Drying-toasting of presoaked soybean in fluidised bed. Modeling, validation and simulation of operational variants for reducing energy consumption

GINER, SERGIO ADRIÁN; TORREZ IRIGOYEN, RICARDO MARTÍN; GINER, SERGIO ADRIÁN; TORREZ IRIGOYEN, RICARDO MARTÍN

JOURNAL OF FOOD ENGINEERING

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2016 vol. 171 p. 78 - 86

0260-8774

Soybeans (Glycine max) contribute to healthy nutrition because of the high proportion and quality of proteins. In this work, a bed-level model was developed from kinetic studies carried out earlier, for simulating the dryingetoasting of presoaked soybean in a fluidised bed at air temperatures between 100 and 160 C. The predicted average bed moisture contents and temperatures were validated with purpose-measured experimental data. The air humidity decreased and temperature increased with time at the dryer outlet, approaching the inlet conditions. By using the validated model the thermal efficiency was calculated for bed heights between 0.1 and 0.3 m, considering a system where 90% of the exhaust airwas recirculated. The efficiency increased from 9 to 39% at 0.1 m and from 24 to 63% at 0.3 m, indicating that the energy consumption can be substantially reduced. This model is considered useful both forproduct development and equipment design.