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Wet grinding characteristics of soybean for soymilk extraction.

Vishwanathan, K. H. and Vasudeva, Singh and Subramanian, R. (2011) Wet grinding characteristics of soybean for soymilk extraction. Journal of Food Engineering, 106. pp. 28-34.

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Abstract

Wet grinding of hydrated soybean was carried out with mixer grinder, stone grinder and colloid mill which revealed that particle size had a profound effect on the protein recovery in the extracted milk with a maximum recovery of 89.3%. Greater reduction in particle size was achieved with mixer grinder (180 lm) with 5 min of grinding while reduction was not significant beyond 18 min (233 lm) in stone grinder. Specific energy consumption in colloid mill was only one-fourth of the mixer grinder while stone grinder required twice the energy. Although Kick’s, Rittinger’s and Bond’s laws could not be applied for total grinding duration, all the three classical laws were found suitable after the initial grain break-up period (2 min). Temperature and duration of thermal treatment given during hot extraction influenced protein recovery and viscosity of soymilk. The results suggest that colloid mill is a potential device for industrial scale operation.

Item Type: Article
Uncontrolled Keywords: Classical grinding laws, Particle size, Protein recovery Soybean, Soymilk, Wet grinding
Subjects: 600 Technology > 08 Food technology > 22 Legumes-Pulses > 05 Soya bean
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Food Engineering
Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 13 Feb 2012 07:11
Last Modified: 27 Oct 2018 10:30
URI: http://ir.cftri.com/id/eprint/10612

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