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Optimization of Cell Disruption for Alfalfa Leaf Protein Concentration (Pro‐Xan) Production
Author(s) -
CARROAD PAUL A.,
ANAYASERRANO HUMBERTO,
EDWARDS RICHARD H.,
KOHLER GEORGE O.
Publication year - 1981
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1981.tb04866.x
Subject(s) - maceration (sewage) , single cell protein , hammer , cell wall , chemistry , raw material , degree (music) , food science , chromatography , biochemistry , pulp and paper industry , materials science , composite material , fermentation , physics , engineering , organic chemistry , acoustics , metallurgy
Leaf protein concentrate (Pro‐Xan) production requires cell maceration for protein release. Alfalfa cell rupture was studied with a commercial scale vertical hammer mill with respect to feed rate, hammer‐wall clearance, type and number of hammers, agitation rate, energy input, and juice recycle. Degree of cell rupture was measured by comparing the amount of true protein nitrogen liberated by cell maceration to that present in the raw material. Degree of cell rupture, degree of cell rupture per unit of energy input, and mass of protein released were optimized independently with respect to operating parameters by the linear programming technique known as the Simplex method.