LWT - Food Science and Technology
LWT - Food Science and Technology
5 years ago

Effects of superfine grinding on properties of sugar beet pulp powders

The effects of superfine grinding on the properties of sugar beet pulp powders were investigated in contrast to conventional grinding method. The dried sugar beet pulps were prepared to obtain four powders. The superfine grinding produced a smaller particle size powder with the median particle diameter of 24.93 μm. As particle size decreased, the bulk density (from 0.453 to 0.620 × 103 kg/m3), tap density (0.487–0.658 × 103 kg/m3), the angle of repose (33.59–57.97°) and angle of slide (30.92–60.66°) increased. The water binding capacity was affected by particle size and grinding methods. Superfine grinding technology did not improve the oil binding capacity of sugar beet pulp powders. Two endothermic peaks were observed in the differential scanning calorimetry curves. Superfine grinding decreased the melting temperature and the crystallinity index values. In addition, the X-ray diffraction patterns of sugar beet pulp powders produced by superfine grinding technology behaved different peak position but the same peak intensity.

Publisher URL: www.sciencedirect.com/science

DOI: S0023643817306370

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