Effect of hammer and pin milling on triboelectrostatic separation of legume flour

Vitelli, Michael; Rajabzadeh, Amin Reza; Tabtabaei, Solmaz; Assatory, Andrew; Shahnam, Emad; Legge, Raymond L.

doi:10.1016/j.powtec.2020.06.007

Cited by 19 publications

(10 citation statements)

References 26 publications

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“…A comparative study on pin mill and hammer mill before air classification has shown that hammer milling produced flour fractions of larger particle sizes (257 μm) and resulted in lower fractionation efficiency due to poor disentanglement of protein particles from starch granules (Vitelli et al., 2020). Therefore, hammer mills at lower rotational speeds are best suited to dehull seeds (Saldanha do Carmo et al., 2022) or produce small‐sized grits for further size reduction using ultrafine mills.…”

Section: Dry Fractionation Processmentioning

confidence: 99%

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Dry fractionation process operations in the production of protein concentrates: A review

Pulivarthi,

Buenavista,

Bangar

et al. 2023

Comp Rev Food Sci Food Safe

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The market for plant proteins is expanding rapidly as the negative impacts of animal agriculture on the environment and resources become more evident. Plant proteins offer competitive advantages in production costs, energy requirements, and sustainability. Conventional plant‐protein extraction is water and chemical‐intensive, posing environmental concerns. Dry fractionation is an energy‐efficient and environmentally friendly process for protein separation, preserving protein's native functionality. Cereals and pulses are excellent sources of plant proteins as they are widely grown worldwide. This paper provides a comprehensive review of the dry fractionation process utilized for different seeds to obtain protein‐rich fractions with high purity and functionality. Pretreatments, such as dehulling and defatting, are known to enhance the protein separation efficiency. Factors, such as milling speed, mill classifier speed, feed rate, seed type, and hardness, were crucial for obtaining parent flour of desired particle size distribution during milling. The air classification or electrostatic separation settings are crucial in determining the quality of the separated protein. The cut point in air classification is targeted based on the starch granule size of the seed material. Optimization of these operations, applied to different pulses and seeds, led to higher yields of proteins with higher purity. Dual techniques, such as air classification and electrostatic separation, enhance protein purity. The yield of the protein concentrates can be increased by recycling the coarse fractions. Further research is necessary to improve the quality, purity, and yield of protein concentrates to enable more efficient use of plant proteins to meet global protein demands.

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Section: Dry Fractionation Processmentioning

confidence: 99%

“…In a recent study by Vitelli et al. (2020), the impact of milling approaches on electrostatic separation of navy bean flour was examined using hammer and pin milling systems. Pin milling resulted in a mean diameter of 70.2 μm and hammer milling produced a larger mean diameter of 112.7 μm.…”

Section: Dry Fractionation Processmentioning

confidence: 99%

Dry fractionation process operations in the production of protein concentrates: A review

Pulivarthi,

Buenavista,

Bangar

et al. 2023

Comp Rev Food Sci Food Safe

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“…The protein recovery could be increased by >30% by decreasing the average particle size of the feed. The impact of hammer milling versus pin milling on the efficiency of a triboelectrostatic separation showed that the D 90 of particles had a diameter <167.9 and 257.0 μm for pin‐milled and hammer‐milled flour, respectively (Vitelli et al, 2020). Moreover, hammer milling yielded larger average particle size and lower triboelectric separation efficiency.…”

Section: Micromeritic Properties Of Legume Ingredientsmentioning

confidence: 99%

Micromeritic, thermal, dielectric, and microstructural properties of legume ingredients: A review

et al. 2021

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The legume‐based food market has grown consistently in recent years because of the high global demands for plant‐based proteins. Since isolation of proteins produces the same volume of starch and large quantities of fiber‐rich fractions, these ingredients require property measurements for their industrial applications. Size‐reduction operations separate the ingredients from the legume grains by creating a large surface area with a definite size. Knowledge of micromeritic properties of legume‐based flour ingredients is indispensable in the design of process equipment and logistic operations. This review covers the particle‐size distributions of legume flours with a desired particle size that fits the food industry and fulfills the nutritional requirements of consumers. It focuses on the strict particle‐size requirement in the legume industry to obtain consistent ingredients for diverse food applications. Furthermore, engineering properties of legume ingredients, including micromeritic, dielectric, structural (e.g., Fourier transform infrared [FTIR], X‐ray diffraction [XRD], and scanning electron microscopy [SEM]), and thermal (e.g., thermal conductivity, diffusivity, heat capacity, glass transition, and melting temperature) properties and their interrelationships, have been discussed.

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“…Pulses are known to have higher kernel hardness than cereals and require special types of mills for converting them into flours. Impact milling types such as hammer and pin mills are suitable technologies for milling pulses [ 45 ]. Protein concentrate production makes use of pin mill ( Figure 3 ) followed by air classification ( Figure 4 ) of the flour into fine/lighter components (proteins) and coarser/denser components (starch) [ 46 ].…”

Section: Processing Technologies For Legumesmentioning

confidence: 99%

Advanced and feasible pulses processing technologies for Ethiopia to achieve better economic and nutritional goals: A review

Teferra

2021

Heliyon

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Background: Pulses are the dried seeds of the Leguminosae family that serve as cheaper proteins, particularly in developing countries. They contain proteins ranging 20-25%. Pulses play important roles in the farming systems and in the diets of poor people. They are ideal crops for simultaneously achieving three key developmental goals: reducing poverty, improving human health, and enhancing ecosystem sustainability. The year 2016 was declared as the year of pulses by the United Nations. These growing global attentions given to legumes has resulted in increasing their nutritional and economic desirability. Objectives: This review presents the potential of pulses processing in Ethiopia for enhanced nutritional and economic outcomes. Pulses are important foods and export commodity in Ethiopia, which are exported in unprocessed form, fetching low returns. Data and discussions: There are advanced but simple pulses processing technologies that include concentrating or isolation of proteins for nutritional and other uses. Pin milling of legumes and air classification of the flour helps to obtain protein concentrate of 60-75% purity. Protein isolation by alkaline extraction and isoelectric precipitation results in proteins of 90-95% purity. Legume proteins are mainly globulins and albumins that are nutritionally of great quality. The protein products are being texturized by thermal and mechanical means to make meat analogues, substitutes and extenders. Summary and conclusion: Ethiopia being one of the significant legume producers, can benefit from this growing market by adopting the processing technologies and exporting premium quality plant proteins. This help Ethiopia satisfy domestic protein needs for child nutrition. This review summarizes the potentials for developing pulses processing technologies in Ethiopia for better economic and nutritional benefits.

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Effect of hammer and pin milling on triboelectrostatic separation of legume flour

Cited by 19 publications

References 26 publications

Dry fractionation process operations in the production of protein concentrates: A review

Dry fractionation process operations in the production of protein concentrates: A review

Micromeritic, thermal, dielectric, and microstructural properties of legume ingredients: A review

Advanced and feasible pulses processing technologies for Ethiopia to achieve better economic and nutritional goals: A review

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