Premium
AIR CLASSIFICATION OF BEAN FLOUR
Author(s) -
KON SAMUEL,
SANSHUCK DAVID W.,
JACKSON ROGERNALD,
HUXSOLL CHARLES C.
Publication year - 1977
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1977.tb00314.x
Subject(s) - fraction (chemistry) , starch , fiber , mass fraction , chemistry , dietary fiber , volume fraction , food science , pulp and paper industry , materials science , chromatography , composite material , engineering
California small white beans were ground in a hammer‐mill followed by milling in a turbo‐mill and then air classified at 25 m 3 /hr air velocity. This yielded a fine fraction containing about 44% protein and a coarse fraction containing most of the bean starch. The hulls being dense were collected with the coarse fraction resulting in a low fiber protein concentrate in the fine fraction. The fine fraction, in addition to having double the protein concentration of the starting material, also has double the concentration of fat, P, S, and K and one and a half times the concentration of sugars and ash but only a third of the fiber concentration.