کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10277503 | 464364 | 2013 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of seed moisture content on the grinding kinetics, yield and quality of soybean oil
ترجمه فارسی عنوان
اثر رطوبت دانه بر روی سینتیک سنگ زنی، عملکرد و کیفیت روغن سویا
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کلمات کلیدی
آرد سویا، سینتیک سنگزنی، ویژگی های سنگزنی، اندازه ذرات، شاخص کار،
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
مهندسی شیمی (عمومی)
چکیده انگلیسی
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 (r2 > 0.96). The TBARS (thiobarbituric acid reactive substances) at different size of soybean flours were measured at 25 °C and 50 °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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 119, Issue 4, December 2013, Pages 758-764
Journal: Journal of Food Engineering - Volume 119, Issue 4, December 2013, Pages 758-764
نویسندگان
Youn Ju Lee, Myeong Gi Lee, Won Byong Yoon,