[Enhancement of the nutritive value of sunflower meal through certain technological procedures]
1996
Levic, J. (Tehnoloski fakultet, Novi Sad (Yugoslavia). Zavod za tehnologiju stocne hrane) | Radojicic, D. | Sredanovic, S. | Levic, Lj.
The sunflower meal treatment with the ball-mill in duration of 15 minutes rendered the suitable meal structure. The fractionation of this sunflower meal on the centrifugal separator with the 0.8 mm screen rendered over 70 of the fraction with 44.3 proteins and 11.8 cellulose. The further hull separation from sunflower meal with 44 proteins is possible by application of the other technological procedures. The hull separation from sunflower meal with 44 proteins was investigated by means of the electric field forces with the electro-static separator. At the voltage of 15 kW, the yield of 55.1 of the protein fraction with 53.1 proteins was obtained. This product, by its protein content, is declared as the sunflower flour. The chemical composition of the sunflower flour is similar to the composition of sunflower seed kernel extracted.
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