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Aibing Yu - One of the best experts on this subject based on the ideXlab platform.
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discrete particle simulation of Food grain drying in a fluidised bed
Powder Technology, 2018Co-Authors: Jannatul Azmir, Qinfu Hou, Aibing YuAbstract:Abstract Drying is a common practice for post-harvest processing of Food Grains. Fluidised beds are often adopted for this purpose. It is of importance to understand the fluidised bed drying process for improving its energy efficiency. This work establishes a numerical drying model based on the combined approach of computational fluid dynamics and discrete element method for describing heat and mass transfer in the gas-solid flow system. Water evaporation is modelled in resemblance to a chemical reaction, thereby requiring fewer model parameters. The model is first described in detail. Then it is tested by comparing model predictions with those experimental data of corn kernel from the literature. General drying characteristics including grain and air moisture contents are reproduced qualitatively. The predicted drying rate curves are quantitatively comparable with those of experimental data. Finally, the effects of inlet air velocity and temperature are examined. The model predictions confirm that the drying rate increases with both the inlet air velocity and temperature. However, the drying product quality, here represented by the standard deviation of grain moisture distribution, increases with increasing air velocity or decreasing air temperature. This grain scale model would be useful to the design and control of the drying process.
Krishnapura Srinivasan - One of the best experts on this subject based on the ideXlab platform.
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bioaccessible mineral content of malted finger millet eleusine coracana wheat triticum aestivum and barley hordeum vulgare
Journal of Agricultural and Food Chemistry, 2010Co-Authors: Kalpana Platel, Sushma W Eipeson, Krishnapura SrinivasanAbstract:Malted Grains are extensively used in weaning and geriatric Foods. Malting generally improves the nutrient content and digestibility of Foods. The present investigation examined the influence of malting of finger millet, wheat, and barley on the bioaccessibility of iron, zinc, calcium, copper, and manganese. Malting increased the bioaccessibility of iron by >3-fold from the two varieties of finger millet and by >2-fold from wheat, whereas such a beneficial influence was not seen in barley. The bioaccessibility of zinc from wheat and barley increased to an extent of 234 and 100%, respectively, as a result of malting. However, malting reduced the bioaccessibility of zinc from finger millet. Malting marginally increased the bioaccessibility of calcium from white finger millet and wheat. Whereas malting did not exert any influence on bioaccessibility of copper from finger millet and wheat, it significantly decreased (75%) the same from barley. Malting did increase the bioaccessibility of manganese from brown finger millet (17%) and wheat (42%). Thus, malting could be an appropriate Food-based strategy to derive iron and other minerals maximally from Food Grains.
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influence of germination and fermentation on bioaccessibility of zinc and iron from Food Grains
European Journal of Clinical Nutrition, 2007Co-Authors: S Hemalatha, Kalpana Platel, Krishnapura SrinivasanAbstract:Food Grains such as green gram, chickpea and finger millet are often subjected to traditional processing involving germination and fermentation. This study was designed to assess the effect of germination of these Grains on the bioaccessibility of zinc and iron. The effect of fermentation of a cereal–pulse combination as encountered in the preparation of breakfast dishes – idli, dosa and dhokla – on the same was also evaluated. Bioaccessibility measurement was made employing an in vitro simulated digestion method. Zinc bioaccessibility was significantly decreased by germination (48 h) of finger millet (38%) and green gram (44%), while iron bioaccessibility was increased by 62% (green gram), 39% (chickpea) and 20% (finger millet), concomitant with a reduction in tannin content. A fermented batter of rice+black gram − 2:1 (idli) and 3:1 (dosa) – had higher bioaccessibility values for zinc (71 and 50%, respectively), while iron bioaccessibility values were increased in these cases of fermentation to an even greater extent, namely 277 and 127%, respectively. Zinc and iron bioaccessibility was not improved by fermentation of the combination of chickpea, green gram, black gram and rice (1:1:0.5:0.5; dhokla). A fermentation of cereal–legume combinations of idli and dosa batter significantly reduced both phytate and tannin, while in the case of dhokla batter there was a continued significant presence of phytate associated with additional legumes – chickpea and green gram. Germination of Food Grains improved the bioaccessibility of iron but not that of zinc. Fermentation of a batter of cereal–pulse combination in the preparation of idli and dosa enhanced the bioaccessibility of both zinc and iron, but not that of the combination used for the preparation of dhokla.
Jannatul Azmir - One of the best experts on this subject based on the ideXlab platform.
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A CFD-DEM simulation of Food grain drying process in a fluidised bed
2019Co-Authors: Jannatul AzmirAbstract:Drying is the most important step for post-harvest processing of Food Grains. This project developed a Food grain drying model by combining computational fluid dynamics and discrete element method in a fluidised bed. The model incorporated heat transfer sub-models, a water evaporation sub-model in resemblance to a chemical reaction and a shrinkage sub-model. The model is first tested against experimental data from literature in terms of drying and volume shrinkage curves. Then the effects of operating parameters, grain properties and bed geometries on drying and shrinkage rates and dried product quality are quantified and discussed with the grain scale information
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discrete particle simulation of Food grain drying in a fluidised bed
Powder Technology, 2018Co-Authors: Jannatul Azmir, Qinfu Hou, Aibing YuAbstract:Abstract Drying is a common practice for post-harvest processing of Food Grains. Fluidised beds are often adopted for this purpose. It is of importance to understand the fluidised bed drying process for improving its energy efficiency. This work establishes a numerical drying model based on the combined approach of computational fluid dynamics and discrete element method for describing heat and mass transfer in the gas-solid flow system. Water evaporation is modelled in resemblance to a chemical reaction, thereby requiring fewer model parameters. The model is first described in detail. Then it is tested by comparing model predictions with those experimental data of corn kernel from the literature. General drying characteristics including grain and air moisture contents are reproduced qualitatively. The predicted drying rate curves are quantitatively comparable with those of experimental data. Finally, the effects of inlet air velocity and temperature are examined. The model predictions confirm that the drying rate increases with both the inlet air velocity and temperature. However, the drying product quality, here represented by the standard deviation of grain moisture distribution, increases with increasing air velocity or decreasing air temperature. This grain scale model would be useful to the design and control of the drying process.
K H Vishwanathan - One of the best experts on this subject based on the ideXlab platform.
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hydration behaviour of Food Grains and modelling their moisture pick up as per peleg s equation part i cereals
Journal of Food Science and Technology-mysore, 2010Co-Authors: Singh Vasudeva, K H VishwanathanAbstract:Cereals and millets generally hydrate at a moderate rate and their hydration behaviour differs in native and in processed state. The study was on the hydration of paddy, milled rice, parboiled rice, wheat, millets and equilibrium moisture content (EMC) on soaking at room temperature. Paddy hydrated very slowly, hydration rate was slow in brown rice but fast in milled rice and highest in waxy rice. In most of the rice varieties, maximum absorption occurred at the end of 30 min. In wheat hydration rate was slow and its EMC was highest (43%). Maize grits of big size hydrated slowly compared to small grits. In coarse cereals EMC varied from 28 to 38%. Foxtail millet hydration was slow whereas that of finger millet was fast. The data were tested on the Peleg’s equation, which gave a reasonable fit to experimental data. Peleg’s constants k1 and k2 were calculated for the above Grains and their hydration behaviour has been predicted. The model fitted very well to milled rice hydration data where the coefficient of variance ranged from 0.9982 to 0.9995. With exception in some millet the hydration data fitted well with the Peleg’s equation. Generalized equations have been formulated for prediction of moisture content of cereals and millets.
Chaitan Khosla - One of the best experts on this subject based on the ideXlab platform.
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structural basis for gluten intolerance in celiac sprue
Science, 2002Co-Authors: Lu Shan, Gary M Gray, Oyvind Molberg, Isabelle Parrot, Felix Hausch, Ferda Filiz, Ludvig M Sollid, Chaitan KhoslaAbstract:Celiac Sprue, a widely prevalent autoimmune disease of the small intestine, is induced in genetically susceptible individuals by exposure to dietary gluten. A 33-mer peptide was identified that has several characteristics suggesting it is the primary initiator of the inflammatory response to gluten in Celiac Sprue patients. In vitro and in vivo studies in rats and humans demonstrated that it is stable toward breakdown by all gastric, pancreatic, and intestinal brush-border membrane proteases. The peptide reacted with tissue transglutaminase, the major autoantigen in Celiac Sprue, with substantially greater selectivity than known natural substrates of this extracellular enzyme. It was a potent inducer of gut-derived human T cell lines from 14 of 14 Celiac Sprue patients. Homologs of this peptide were found in all Food Grains that are toxic to Celiac Sprue patients but are absent from all nontoxic Food Grains. The peptide could be detoxified in in vitro and in vivo assays by exposure to a bacterial prolyl endopeptidase, suggesting a strategy for oral peptidase supplement therapy for Celiac Sprue.
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high selectivity of human tissue transglutaminase for immunoactive gliadin peptides implications for celiac sprue
Biochemistry, 2002Co-Authors: Justin L Piper, Gary M Gray, Chaitan KhoslaAbstract:Celiac Sprue is an HLA DQ2 (or DQ8)-associated autoimmune disorder of the human small intestine that is induced by dietary exposure to wheat gliadin and related proteins from barley, rye, and possibly other Food Grains. Recently, tissue transglutaminase (tTGase)-catalyzed deamidation of gliadin peptides has been shown to increase their potency for activating patient-derived, gliadin-specific T cells, suggesting that tTGase plays a causative role in the onset of an inflammatory response to toxic Food Grains. To dissect the molecular recognition features of tTGase for gluten derived peptides, the regioselectivity and steady-state kinetics of tTGase-catalyzed deamidation of known immunogenic peptides were investigated. The specificity of recombinant human tTGase for all immunogenic peptides tested was comparable to and, in some cases, appreciably higher than the specificity for its natural substrate. Although each peptide was glutamine-rich, tTGase exhibited a high degree of regioselectivity for a particular...