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Controlling the physical and structural properties of soybean powder by the instant controlled pressure drop technology |
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| รหัสดีโอไอ | |
| Creator | Quang D. Nguyen |
| Title | Controlling the physical and structural properties of soybean powder by the instant controlled pressure drop technology |
| Contributor | Quang D. Nguyen |
| Publisher | Asia-Pacific Journal of Science and Technology |
| Publication Year | 2566 |
| Journal Title | Asia-Pacific Journal of Science and Technology |
| Journal Vol. | 28 |
| Journal No. | 5 |
| Page no. | 12 |
| Keyword | DIC treatment, Autovaporisation, Soybean, Powder properties |
| URL Website | https://www.tci-thaijo.org/index.php/APST |
| Website title | https://so01.tci-thaijo.org/index.php/APST/article/view/259054 |
| ISSN | 2539-6293 |
| Abstract | To achieve the powder quality required by customers for different uses, a new method for producing the soybean powder has been proposed. Soybeans were processed by the instant controlled pressure drop technology (DIC is its French acronym - D?tente Instantan?e Contr?l?e) before being pulverized. The physical and structural properties of soybean powder were controlled through investigating the effects of steam pressure and processing time of the DIC by using the Response Surface Methodology (RSM). The results show that the properties of soybean powder were affected more by steam pressure than by processing time. An increase in the porosity (10.3%), interstitial air volume (36%), compressibility (14.5%); a decrease in the Sauter mean diameter (17.7%), tapped density (15%), and bulk density (17%) were observed after DIC treatment. The modification of soybean grain structure after DIC treatment enhanced the drying kinetics and made the subsequent grinding easier and this implied a significant reduction in energy consumption. |
