Impact of fluidized bed granulation on structure and functional properties of the agglomerates based on the durum wheat semolina

Show simple item record

dc.contributor.author Bellocq, Bettina
dc.contributor.author Cuq, Bernard
dc.contributor.author Ruiz, Thierry
dc.contributor.author Duri, Agnès
dc.contributor.author Cronin, Kevin
dc.contributor.author Ring, Denis
dc.date.accessioned 2017-10-05T13:43:23Z
dc.date.available 2017-10-05T13:43:23Z
dc.date.issued 2017-09-07
dc.identifier.citation Bellocq, B., Cuq, B., Ruiz, T., Duri, A., Cronin, K. and Ring, D. (2017) 'Impact of fluidized bed granulation on structure and functional properties of the agglomerates based on the durum wheat semolina', Innovative Food Science & Emerging Technologies, In Press. doi:10.1016/j.ifset.2017.09.001 en
dc.identifier.startpage 1 en
dc.identifier.endpage 42 en
dc.identifier.issn 1466-8564
dc.identifier.uri http://hdl.handle.net/10468/4838
dc.identifier.doi 10.1016/j.ifset.2017.09.001
dc.description.abstract The granulation step determines the production yield and the final characteristics of the agglomerated couscous grains of durum wheat. The objective of the present work was to explore the capability of the fluidised bed technology to produce agglomerates of durum wheat semolina. The impacts of different processing conditions have been investigated on the structure and functional properties of the agglomerates. The size, shape, water content, compactness, and mechanical strength of the granules were measured. The fluidized bed agglomeration process has been found to produce agglomerates of durum wheat with different attributes compared to those produced by granulation using the low shear mixers. The results were discussed in regard to the hydro-textural approach, in order to get a better understanding of the mechanisms and relationships between process, structure, and properties. Two major agglomeration mechanisms contribute to the growth of the wet agglomerates: a fractal-structuring process followed by a phenomenon of densification. By studying the evolution of the compactness, diameter and water content, it was demonstrated that inter granular arrangements led to an expansion followed by a densification of the wet agglomerates. A relationship was proposed to describe the growth using a fluidized bed of the wet agglomerates of durum wheat semolina. en
dc.description.sponsorship Agence Nationale de la Recherche ((ANR ALID 2013) "Dur Dur") en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Elsevier en
dc.relation.uri http://www.sciencedirect.com/science/article/pii/S1466856417304903
dc.rights © 2017 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license en
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/4.0/ en
dc.subject Fluidized bed en
dc.subject Agglomeration en
dc.subject Couscous grains structure en
dc.subject Hydrotextural diagram en
dc.title Impact of fluidized bed granulation on structure and functional properties of the agglomerates based on the durum wheat semolina en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Kevin Cronin, Process & Chemical Engineering, University College Cork, Cork, Ireland. +353-21-490-3000 Email: k.cronin@ucc.ie en
dc.internal.availability Full text available en
dc.check.info Access to this article is restricted for 12 months after publication by request of the publisher. en
dc.check.date 2018-09-07
dc.date.updated 2017-10-05T13:35:00Z
dc.description.version Accepted Version en
dc.internal.rssid 413703793
dc.contributor.funder Agence Nationale de la Recherche en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Innovative Food Science & Emerging Technologies en
dc.internal.copyrightchecked No !!CORA!! en
dc.internal.licenseacceptance Yes en
dc.internal.IRISemailaddress k.cronin@ucc.ie en


Files in this item

This item appears in the following Collection(s)

Show simple item record

© 2017 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license Except where otherwise noted, this item's license is described as © 2017 Elsevier Ltd. This manuscript version is made available under the CC-BY-NC-ND 4.0 license
This website uses cookies. By using this website, you consent to the use of cookies in accordance with the UCC Privacy and Cookies Statement. For more information about cookies and how you can disable them, visit our Privacy and Cookies statement