• L. Vázquez-Chávez
  • M. Vizcarra-Mendoza
Keywords: quality, fluidized bed, drying, wheat


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.


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How to Cite
Vázquez-Chávez, L., & Vizcarra-Mendoza, M. (2020). FLUIDIZED BED DRYING OF WHEAT AND ITS QUALITY. Revista Mexicana De Ingeniería Química, 7(2), 131-137. Retrieved from http://www.rmiq.org/ojs311/index.php/rmiq/article/view/1815
Food Engineering