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Determination of hygroscopic properties and desorption parameters in the technology of wheat gluten granulation

DOI: 10.17586/1606-4313-2019-18-2-86-94
UDC 536.712; 664.231:66.081

Determination of hygroscopic properties and desorption parameters in the technology of wheat gluten granulation

Fomenko E.V., Aleksanyan Igor Yu., Petrovichev O.A., Lysova V.N.

For citation: Fomenko E.V., Aleksanyan I.Yu., Petrovichev O.A., Lysova V.N. Determination of hygroscopic properties and desorption parameters in the technology of wheat gluten granulation. Vestnik Mezhdunarodnoi akademii kholoda. 2019. No 2. p.86-94

Abstract
The article presents the results of research on the improvement of dry gluten technology and its hardware design, in which the main problem is not only the process of moisture removal, but, to a greater degree, the preparation of native gluten as an object of drying. An empirical study of the hygroscopic characteristics of wheat gluten, which were determined using the Van Bamelen tensometric method, is presented. After the implementation of a series of experiments, moisture sorption isotherms of wheat gluten were obtained at the air temperatures of 298 K and 313 K. Mathematical processing of experimental data is presented in the form of a generalized logarithmic dependence of the logarithm of water activity on temperature and moisture content. To solve the problem of rational use of energy and material resources in the production technology of dry gluten product it is proposed, in order to obtain loose properties for drying, to implement the processes of vacuum spontaneous freezing and subsequent drying of raw gluten before a hard crust appears on its surface. The article presents the experimentally obtained percentage of free moisture in the product and the final moisture content at which the semi-finished product will have a dry crust on the surface, the presence of which minimizes the adhesion adhesion of the obtained granules. The article presents the results of the organoleptic assessment of the quality of the dried semi-finished product, which, if necessary, would have all the characteristics of the object of subsequent dehydration and granulation, i.e. given fragility. Organoleptic criteria or minimum acceptable control assessments of the quality of drying of the extrusion were such descriptors as the color of the peel, changing during the drying process, and its appearance. The manufacturing technology proposed is an original one and allows saving resources and energy in dry gluten technology. The product in question and its processing improvement is of great interest for the specialists of flour-producing and bread-making, as well as the manufactures of pasta, alcoholic beverages, starch and other products.

Keywords: wheat gluten, hygroscopic properties, gluten, vacuum freezing, drying, moisture content, organoleptics, profilogram.

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