{"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\/it\/how-can-heat-damage-be-prevented-during-defatted-soybeans-ultrafine-grinding\/","title":{"rendered":"Come si possono prevenire i danni causati dal calore durante la macinazione ultrafine dei semi di soia sgrassati?"},"content":{"rendered":"<h2 class=\"wp-block-heading\">Domande frequenti critiche: affrontare il problema del calore e della consistenza nella macinazione ultrafine della soia sgrassata<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Perch\u00e9 il controllo della temperatura \u00e8 fondamentale durante la macinazione della soia?<\/h3>\n\n\n\n<p>Quando si macinano semi di soia sgrassati per applicazioni come la lavorazione di proteine isolate di soia o la produzione di farina di soia sgrassata, <strong>il controllo della temperatura non \u00e8 negoziabile<\/strong>Ecco perch\u00e9:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Prevenzione della denaturazione delle proteine<\/strong>: Un calore eccessivo (&gt;60\u00b0C) durante la micronizzazione pu\u00f2 denaturare le proteine della soia, riducendone le propriet\u00e0 funzionali come l&#039;indice di solubilit\u00e0 dell&#039;azoto (NSI).<\/li>\n\n\n\n<li><strong>Solubilit\u00e0 e dispersibilit\u00e0<\/strong>: Le alte temperature causano cambiamenti irreversibili, riducendo la solubilit\u00e0 e la dispersione della polvere finale nelle bevande o nelle formulazioni alimentari.<\/li>\n\n\n\n<li><strong>Integrit\u00e0 del colore e del sapore<\/strong>: Il surriscaldamento provoca l&#039;imbrunimento e la perdita di sapori sgradevoli, che incidono direttamente sulla qualit\u00e0 del prodotto.<\/li>\n\n\n\n<li><strong>Conformit\u00e0 agli standard di qualit\u00e0 alimentare<\/strong>: Il mantenimento di un processo a bassa temperatura garantisce la conformit\u00e0 agli standard globali di sicurezza e qualit\u00e0 alimentare.<\/li>\n<\/ul>\n\n\n\n<p><strong>In :<\/strong> Senza un controllo efficace della temperatura, si rischia di danneggiare preziose frazioni proteiche, compromettendo sia il valore nutrizionale sia la resa della lavorazione.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Le frese a perni standard possono raggiungere D50 60\u03bcm senza bruciare il prodotto?<\/h3>\n\n\n\n<p><strong>Risposta breve: no, non in modo affidabile.<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Limitazioni del mulino a perni<\/strong>: I tradizionali mulini a perni generano un notevole calore da attrito, soprattutto quando lavorano particelle di dimensioni fini come D50 60\u03bcm (circa 200 mesh).<\/li>\n\n\n\n<li><strong>Instabilit\u00e0 termica<\/strong>: A questi livelli di micronizzazione, la temperatura del prodotto pu\u00f2 aumentare rapidamente, spesso superando le soglie di sicurezza per la macinazione di proteine di qualit\u00e0 alimentare.<\/li>\n\n\n\n<li><strong>Dimensioni delle particelle incoerenti<\/strong>: I mulini a perni hanno difficolt\u00e0 a ottenere una distribuzione granulometrica (PSD) precisa a questa scala, senza agglomerazione o combustione indotta dal calore.<\/li>\n<\/ul>\n\n\n\n<p><strong>Tabella comparativa: mulino a perni vs. mulino classificatore ad aria per la micronizzazione della farina di soia<\/strong><\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><th>Parametro<\/th><th>Mulino a perni<\/th><th>Mulino classificatore ad aria (polvere epica)<\/th><\/tr><\/thead><tbody><tr><td>D50 raggiungibile<\/td><td>80\u2013150 \u03bcm<\/td><td>10\u201360 \u03bcm<\/td><\/tr><tr><td>Generazione di calore<\/td><td>Alto<\/td><td>Basso (con raffreddamento ad aria)<\/td><\/tr><tr><td>Rischio di denaturazione delle proteine<\/td><td>Alto<\/td><td>Minimo<\/td><\/tr><tr><td>Coerenza delle dimensioni delle particelle<\/td><td>Moderare<\/td><td>Alta (classificazione dinamica)<\/td><\/tr><tr><td>Idoneit\u00e0 per uso alimentare<\/td><td>Limitato<\/td><td>Eccellente<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p><strong>In conclusione:<\/strong> Per una macinazione ultrafine, costante e a bassa temperatura di semi di soia sgrassati fino a D50 60 \u03bcm, un mulino classificatore ad aria specializzato per alimenti \u00e8 lo standard del settore. I mulini a perni standard non possono fornire le prestazioni richieste senza subire danni dovuti al calore.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">I vantaggi funzionali della macinazione ultrafine (a bassa temperatura)<\/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=\"Macinazione ultrafine di semi di soia sgrassati\" 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>La macinazione ultrafine della soia sgrassata a bassa temperatura non serve solo a ottenere una polvere pi\u00f9 fine, ma anche a migliorare la funzionalit\u00e0 e la qualit\u00e0 delle proteine vegetali. Ecco cosa si ottiene con un mulino classificatore ad aria a bassa temperatura:<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Solubilit\u00e0 e dispersione migliorate<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Indice di solubilit\u00e0 dell&#039;azoto (NSI) pi\u00f9 elevato<\/strong>: La macinazione a bassa temperatura mantiene intatta la struttura delle proteine, quindi una maggiore quantit\u00e0 di proteine rimane solubile.<\/li>\n\n\n\n<li><strong>Miscelazione fluida<\/strong>: Le particelle ultrafini e uniformi si dissolvono rapidamente in acqua o latte, rendendole ideali per bevande e alimenti ad alto contenuto proteico.<\/li>\n\n\n\n<li><strong>Nessun grumo<\/strong>: La dimensione fine D50 da 60 \u03bcm fa s\u00ec che le polveri si mescolino rapidamente e rimangano lisce.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><th>Caratteristica<\/th><th>Fresa a perni standard<\/th><th>Mulino classificatore ad aria (bassa temperatura)<\/th><\/tr><\/thead><tbody><tr><td>Solubilit\u00e0<\/td><td>Medio<\/td><td>Alto<\/td><\/tr><tr><td>Dispersione<\/td><td>Irregolare<\/td><td>Uniforme<\/td><\/tr><tr><td>Dimensione delle particelle (D50)<\/td><td>80-100\u03bcm<\/td><td>60\u03bcm o pi\u00f9 fine<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Sensazione in bocca migliorata<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Nessuna granulosit\u00e0<\/strong>: Le particelle di soia pi\u00f9 fini conferiscono una consistenza pi\u00f9 cremosa e setosa a bevande, yogurt e frullati proteici.<\/li>\n\n\n\n<li><strong>Migliore esperienza sensoriale<\/strong>: La consistenza in bocca \u00e8 pi\u00f9 simile a quella del latte, il che favorisce l&#039;innovazione a base vegetale.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Maggiore resa ed efficienza<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Minore denaturazione delle proteine<\/strong>: Le basse temperature di macinazione proteggono la qualit\u00e0 delle proteine, cos\u00ec da ottenere un isolato proteico di soia pi\u00f9 funzionale.<\/li>\n\n\n\n<li><strong>Velocit\u00e0 di estrazione potenziate<\/strong>: Pi\u00f9 proteine estratte per lotto, grazie alla maggiore solubilit\u00e0 e al minor danno da calore.<\/li>\n\n\n\n<li><strong>Riduzione degli sprechi<\/strong>: Una micronizzazione efficiente significa una minore perdita di prodotto durante la lavorazione.<\/li>\n<\/ul>\n\n\n\n<p>Vuoi vedere come funziona la macinazione ultrafine per altre proteine vegetali? Dai un&#039;occhiata a <a href=\"https:\/\/protein-dry-fractionation.epic-powder.com\/it\/pea-protein-powder-health-benefits-functional-properties-and-innovations-in-ultrafine-processing\/\" target=\"_blank\">benefici per la salute e innovazioni nella lavorazione ultrafine della polvere proteica dei piselli<\/a> per maggiori informazioni.<\/p>\n\n\n\n<p>Ecco perch\u00e9 la macinazione ultrafine a bassa temperatura \u00e8 la soluzione ideale per la moderna lavorazione delle proteine di soia isolate, soprattutto se si desidera farina di soia sgrassata di alta qualit\u00e0 o polvere di soia da 200 mesh.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Procedura passo dopo passo: la soluzione Epic Powder Air Classifier Mill<\/h2>\n\n\n\n<p>Macinare la soia sgrassata senza danneggiarla con il calore \u00e8 tutta una questione di controllo e precisione. Ecco come il mulino classificatore ad aria Epic Powder lo fa, passo dopo passo:<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Alimentazione controllata<\/h3>\n\n\n\n<p>Innanzitutto, la soia viene immessa nel mulino a una velocit\u00e0 costante e controllata. Questo mantiene la macinazione uniforme ed evita sovraccarichi. Un&#039;alimentazione controllata \u00e8 fondamentale per ottenere particelle di dimensioni uniformi e aiuta a evitare punti caldi che possono causare la denaturazione delle proteine.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Rettifica a impatto e raffreddamento ad aria<\/h3>\n\n\n\n<p>Successivamente, i semi di soia entrano nella zona di macinazione a impatto. Qui, rotori ad alta velocit\u00e0 scompongono i semi in particelle ultrafini. Allo stesso tempo, un forte flusso d&#039;aria raffredda istantaneamente il prodotto. Questa doppia azione mantiene bassa la temperatura, preservando l&#039;indice di solubilit\u00e0 dell&#039;azoto (NSI) e garantendo l&#039;assenza di sapori bruciati. Il sistema funge da polverizzatore a bassa temperatura, un grande vantaggio rispetto ai mulini a perni standard.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Classificazione dinamica<\/h3>\n\n\n\n<p>Dopo la macinazione, interviene il classificatore ad aria. Separa le particelle in base alla dimensione, inviando solo la polvere di dimensioni corrette. Qualsiasi polvere troppo grossolana viene rimandata indietro per un altro ciclo. Questa classificazione dinamica \u00e8 il modo in cui si ottiene la precisa distribuzione granulometrica D50 da 60 \u03bcm, ideale per la lavorazione di isolati proteici di soia e la produzione di farina di soia sgrassata.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Trasporto e separazione pneumatici<\/h3>\n\n\n\n<p>Infine, i trasportatori pneumatici trasportano la polvere di soia finita al punto di raccolta, mantenendola sigillata e di qualit\u00e0 alimentare. Questo passaggio contribuisce anche a raffreddare ulteriormente la polvere e a prevenire la formazione di grumi, un aspetto fondamentale per una macinazione di proteine vegetali di alta qualit\u00e0.<\/p>\n\n\n\n<p>Se vuoi vedere pi\u00f9 da vicino come funziona nelle applicazioni del mondo reale, dai un&#039;occhiata a come <a href=\"https:\/\/protein-dry-fractionation.epic-powder.com\/it\/high-efficiency-food-grade-grinding-solution-malaysian-customer-introduces-epic-powder-air-classifier-mill-for-precise-corn-flour-processing-200-300-\u03bcm\/\" target=\"_blank\">i mulini classificatori ad aria forniscono una macinazione precisa e di qualit\u00e0 alimentare per la farina di mais<\/a> e perch\u00e9 <a href=\"https:\/\/protein-dry-fractionation.epic-powder.com\/it\/why-is-the-air-classifier-mill-the-most-cost-effective-choice-for-ultrafine-grinding-of-defatted-soybean-in-large-scale-production\/\" target=\"_blank\">I mulini classificatori ad aria sono la scelta migliore per la macinazione ultrafine della soia sgrassata<\/a> nella produzione su larga scala.<\/p>\n\n\n\n<p>Con questo processo graduale, si ottiene farina di soia micronizzata senza alcun danno da calore, con una qualit\u00e0 costante e l&#039;efficienza che i clienti di tutto il mondo si aspettano.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Risultati pratici: cosa aspettarsi dalla macinazione ultrafine della soia sgrassata<\/h2>\n\n\n\n<p>Ecco cosa ci si pu\u00f2 aspettare in termini di risultati reali quando si utilizza un mulino classificatore ad aria per la macinazione ultrafine della soia sgrassata. Analizziamoli nel dettaglio:<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Precisione delle dimensioni delle particelle<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>D50 costante a 60\u03bcm:<\/strong> Ottieni un controllo rigoroso sulla distribuzione delle dimensioni delle particelle, raggiungendo il punto ottimale per la lavorazione della farina di soia sgrassata e dell&#039;isolato proteico di soia.<\/li>\n\n\n\n<li><strong>L&#039;uniformit\u00e0 \u00e8 importante:<\/strong> Niente pi\u00f9 grumi o consistenze irregolari: solo una polvere liscia e di qualit\u00e0 alimentare, pronta per un&#039;ulteriore lavorazione o per l&#039;uso diretto.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Conservazione della temperatura<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Macinazione a bassa temperatura:<\/strong> Il raffreddamento ad aria nel mulino mantiene basse le temperature, prevenendo la denaturazione delle proteine e preservando l&#039;indice di solubilit\u00e0 dell&#039;azoto (NSI).<\/li>\n\n\n\n<li><strong>Nessun sapore bruciato:<\/strong> A differenza dei normali mulini a spilli, che possono surriscaldarsi e danneggiare il prodotto, il mulino classificatore ad aria garantisce che il sapore naturale e le sostanze nutritive restino intatti.<\/li>\n\n\n\n<li><strong>Alternativa alla macinazione criogenica:<\/strong> Si ottengono risultati simili alla macinazione criogenica, ma senza costi e complessit\u00e0 aggiuntivi.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Stabilit\u00e0 dell&#039;attrezzatura<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Funzionamento affidabile:<\/strong> Il trasporto pneumatico e la separazione del sistema riducono l&#039;usura, riducendo la manutenzione e aumentando i tempi di attivit\u00e0.<\/li>\n\n\n\n<li><strong>Prestazioni stabili:<\/strong> Che si tratti di proteine di soia, proteine di piselli o altre polveri vegetali, il mulino classificatore ad aria le gestisce tutte con risultati costanti.<\/li>\n<\/ul>\n\n\n\n<p>Per un approfondimento sulla lavorazione delle proteine vegetali e su come la macinazione ultrafine influisce sulla qualit\u00e0, consulta questa guida su <a href=\"https:\/\/protein-dry-fractionation.epic-powder.com\/it\/what-is-soy-protein-powder-everything-you-need-to-know\/\" target=\"_blank\">lavorazione delle proteine di soia in polvere<\/a>.<\/p>\n\n\n\n<p>In breve, si ottiene una macinazione precisa, stabile e a freddo: esattamente ci\u00f2 di cui si ha bisogno per ottenere farina di soia sgrassata di qualit\u00e0 alimentare e proteine in polvere di alta qualit\u00e0.<\/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>Grazie per aver letto. Spero che il mio articolo ti sia utile. Lascia un commento qui sotto. Puoi anche contattare il rappresentante del servizio clienti online di Zelda per qualsiasi ulteriore domanda.<\/p>\n<cite>                                                                                                                                   \u2014 Pubblicato da <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=\"\/it\/wp-json\/wp\/v2\/posts\/2587#wpcf7-f2347-o1\" method=\"post\" class=\"wpcf7-form init\" aria-label=\"Modulo di Contatto\" novalidate=\"novalidate\" data-status=\"init\" 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type=\"text\" name=\"your-subject\" \/><\/span>\n\t\t<\/p>\n\t<\/div>\n\t<div>\n\t\t<p><span class=\"wpcf7-form-control-wrap\" data-name=\"your-message\"><textarea cols=\"40\" rows=\"3\" maxlength=\"2000\" class=\"wpcf7-form-control wpcf7-textarea\" aria-invalid=\"false\" placeholder=\"Il tuo messaggio\" name=\"your-message\"><\/textarea><\/span>\n\t\t<\/p>\n\t<\/div>\n\t<div>\n\t\t<p><span class=\"wpcf7-form-control-wrap kc_captcha\" data-name=\"kc_captcha\"><span class=\"wpcf7-form-control wpcf7-radio\"><span class=\"captcha-image\" ><span class=\"cf7ic_instructions\">Dimostra di essere umano selezionando l&#039;icona<span> auto<\/span>.<\/span><label><input aria-label=\"1\" type=\"radio\" name=\"kc_captcha\" value=\"kc_human\" \/><svg aria-hidden=\"true\" role=\"img\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewbox=\"0 0 512 512\"><path fill=\"currentColor\" d=\"M500 168h-55l-8-21a127 127 0 00-120-83H195a127 127 0 00-120 83l-8 21H12c-8 0-14 8-11 16l8 24a12 12 0 0011 8h29a64 64 0 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Quando si macinano semi di soia sgrassati per applicazioni come la lavorazione di isolati proteici di soia o la produzione di farina di soia sgrassata, il controllo della temperatura \u00e8 imprescindibile. Ecco perch\u00e9: In : Senza un controllo della temperatura affidabile, si rischia di danneggiare preziose frazioni proteiche, compromettendo sia [\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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