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Pulse Processing for End use Application
Ashok SarkarSenior Advisor, Technology
CIGI, Winnipeg, Canada
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Introduction
Pulses are well recognized for their nutritional and
health benefits. They are easy to process for inclusion
with wheat flour for a variety of applications enhancing
the diversification of milled products. Milled
pulse products also offer a gluten free application
opportunity. The focus of this presentation will be
largely on providing information related to processing of
pulses and their application in a range of end products.
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Black
Types of pulses grown in Canada
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Nutritional Advantage
High Fiber
High Protein
Nutrient Dense
Low Fat
Gluten Free
Low Allergenicity
Courtesy Pulse Canada
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Ingredients with Nutrition
100 grams Barley Corn
Meal
Oat Rice (White)
Wheat Pea Lentil Chick
-Pea
Bean
Protein (g) 9.9 8.1 13.2 7.1 13.2 23.7 25.5 21.5 25.1
Fat (g) 1.2 3.6 6.5 0.7 2.5 1.2 1.2 5.6 1.4
Carbohydrate (g) 78 77 68 80 72 67 64 65 69
Fibre (g) 15.6 7.3 10.1 1.3 10.7 13.3 18.4 19.0 15.3
Iron (mg) 15.6 3.5 4.3 0.8 3.6 4.0 6.0 8.2 7.6
Magnesium (mg) 79 127 138 25 137 98 99 155 203
Potassium (mg) 280 287 362 115 363 1080 874 1105 1705
Source: USDA Nutrient Database; Silliker Data, 2013
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Glycemic Index
Rice 89
Potato 82
Pasta 60
Corn 60
Quinoa 53
Lentils 29
http://www.health.harvard.edu/healthy-eating/glycemic_index_and_glycemic_load_for_100_foods
Pulses are well known as a low glycemic index food.
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Carbs Protein Fibre
Lentils ½ cup cooked 20 9 8
Corn ½ cup cooked 12 2 1.6
Rice ½ cup cooked 22 2 0.3
Quinoa ½ cup cooked 20 4 2.6
Barley ½ cup cooked 22 1.8 3
Source: USDA Nutrient Database
Excellent Source of Fiber
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Serving Size Protein (g) Fat (g)
Lentils ½ cup cooked 9 0.4
Eggs 2 whole, poached 12.5 9.5
Greek Yogurt (full
fat)
100 g 8.25 3
Beef 1 steak (104 g) 27 18
Almonds 2 tbsp 7.6 18
Peanut butter 2 tbsp 9 12
Source of Protein, Low in Fat
Source: USDA Nutrient Database
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Pulses make their own fertilizer!
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Pulses and Sustainability
Low Carbon Footprint
Low Water Footprint
Drought Tolerant
Improve Soil Health
Improve Crop Rotations
Courtesy Pulse Canada
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Key reasons for recent popularity of
Pulses
Nutritional & health benefits
Availability & affordability
Sustainability
Versatility in processing and applications
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Key Messages
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New Product Releases Containing Pulse Ingredients in USA
and Canada, January 2005 – December 2015
14
0
100
200
300
400
500
600
2005 2006 2007 2008 2009 2010 2011 2012 2013 2014 2015
81112 96 95 105
173141 138
356
277
360
33
3535 21
26
2957 57
110
124
162
Nu
mb
er o
f V
aria
nts
USA Canada
Source: Mintel Global New Products Database, 2016
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Pulse Ingredients in New Products by Category (%),
January 2005 – December 2015
Meals & Meal Centers, 26%
Snacks, 17%
Fruit & Vegetables, 13%
Soup, 11%
Side Dishes, 9%
Bakery, 7%
Processed Fish, Meat & Egg Products, 6%
Savoury Spreads, 3% Sauces & Seasonings, 3% Dairy, 2%
Source: Mintel Global New Products Database, 2016
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Processing of pulses for food applications
Cleaned and bagged
Cleaned, dehulled & split and bagged
Clean seed milled into meal or flour for various
applications
Finely ground in pin mills & air classified for
protein concentrates
Wet processing for generating protein isolates
Wet processing for starch separation for
production of vermicelli noodles
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Variety of Ingredients
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Whole
pulse
Split
pulseFlours
Fraction
sPurées
Pre-Cooked
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Processing of pulses for food applications
Most processing practices listed previously are well established
and have been in use for a long time. The bulk of the research
and development that is taking place is in the area of milling
pulses into flour for a variety of end use applications. These
pulse flours are blended with wheat flours in various proportions
in order to balance nutritional value with acceptable product
quality. This facilitates increased consumption of pulse flours by
the segment of population that otherwise may miss the
opportunity.
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Application of pulse flour for instant noodles
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Wheat
ControlUNT 150 UNT 85 EXT 150 EXT 85
Moisture, % 14.4 ± 0.1a 13.5 ± 0.1b 13.2 ± 0.0bc 12.8 ± 0.1c 12.8 ± 0.0c
Protein Content, % dmb 15.4 ± 0.0c 18.8 ± 0.0b 18.9 ± 0.0ab 19.0 ± 0.0a 19.0 ± 0.0a
Starch Content, % dmb 75.0 ± 0.3a 69.5 ± 0.3b 69.5 ± 0.0b 69.4 ± 0.0b 69.0 ± 0.3b
Dietary Fiber, % 3.7 ± 0.3a 4.1 ± 0.1a 5.0 ± 0.8a 4.8 ± 0.1a 5.1 ± 0.1a
2Glycemic Index 39.7 ± 0.2a 35.9 ± 0.1c 36.7 ± 0.2bc 38.6 ± 0.0ab 38.3 ± 1.2ab
Viscosity, dmb
Peak Viscosity, RVU 321.1 ± 1.4a 273.2 ± 1.4b 270.8 ± 0.7b 242.0 ± 1.4c 236 .4 ± 0.7d
Final Viscosity, RVU 342.4 ± 2.1a 325.8 ± 1.4b 323.4 ± 0.7b 280.4 ± 2.1c 273.9 ± 1.4c
Starch Damage, % dmb 8.5 ± 0.0b 7.0 ± 0.1c 7.0 ± 0.0c 11.7 ± 0.2a 11.8 ± 0.3a
Water Absorption Capacity,
g water/g flour dmb 0.8 ± 0.0b 0.7 ± 0.0b 0.7 ± 0.0b 1.0 ± 0.0a 1.0 ± 0.0a
Particle Size Distribution
d(0.1) µm 24.5 ± 0.0c 25.6 ± 0.3b 21.3 ± 0.1d 26.4 ± 0.2a 24.2 ± 0.0c
d(0.5) µm 76.6 ± 0.3c 86.0 ± 0.7a 71.0 ± 0.1e 83.5 ± 0.6b 73.0 ± 0.1d
d(0.9) µm 145.7 ± 0.4b 185.1 ± 4.4a 139.9 ± 0.3b 179.1 ± 6.9a 141.0 ± 0.0b
d[4,3] µm 82.1 ± 0.2b 98.4 ± 1.8a 76.9 ± 0.1b 98.4 ± 6.6a 78.8 ± 0.1b
Physical, Compositional, and Functional Properties of 20% YP Flour: 80% Wheat Flour Blends
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Wheat
ControlUNT 150 UNT 85 EXT 150 EXT 85
Moisture, % 14.4 ± 0.1a 13.5 ± 0.1b 13.2 ± 0.0bc 12.8 ± 0.1c 12.8 ± 0.0c
Protein Content, % dmb 15.4 ± 0.0c 18.8 ± 0.0b 18.9 ± 0.0ab 19.0 ± 0.0a 19.0 ± 0.0a
Starch Content, % dmb 75.0 ± 0.3a 69.5 ± 0.3b 69.5 ± 0.0b 69.4 ± 0.0b 69.0 ± 0.3b
Dietary Fiber, % 3.7 ± 0.3a 4.1 ± 0.1a 5.0 ± 0.8a 4.8 ± 0.1a 5.1 ± 0.1a
2Glycemic Index 39.7 ± 0.2a 35.9 ± 0.1c 36.7 ± 0.2bc 38.6 ± 0.0ab 38.3 ± 1.2ab
Viscosity, dmb
Peak Viscosity, RVU 321.1 ± 1.4a 273.2 ± 1.4b 270.8 ± 0.7b 242.0 ± 1.4c 236 .4 ± 0.7d
Final Viscosity, RVU 342.4 ± 2.1a 325.8 ± 1.4b 323.4 ± 0.7b 280.4 ± 2.1c 273.9 ± 1.4c
Starch Damage, % dmb 8.5 ± 0.0b 7.0 ± 0.1c 7.0 ± 0.0c 11.7 ± 0.2a 11.8 ± 0.3a
Water Absorption Capacity,
g water/g flour dmb 0.8 ± 0.0b 0.7 ± 0.0b 0.7 ± 0.0b 1.0 ± 0.0a 1.0 ± 0.0a
Particle Size Distribution
d(0.1) µm 24.5 ± 0.0c 25.6 ± 0.3b 21.3 ± 0.1d 26.4 ± 0.2a 24.2 ± 0.0c
d(0.5) µm 76.6 ± 0.3c 86.0 ± 0.7a 71.0 ± 0.1e 83.5 ± 0.6b 73.0 ± 0.1d
d(0.9) µm 145.7 ± 0.4b 185.1 ± 4.4a 139.9 ± 0.3b 179.1 ± 6.9a 141.0 ± 0.0b
d[4,3] µm 82.1 ± 0.2b 98.4 ± 1.8a 76.9 ± 0.1b 98.4 ± 6.6a 78.8 ± 0.1b
Physical, Compositional, and Functional Properties of 20% YP Flour: 80% Wheat Flour Blends
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Whole Pea
Semolina
Conditions – rep 1, rep2
Water flow rate (kg/h)- 2.1, 2.4
Blend feed rate (kg/h)- 36, 36
Screw speed (rpm)- 537, 650
Cutter speed (rpm)- 1178, 1207
Temperature (°C)- 107, 109
Pressure (kPa)- 700, 300
Refined Pea
Semolina
Conditions – rep 1, rep2
Water flow rate (kg/h)- 2.1, 2.1
Blend feed rate (kg/h)- 36, 36
Screw speed (rpm)- 655, 655
Cutter speed (rpm)- 1079,
1122
Temperature (°C)- 106, 106
Pressure (kPa)- 400, 400
Whole Pea Flour
Conditions – rep 1, rep2
Water flow rate (kg/h)- 2.5, 2.2
Blend feed rate (kg/h)- 36, 36
Screw speed (rpm)- 602, 602
Cutter speed (rpm)- 1051,
1221
Temperature (°C)- 109, 110
Pressure (kPa)- 300, 300
Refined Pea Flour
Conditions – rep 1, rep2
Water flow rate (kg/h)- 2.5, 2.5
Blend feed rate (kg/h)- 36, 36
Screw speed (rpm)- 537, 673
Cutter speed (rpm)- 1093,
1122
Temperature (°C)- 109, 109
Pressure (kPa)- 300, 200
23
Application of pulse semolina/flour for breakfast cereals
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WPS RPS WPF RPF
Protein, % dwb 25.7 26.7 21.7 22.5
Moisture, % 11.0 11.3 10.5 10.9
Total dietary fibre, % as is basis 20.2 9.5 14.8 7.8
Total starch, % dwb 37.4 36.1 52.0 58.2
Starch damage, % dwb 0.7 0.6 3.2 3.7
Particle Size Distribution
d(0.1) 340.4 435.2 14.8 15.1
d(0.5) 606.0 650.9 51.4 42.1
d(0.9) 944.9 986.7 340.6 126.9
d[4,3] 613.3 686.3 116.5 58.2
Yellow pea semolina & flour quality characteristics
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WPS RPS WPF RPF
Protein, % dwb 25.7 26.7 21.7 22.5
Moisture, % 11.0 11.3 10.5 10.9
Total dietary fibre, % as is basis 20.2 9.5 14.8 7.8
Total starch, % dwb 37.4 36.1 52.0 58.2
Starch damage, % dwb 0.7 0.6 3.2 3.7
Particle Size Distribution
d(0.1) 340.4 435.2 14.8 15.1
d(0.5) 606.0 650.9 51.4 42.1
d(0.9) 944.9 986.7 340.6 126.9
d[4,3] 613.3 686.3 116.5 58.2
Yellow pea semolina & flour quality characteristics
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Application of pulse flour for pan bread
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Application of pulse flour for tortilla
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Application of pulse flour for pita bread
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Description
Unt.
WYP
Micro
WYP
Roasted
WYP
Unt.
Navy
Micro
Navy
Roasted
Navy
Unt.
Faba
Micro
Faba
Roasted
Faba
PULSE FLOUR (db)
Moisture, % 10.8 8.8 8.5 12.1 9.8 8.5 10.2 8.5 8.1
Protein Content, % 22.3 22.7 22.3 24.8 24.3 24.7 30.6 30.6 30.8
Total Starch Content, % 44.8 46.9 46.9 36.3 36.2 37.0 39.5 38.6 39.9
RVA Pasting profile
Peak Viscosity, RVU 103 130 159 89 89 97 95 104 122
Final Viscosity, RVU 183 209 218 137 164 188 201 202 186
Starch Damage, % 1.03 1.21 1.10 0.53 0.57 0.61 1.02 0.75 0.73
Water abs capacity (g water/g
fl) 1.70 1.43 1.34 1.35 1.30 1.54 1.31 1.24 1.29
Mastersizer
d(0.1) um 27.6 16.9 14.8 21.1 18.2 15.5 18.0 19.1 16.5
d(0.5) um 318.3 238.1 208.7 279.5 257.3 217.5 254.4 254.0 213.1
d(0.9) um 699.6 661.8 645.9 693.8 700.9 672.3 721.3 715.9 707.8
D[4,3] um 348.8 294.7 274.9 318.1 312.4 284.8 314.8 317.9 296.7
Compositional & functional properties of treated & untreated pulse flours
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Description
Unt.
WYP
Micro
WYP
Roasted
WYP
Unt.
Navy
Micro
Navy
Roasted
Navy
Unt.
Faba
Micro
Faba
Roasted
Faba
PULSE FLOUR (db)
Moisture, % 10.8 8.8 8.5 12.1 9.8 8.5 10.2 8.5 8.1
Protein Content, % 22.3 22.7 22.3 24.8 24.3 24.7 30.6 30.6 30.8
Total Starch Content, % 44.8 46.9 46.9 36.3 36.2 37.0 39.5 38.6 39.9
RVA Pasting profile
Peak Viscosity, RVU 103 130 159 89 89 97 95 104 122
Final Viscosity, RVU 183 209 218 137 164 188 201 202 186
Starch Damage, % 1.03 1.21 1.10 0.53 0.57 0.61 1.02 0.75 0.73
Water abs capacity (g water/g
fl) 1.70 1.43 1.34 1.35 1.30 1.54 1.31 1.24 1.29
Mastersizer
d(0.1) um 27.6 16.9 14.8 21.1 18.2 15.5 18.0 19.1 16.5
d(0.5) um 318.3 238.1 208.7 279.5 257.3 217.5 254.4 254.0 213.1
d(0.9) um 699.6 661.8 645.9 693.8 700.9 672.3 721.3 715.9 707.8
D[4,3] um 348.8 294.7 274.9 318.1 312.4 284.8 314.8 317.9 296.7
Compositional & functional properties of treated & untreated pulse flours
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One Step or Simple Grinding System Gradual Reduction System
Pulse Milling Processes
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Hammer Mill Stone Mill Ferkar Mill
One Step or Simple Grinding System Gradual Reduction System
Roller Milling System
Pulse Milling Processes
Pin Mill
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How does the approach to Pulse processing
differ from processing of wheat ?
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Peas & Wheat Processing Comparison:
Peas are simple in processing
Wheat processing is much more complex
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Block Flow Diagram
Break Grading Purification Sizing Reduction
system system system System System
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Pulse Milling Processes
Peas Pea Flour
Split Peas Pea Flour
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Pulse Milling Processes
Peas Split Peas Pea Flour
Split Peas Pea Flour
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Cleaning Grading Pitting
Pulse Processing - General Flow Diagram
Conditioning
Dehulling & Splitting
Milling Various Flour Grades & Semolina
Split Peas/Lentils
Pulse Milling Processes
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Dehuller
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Stone Dehuller
Vibro Feeder
Variable frequency
drive Electronic Feed rate Controller
Pulse Milling Processes - Dehuller
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Split Broken Whole
Grader
Aspiration Channel
Hopper
Dust Collector
Intermediate Separator
Size 1
Size 2
Feeder
Magnet
Stone Dehuller
Clean Peas / Lentils
Bin
Scale
Magnet
Separator
Destoner
Pulse Processing – Dehulling & Splitting
Pulse Milling Processes – Dehulling & Splitting
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Split Broken Whole
Grader
Aspiration Channel
Hopper
Dust Collector
Intermediate Separator
Size 1
Size 2
Feeder
Magnet
Stone Dehuller
Clean Peas / Lentils
Bin
Scale
Magnet
Separator
Destoner
Pulse Processing – Dehulling & Splitting
Pulse Milling Processes – Dehulling & Splitting
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R1 R2
R3
R4R3
R4
Oil Spray
Water Spray
Millstones
Heater
Roof
Dehulled& Split
Pulses
MS
WS
Grade
r
Cleane
r
Large
Regular
Pulse Processing Plant for Dehulling & Splitting in Northern India
With Dust Collection System
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Dehulling
&
Splitting
Various types of peas
Easy
Difficult
Yellow peas
Green Peas
Chickpeas
Pigeon peas
Raw material quality – Dehulling & Splitting
Properties of Peas
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Pea
Large Small
Size Grading
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Key Quality Factors in Pulse Flour
• Protein content
• Particle size
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Size reduction influences
:
Colour
Water absorption
Rate of hydration
Oil absorption
Viscosity
Cooking time
Consistency
Texture
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Ferkar Mill
• The Ferkar mill is an advanced vertical milling equipment
for the food, pharmaceutical, chemical and several other
industries
• The ferkar mill is designed to mill materials in one pass.
• Multi purpose, knife type mill
• Model Ferkar 5, 10hp motor
• Ferkar mill can use both perforated and
woven metal mesh screens
Cigi (0.14 mm – 5.0mm)
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Ferkar Mill
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PSD using various screen sizes using
whole & split yellow peas
Flour Description WYP SYP WYP SYP WYP SYP WYP SYP WYP SYP
Ferkar mill screen
size (mm) 3.0 1.5 1.0 0.5 0.14
Mastersizer µm µm µm µm µm µm µm µm µm µm
d(0.1) 124.8 138.1 24.7 23.0 18.5 19.3 10.4 11.2 6.2 8.2
d(0.5) 688.7 736.6 383.1 410.4 255.1 279.0 44.9 36.6 26.5 26.0
d(0.9) 1366.6 1404.6 907.0 973.9 648.8 658.3 310.7 260.0 260.7 128.6
D[4,3]1 730.5 769.8 431.2 457.3 294.2 305.7 126.5 94.3 124.3 86.81Volume Weighted
Mean
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Flour quality comparison using various
milling methods
Pulse milling & utilization project
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Hammer Mill
Split Whole
Pin Mill (Fine)
Split Whole
Stone Mill
Split Whole
Roller Mill
Split Whole
Volume
weighted
Mean, µm175.5 274.2 44.0 97.1 329.5 595.6 62.3 236.8
Protein, % 24.4 22.1 25.0 22.9 24.4 23.5 23.9 22.1
Fibre, % 12.0 21.8 7.3 15.3 14.6 17.8 7.0 16.0
Peak
viscosity150 107 202 155 101 65 218 159
Flour quality comparison using various
milling methods
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Particle Size Distribution
0.1 1 10 100 1000 3000
Particle Size (µm)
0
1
2
3
4
5
6
7
8 Volu
me (
%)
SC072-12 - Average, Thursday, April 19, 2012 9:04:54 AM
SC073-12 - Average, Thursday, April 19, 2012 9:08:13 AM
Particle Size Distribution Curves for
Commercially Hammer Milled Yellow Pea
Flours
Hammer Milled
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Particle Size Distribution
0.1 1 10 100 1000 3000
Particle Size (µm)
0
2
4
6
8
10 Volu
me (
%)
SC074-12 - Average, Thursday, April 19, 2012 9:11:18 AM
SC075-12 - Average, Thursday, April 19, 2012 9:14:15 AM
Particle Size Distribution Curves for Commercially
Stone Milled Yellow Pea Flours
Stone Milled
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Particle Size Distribution
0.1 1 10 100 1000 3000
Particle Size (µm)
0
1
2
3
4
5
6
7 Volu
me (
%)
RM 46 - Average, Friday, April 27, 2012 10:40:07 AM
SC050-12 rf - Average, Monday, March 05, 2012 10:23:55 AM
Particle Size Distribution Curves for
Commercially Roller Milled Yellow Pea Flours
Roller Milled
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Coarse Pea Semolina Fine Pea Semolina Pea Flour
Quality products from processing of peas
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CIGI Pilot Mill
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Rollermill
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Feed gate on 3rd break
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Filter Pressure Gauge
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Transflowtron
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Flow Balancers
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1 BK
2 BK
2 x 20 W
3 x 26 W
3 x 50 W
2 x 100W
3 BK
SIZ 1
FLOUR
1 MP2
4 BK
SIZ !
FLOUR
1 MP2
3 x 26 W
3 x 50 W
4 x 11 N
3 x 11 N
3 x 12 N
2 x 20 W B D
FLOUR
3 x 40 W
3 x 12 N
3 x 13 N
3 BK
4 BK
0.75
B D
BRAN
5 BK SIFT.
T
P1
SIZ 3
SEMO 2 BK SIFTER
32 28 26 26
46 38 28 26
46 42 36 32
FLOUR2M
MF 2 x 65 W
5 x 11 N
CIGI PILOT MILL
DURUM WHEAT
9 T / 24 HR
2 BK
2 x 100W
2 BK SIFT.5 BK
FLOUR
MF 2 x 60 W
6 x 13 N
5 BK
2 BK SIFT.
SIZ 1
5 x 50 W
5 x 11 N
P1
FLOUR 4 x 100 WP2
1M
SIZ 2
FLOUR
5 x 12 N
2 x 18 W GERM
2 x 80 W 5BK
2 BK SIFT.
SIZ 3
SIZ 2 SIZ 2
P2
2 BK SIFTER
38 34 32 30
42 36 34 34
44 40 38 36
SIZ 3 SIZ 2 SIZ 2
SEMO
FLOURMF
4 x 12 N
1M
2M
Flow Diagram-
Durum Wheat
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1 BK
2 BK
2 x 20 W
3 x 26 W
3 x 50 W
2 x 100W
3 BK
SIZ 1
FLOUR
1 MP2
4 BK
SIZ !
FLOUR
1 MP2
3 x 26 W
3 x 50 W
4 x 11 N
3 x 11 N
3 x 12 N
2 x 20 W B D
FLOUR
3 x 40 W
3 x 12 N
3 x 13 N
3 BK
4 BK
0.75
B D
BRAN
5 BK SIFT.
T
P1
SEMO 2 BK SIFTER
46 42 36 32
FLOUR2M
MF 2 x 65 W
5 x 11 N
CIGI PILOT MILL
DURUM WHEAT
9 T / 24 HR
2 BK
2 x 100W
2 BK SIFT.5 BK
FLOUR
MF 2 x 60 W
6 x 13 N
5 BK
2 BK SIFT.
SIZ 1
5 x 50 W
5 x 11 N
P1
FLOUR 4 x 100 WP2
1M
SIZ 2
FLOUR
5 x 12 N
2 x 18 W GERM
2 x 80 W 5BK
2 BK SIFT.
SIZ 3
SIZ 2
P2
2 BK SIFTER
38 34 32 30
42 36 34 34
44 40 38 36
SIZ 3 SIZ 2 SIZ 2
SEMO
FLOURMF
4 x 12 N
1M
2M
Flow Diagram- for
Yellow Pea Semolina
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Product Yield, % Protein, %
Coarse
Semolina
40.2 26.7
Fine Semolina 21.1 27.1
Flour 17.9 22.5
Pea Semolina & Flour Results
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Product Coarse
Semolina
Fine
Semolina
Flour
Yield, % 40.2 21.1 17.9
Protein, % 26.7 27.1 22.5
PSD
d(0.1) um 435.1 227.0 15.1
d(0.5) um 650.9 367.5 42.1
d(0.9) um 986.7 585.3 126.9
D[4,3] um 686.2 389.3 58.2
Pea Semolina & Flour Results
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1 BK
2 BK
2 x 22 W
3 x 24 W
3 x 50 W
2 x 10 N
3 BK
P1
FLOUR
2 MP2
4 BK
P1
FLOUR
2 MP2
3 x 26 W
3 x 45 W
2 x 10 N
1 x 11 N
3 x 12 N
3 x 11 N
3 x 12 N
2 x 20 W
3 x 50 W
2 x 60 W
3 x 12 N
3 x 13 N
B D
S D
FLOUR
5 MT
3 BK
4 BK
T
3MFLOUR
SHORTS
0.60
0.75
S D
B D
BRAN
T
T
T
P1
4 BK
1M
2Q 2Q
2 BK SIFTER
P2
4 BK
1M
2Q 2Q
2 BK SIFTER
26 24 22 20
30 28 26 24
34 32 30 28
40 38 36 34
44 42 38 36
50 46 42 38
FLOUR
FLOUR
FLOUR
FLOUR
FLOUR
FLOUR
1M
1 x 50 W
2 x 55 W
2 x 40 W
3 x 10 N
6 x 11 N
2Q
2M2M
2M
2Q
3M
1 x 80 W
2 x 90 W
2 x 10 N
7 x 11 N
2 x 12 N
3M
T
4M
2 x 60 W
2 x 12 N
2 x 13 N
1 X 14N
4M
2 x 60 W
1 x 12 N
3 x 13 N
T
5M
5M
2 x 60 W
3 x 13 N
2 x 14 N
MF
MF
LG
LG
1 x 12 N
3 x 14 N
1 X 15N
GERM 2 x 18 W
2 x 90 W
3 x 12 N
2 x 13 N
2Q
T
5MFLOUR
2 x 50 W
3 x 12 N
3 x 13 N
MF
CIGI PILOT MILL
WHEAT 9 T / HR
Flow Diagram- Common Wheat
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Product Semolina Flour
Yield, % 25.4 63.9
Protein, % 23.5 22.4
PSD
d(0.1) um 437.5 14.7
d(0.5) um 626.1 47.0
d(0.9) um 905.7 123.1
D[4,3] um 653.3 59.1
Optimized Pea Semolina & Flour Results
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Passages B1+B2 B3 1M 2M 3M 2Q 4M 5M LG T B4
Flour, % 11.7 3.61 24.3 5.08 14.4 14.3 3.44 11.4 2.49 8.61 0.62Protein, % 20 21.1 22.9 24.7 23.9 20.2 22.4 23.8 26.3 21.7 23.4PSD
d(0.1) um 15.4 15.4 17.4 15.4 14.3 14.6 15.7 13.5 10.5 11.8 18.4
d(0.5) um 39.3 45.3 72.6 59.1 46.3 38.3 57.1 41.1 31.4 31.5 84.9
d(0.9) um 126.6 145.6 152.1 140.0 109.8 125.4 127.8 100.6 93.3 103.1 229.1
D[4,3] um 56.7 65.3 79.0 69.2 55.0 55.8 65.1 49.9 60.7 45.5 107.4
Flour Streams from the optimized milling
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Passages Flour, % Protein, %
B1+B2 11.71 20.0
B3 3.61 21.1
1M 24.33 22.9
2M 5.08 24.7
3M 14.40 23.9
2Q 14.28 20.2
4M 3.44 22.4
5M 11.43 23.8
LG 2.49 26.3
T 8.61 21.7
B4 0.62 23.4
Flour Streams Yield and Protein content
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Flour, % Protein, %
2.49 26.3
7.56 25.2
21.96 24.4
33.39 24.2
34.01 24.2
58.35 23.6
61.79 23.6
70.40 23.4
74.01 23.2
88.29 22.8
100.00 22.4
Cumulative Protein
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22.0
22.5
23.0
23.5
24.0
24.5
25.0
25.5
26.0
26.5
27.0
0.0 20.0 40.0 60.0 80.0 100.0 120.0
Cumulative Protein, %
Cumulative Protein Curve
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Passages Flour, % Protein, %
B1+B2 7.7 20.6
B3 9.5 21.4
1M 17.9 23.4
2M 4.7 24.7
3M 22.6 24.7
2Q 15.8 22.3
4M 6.9 26.2
5M 5.2 26.9
LG 2.6 28.3
T 6.5 26.4
B4 0.5 23.2
Flour Streams Yield and Protein content
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Passages Flour, % Protein, %
LG 2.6 28.3
5M 5.2 26.9
T 6.5 26.4
4M 6.9 26.2
3M 22.6 24.7
2M 4.7 24.7
1M 17.9 23.4
B4 0.5 23.2
2Q 15.8 22.3
B3 9.5 21.4
B1+B2 7.7 20.6
Flour Streams Yield and Protein content
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Passages Cumulative Yield, % Cumulative Protein, %
LG 2.6 28.3
5M 7.8 27.4
T 14.3 26.9
4M 21.2 26.7
3M 43.7 25.7
2M 48.5 25.6
1M 66.4 25.0
B4 66.9 25.0
2Q 82.7 24.5
B3 92.3 24.2
B1+B2 100.0 23.9
Cumulative Protein
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23.5
24.0
24.5
25.0
25.5
26.0
26.5
27.0
27.5
28.0
28.5
29.0
0.0 20.0 40.0 60.0 80.0 100.0 120.0
Cumulative Protein, %
Cumulative Protein Curve
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23.0
24.0
25.0
26.0
27.0
28.0
0 100 200 300 400
Protein Gradient
Pearl 1 22.5 27.6
Pearl 2 37.2 27.1
Pearl 3 49.7 26.9
Pearl 4 62.4 26.5
Pearl 5 75.4 26.3
300 23.4
Pearlings of Pea & Protein content gradient
Pearlings % Protein
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Product Yield, % Protein, %
Semo 25.6
Flour 1 51.5 22.3
Flour 2 27.3 24.7
Flour 3 21.2 26.7
Flour 1 51.5 22.3
Flour 2 48.5 25.6
Roller milling of Peas & product diversification
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Flour
Grade
Yield,
%
Protein,
%
PSD ( 90%
< ), µm
Peak Visc., RVU
Str. Gd.
Flour 1
100 23.7 147.7 213
Flour 1 A 51.5 22.3 150.5 227.2
Flour 2 A 48.5 25.6 144.7 205.4
Flour 1 B 51.5 22.3 150.5 227.2
Flour 2 B 27.3 24.7 148.9 212.1
Flour 3 B 21.2 26.7 139.3 196.7
Flour Grade Yield,
%
Protein,
%
PSD ( 90% <
), µm
Peak Visc.,
RVU
Coarse
Semolina 28.o 25.6
--- 62
Fine Semolina 25.0 25.8 --- 162
Roller milling of Peas & product diversification
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Pea
Fl.
Gd
. 1
Micro Ingredient Feeders
Pea
Fl.
Gd
. 2
Len
til F
l. G
d. 1
Len
til F
l. G
d. 2
Wh
eat
Fl. G
d. 1
Wh
eat
Fl. G
d. 2
Wh
eat
Fl. G
d. 3
Wh
eat
Fl. G
d. 4
Pea
Hu
llsLe
nti
l H
ulls
Mixer
Control Sifter
Entoleter
Product Diversification with Pulse Flours
Roller milling of Peas & product diversification
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F
F
F
B3
B2
B1
B2
P1
GR
B3
P1
GR
B4
P3
GR
1M
B3
B3
P1
P2
1M
F
F
F
F
2M
2Q
4M
T
3M
2Q
4M
2Q
1M
2M
3M
2Q
Yellow Pea Milling
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F
F
F
B3
B2
B1
F
B5
F
B4
B2
P1
GR
B3
P1
GR
B4
P3
GR
B5
2Q
5M
BF
SD
6M
GR
P2
P3
F
3M
BF
SD
BRAN
SHORTS
T
T
1M
B3
B3
B4
P1
P2
P3
P4
3M
F
SIZ B4
P4
SIZ
SIZ
1M
2Q
2M
2M
B4
2Q
F
F
F
F
2M
2Q
4M
T
3M
2Q
4M
2Q
1M
2M
3M
2Q
F
F
F
F
4M
5M
T
6M
5M
T
T
6M
6M
SHORTS
SHORTS
SHORTS
Common Wheat Milling
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Pea
Fl.
Gd
. 1
Micro Ingredient Feeders
Pea
Fl.
Gd
. 2
Len
til F
l. G
d. 1
Len
til F
l. G
d. 2
Wh
eat
Fl. G
d. 1
Wh
eat
Fl. G
d. 2
Wh
eat
Fl. G
d. 3
Wh
eat
Fl. G
d. 4
Pea
Hu
llsLe
nti
l H
ulls
Mixer
Control Sifter
Entoleter
Product Diversification with Pulse Flours
F
F
F
B
3
B
2
B
1
F
B
5
F
B
4
B
2P
1G
R
B
3P
1G
R
B
4P
3G
R
B
52
Q5
M
B
FS
D6
M
G
R P
2P
3
F
3
M
B
F
S
D
B
R
A
N
SH
OR
TS
T
T
1
M
B
3
B
3
B
4
P
1
P
2
P
3
P
4
3
MF
SI
ZB
4P
4
SI
Z
SI
Z1
M
2
Q2
M
2
M
B
42
Q
F
F
F
F
2
M
2
Q
4
M
T
3
M
2
Q
4
M
2
Q
1
M
2
M
3
M
2
Q
F
F
F
F
4
M
5
M
T
6
M
5
M
T
T
6
M
6
M
SHO
RTS
SHO
RTS
SHO
RTS
Common Wheat Milling
F
F
F
B
3
B
2
B
1 B
2P
1G
R
B
3P
1G
R
B
4P
3G
R
1
M
B
3
B
3
P
1
P
2
1
M
F
F
F
F
2
M
2
Q
4
M
T
3
M
2
Q
4
M
2
Q
1
M
2
M
3
M
2
Q
Yellow Pea Milling
Roller milling of Peas & product diversification
gluten free option
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MICRO
FEEDERS
FLOUR
STREAMS
FLOUR
CONVEYORS
DIVIDE
BOARD
FLOUR
CONVEYORS
Roller milling of Peas & product diversification
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MICRO
FEEDERS
FLOUR
STREAMS
FLOUR
CONVEYORS
DIVIDE
BOARD
FLOUR
CONVEYORS
Roller milling of Peas & product diversification – Enhancing protein
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Products with Pulse Ingredients
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Acknowledgement
CIGI Departments of
Pulse, Milling, Baking,
Asian Products &
Pasta, Analytical
Services
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Partnering on Pulse Industry
Initiatives