Fluid dynamics and morphological characterization of soy protein isolate particles obtained by agglomeration in pulsed-fluid bed

The aim of this work was to study the fluid dynamics profiles of cohesive soy protein isolate powders at several air pulsation frequencies in a pulsed-fluid bed. Additionally, the physical property modifications of soy protein isolate powder produced by a wet-agglomeration process were also evaluated. During agglomeration, the raw particles coalesce, resulting in the formation of granules with increasing size, but morphological changes were also verified. The shape of the raw powder particles were circular and compact, while the agglomerated particles were wrinkled and showed lower circularity and tight solid bridges. The fluidization of spray-dried particles was enhanced with the pulsation system, resulting in higher fluid bed homogeneity and agglomerated products with narrow particle size distribution.