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Effect of milling and sieving processes on the physicochemical properties of okra seed powders
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-01-22 , DOI: 10.1111/ijfs.14503 Idriss Miganeh Waiss 1, 2, 3 , André Kimbonguila 1, 2 , Fatouma Mohamed Abdoul‐Latif 3 , Laurette Brigelia Nkeletela 1 , Louis Matos 1 , Joël Scher 2 , Jérémy Petit 2
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-01-22 , DOI: 10.1111/ijfs.14503 Idriss Miganeh Waiss 1, 2, 3 , André Kimbonguila 1, 2 , Fatouma Mohamed Abdoul‐Latif 3 , Laurette Brigelia Nkeletela 1 , Louis Matos 1 , Joël Scher 2 , Jérémy Petit 2
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The aim of this work was on one hand to investigate the influence of milling speed and mean particle size of granulometric classes of okra (Abelmoschus esculentus (L.) Moench) seed powders on proximal composition (related to nutritional potential). On the other hand, it was tried to relate flow properties to powder physicochemical characteristics, namely particle size distribution and proximal composition. Then, dry okra seeds were ground with an ultra‐centrifugal mill at three rotational speeds, 6 000, 12 000 and 18 000 r.p.m., corresponding to circa 990, 3 958 and 8 906 g, respectively. Each powder was separated into four granulometric classes: ≥500, 315–500, 180–315 and ≤180 µm. Milling speed affected the particle size distribution of dry okra seed powders: on one hand, the higher the milling speed, the lower the mean particle size, mainly because of the higher the proportion of fine particles (<100 µm); on the other hand, at low milling speed, dry okra seed powders were rather monomodal and constituted of large particles, whereas at high milling speed they were bimodal and composed of two populations (fine and large particles). In granulometric classes, fat and protein contents were significantly higher for fine particles, unlike carbohydrate and ash contents that were lower. This differential distribution of macronutrients within granulometric classes was enhanced at higher milling speed. Finally, the ≤180 µm granulometric class, corresponding to the smallest mean particle size, had a low flowability, confirmed by their high cohesion and compressibility, which can be related to its high fat content making it sticky. On the contrary, the ≥500 µm granulometric class was not cohesive, leading to good flow properties.
中文翻译：
粉碎和筛分工艺对黄秋葵籽粉理化性质的影响
这项工作的目的是一方面研究黄秋葵（Abelmoschus esculentus（L.）Moench）种子粉的制粉速度和平均粒度对近端成分的影响（与营养潜能有关）。另一方面，尝试将流动性质与粉末的物理化学特征，即粒度分布和近端组成相关联。然后，将干秋葵种子用超速离心机以三种转速分别为6 000、12 000和18 000 rpm研磨，分别约为990、3 958和8906 g， 分别。每种粉末分为四个粒度级别：≥500、315-500、180-315和≤180µm。研磨速度影响黄秋葵干粉的粒径分布：一方面，研磨速度越高，平均粒径越低，这主要是由于细颗粒的比例较高（<100 µm）；另一方面，在低碾磨速度下，干秋葵种子粉末是单峰的并且由大颗粒组成，而在高碾磨速度下它们是双峰的并且由两个种群（细颗粒和大颗粒）组成。在粒度分类中，细颗粒中的脂肪和蛋白质含量显着较高，而碳水化合物和灰分含量较低。在更高的研磨速度下，颗粒度内宏观营养素的这种差异分布得到了增强。最后，≤180µm粒度类别（对应于最小的平均粒度）具有较低的流动性，这是由其高内聚力和可压缩性所证实的，这与其高脂肪含量使其变粘有关。相反，≥500µm的粒度级没有内聚性，因此具有良好的流动性。
更新日期：2020-01-22
中文翻译：
粉碎和筛分工艺对黄秋葵籽粉理化性质的影响
这项工作的目的是一方面研究黄秋葵（Abelmoschus esculentus（L.）Moench）种子粉的制粉速度和平均粒度对近端成分的影响（与营养潜能有关）。另一方面，尝试将流动性质与粉末的物理化学特征，即粒度分布和近端组成相关联。然后，将干秋葵种子用超速离心机以三种转速分别为6 000、12 000和18 000 rpm研磨，分别约为990、3 958和8906 g， 分别。每种粉末分为四个粒度级别：≥500、315-500、180-315和≤180µm。研磨速度影响黄秋葵干粉的粒径分布：一方面，研磨速度越高，平均粒径越低，这主要是由于细颗粒的比例较高（<100 µm）；另一方面，在低碾磨速度下，干秋葵种子粉末是单峰的并且由大颗粒组成，而在高碾磨速度下它们是双峰的并且由两个种群（细颗粒和大颗粒）组成。在粒度分类中，细颗粒中的脂肪和蛋白质含量显着较高，而碳水化合物和灰分含量较低。在更高的研磨速度下，颗粒度内宏观营养素的这种差异分布得到了增强。最后，≤180µm粒度类别（对应于最小的平均粒度）具有较低的流动性，这是由其高内聚力和可压缩性所证实的，这与其高脂肪含量使其变粘有关。相反，≥500µm的粒度级没有内聚性，因此具有良好的流动性。
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