{"id":2587,"date":"2026-01-27T11:20:45","date_gmt":"2026-01-27T03:20:45","guid":{"rendered":"https:\/\/protein-dry-fractionation.epic-powder.com\/?p=2587"},"modified":"2026-01-27T11:20:48","modified_gmt":"2026-01-27T03:20:48","slug":"how-can-heat-damage-be-prevented-during-defatted-soybeans-ultrafine-grinding","status":"publish","type":"post","link":"https:\/\/protein-dry-fractionation.epic-powder.com\/de\/how-can-heat-damage-be-prevented-during-defatted-soybeans-ultrafine-grinding\/","title":{"rendered":"Wie l\u00e4sst sich Hitzeschaden beim Ultrafeinvermahlen von entfetteten Sojabohnen verhindern?"},"content":{"rendered":"<h2 class=\"wp-block-heading\">Wichtige FAQs: Umgang mit Hitze und Konsistenz beim Ultrafeinvermahlen von entfetteten Sojabohnen<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Warum ist die Temperaturkontrolle beim Sojamahlen so wichtig?<\/h3>\n\n\n\n<p>Beim Vermahlen von entfetteten Sojabohnen f\u00fcr Anwendungen wie die Verarbeitung von Sojaproteinisolat oder die Herstellung von entfettetem Sojamehl, <strong>Temperaturregelung ist nicht verhandelbar.<\/strong>Hier ist der Grund:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Verhinderung der Proteindenaturierung<\/strong>: \u00dcberm\u00e4\u00dfige Hitze (&gt;60\u00b0C) w\u00e4hrend der Mikronisierung kann Sojaproteine denaturieren und dadurch funktionelle Eigenschaften wie den Stickstoffl\u00f6slichkeitsindex (NSI) verringern.<\/li>\n\n\n\n<li><strong>L\u00f6slichkeit und Dispergierbarkeit<\/strong>Hohe Temperaturen verursachen irreversible Ver\u00e4nderungen, wodurch die L\u00f6slichkeit und Dispersion des fertigen Pulvers in Getr\u00e4nken oder Lebensmittelzubereitungen abnimmt.<\/li>\n\n\n\n<li><strong>Farb- und Geschmacksintegrit\u00e4t<\/strong>\u00dcberhitzung f\u00fchrt zu Br\u00e4unung und Fehlgeschm\u00e4ckern, was sich direkt auf die Produktqualit\u00e4t auswirkt.<\/li>\n\n\n\n<li><strong>Einhaltung der Lebensmittelstandards<\/strong>Die Einhaltung eines Niedrigtemperaturverfahrens gew\u00e4hrleistet die Einhaltung globaler Standards f\u00fcr Lebensmittelsicherheit und -qualit\u00e4t.<\/li>\n<\/ul>\n\n\n\n<p><strong>In :<\/strong> Ohne eine zuverl\u00e4ssige Temperaturkontrolle riskieren Sie, wertvolle Proteinfraktionen zu besch\u00e4digen und dadurch sowohl den N\u00e4hrwert als auch die Verarbeitungsausbeute zu beeintr\u00e4chtigen.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">K\u00f6nnen Standard-Stiftfr\u00e4smaschinen einen D50-Wert von 60 \u03bcm erreichen, ohne das Produkt zu verbrennen?<\/h3>\n\n\n\n<p><strong>Kurze Antwort: Nein, nicht zuverl\u00e4ssig.<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Einschr\u00e4nkungen der Stiftfr\u00e4se<\/strong>Herk\u00f6mmliche Stiftm\u00fchlen erzeugen erhebliche Reibungsw\u00e4rme, insbesondere bei der Herstellung feiner Partikelgr\u00f6\u00dfen wie D50 60\u03bcm (ca. 200 Mesh).<\/li>\n\n\n\n<li><strong>Thermisches Durchgehen<\/strong>Bei diesen Mikronisierungsgraden kann die Produkttemperatur rasch ansteigen und oft die sicheren Grenzwerte f\u00fcr die Vermahlung von Proteinen in Lebensmittelqualit\u00e4t \u00fcberschreiten.<\/li>\n\n\n\n<li><strong>Uneinheitliche Partikelgr\u00f6\u00dfe<\/strong>Stiftm\u00fchlen haben Schwierigkeiten, bei diesem Ma\u00dfstab eine enge Partikelgr\u00f6\u00dfenverteilung (PSD) ohne w\u00e4rmebedingte Agglomeration oder Verbrennung zu erreichen.<\/li>\n<\/ul>\n\n\n\n<p><strong>Vergleichstabelle: Stiftm\u00fchle vs. Luftsichterm\u00fchle zur Mikronisierung von Sojaschrot<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><th>Parameter<\/th><th>Stiftm\u00fchle<\/th><th>Luftklassiererm\u00fchle (Epic Powder)<\/th><\/tr><\/thead><tbody><tr><td>Erreichbarer D50<\/td><td>80\u2013150 \u03bcm<\/td><td>10\u201360 \u03bcm<\/td><\/tr><tr><td>W\u00e4rmeerzeugung<\/td><td>Hoch<\/td><td>Niedrig (mit Luftstromk\u00fchlung)<\/td><\/tr><tr><td>Risiko der Proteindenaturierung<\/td><td>Hoch<\/td><td>Minimal<\/td><\/tr><tr><td>Partikelgr\u00f6\u00dfenkonsistenz<\/td><td>M\u00e4\u00dfig<\/td><td>Hoch (dynamische Klassifizierung)<\/td><\/tr><tr><td>Eignung f\u00fcr Lebensmittelqualit\u00e4t<\/td><td>Beschr\u00e4nkt<\/td><td>Exzellent<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p><strong>Fazit:<\/strong> F\u00fcr die gleichm\u00e4\u00dfige, schonende Feinvermahlung von entfetteten Sojabohnen auf D50 60 \u00b5m bei niedrigen Temperaturen ist eine spezielle Luftklassierm\u00fchle f\u00fcr Lebensmittel der Industriestandard. Standard-Stiftm\u00fchlen k\u00f6nnen die erforderliche Leistung ohne Hitzesch\u00e4den nicht erbringen.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Die funktionellen Vorteile des Ultrafeinmahlens (Niedertemperatur)<\/h2>\n\n\n\n<figure class=\"wp-block-image size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2026\/01\/Defatted-Soybeans-Ultrafine-Grinding.webp\" alt=\"Ultrafeinvermahlung von entfetteten Sojabohnen\" class=\"wp-image-2592\" srcset=\"https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2026\/01\/Defatted-Soybeans-Ultrafine-Grinding.webp 800w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2026\/01\/Defatted-Soybeans-Ultrafine-Grinding-300x200.webp 300w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2026\/01\/Defatted-Soybeans-Ultrafine-Grinding-768x512.webp 768w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2026\/01\/Defatted-Soybeans-Ultrafine-Grinding-18x12.webp 18w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<p>Die Ultrafeinvermahlung entfetteter Sojabohnen bei niedriger Temperatur dient nicht nur der Herstellung eines feineren Pulvers, sondern erm\u00f6glicht auch eine verbesserte Funktionalit\u00e4t und Qualit\u00e4t pflanzlicher Proteine. Das bietet Ihnen eine Niedertemperatur-Luftklassierm\u00fchle:<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Verbesserte L\u00f6slichkeit und Dispersion<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>H\u00f6herer Stickstoffl\u00f6slichkeitsindex (NSI)<\/strong>Durch das Mahlen bei niedriger Temperatur bleibt die Proteinstruktur erhalten, sodass mehr Protein l\u00f6slich bleibt.<\/li>\n\n\n\n<li><strong>Gleichm\u00e4\u00dfiges Mischen<\/strong>: Ultrafeine, gleichm\u00e4\u00dfige Partikel l\u00f6sen sich schnell in Wasser oder Milch auf und eignen sich daher ideal f\u00fcr Getr\u00e4nke und proteinreiche Lebensmittel.<\/li>\n\n\n\n<li><strong>Keine Klumpen<\/strong>Die feine Partikelgr\u00f6\u00dfe D50 60\u03bcm sorgt daf\u00fcr, dass sich die Pulver schnell vermischen und eine glatte Konsistenz erhalten.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><th>Besonderheit<\/th><th>Standard-Stiftfr\u00e4ser<\/th><th>Windsichterm\u00fchle (Niedertemperatur)<\/th><\/tr><\/thead><tbody><tr><td>L\u00f6slichkeit<\/td><td>Medium<\/td><td>Hoch<\/td><\/tr><tr><td>Dispersion<\/td><td>Uneben<\/td><td>Uniform<\/td><\/tr><tr><td>Partikelgr\u00f6\u00dfe (D50)<\/td><td>80-100 \u03bcm<\/td><td>60 \u03bcm oder feiner<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Verbessertes Mundgef\u00fchl<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Keine K\u00f6rnigkeit<\/strong>Feinere Sojabohnenpartikel sorgen f\u00fcr eine cremigere, seidigere Textur in Getr\u00e4nken, Joghurts und Proteinshakes.<\/li>\n\n\n\n<li><strong>Bessere Sinneserfahrung<\/strong>Das Mundgef\u00fchl \u00e4hnelt eher dem von Milchprodukten, was die Entwicklung pflanzenbasierter Produkte f\u00f6rdert.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">H\u00f6herer Ertrag &amp; h\u00f6here Effizienz<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Geringere Proteindenaturierung<\/strong>Niedrige Mahltemperaturen sch\u00fctzen die Proteinqualit\u00e4t, sodass Sie ein funktionelleres Sojaproteinisolat erhalten.<\/li>\n\n\n\n<li><strong>Erh\u00f6hte F\u00f6rderraten<\/strong>: H\u00f6here Proteinausbeute pro Charge dank besserer L\u00f6slichkeit und geringerer Hitzesch\u00e4den.<\/li>\n\n\n\n<li><strong>Abfallreduzierung<\/strong>Eine effiziente Mikronisierung bedeutet weniger Produktverlust w\u00e4hrend der Verarbeitung.<\/li>\n<\/ul>\n\n\n\n<p>M\u00f6chten Sie sehen, wie die Ultrafeinvermahlung bei anderen pflanzlichen Proteinen funktioniert? Schauen Sie sich das an <a href=\"https:\/\/protein-dry-fractionation.epic-powder.com\/de\/pea-protein-powder-health-benefits-functional-properties-and-innovations-in-ultrafine-processing\/\" target=\"_blank\">Gesundheitliche Vorteile und Innovationen bei der Ultrafeinverarbeitung von Erbsenproteinpulver<\/a> f\u00fcr weitere Einblicke.<\/p>\n\n\n\n<p>Aus diesem Grund ist die Ultrafeinvermahlung bei niedrigen Temperaturen das Mittel der Wahl f\u00fcr die moderne Verarbeitung von Sojaproteinisolat \u2013 insbesondere wenn man hochwertiges entfettetes Sojamehl oder Sojapulver mit einer Maschenweite von 200 w\u00fcnscht.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Schritt-f\u00fcr-Schritt-Anleitung: Die L\u00f6sung f\u00fcr die Pulverluftklassiererm\u00fchle<\/h2>\n\n\n\n<p>Das Mahlen von entfetteten Sojabohnen ohne Hitzesch\u00e4den erfordert Kontrolle und Pr\u00e4zision. So gelingt es der Epic Powder Air Classifier Mill Schritt f\u00fcr Schritt:<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Kontrollierte F\u00fctterung<\/h3>\n\n\n\n<p>Zun\u00e4chst werden die Sojabohnen mit einer gleichm\u00e4\u00dfigen, kontrollierten Rate in die M\u00fchle eingef\u00fchrt. Dies gew\u00e4hrleistet einen gleichm\u00e4\u00dfigen Mahlvorgang und verhindert eine \u00dcberladung. Die kontrollierte Zufuhr ist entscheidend f\u00fcr eine einheitliche Partikelgr\u00f6\u00dfe und hilft, Hotspots zu vermeiden, die zu einer Denaturierung der Proteine f\u00fchren k\u00f6nnen.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Prallschleifen &amp; Luftstromk\u00fchlung<\/h3>\n\n\n\n<p>Anschlie\u00dfend gelangen die Sojabohnen in die Prallmahlzone. Hier zerkleinern Hochgeschwindigkeitsrotoren die Bohnen zu ultrafeinen Partikeln. Gleichzeitig k\u00fchlt ein starker Luftstrom das Produkt sofort ab. Diese doppelte Wirkung h\u00e4lt die Temperatur niedrig, sch\u00fctzt den Stickstoffl\u00f6slichkeitsindex (NSI) und verhindert verbrannte Aromen. Das System fungiert als Niedertemperatur-Pulverisierer \u2013 ein gro\u00dfer Vorteil gegen\u00fcber herk\u00f6mmlichen Stiftm\u00fchlen.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Dynamische Klassifizierung<\/h3>\n\n\n\n<p>Nach dem Mahlen kommt der Windsichter zum Einsatz. Er trennt die Partikel nach Gr\u00f6\u00dfe und leitet nur das Pulver mit der richtigen Korngr\u00f6\u00dfe weiter. Zu grobes Material wird zur\u00fcckgef\u00fchrt und erneut verworfen. Diese dynamische Klassierung erm\u00f6glicht die pr\u00e4zise Partikelgr\u00f6\u00dfenverteilung D50 60 \u03bcm \u2013 ideal f\u00fcr die Verarbeitung von Sojaproteinisolat und die Herstellung von entfettetem Sojamehl.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Pneumatische F\u00f6rderung und Trennung<\/h3>\n\n\n\n<p>Abschlie\u00dfend transportieren pneumatische F\u00f6rderb\u00e4nder das fertige Sojapulver zur Sammelstelle, wobei alles luftdicht verschlossen und lebensmittelkonform bleibt. Dieser Schritt tr\u00e4gt au\u00dferdem zur weiteren K\u00fchlung des Pulvers bei und verhindert jegliches Verklumpen \u2013 eine Grundvoraussetzung f\u00fcr die Herstellung hochwertiger pflanzlicher Proteine.<\/p>\n\n\n\n<p>Wenn Sie genauer sehen m\u00f6chten, wie das in realen Anwendungen funktioniert, schauen Sie sich an, wie\u2026 <a href=\"https:\/\/protein-dry-fractionation.epic-powder.com\/de\/high-efficiency-food-grade-grinding-solution-malaysian-customer-introduces-epic-powder-air-classifier-mill-for-precise-corn-flour-processing-200-300-\u03bcm\/\" target=\"_blank\">Luftklassiererm\u00fchlen liefern pr\u00e4zises, lebensmitteltaugliches Mahlgut f\u00fcr Maismehl<\/a> und warum <a href=\"https:\/\/protein-dry-fractionation.epic-powder.com\/de\/why-is-the-air-classifier-mill-the-most-cost-effective-choice-for-ultrafine-grinding-of-defatted-soybean-in-large-scale-production\/\" target=\"_blank\">Luftklassiererm\u00fchlen sind die erste Wahl f\u00fcr die Ultrafeinvermahlung von entfetteten Sojabohnen<\/a> in der Massenproduktion.<\/p>\n\n\n\n<p>Mit diesem schrittweisen Verfahren erhalten Sie mikronisiertes Sojamehl ohne Hitzesch\u00e4den, mit gleichbleibender Qualit\u00e4t und der Effizienz, die Kunden weltweit erwarten.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Praktische Ergebnisse: Was Sie von der Ultrafeinvermahlung entfetteter Sojabohnen erwarten k\u00f6nnen<\/h2>\n\n\n\n<p>Wenn Sie eine Windsichterm\u00fchle zur Ultrafeinvermahlung von entfetteten Sojabohnen verwenden, k\u00f6nnen Sie in der Praxis folgende Ergebnisse erwarten. Schauen wir uns das genauer an:<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Partikelgr\u00f6\u00dfenpr\u00e4zision<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Konstanter D50-Wert bei 60 \u03bcm:<\/strong> Eine pr\u00e4zise Kontrolle der Partikelgr\u00f6\u00dfenverteilung erreichen und damit den optimalen Punkt f\u00fcr die Verarbeitung von entfettetem Sojamehl und Sojaproteinisolat treffen.<\/li>\n\n\n\n<li><strong>Einheitlichkeit ist wichtig:<\/strong> Keine Klumpen oder ungleichm\u00e4\u00dfige Konsistenz mehr \u2013 nur noch glattes, lebensmittelgeeignetes Pulver, das zur Weiterverarbeitung oder direkten Verwendung bereit ist.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Temperaturerhaltung<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Niedrigtemperaturmahlen:<\/strong> Die Luftstromk\u00fchlung in der M\u00fchle h\u00e4lt die Temperaturen niedrig, verhindert die Denaturierung der Proteine und erh\u00e4lt den Stickstoffl\u00f6slichkeitsindex (NSI).<\/li>\n\n\n\n<li><strong>Keine verbrannten Aromen:<\/strong> Im Gegensatz zu herk\u00f6mmlichen Stiftm\u00fchlen, die \u00fcberhitzen und das Produkt besch\u00e4digen k\u00f6nnen, sorgt die Luftklassierm\u00fchle daf\u00fcr, dass der nat\u00fcrliche Geschmack und die N\u00e4hrstoffe erhalten bleiben.<\/li>\n\n\n\n<li><strong>Alternative zum Kryogenmahlen:<\/strong> Man erzielt \u00e4hnliche Ergebnisse wie beim Tieftemperaturmahlen, jedoch ohne die zus\u00e4tzlichen Kosten und den Aufwand.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Ger\u00e4testabilit\u00e4t<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Zuverl\u00e4ssiger Betrieb:<\/strong> Die pneumatische F\u00f6rderung und Trennung des Systems reduzieren den Verschlei\u00df, wodurch der Wartungsaufwand gering und die Betriebszeit hoch bleibt.<\/li>\n\n\n\n<li><strong>Stabile Leistung:<\/strong> Egal ob Sojaprotein, Erbsenprotein oder andere pflanzliche Pulver \u2013 die Luftklassierm\u00fchle bew\u00e4ltigt alles mit gleichbleibenden Ergebnissen.<\/li>\n<\/ul>\n\n\n\n<p>F\u00fcr einen tieferen Einblick in die Verarbeitung von Pflanzenproteinen und die Auswirkungen des ultrafeinen Mahlens auf die Qualit\u00e4t, schauen Sie sich diesen Leitfaden an. <a href=\"https:\/\/protein-dry-fractionation.epic-powder.com\/de\/what-is-soy-protein-powder-everything-you-need-to-know\/\" target=\"_blank\">Verarbeitung von Sojaproteinpulver<\/a>.<\/p>\n\n\n\n<p>Kurz gesagt, Sie erhalten ein pr\u00e4zises, stabiles und k\u00fchles Mahlergebnis \u2013 genau das, was Sie f\u00fcr hochwertiges, lebensmitteltaugliches entfettetes Sojamehl und Proteinpulver ben\u00f6tigen.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity is-style-default\"\/>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full is-resized is-style-rounded\"><img decoding=\"async\" width=\"721\" height=\"721\" src=\"https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/11\/Emily-Chen.webp\" alt=\"Emily Chen\" class=\"wp-image-2497\" style=\"width:150px;height:150px\" srcset=\"https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/11\/Emily-Chen.webp 721w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/11\/Emily-Chen-300x300.webp 300w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/11\/Emily-Chen-150x150.webp 150w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/11\/Emily-Chen-12x12.webp 12w\" sizes=\"(max-width: 721px) 100vw, 721px\" \/><\/figure>\n\n\n\n<blockquote class=\"wp-block-quote has-text-align-center is-style-large is-layout-flow wp-block-quote-is-layout-flow\">\n<p>Vielen Dank f\u00fcrs Lesen. Ich hoffe, mein Artikel war hilfreich. Hinterlassen Sie gerne einen Kommentar. Bei weiteren Fragen k\u00f6nnen Sie sich auch an den Online-Kundendienst von Zelda wenden.<\/p>\n<cite>                                                                                                                                   \u2014 Gepostet von <a href=\"https:\/\/www.linkedin.com\/company\/76603359\/admin\/dashboard\/\" rel=\"nofollow\" >Emily Chen<\/a><\/cite><\/blockquote>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity is-style-default\"\/>\n\n\n\n<div class=\"wp-block-contact-form-7-contact-form-selector\">\n<div class=\"wpcf7 no-js\" id=\"wpcf7-f2347-o1\" lang=\"en-US\" dir=\"ltr\" data-wpcf7-id=\"2347\">\n<div class=\"screen-reader-response\"><p role=\"status\" aria-live=\"polite\" aria-atomic=\"true\"><\/p> <ul><\/ul><\/div>\n<form action=\"\/de\/wp-json\/wp\/v2\/posts\/2587#wpcf7-f2347-o1\" method=\"post\" class=\"wpcf7-form init\" aria-label=\"Kontakt Formular\" novalidate=\"novalidate\" data-status=\"init\" 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Beim Vermahlen entfetteter Sojabohnen f\u00fcr Anwendungen wie die Herstellung von Sojaproteinisolat oder entfettetem Sojamehl ist die Temperaturkontrolle unerl\u00e4sslich. Der Grund: Ohne eine zuverl\u00e4ssige Temperaturkontrolle riskieren Sie, wertvolle Proteinfraktionen zu besch\u00e4digen und die Produktqualit\u00e4t zu beeintr\u00e4chtigen. [\u2026]<\/p>","protected":false},"author":1,"featured_media":2592,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2587","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-protein-dry-fractionation"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.1 (Yoast SEO v26.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>How Can Heat Damage be Prevented During Defatted Soybeans Ultrafine Grinding ? - Protein Fractionation &amp; Shifting Process<\/title>\n<meta name=\"description\" content=\"Optimize your defatted soybeans ultrafine grinding process with our advanced air classifier mills. 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