Superfine grinding is a cutting-edge food powder processing technology that produces particle sizes as small as the nano-level, resulting in products with exceptional characteristics. ... Gao et al., 2020a). The different milling methods (high-speed universal grinder, wet-milling, and a stone mill) resulted in powder with different ...
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Effect of superfine grinding on pectin extraction was investigated. Sunflower heads were grinded into microparticles of ~50 μm, thus pectin chains were fully exposed due to cell wall breakdown. A good pectin yield of 14.5 ± 0.36% (w/w) was subsequently achieved at mild conditions (pH 5.0, 25 °C, 2 h …
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Superfine grinding significantly reduces the particle size of bran (1.644 mm), while increasing the protein content (23.60%), water- holding capacity (4.38 g g1), solubility …
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For solving the seep proof screen of the first phase soil-rock cofferdam of the Three Gorges Project construct hardness in strong weathering zone, fault and weak weathering zone, the wet grinding ...
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With the recently developed superfine grinding technology as a useful tool for preparing super fine powder, it has opened a very vast area of research and development for the medicinal benefits of natural food products [10]. It has seen that as compared to general powder prepared with traditional mechanical methods, superfine …
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To further understand the particle size distributions, the Dv values of the three samples were summarized (Table 1).It was found that superfine-ground LM powders had the lowest values in all Dv 10 (7.01 μm), Dv 50 (36.51 μm) and Dv 90 (133.97 μm) as compared to the other two samples (P < .05). It should be noted that 36.51 μm (Dv 50 …
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DOI: 10.1016/j.ijbiomac.2024.129257 Corpus ID: 266827049; Effect of superfine grinding chestnut powder on the structural and physicochemical properties of wheat dough. @article{Rao2024EffectOS, title={Effect of superfine grinding chestnut powder on the structural and physicochemical properties of wheat dough.}, author={Zhenan Rao and …
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To enhance its value, we subjected soybean residue to superfine grinding and measured the resulting physiochemical properties and antioxidant activities. We prepared powders with particle sizes of 115.35, 77.93, 39.38, 25.01, and 20.44 μm.
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This review evaluates the potential benefits of superfine grinding in modifying functional properties, enhancing nutritional qualities, antioxidant activities, and …
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This study showed that superfine grinding combined with enzymatic modification can effectively improve the SDF content and the physicochemical and …
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Superfine and Ultrafine Grinding— A Literature Survey. OSAWARU A. ORUMWENSE Luleå University of Technology, Division of Mineral Processing, Luleå, S-951 87 & ... Stirred ball mills are used in ultrafine grinding because of their high unit outputs, while the low amplitude vibro-energy mills are used because of their low …
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For example, superfine grinding produced oat flour with a smaller particle size, and the steamed oat cake prepared with superfine-ground oat flour had better quality (Qian et al., 2023). Industry-scale microfluidization system (ISMS) is a novel industrial wet-grinding technique, which was developed by our research group.
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Among the many processing methods for food powders, superfine grinding technique is an emerging and useful tool for superfine powder manufacturing with some unique and promising properties, which has made the technique successfully applied in food processing over the recent decades. This review highlights the information of the main superfine ...
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Effects of superfine grinding on physicochemical, thermal, and structural properties of Moringa Oleifera leaf (MOL) powders were investigated. Five samples with …
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BACKGROUND. Rosa rugosa cv. Plena (RP) is a commercially significant crop with edible flowers. Due to its high medicinal and nutritional value, it has recently attracted increasing attention in the food industry. In this study, the physicochemical properties, antioxidant capacity, and hygroscopicity of four RP powders produced by ball …
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Wet-grinding pretreatment: For wet grinding, the dendritic caps and stipes werechopped manually. The pulverization process was carried out for 30 sec in a collider mill. The seriflux was poured into a 200 mesh gauze filter to remove excess water. The wet, ground residue was dried in an electric thermal dryer at 45°C
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The effect of shear crushing, airflow comminution, and wet grinding on the physical and chemical properties of Tartary buckwheat bran (TBB) powder was compared. Superfine grinding significantly reduces the particle size of bran (1.644 μm), while increasing the protein content (23.60%), water-holding capacity (4.38
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Superfine grinding is a cutting-edge food powder processing technology that produces particle sizes as small as the nano-level, resulting in products with exceptional characteristics.
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Superfine grinding technology is a type of food processing that used to produce powders with outstanding properties such as high solubility, dispersion, adsorption, chemical reactivity and fluidity. In order to expand the application of the superfine grinding technology in food additive and pharmaceutical industries, the physicochemical ...
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Superfine grinding significantly reduces the particle size of bran (1.644 μm), while increasing the protein content (23.60%), water-holding capacity (4.38 g g-1), …
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This review highlights the information of the main superfine grinding methods in the field of food processing and the changes in performance after superfine grinding treatment. Also, potential …
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The objective of our study was to investigate the effects of superfine grinding on coix seed properties in comparison with conventional grinding methods …
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Superfine grinding is a useful tool for obtaining powders with high solubility, dispersion, adsorption, and fluidity (Zhang, Zhang, & Shrestha, 2005). Superfine grinding technology has been applied in biotechnology, the pharmaceutical industry, and food processing (Zhao et al., 2009; Zhong et al., 2016).
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The supernatant was removed, and the centrifuge tube with the wet powder (M 3) was weighed again. The WHC was calculated using the following equation: WBC g/g = M 3-M-M 1 / M 1. ... Superfine grinding improves functional properties and antioxidant capacities of bran dietary fibre from Qingke (hull‐less barley) grown in Qinghai‐Tibet …
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Superfine grinding is an emerging food-processing technique often used to produce micro, submicron, or nano (100 μm–1 nm) powders (Gao et al., 2020). Compared with samples obtained from conventional mechanical grinding methods, samples acquired through superfine grinding have better surface properties, stronger solubility and …
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Superfine grinding is an emerging technology that reduces particle size and modifies surface properties (Hu et al., Citation 2012).It is a novel processing method that is capable of degrading the organization of plant materials and thereby modifying the performance and the release of nutrients (Gao et al., Citation 2020a). To boost the use …
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The quercetin content (2.18 g 100 g-1) of the wet-grinding bran powder (WGBP) was twice that of the control group, while no rutin was detected. The total …
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In this study, the physicochemical properties, component contents, microstructure and sensory qualities of the skeleton pulp of Lateolabrax japonicus obtained from different degrees of wet superfine grinding were analyzed. The physicochemical properties of fish skeleton pulp were measured using pH meter, ultraviolet …
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DOI: 10.1016/J.LWT.2014.04.020 Corpus ID: 93410640; Effects of superfine grinding on physicochemical and antioxidant properties of Lycium barbarum polysaccharides @article{Zhang2014EffectsOS, title={Effects of superfine grinding on physicochemical and antioxidant properties of Lycium barbarum polysaccharides}, author={Min Zhang …
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The water solubility index and antioxidant activity (reducing power and free radical scavenging activities of 2‐diphenyl‐1‐picrylhydrazyl and 2,2′‐azino‐di‐(3‐ethylbenzthiazoline sulfonic acid) improved as particle size decreased, providing theoretical support for using superfine grinding in industrial food applications. Abstract Soybean residue is an …
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