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首页> 外文期刊>Journal of food engineering >Wheat germ thermal treatment in fluidised bed. Experimental study and mathematical modelling of the heat and mass transfer
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Wheat germ thermal treatment in fluidised bed. Experimental study and mathematical modelling of the heat and mass transfer

机译：在流化床中进行小麦胚芽热处理。传热传质的实验研究与数学建模

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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 this work, 90-150 degrees C. The heat transfer coefficients were estimated using experimental drying rates (7.87-16.55 W/m(2) degrees C). The effective diffusion coefficient for water was determined to vary from 3.22 x 10(-11) to 2.38 x 10(-10) m(2)/s. The analytical solution for short times was not suitable for this high temperature process. Values of diffusion coefficient and activation energy (39.27 kJ/mol) were within the ranges expected for food drying at elevates temperatures. (C) 2017 Elsevier Ltd. All rights reserved.
机译：小麦胚芽是制粉工业的丰富副产品，它具有出色的营养品质和高生育酚含量。这项工作的目的是通过应用扩散方程的解析解来研究流化薄层中小麦胚芽干燥的动力学。另外，通过解决宏观能量平衡来确定有效的传热系数，以有助于该产品的热处理设计和优化。在这项工作中研究了四个空气温度，即90-150摄氏度。使用实验干燥速率（7.87-16.55 W / m（2）摄氏度）估算了传热系数。确定的有效水扩散系数为3.22 x 10（-11）至2.38 x 10（-10）m（2）/ s。短时间的分析溶液不适用于此高温过程。扩散系数和活化能（39.27 kJ / mol）的值在预期温度下食品干燥的范围内。 （C）2017 Elsevier Ltd.保留所有权利。

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