Influence of process conditions on quality of spouted bed dried okara

Author(s)

Scafi, G. A. O. ; Lazarin, R. A. ; Kurozawa, L. E. ; Carcel, JA ; Clemente, G ; GarciaPerez, JV ; Mulet, A ; Rossello, C

• Document type: Journal article
• Source: IDS'2018: 21ST INTERNATIONAL DRYING SYMPOSIUM; v. N/A, p. 8-pg., 2018-01-01.

Abstract

This study aimed to evaluate the spouted bed drying of okara with inert particles of polypropylene. A central composite rotatable design was carried out to verify the effect of drying air temperature and air flow on moisture content, techno-functional properties and trypsin inhibitors activity of dried product. Higher temperatures decreased emulsifying properties and trypsin inhibitor activity, probably due to thermal protein denaturation. In order to obtain a dried okara with maximum techno-functional properties and minimum moisture content and trypsin inhibitor activity, the optimal drying conditions were suggested: air temperature of 60 degrees C and air flow of 180 m(3)/h. (AU)

• FAPESP's process: 16/11897-0 - Spouted bed drying of okara: influence of process parameters on the final product quality
• Grantee: Gabriel Alves de Oliveira Scafi
• Support Opportunities: Scholarships in Brazil - Scientific Initiation