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Fractionation has been a
popular value-added process due to increasing demand for vegetable source protein, starch and fiber. In addition, processing efficiency increases through recovering of the waste from processing streams since approximately 30% of total grains processed are lost during the processing in the form of husk, germ, and broken grains. Two major methods of fractionation are dry and wet. Both methods use the difference in size, shape and density of starch and protein containing particles. Starch particles tend to be larger and heavier than protein, thus air classification, a separation method based on density difference, has been proven efficient to produce flour with concentrated protein and starch. For further concentrated fractions, wet processing has an advantage though wet processing is more expensive processing than the dry processing (Wu and Nicolas, 2005).
Source: usapulses.org
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