Key technology on the preparation of full bean milk by minuteness wet pulverization method

Authors

YANG Xinjun, College of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Wuxi, Jiangsu 214122, China
CUI Zhengwei, College of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Wuxi, Jiangsu 214122, China
ZHANG Yuzhong, College of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Wuxi, Jiangsu 214122, China
DAI Ning, College of Mechanical Engineering, Jiangnan University, Wuxi, Jiangsu 214122, China; Jiangsu Key Laboratory of Advanced Food Manufacturing Equipment & Technology, Wuxi, Jiangsu 214122, China

Abstract

To investigate the application of minuteness wet pulverization method on the preparation of full bean milk, experimental and numerical analysis were applied in this paper. The influences of different technological parameters on the fiber grain size after the pulverization were also studied, and the empirical formula was obtained by dimensional analysis. The results showed that the average volume size of fiber grain decreased with the increase of cycle number, static blade number and rotating speed. However, the cut depth determined the limitation size of fiber grain. The increase of cycle number would not affect the grain size after the pulverization when the cycle number reached three. The empirical formula could predict the fiber grain size D₀ and power dissipation W within the error ≤15%. Meanwhile, the optimal technological parameters to prepare the full bean milk using minuteness wet pulverization method were obtained at last which were n=9 000 rad/min，Z_r=216，T=3.

Publication Date

10-28-2017

First Page

158

Last Page

162

DOI

10.13652/j.issn.1003-5788.2017.10.035

Recommended Citation

Xinjun, YANG; Zhengwei, CUI; Yuzhong, ZHANG; and Ning, DAI (2017) "Key technology on the preparation of full bean milk by minuteness wet pulverization method," Food and Machinery: Vol. 33: Iss. 10, Article 35.
DOI: 10.13652/j.issn.1003-5788.2017.10.035
Available at: https://www.ifoodmm.cn/journal/vol33/iss10/35

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