Dry Fractionation Methods for Plant Protein, Starch and Fiber Enrichment: A Review

ConclusionsDry fractionation methods exhibit lower energy and water consumption relative to wet extraction and retain native structure and function of components. However, these technologies are not yet suitable for the production of high-purity isolates (>90%). Physical limitations of these technologies, such as powder fouling and low process yield, may pose problems for commercialization. Increases in product concentration have been achieved by recycling fractions and by combining different separation techniques in series, such as air classification followed by electrostatic separation. Recent patents show a trend in the development of technologies that integrate elements of milling, sieving, air classification and electrostatic separation.

Source: Trends in Food Science and Technology - February 6, 2019 Category: Food Science Source Type: research