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Pilot scale wheat germ stabilization in a spouted bed

Pilot ölçekli fıskiyeli yatak kullanarak buğday rüşeymi stabilizasyonu

  1. Tez No: 181111
  2. Yazar: MERT MEHMET OYMAK
  3. Danışmanlar: PROF. DR. NAZİFE SUZAN KINCAL, DR. CEVDET ÖZTİN
  4. Tez Türü: Yüksek Lisans
  5. Konular: Gıda Mühendisliği, Kimya Mühendisliği, Food Engineering, Chemical Engineering
  6. Anahtar Kelimeler: Spouted bed, Wheat Germ, Stabilization, Roasting, Peroxide value, ColoranalysisvÖZPİLOT ÖLÇEKLİ FISKIYELİ YATAK KULLANARAKBUĞDAY RÜŞEYMİ STABİLİZASYONUOYMAK, Mert MehmetYüksek Lisans, Kimya Mühendisliği Bölümü, Spouted bed, Wheat Germ, Stabilization, Roasting, Peroxide value, ColoranalysisvÖZPİLOT ÖLÇEKLİ FISKIYELİ YATAK KULLANARAKBUĞDAY RÜŞEYMİ STABİLİZASYONUOYMAK, Mert MehmetYüksek Lisans, Kimya Mühendisliği Bölümü
  7. Yıl: 2006
  8. Dil: İngilizce
  9. Üniversite: Orta Doğu Teknik Üniversitesi
  10. Enstitü: Fen Bilimleri Enstitüsü
  11. Ana Bilim Dalı: Kimya Mühendisliği Ana Bilim Dalı
  12. Bilim Dalı: Belirtilmemiş.
  13. Sayfa Sayısı: 116

Özet

Wheat germ, a nutritionally rich by product of wheat milling, has poorstorage stability due to its content of essential fatty acids along with oxidativeenzymes. A pilot scale conventional spouted bed was designed and constructed as ahigh temperature-short time treatment unit to bring about drying and roastingeffects. By facilitating the use of high temperature inlet air, yet maintaining the bedsolids at a temperature below the degradation temperature, spouted bed dryersachieve thermal efficiencies unachievable by other dryers.The inlet diameter, diameter of the column and the angle of the cone were 6.2cm, 16 cm and 65˚ respectively. Thermocouples were placed on the inlet, exit anddischarge gate of the column. Temperature profiles were recorded during drying,roasting and cooling of wheat germ. The drying temperatures ranged between 201and 243˚C, operation times between 6.5 and 12 minutes, and air flow rate between 55and 65 m3/h. It was seen that the degree of roasting was closely related to the exittemperature of the air. The exit air temperature range was determined as 155-160˚C.ivSensory evaluation tests were carried out. Wheat germ processed at 60 m3/h -209˚C for 12 min and 55 m3/h-216˚C for 7 min were selected as the samples forstorage studies, on the basis of the results of sensory evaluation tests. Reproducibilityruns were carried out for the selected conditions. The bed height increase study wascarried out at 60 m3/h-240 to 243˚C. The processed and raw wheat germ was storedin paper pouches at 40˚C, to estimate the shelf life on the basis of earlier studies.Peroxide values of both raw and processed samples were followed during thestorage period. The initial peroxide values of raw germ, processed samples, andreproducibility samples were 1.1 meq peroxide / kg oil. The peroxide valueformation data were found to follow zero order rate kinetics. Comparison of theperoxide value changes in the processed and raw samples indicated that in thestudied range of 55-60 m3/h-209-216˚C-7-12 min, about 8-10 fold increase in theshelf life due to stabilization was achieved. The color parameters of each run weredetermined using the CIELAB (L*, a*, b*) system. Total color difference (∆E*)values due to processing were calculated using L*, a* and b* values, to be between2.3 and 58.6.

Özet (Çeviri)

Wheat germ, a nutritionally rich by product of wheat milling, has poorstorage stability due to its content of essential fatty acids along with oxidativeenzymes. A pilot scale conventional spouted bed was designed and constructed as ahigh temperature-short time treatment unit to bring about drying and roastingeffects. By facilitating the use of high temperature inlet air, yet maintaining the bedsolids at a temperature below the degradation temperature, spouted bed dryersachieve thermal efficiencies unachievable by other dryers.The inlet diameter, diameter of the column and the angle of the cone were 6.2cm, 16 cm and 65˚ respectively. Thermocouples were placed on the inlet, exit anddischarge gate of the column. Temperature profiles were recorded during drying,roasting and cooling of wheat germ. The drying temperatures ranged between 201and 243˚C, operation times between 6.5 and 12 minutes, and air flow rate between 55and 65 m3/h. It was seen that the degree of roasting was closely related to the exittemperature of the air. The exit air temperature range was determined as 155-160˚C.ivSensory evaluation tests were carried out. Wheat germ processed at 60 m3/h -209˚C for 12 min and 55 m3/h-216˚C for 7 min were selected as the samples forstorage studies, on the basis of the results of sensory evaluation tests. Reproducibilityruns were carried out for the selected conditions. The bed height increase study wascarried out at 60 m3/h-240 to 243˚C. The processed and raw wheat germ was storedin paper pouches at 40˚C, to estimate the shelf life on the basis of earlier studies.Peroxide values of both raw and processed samples were followed during thestorage period. The initial peroxide values of raw germ, processed samples, andreproducibility samples were 1.1 meq peroxide / kg oil. The peroxide valueformation data were found to follow zero order rate kinetics. Comparison of theperoxide value changes in the processed and raw samples indicated that in thestudied range of 55-60 m3/h-209-216˚C-7-12 min, about 8-10 fold increase in theshelf life due to stabilization was achieved. The color parameters of each run weredetermined using the CIELAB (L*, a*, b*) system. Total color difference (∆E*)values due to processing were calculated using L*, a* and b* values, to be between2.3 and 58.6.

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