{"id":2662,"date":"2026-05-14T11:42:28","date_gmt":"2026-05-14T03:42:28","guid":{"rendered":"https:\/\/protein-dry-fractionation.epic-powder.com\/?p=2662"},"modified":"2026-05-14T11:42:33","modified_gmt":"2026-05-14T03:42:33","slug":"why-do-manufacturers-prefer-air-classifier-mills-for-pea-protein-powder-production","status":"publish","type":"post","link":"https:\/\/protein-dry-fractionation.epic-powder.com\/de\/why-do-manufacturers-prefer-air-classifier-mills-for-pea-protein-powder-production\/","title":{"rendered":"Warum bevorzugen Hersteller Windsichterm\u00fchlen f\u00fcr die Herstellung von Erbsenproteinpulver?"},"content":{"rendered":"<p>Der weltweite Trend hin zu pflanzlicher Ern\u00e4hrung hat die unscheinbare gelbe Erbse von einer Fruchtfolgepflanze zu einem Eckpfeiler der alternativen Proteinindustrie gemacht. Angesichts der rasant steigenden Nachfrage nach Erbsenproteinisolaten und -konzentraten stehen die Hersteller unter enormem Druck, die Produktionseffizienz zu optimieren und gleichzeitig die funktionelle und ern\u00e4hrungsphysiologische Integrit\u00e4t des Proteins zu erhalten.<\/p>\n\n\n\n<p> In der Welt der Trockenfraktionierung \u2013 einer nachhaltigen, chemikalienfreien Alternative zur traditionellen Nassextraktion \u2013 sticht ein Ger\u00e4t als Industriestandard hervor: die <a href=\"https:\/\/protein-dry-fractionation.epic-powder.com\/de\/\" target=\"_blank\">Windsichterm\u00fchle (ACM)<\/a>Dieser Artikel untersucht, warum das ACM-Verfahren die bevorzugte Wahl f\u00fcr die Herstellung von Erbsenproteinpulver ist und wie es den komplexen Prozess der Umwandlung des Proteingehalts vom Rohmehl zum hochwertigen Konzentrat erleichtert.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-the-science-of-pea-protein-extraction-dry-fractionation\">Die Wissenschaft der Erbsenproteinextraktion: Trockenfraktionierung<\/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\/Soy-Protein-Ultrafine-Grinding-Machine.webp\" alt=\"Sojaprotein-Ultrafeinmahlmaschine\" class=\"wp-image-2585\" srcset=\"https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2026\/01\/Soy-Protein-Ultrafine-Grinding-Machine.webp 800w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2026\/01\/Soy-Protein-Ultrafine-Grinding-Machine-300x200.webp 300w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2026\/01\/Soy-Protein-Ultrafine-Grinding-Machine-768x512.webp 768w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2026\/01\/Soy-Protein-Ultrafine-Grinding-Machine-18x12.webp 18w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><figcaption class=\"wp-element-caption\">Sojaprotein-Ultrafeinmahlmaschine<\/figcaption><\/figure>\n\n\n\n<p>Um zu verstehen, warum die Windsichterm\u00fchle so wichtig ist, m\u00fcssen wir uns zun\u00e4chst die Struktur einer Erbse ansehen. Eine getrocknete Erbse besteht haupts\u00e4chlich aus St\u00e4rkek\u00f6rnern (gro\u00df, schwer) und Proteink\u00f6rpern (klein, fein). Bei der Trockenfraktionierung geht es darum, diese Proteink\u00f6rper ohne den Einsatz von Wasser oder Chemikalien von der St\u00e4rke zu trennen.<\/p>\n\n\n\n<p>Dieser Prozess umfasst zwei entscheidende Phasen:<\/p>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li><strong>Feinvermahlung (Mikronisierung):<\/strong> Das Erbsenmehl wird auf eine bestimmte Partikelgr\u00f6\u00dfe zerkleinert, wodurch Protein und St\u00e4rke physikalisch voneinander getrennt werden.<\/li>\n\n\n\n<li><strong>Luftklassifizierung:<\/strong> Die leichteren Proteinpartikel werden mithilfe von Zentrifugalkraft und Luftstrom von den schwereren St\u00e4rkek\u00f6rnern getrennt.<\/li>\n<\/ol>\n\n\n\n<p>Die ACM ist eine \u201eZwei-in-Eins\u201c-L\u00f6sung, die beide Phasen gleichzeitig bew\u00e4ltigt und somit ein unglaublich effizientes Werkzeug f\u00fcr die Herstellung von Erbsenproteinpulver darstellt.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-key-reasons-why-manufacturers-choose-acm\">Hauptgr\u00fcnde, warum Hersteller ACM w\u00e4hlen<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-a-integrated-grinding-and-classification\">A. Integriertes Mahlen und Klassieren<\/h3>\n\n\n\n<p>Im Gegensatz zu herk\u00f6mmlichen Systemen, die eine separate M\u00fchle und einen eigenst\u00e4ndigen Klassierer ben\u00f6tigen, die durch komplexe Rohrleitungen miteinander verbunden sind, integriert die Luftklassierer-M\u00fchle beide Funktionen in einer einzigen Kammer.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Effizienz:<\/strong> Das Material wird gemahlen und sofort klassifiziert. Partikel, die die Zielfeinheit aufweisen, verlassen das System, w\u00e4hrend \u201ezu gro\u00dfe\u201c Partikel automatisch in die Mahlzone zur\u00fcckgef\u00fchrt werden.<\/li>\n\n\n\n<li><strong>Reduzierter \u00f6kologischer Fu\u00dfabdruck:<\/strong> Durch die Kombination zweier Maschinen zu einer einzigen sparen die Hersteller erheblich Platz in der Fabrik.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-b-precision-control-of-particle-size-distribution-psd\">B. Pr\u00e4zise Steuerung der Partikelgr\u00f6\u00dfenverteilung (PSD)<\/h3>\n\n\n\n<p>Die Proteinkonzentration in Erbsen reagiert sehr empfindlich auf die Partikelgr\u00f6\u00dfe. Ist der Mahlgrad zu grob, bleibt das Protein an der St\u00e4rke haften. Ist er zu fein, steigt der Energieverbrauch sprunghaft an, und die St\u00e4rkek\u00f6rner k\u00f6nnen zerbrechen, wodurch eine Trennung unm\u00f6glich wird.<\/p>\n\n\n\n<p>Das ACM erm\u00f6glicht die stufenlose Drehzahlregelung des internen Klassierrades. Diese Pr\u00e4zision erlaubt es Herstellern, den exakten Trennpunkt einzustellen, der f\u00fcr eine maximale Ausbeute bei der Erbsenproteinpulverproduktion erforderlich ist.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-c-temperature-management-and-protein-quality\">C. Temperaturmanagement und Proteinqualit\u00e4t<\/h3>\n\n\n\n<p>Proteine sind hitzeempfindlich. Hohe Temperaturen beim Mahlen k\u00f6nnen zur Denaturierung f\u00fchren, wodurch die Proteine ihre L\u00f6slichkeit und funktionellen Eigenschaften (wie Schaumbildung oder Gelierung) verlieren.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Hoher Luftdurchsatz:<\/strong> ACMs arbeiten mit einem hohen Luftvolumenstrom durch die Kammer. Diese Luft dient als konstantes K\u00fchlmedium und f\u00fchrt die durch den mechanischen Aufprall erzeugte W\u00e4rme ab.<\/li>\n\n\n\n<li><strong>N\u00e4hrstoffintegrit\u00e4t:<\/strong> Da das Material k\u00fchl bleibt, beh\u00e4lt das daraus entstehende Erbsenproteinpulver seinen \u201enativen\u201c Zustand, was ein wichtiges Verkaufsargument f\u00fcr Premium-Lebensmittelmarken darstellt.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-d-scalability-and-consistency\">D. Skalierbarkeit und Konsistenz<\/h3>\n\n\n\n<p>Im B2B-Handel ist Best\u00e4ndigkeit entscheidend. Ein K\u00e4ufer in den USA erwartet im Mai denselben D50-Wert und Proteingehalt wie im Januar. Die Automatisierung moderner Windsichteranlagen gew\u00e4hrleistet, dass die Ergebnisse nach der Parametereinstellung auch bei gro\u00dfen Produktionschargen einheitlich bleiben.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-comparing-dry-fractionation-to-wet-extraction\">Vergleich der Trockenfraktionierung mit der Nassextraktion<\/h2>\n\n\n\n<p>W\u00e4hrend die Nassextraktion ein hochreines \u201eIsolat\u201c (90%+ Protein) liefert, tendiert die Industrie aufgrund mehrerer Faktoren zunehmend zur Trockenfraktionierung mit ACMs f\u00fcr \u201eKonzentrate\u201c (55%\u201365% Protein):<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><thead><tr><td><strong>Besonderheit<\/strong><\/td><td><strong>Trockenfraktionierung (ACM)<\/strong><\/td><td><strong>Nassextraktion (chemisch)<\/strong><\/td><\/tr><\/thead><tbody><tr><td><strong>Wasserverbrauch<\/strong><\/td><td>Null<\/td><td>Extrem hoch<\/td><\/tr><tr><td><strong>Chemikalien<\/strong><\/td><td>Keiner<\/td><td>Verwendete S\u00e4uren und Laugen<\/td><\/tr><tr><td><strong>Energiekosten<\/strong><\/td><td>Untere<\/td><td>H\u00f6her (aufgrund der Trocknungsphasen)<\/td><\/tr><tr><td><strong>Produktstatus<\/strong><\/td><td>Einheimisch\/Funktional<\/td><td>Potenziell denaturiert<\/td><\/tr><tr><td><strong>Abwasserbehandlung<\/strong><\/td><td>Nicht erforderlich<\/td><td>Erhebliche Kosten<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"800\" src=\"https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/10\/air-classifier-mill-in-protein-powder-processing.webp\" alt=\"Luftklassiererm\u00fchle bei der Verarbeitung von Proteinpulver\" class=\"wp-image-2463\" srcset=\"https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/10\/air-classifier-mill-in-protein-powder-processing.webp 800w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/10\/air-classifier-mill-in-protein-powder-processing-300x300.webp 300w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/10\/air-classifier-mill-in-protein-powder-processing-150x150.webp 150w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/10\/air-classifier-mill-in-protein-powder-processing-768x768.webp 768w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/10\/air-classifier-mill-in-protein-powder-processing-12x12.webp 12w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><figcaption class=\"wp-element-caption\">Luftklassiererm\u00fchle bei der Verarbeitung von Proteinpulver<\/figcaption><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-critical-faqs-in-pea-protein-processing\">Wichtige FAQs zur Erbsenproteinverarbeitung<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-q1-can-an-air-classifier-mill-achieve-the-same-protein-purity-as-wet-extraction-methods\">Frage 1: Kann ein <a href=\"https:\/\/protein-dry-fractionation.epic-powder.com\/de\/air-classifier-mill\/\" target=\"_blank\">Luftklassiererm\u00fchle<\/a> Kann mit Nassextraktionsmethoden die gleiche Proteinreinheit erzielt werden?<\/h3>\n\n\n\n<p>Die kurze Antwort lautet nein, aber es dient einem anderen Marktzweck. Bei der Nassextraktion wird durch chemische Solubilisierung eine Reinheit von 901 \u00b5g\/l (Isolate) erreicht. Eine Windsichterm\u00fchle hingegen erreicht typischerweise einen Proteingehalt von 551 \u00b5g\/l bis 651 \u00b5g\/l (Konzentrate).<\/p>\n\n\n\n<p>Der Vorteil des mittels ACM hergestellten Konzentrats liegt darin, dass es die Ballaststoffe und einen Teil der Fette der Erbse enth\u00e4lt, was viele Verbraucher, die Wert auf \u201eClean Label\u201c-Produkte legen, bevorzugen. Dar\u00fcber hinaus ist die Funktionalit\u00e4t (das Verhalten in einem Fleischersatzprodukt oder einem Proteinshake) bei trocken fraktioniertem Pulver oft besser, da es keinen starken pH-Wert-\u00c4nderungen oder Trocknung bei hohen Temperaturen ausgesetzt war. F\u00fcr Hersteller bedeutet dies einen Kompromiss zwischen h\u00f6herer Ausbeute und geringeren Kosten einerseits und absoluter Reinheit andererseits.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-q2-how-do-manufacturers-handle-the-high-fiber-content-of-peas-during-the-milling-process\">Frage 2: Wie gehen die Hersteller mit dem hohen Ballaststoffgehalt von Erbsen w\u00e4hrend des Mahlprozesses um?<\/h3>\n\n\n\n<p>Erbsenschalen (die \u00e4u\u00dfere Haut) sind reich an Ballaststoffen und sehr abrasiv. Bei unsachgem\u00e4\u00dfer Handhabung k\u00f6nnen sie erheblichen Verschlei\u00df an den internen Bauteilen der M\u00fchle verursachen.<\/p>\n\n\n\n<p>Die Hersteller gehen dieses Problem typischerweise auf zwei Arten an:<\/p>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li><strong>Entschalen:<\/strong> Die meisten hocheffizienten Anlagen entfernen die H\u00fclsen, bevor die Erbsen in die Windsichterm\u00fchle gelangen. Dies erh\u00f6ht die Ausgangsproteinkonzentration und reduziert den Verschlei\u00df.<\/li>\n\n\n\n<li><strong>Verschlei\u00dffeste Teile:<\/strong> F\u00fcr die verbleibenden Fasern sind Luftklassiererm\u00fchlen h\u00e4ufig mit speziellen Auskleidungen und geh\u00e4rteten Legierungsh\u00e4mmern ausgestattet. Da die Luftklassiererm\u00fchle Luft zum Materialtransport nutzt, tr\u00e4gt sie auch zur D\u00e4mpfung interner St\u00f6\u00dfe bei und verl\u00e4ngert so die Lebensdauer der Anlage im Vergleich zu herk\u00f6mmlichen Hammerm\u00fchlen.<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-technical-considerations-for-installation\">Technische Hinweise zur Installation<\/h2>\n\n\n\n<p>Wenn sich ein Hersteller f\u00fcr eine ACM-Anlage zur Erbsenproteingewinnung entscheidet, erwirbt er nicht nur eine M\u00fchle, sondern ein komplettes System. Eine vollst\u00e4ndige Produktionslinie umfasst \u00fcblicherweise:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Staubabscheider:<\/strong> Um das ultrafeine Proteinpulver aufzufangen.<\/li>\n\n\n\n<li><strong>F\u00fctterungssysteme:<\/strong> Um einen stetigen, kontrollierten Materialfluss in die M\u00fchle zu gew\u00e4hrleisten.<\/li>\n\n\n\n<li><strong>Explosionsschutz:<\/strong> Organische Pulver wie Erbsenmehl k\u00f6nnen in hohen Konzentrationen explosiv sein. Moderne ACM-Systeme verf\u00fcgen \u00fcber Druckentlastungsventile und Flammensperren, um die Sicherheit zu gew\u00e4hrleisten.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-the-future-of-pea-protein-and-acm-technology\">Die Zukunft von Erbsenprotein und ACM-Technologie<\/h2>\n\n\n\n<p>Die \u00c4ra \u201eErbsenprotein 2.0\u201c konzentriert sich auf die Hybridverarbeitung. Dabei wird die Windsichterm\u00fchle als Vorbehandlungsstufe eingesetzt, um ein hochwertiges Konzentrat zu erzeugen, das anschlie\u00dfend als gereinigter Rohstoff f\u00fcr die weitere Aufbereitung dient.<\/p>\n\n\n\n<p>Dar\u00fcber hinaus erm\u00f6glichen Innovationen in der mehrstufigen Klassifizierung den ACMs, die Grenzen der Trockenfraktionierung zu erweitern und sich dem 70%-Proteingehalt ohne einen einzigen Tropfen Wasser anzun\u00e4hern.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-conclusion\">Abschluss<\/h2>\n\n\n\n<p>Hersteller bevorzugen Luftklassiererm\u00fchlen f\u00fcr Erbsenproteinpulver, da diese den nachhaltigsten, kosteng\u00fcnstigsten und qualit\u00e4tsbewusstesten Produktionsweg bieten. Durch die Kombination von Feinmahlung und pr\u00e4ziser Lufttrennung erm\u00f6glicht die Luftklassiererm\u00fchle den Herstellern, die Anforderungen moderner Verbraucher an \u201eClean Label\u201c-Produkte zu erf\u00fcllen und gleichzeitig den f\u00fcr globale Lieferketten notwendigen hohen Durchsatz aufrechtzuerhalten. Da sich der pflanzliche Sektor stetig weiterentwickelt, bleibt die Luftklassiererm\u00fchle das Herzst\u00fcck der Proteinproduktion und verwandelt die einfache Erbse in ein n\u00e4hrstoffreiches Produkt.<\/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\/2662#wpcf7-f2347-o1\" method=\"post\" class=\"wpcf7-form init\" aria-label=\"Kontakt Formular\" novalidate=\"novalidate\" data-status=\"init\" 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Weltweit [\u2026]<\/p>","protected":false},"author":1,"featured_media":2463,"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-2662","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>Why Do Manufacturers Prefer Air Classifier Mills for Pea Protein Powder Production? - Protein Fractionation &amp; 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