کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
223668 464392 2011 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Volume and density of whole soybean products during hot-air thermal treatment in fluidised bed
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
Volume and density of whole soybean products during hot-air thermal treatment in fluidised bed
چکیده انگلیسی

Soybeans contribute to healthy nutrition because of the high proportion and quality of proteins. Its oil content is considerably lower than in peanuts, restricting energy intake. To produce a whole soybean snack, four type of samples were processed by first increasing the water content and then reducing it by hot-air fluidisation: moistened–dried at 60 °C (MD), soaked–dried at 60 °C (SD), soaked and dried–toasted at 140 °C (SDT) and soaked–cooked and dried–toasted at 140 °C (SCDT). A semi-theoretical model was proposed to describe volume and density as a function of moisture during fluidisation. An equilibrium shrinkage coefficient a was determined. Volume expansion achieved by increasing the moisture content was not totally lost during fluidisation, allowing for lighter products, whose density decreased with the reduction in moisture. As the overall treatment was more severe (SCDT > SDT > SD > MD), shrinkage coefficients increased, up to 0.75. The SCDT sample became crispy and glassy after cooling.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 102, Issue 3, February 2011, Pages 224–232
نویسندگان
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