Effect of oil content on pin-milling of soybean

R.G.A. Politiek; M.E. Bruins; J.K. Keppler; M.A.I. Schutyser

doi:10.1016/j.jfoodeng.2022.111149

Effect of oil content on pin-milling of soybean

R.G.A. Politiek
, M.E. Bruins
, J.K. Keppler
, M.A.I. Schutyser^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › Academic › peer-review

17 Citations (Scopus)

Abstract

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.

Original language	English
Article number	111149
Journal	Journal of Food Engineering
Volume	334
DOIs	https://doi.org/10.1016/j.jfoodeng.2022.111149
Publication status	Published - Dec 2022

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 7 Affordable and Clean Energy

Keywords

Agglomeration
Bond's law
Dispersibility
Energy consumption
Pin milling
Size reduction

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title = "Effect of oil content on pin-milling of soybean",

abstract = "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.",

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T1 - Effect of oil content on pin-milling of soybean

AU - Politiek, R.G.A.

AU - Bruins, M.E.

AU - Keppler, J.K.

AU - Schutyser, M.A.I.

PY - 2022/12

Y1 - 2022/12

N2 - 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.

AB - 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.

KW - Agglomeration

KW - Bond's law

KW - Dispersibility

KW - Energy consumption

KW - Pin milling

KW - Size reduction

U2 - 10.1016/j.jfoodeng.2022.111149

DO - 10.1016/j.jfoodeng.2022.111149

M3 - Article

AN - SCOPUS:85131425137

SN - 0260-8774

VL - 334

JO - Journal of Food Engineering

JF - Journal of Food Engineering

M1 - 111149

ER -

Effect of oil content on pin-milling of soybean

Abstract

UN SDGs

Keywords

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