Secado por lecho fluidizado del trigo y su calidad
Fluidized bed drying of wheat and its quality
L. Vázquez–Chávez1 y M. Vizcarra–Mendoza2*
1 Departamento de Biotecnología Area Alimentos, Área de Ingeniería Química, Universidad Autónoma Metropolitana–Iztapalapa. Av. San Rafael Atlixco 186, Col. Vicentina, CP 09360, México, D.F.
2 Departamento de IPH, Área de Ingeniería Química, Universidad Autónoma Metropolitana–Iztapalapa. Av. San Rafael Atlixco 186, Col. Vicentina, CP 09360, México, D.F. * Autora para la correspondencia. E–mail: mgvm@xanum.uam.mx Tel. : 58044648–222
]]>Recibido 25 de Noviembre 2006
Aceptado 7 de Mayo 2008
Resumen
Dos variedades de trigo, una de textura dura y gluten fuerte y otra, de textura suave y gluten débil, se secaron en un secador de lecho fluidizado. Inicialmente la humedad de ambas variedades de trigo se ajustó a 15 y 20% bh y los granos se secaron a 40, 60, 70, 80 y 100 oC hasta alcanzar una humedad final entre 11 y 9%. A los granos antes y después del secado se les determinó peso hectolítrico y dureza y a las harinas, proteína soluble en NaCl. Las masas de tirgo se analizaron con el mixógrafo de Swason, y se midió el volumen del pan. Los resultados indicaron que la temperatura de secado fue el parámetro que mostró mayor efecto significativo sobre la calidad del trigo. En general ambas variedades de trigo secadas a 40, 60 y 70 oC reportaron características de calidad similares a las obtenidas con los granos de referencia respectivos. En cambio las temperaturas extremas de 80 y 100 oC afectaron significativamente la calidad del trigo. De acuerdo a los resultados de secado obtenidos se puede observar que los trigos de textura dura y gluten fuerte fueron más resistentes al tratamiento térmico del secado.
Palabras clave: calidad, lecho fluidizado, secado, trigo.
Abstract
Two varieties of wheat, one of hard texture and strong gluten and other of soft texture and weak gluten were dried in a fluidized bed drier. At the beginning, the moisture of both varieties of wheat were adjusted to 15 and 20% db and the grains were dried at 40, 60, 70, 80 and 100 oC until they reached a final moisture between 11 and 9%. The grains obtained after and before the dried were determined for their hectolitre weight and hardness, and the flours for protein soluble in NaCl. The wheat masses were analyzed with the Swanson mixograph and the bred volume was measured. The results indicated that the dried temperature was the parameter that showed a significant effect in the quality of wheat. In general, both varieties of wheat dried at 40, 60 and 70 oC reported similar characteristics of quality those obtained with the respective reference. Otherwise extreme temperatures of 80 and 100 oC affected significantly the quality of the wheat. In association with the results obtained we can observe that the wheat with hard texture and strong gluten were more resistant to the heat treatment of dried.
]]> Keywords: quality, fluidized bed, drying, wheat.
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