Pea protein isolate fluid dynamics and characterization obtained by agglomeration in pulsed fluidized bed

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.

Keywords:

• Fluidization
• fluid dynamic behavior
• air pulsation
• cohesive powder
• instant product

Additional information

Funding

The authors would like to thank the financial support provided by CAPES (Coordination for the Improvement of Superior Education Personnel).