Effect of oil content on pin-milling of soybean

Autor:	R.G.A. Politiek, M.E. Bruins, J.K. Keppler, M.A.I. Schutyser
Jazyk:	angličtina
Rok vydání:	2022
Předmět:	Pin milling Bond's law Size reduction Agglomeration Dispersibility digestive oral and skin physiology fungi technology industry and agriculture food and beverages complex mixtures Energy consumption BBP Biorefinery & Sustainable Value Chains Food Process Engineering VLAG Food Science
Zdroj:	Journal of Food Engineering 334 (2022) Journal of Food Engineering, 334
ISSN:	0260-8774
Popis:	Milling is a critical step to prepare plant-based food ingredients by dry fractionation. It should provide a dispersible flour of finely milled particles composed of different cellular substructures. Especially, for raw materials with higher oil content such as soybean, this is challenging. We present an investigation on the effect of oil content on milling yield, particle size, energy use and flour dispersibility upon pin-milling of soybean. Soybean (20 g oil/100 g dry solids) and mechanically de-oiled soybeans (9–17 g oil/100 g dry solids) were subjected to pin-milling experiments. Increasing soybean oil content limited milling to smaller particles and lowered the overall milling yield. Particle size reduction can be described with an adapted Bond's model with oil content as an input parameter. The produced soy flours were well dispersible.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::69fb38901e283343e8762c73f7736b4b https://research.wur.nl/en/publications/effect-of-oil-content-on-pin-milling-of-soybean Zobrazit plný text záznamu Full Text from ScienceDirect