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

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dc.contributor.authorBellocq, Bettina
dc.contributor.authorCuq, Bernard
dc.contributor.authorRuiz, Thierry
dc.contributor.authorDuri, Agnès
dc.contributor.authorCronin, Kevin
dc.contributor.authorRing, Denis
dc.contributor.funderAgence Nationale de la Rechercheen
dc.date.accessioned2017-10-05T13:43:23Z
dc.date.available2017-10-05T13:43:23Z
dc.date.issued2017-09-07
dc.date.updated2017-10-05T13:35:00Z
dc.description.abstractThe 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.sponsorshipAgence Nationale de la Recherche ((ANR ALID 2013) "Dur Dur")en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationBellocq, 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.2017.09.001en
dc.identifier.doi10.1016/j.ifset.2017.09.001
dc.identifier.endpage42en
dc.identifier.issn1466-8564
dc.identifier.journaltitleInnovative Food Science & Emerging Technologiesen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/4838
dc.language.isoenen
dc.publisherElsevieren
dc.relation.urihttp://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 licenseen
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectFluidized beden
dc.subjectAgglomerationen
dc.subjectCouscous grains structureen
dc.subjectHydrotextural diagramen
dc.titleImpact of fluidized bed granulation on structure and functional properties of the agglomerates based on the durum wheat semolinaen
dc.typeArticle (peer-reviewed)en
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