Abstract

The pea protein isolate (PPI) is characterized as a cohesive powder with crack and channeling formation during its fluidization. This work aimed to evaluate the fluid dynamic behavior of PPI during the agglomeration process and produce an instant product. The process was carried out in a pulsed fluidized bed and water was used as a liquid binder. The fluid dynamic behavior at four levels of sinusoidal pulsation was evaluated. Then, seven tests were performed according to a full-factorial design. Fluidizing air temperature (65–85 °C) and binder flow rate (2.4–3.8 mL/min) were the independent variables, and the responses analyzed were moisture content, process yield, and mean particle size. Size distribution, porosity, wetting time, flowability, and particle morphology were evaluated. Air pulsation promoted better fluid dynamics behavior at 4 Hz, with lower minimum fluidization velocity. Granules 3.9 times larger, 11.3% more porous and, at least, 10 sec of wetting time were obtained.

摘要

豌豆分离蛋白 (PPI) 的特征是一种粘性粉末，在其流化过程中会形成裂缝和沟渠。这项工作旨在评估 PPI 在附聚过程中的流体动力学行为并生产速溶产品。该过程在脉冲流化床中进行，水用作液体粘合剂。评估了四个正弦脉动水平下的流体动力学行为。然后，根据全因子设计进行了七次测试。流化空气温度 (65–85 °C) 和粘合剂流速 (2.4–3.8 mL/min) 是独立变量，所分析的响应是水分含量、过程产量和平均粒度。评估了粒度分布、孔隙率、润湿时间、流动性和颗粒形态。空气脉动在 4 Hz 时促进了更好的流体动力学行为，具有较低的最小流化速度。获得了 3.9 倍大、11.3% 的多孔性和至少 10 秒的润湿时间的颗粒。