Drying Characteristics of Textured Soy Protein: A Comparison between Three Different Products

Abstract

The drying curves of three commercial types of textured soy protein were determined in a pilot air dryer operated at three different temperatures (90, 110, and 130°C), three different drying air velocities (1.00, 1.25, and 1.50 m/s), and different heights of product layer. Drying air temperature influenced significantly all the drying curves; the height of product layer influenced only the drying of TSP types I and II. The effect of drying air velocity was found to be the lowest. A mathematical model was used in the development of a model capable of predicting the drying curves of these products.

Keywords:

• Drying
• Process parameters
• Statistical analysis
• Textured soy protein

ACKNOWLEDGEMENTS

The authors gratefully acknowledge The Solae Company (Esteio, RS, Brasil) for providing the products and equipment necessary to the development of this study and for the financial and technical support. The authors also acknowledge Capes for providing financial support.