Controlling the physical and structural properties of soybean powder by the instant controlled pressure drop technology

Article Sidebar

PDF
Published: Sep 14, 2023
DOI: https://doi.org/10.14456/apst.2023.69
Keywords:
DIC treatment Autovaporisation Soybean Powder properties

Main Article Content

Quang D. Nguyen
Hanoi University of Science and Technology, School of Mechanical Engineering, Hanoi City, Vietnam

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 - Détente Instantanée Contrôlée) 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.

Article Details

How to Cite
Nguyen, Q. D. (2023). Controlling the physical and structural properties of soybean powder by the instant controlled pressure drop technology. Asia-Pacific Journal of Science and Technology, 28(05), APST–28. https://doi.org/10.14456/apst.2023.69
Issue
Vol. 28 No. 05 (2023): SEP-OCT
Section
Research Articles
Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

References

The U.S. Soybean Export Council (USSEC). How the global oilseed and grain trade works. 1st ed. Maine: Soyatech, LLC; 2011.

U.S. Department of Agriculture FAS. Oilseeds: World Markets and Trade. Washington DC: USDA Foreign Agricultural Service; 2021.

Riaz MN. Soy applications in food. 1st ed. London: CRC Press; 2005.

Jideani VA. Functional properties of soybean food ingredients in food systems. In: Ng TB, editor. Soybean - biochemistry, chemistry and physiology. Rijeka: In Tech; 2011. p.345-366.

Walton DE, Mumford CJ. The morphology of spray-dried particles: the effect of process variables upon the morphology of spray-dried particles. Chem Eng Res Design. 1999;77(5):442-460.

Nguyen DQ, Nguyen TH, Mounir S, Allaf K. Effect of feed concentration and inlet air temperature on the properties of soymilk powder obtained by spray drying. Dry Technol. 2018;36(7):817-829.

Osthoff G, Hugo A, Van Wyk P, De Wit M, Meyer S. Characterization of a spray-dried soymilk powder and changes observed during storage. Food Sci Technol Int. 2010;16(2):169-178.

Giri S, Mangaraj S. Processing influences on composition and quality attributes of soymilk and its powder. Food Engi Rev. 2012;4(3):149-164.

Jinapong N, Suphantharika M, Jamnong P. Production of instant soymilk powders by ultrafiltration, spray drying and fluidized bed agglomeration. J Food Eng. 2008;84(2):194-205.

Nguyen DQ, Nguyen TH, Allaf K. Volumetric heat transfer coefficient in spray drying of soymilk powder. Dry Technol. 2022;40(6):1146-1152.

Selvamuthukumaran M. Handbook on spray drying applications for food industries. 1st ed. New York: CRC Press, Taylor & Francis Group; 2019.

Barbosa-Cánovas GV, Ortega-Rivas E, Juliano P, Yan H. Food powders: physical properties, processing, and functionality. 1st ed. New York: Springer; 2005.

Allaf K, Louka N, Parent F, Bouvier JM, Forget M, inventor; National Institute of Industrial Property (INPI), assignee. Method for processing phytogenic materials to change their texture, apparatus therefor, and resulting materials. France patent WO1995004466A1. 1995 Feb 16.

Kamal I, Gelicus A, Allaf K. Impact of instant controlled pressure drop (DIC) treatment on drying kinetics and caffeine extraction from green coffee beans. J Food Res. 2012;1(1):24-47.

Belarbi-Ouarkoub S, Allaf K, Hamdi A. Séchage de l’oignon par DIC. Rev Energ Renouv. 2009;8:97-104.

Mounir S, Schuck P, Allaf K. Structure and attribute modifications of spray-dried skim milk powder treated by DIC (instant controlled pressure drop) technology. Dairy Sci Technol. 2010;90(2-3):301-320.

Setyopratomo P, Fatmawati A, Allaf K. Texturing by instant controlled pressure drop dic in the production of cassava flour: impact on dehydration kinetics, product physical properties and microbial decontamination. In: Ao SI, Douglas C, Grundfest WS, Burgstone J, editors. The World Congress on Engineering and Computer Science; 2009 Oct 20-22; San Francisco, United States. Hong Kong: IAENG; 2009. p. 1-6.

Nguyen DQ, Mounir S, Allaf K. Comparative study of methods for producing gum arabic powder and the impact of DIC treatment (instant controlled pressure drop) on the properties of the product. Dry Technol. 2019;37(9):1068-1080.

Couto MF, Peternelli LA, Barbosa MHP. Classification of the coefficients of variation for sugarcane crops. Cienc Rural. 2013;43:957-961.

Schulze D. Powders and bulk solids: behavior, characterization, storage and flow. 2nd ed. Zug: Springer Charm; 2021.

NIRO. Analytical methods for dry milk products. 4th ed. Copenhagen: Niro Atomizer Ltd; 2006.

Saleh K, Guigon P. Caractérisation et analyse des poudres - Propriétés physiques des solides divisés. Techniq Lingen-Genie Des proc. 2009;JC1:J2251.

Allaf K, Allaf T, Mounir S, Zerrouq F. Instant controlled pressure drop as a process of texturing/ sterilizing vegetables, improving upon conventional drying methods. In: Zhang M, Bhandari B, Fang Z, editors. Handbook of drying of vegetables and vegetable products. 1st ed. New York: CRC Press; 2017. p. 273-310.

Jablaoui C, Besombes C, Jamoussi B, Rhazi L, Allaf K. Comparison of expander and Instant Controlled Pressure-Drop DIC technologies as thermomechanical pretreatments in enhancing solvent extraction of vegetal soybean oil. Arab J Chem. 2020;13(10):7235-7246.

Neurath H, Bull HB. The denaturation and hydration of proteins. J Biol Chem. 1936;115(2):519-528.

Dalgetty DD, Baik BK. Isolation and characterization of cotyledon fibers from peas, lentils, and chickpeas. Cereal Chem. 2003;80(3):310-315.

Rochova K, Sovová H, Sobolík V, Allaf K. Impact of seed structure modification on the rate of supercritical CO2 extraction. J Super Fluids. 2008;44(2):211-218.

Kamal IM, Sobolik V, Kristiawan M, Mounir SM, Allaf K. Structure expansion of green coffee beans using instantaneous controlled pressure drop process. Innov Food Sci Emer Technol. 2008;9(4):534-541.

Johnson LA, White PJ, Galloway R. Soybeans: chemistry, production, processing, and utilization. 1st ed. Massachusetts: Academic Press; 2015.

Barać MB, Stanojević SdP, Jovanović SvT, Pesić MB. Soy protein modification: a review. Acta Period Technol. 2004;35:3-16.

Honig DH, Rackis JJ. Volatile components of maturing soybeans. Cereal Chem 1975;52:396-402.

Kudo Y, Yasuda M, Matsusaka S. Effect of particle size distribution on flowability of granulated lactose. Adv Powder Technol. 2020;31(1):121-127.

Fitzpatrick JJ, Iqbal T, Delaney C, Twomey T, Keogh MK. Effect of powder properties and storage conditions on the flowability of milk powders with different fat contents. J Food Eng. 2004;64(4):435-444.

Kim EHJ, Chen XD, Pearce D. Effect of surface composition on the flowability of industrial spray-dried dairy powders. Colloids Surf B: Biointerfaces. 2005;46(3):182-187.