期刊
JOURNAL OF FOOD ENGINEERING
卷 119, 期 4, 页码 758-764出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2013.06.034
关键词
Soybean flour; Grinding kinetics; Grinding characteristics; Particle size; Work index
资金
- Ministry of Education, Science Technology (MEST), Gangwon Province, Gangneung City
- Gangneung Science Industry Foundation (GSIF) as the R&D Project for Gangneung science park promoting program
Grinding kinetics of soybeans at different moisture content (6%, 8% and 12%) were investigated. The hardness of soybean particles increased and showed brittle characters as the moisture content decreased. Three theoretical models for grinding, such as the Rittinger, Kick, and Bond model, were applied to characterize the grinding process of soybeans. The lower moisture content showed less grinding constants including Bond's work index. Sigmoid model was successfully applied to describe the changes in particle size of soybeans at different moisture contents during grinding (r(2) > 0.96). The TBARS (thiobarbituric acid reactive substances) at different size of soybean flours were measured at 25 degrees C and 50 degrees C for 20 days and the yield of oil composition at different size of soybean flours were measured. As the particle sizes decreased, the TBARS values increased during storage, while the oil yield from soybean flours increased. (C) 2013 Elsevier Ltd. All rights reserved.
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