Model for Drying of Cananga odorata Flowers

South African Journal of Chemical Engineering, Год журнала: 2025, Номер unknown

Опубликована: Март 1, 2025

Язык: Английский

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Advanced downstream processing in biotechnology

Elsevier eBooks, Год журнала: 2025, Номер unknown, С. 521 - 552

Опубликована: Янв. 1, 2025

Язык: Английский

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Techno-Economic Analysis for the Costs of Drying Chickpeas: An Example Showing the Trade-Off Between Capital and Operating Costs for Different Inlet Air Temperatures

Processes, Год журнала: 2025, Номер 13(4), С. 1178 - 1178

Опубликована: Апрель 13, 2025

This study investigates the implementation of new drying schedules for chickpeas, a significant pulse, incorporating techno-economic analysis. The research also explores reduction in anti-nutritional factors, such as trypsin inhibitors, through fluidized-bed with an air recycling system. processing cost per unit mass chickpeas is predicted to decrease increasing ratio, from over AUD 1.32/kg no down 0.0885/kg at ratio 99%. With recycling, lowest inlet temperature (40 °C) gives cost, but near optimum highest (80 best. pattern followed when considering equivalent carbon dioxide emissions, emissions (over 0.259 kg CO2 (kg chickpeas)−1) corresponding high ratios and temperatures. use should cause challenges implementing schedule inhibitor chickpeas.

Язык: Английский

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Dry fractionation of Australian mungbean for sustainable production of value‐added protein concentrate ingredients

Cereal Chemistry, Год журнала: 2024, Номер 101(4), С. 720 - 738

Опубликована: Март 5, 2024

Abstract Background and Objectives Dry fractionation, combining milling air classification technology, offers an economical sustainable pathway for the processing of value‐added protein ingredients from Australia's major pulse crops. Leveraging a wider range pulses will help meet growing demand plant‐based ingredients. This study demonstrates efficient concentrates Australian mungbean, which were characterized key nutritional properties, phytochemical constituents, quality, secondary structure. Findings Milling mungbean flour resulted in (fine fraction) with content 62.2 g/100 g (db), reflecting two‐fold increase compared to original ( p < .05). Ash, fat, dietary fiber, free phenolic antioxidant compounds, also co‐concentrated fine fraction .05), imparting enhanced properties potential deliver health benefits. The quality dry fractionated concentrate was commercial source isolate (88 g, [db]). Amino acid scores highlighted deficiencies sulfur‐containing amino acids, methionine, cysteine, as well tryptophan threonine. In vitro digestibility‐corrected 63.7% 59.5%, respectively. SDS‐PAGE profiles showed no differences composition, indicating that specific types proteins are lost during fractionation process. Fourier transform infrared analysis structure β‐sheets dominant structural component, relative percentages 36% 49%, isolate, Conclusions There is significant opportunities through production use new existing foods. Significance Novelty Nutritional isolates processed Australian‐grown mungbean. Key findings this inform processors pulse‐based food manufacturers.

Язык: Английский

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Drying process on kaffir lime leaves using microwave: Evaluation of the drying performance and energy analysis of different microwave powers and sizes of leaves

Applied Food Research, Год журнала: 2023, Номер 3(2), С. 100317 - 100317

Опубликована: Июнь 28, 2023

This study aims to determine the optimal microwave power and leaf size by evaluating drying kinetics model, considering visual appearance, determining energy consumption (EPW) specific (SEC). The sample will be dried in a batch of 10 g with varied used for (136, 264, 440, 616 W) three categories average sample. Seven thin layer models: Lewis, Page, Logarithmic, Henderson–Pabis, Approximal diffusion, Verma, Midilli–Kucuk compared best fitness experimental data five statistical error functions: SSE, R2, RMSE, χ2, MSE. model fit calculation constant from 0.9656 1.0502, b 2.7403×10−5 0.0006, k 0.0008 0.0222, n 0.8188 1.5755. total showed fluctuating values varying times, most optimum setting is large-sized 264 W.

Язык: Английский

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The Effects of Fluidized Bed Drying, Soaking, and Microwaving on the Phytic Acid Content, Protein Structure, and Digestibility of Dehulled Faba Beans

Processes, Год журнала: 2023, Номер 11(12), С. 3401 - 3401

Опубликована: Дек. 10, 2023

Different pre-treatments of pulses affect the content antinutritional factors and protein digestibility. This study addresses challenge removing phytic acid, which is one major anti-nutritional present in faba beans. From this study, fluidized bed drying at 120 °C 140 removed 8–22% acid present. Phytic thermally stable, did not lead to a large reduction concentration. Greater temperatures times had little effect on removal acid. Soaking dehulled beans 0.1% citric for 12 h 37 51 ± 11% After soaking h, microwaving two minutes over 70% including water or solution. The mechanism after appears be linked with changes cotyledon cellular structure bean, as demonstrated using scanning electron microscopy. secondary bean was modified microwaving. vitro digestibility used increased by 15.7% compared fresh 75.5 0.5%. 88.3 0.6% microwaving, so both dehulling improved proteins.

Язык: Английский

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