Secado por lecho fluidizado del trigo y su calidad

Fluidized bed drying of wheat and its quality

L. VzquezChvez1 y M. VizcarraMendoza2*

Departamento de Biotecnologa Area Alimentos, rea de Ingeniera Qumica,

Universidad Autnoma MetropolitanaIztapalapa. Av. San Rafael Atlixco 186, Col.
Vicentina, CP 09360, Mxico, D.F.
1

Departamento de IPH, rea de Ingeniera Qumica, Universidad Autnoma

MetropolitanaIztapalapa. Av. San Rafael Atlixco 186, Col. Vicentina, CP 09360,
Mxico, D.F. * Autora para la correspondencia. Email: mgvm@xanum.uam.mx Tel. :
58044648222
2

Recibido 25 de Noviembre 2006

Aceptado 7 de Mayo 2008

Resumen
Dos variedades de trigo, una de textura dura y gluten fuerte y otra, de textura suave y
gluten dbil, se secaron en un secador de lecho fluidizado. Inicialmente la humedad de
ambas variedades de trigo se ajust a 15 y 20% bh y los granos se secaron a 40, 60,
70, 80 y 100 oC hasta alcanzar una humedad final entre 11 y 9%. A los granos antes y
despus del secado se les determin peso hectoltrico y dureza y a las harinas,
protena soluble en NaCl. Las masas de tirgo se analizaron con el mixgrafo de
Swason, y se midi el volumen del pan. Los resultados indicaron que la temperatura de
secado fue el parmetro que mostr mayor efecto significativo sobre la calidad del
trigo. En general ambas variedades de trigo secadas a 40, 60 y 70 oC reportaron
caractersticas de calidad similares a las obtenidas con los granos de referencia
respectivos. En cambio las temperaturas extremas de 80 y 100 oC afectaron
significativamente la calidad del trigo. De acuerdo a los resultados de secado obtenidos
se puede observar que los trigos de textura dura y gluten fuerte fueron ms
resistentes al tratamiento trmico del secado.
Palabras clave: calidad, lecho fluidizado, secado, trigo.

Abstract
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.
Keywords: quality, fluidized bed, drying, wheat.

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