Properties complex study and morphometric analysis of granulated gluten as a drying object

The aim of the study is to determine the complex of properties and morphometric analysis of granular gluten as an object of drying for the subsequent selection of the preferred method and modes of dehumidification, as well as mathematical modeling of this procedure. Research objectives: comparative analysis of existing methods of dehydration of such materials; morphometric analysis of the granular product; obtaining information about the structural-mechanical and thermophysical parameters of gluten granules, as well as the heat engineering parameters of their interaction with the fluidizing agent. The object of the study was frozen, partially dehydrated granules of wheat gluten with a surface dry crust to reduce adhesion be-tween the granules. The study conducted the evaluation of the granulometric composition of dispersed gluten, the study of the regularities of variation in the structural-mechanical and thermophysical characteristics of gluten granules, as well as the thermal parameters of their interaction with the fluidizing agent for the selection of rational regime parameters of their drying in a fluidized state. Research carried out morphometric analysis, theoretically and experimentally found thermophysical parameters and physical density of wheat gluten granules, kinetic parameters of thermal energy exchange at the phase interface within the specified range of moisture variation and drying agent parameters, which determine the choice of a rational method for dehydration of the studied granular product. It is established that for the test product, which is a granule frozen and dried to a moisture content of 0.474 kg / kg, the most acceptable drying method is convective, while moisture removal from the granular material should be carried out while it is in a fluidized state.