{"id":2633,"date":"2026-03-25T11:27:46","date_gmt":"2026-03-25T03:27:46","guid":{"rendered":"https:\/\/protein-dry-fractionation.epic-powder.com\/?p=2633"},"modified":"2026-03-25T11:27:50","modified_gmt":"2026-03-25T03:27:50","slug":"dry-fractionation-vs-wet-processing-is-an-air-classifier-mill-right-for-your-pea-protein","status":"publish","type":"post","link":"https:\/\/protein-dry-fractionation.epic-powder.com\/it\/dry-fractionation-vs-wet-processing-is-an-air-classifier-mill-right-for-your-pea-protein\/","title":{"rendered":"Frazionamento a secco o lavorazione a umido: un mulino a classificazione pneumatica \u00e8 la soluzione giusta per le vostre proteine di pisello?"},"content":{"rendered":"<p>Il mercato globale delle proteine vegetali sta attraversando una fase di profondo cambiamento. Con i consumatori che si stanno orientando dalle semplici alternative alla carne verso bevande funzionali, snack con etichetta pulita e integratori per lo sport ad alte prestazioni, la domanda di proteine di pisello \u00e8 salita alle stelle. Per i produttori, questa corsa all&#039;oro rappresenta un bivio tecnico fondamentale: come estrarre al meglio le proteine?<\/p>\n\n\n\n<p>Tradizionalmente, l&#039;industria si \u00e8 affidata in larga misura alla lavorazione a umido per ottenere isolati ad alta purezza. Tuttavia, una &quot;rivoluzione verde&quot; sta spingendo in primo piano un&#039;alternativa meccanica: il pisello <a href=\"https:\/\/protein-dry-fractionation.epic-powder.com\/it\/\" target=\"_blank\">frazionamento secco delle proteine<\/a>, alimentato dal mulino classificatore ad aria (ACM) come parte di un&#039;attrezzatura avanzata per l&#039;estrazione delle proteine del pisello.<\/p>\n\n\n\n<p>In questa guida completa, analizzeremo nel dettaglio la meccanica, l&#039;economia e i vantaggi strategici di entrambi i metodi per aiutarvi a determinare se un mulino a classificazione pneumatica sia l&#039;investimento giusto per la vostra linea di produzione di proteine di pisello.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"800\" height=\"600\" src=\"https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2026\/03\/Industrial-pea-protein-extraction-equipment-for-large-scale-production-line.webp\" alt=\"Apparecchiature industriali per l&#039;estrazione di proteine di pisello, destinate a linee di produzione su larga scala.\" class=\"wp-image-2634\" srcset=\"https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2026\/03\/Industrial-pea-protein-extraction-equipment-for-large-scale-production-line.webp 800w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2026\/03\/Industrial-pea-protein-extraction-equipment-for-large-scale-production-line-300x225.webp 300w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2026\/03\/Industrial-pea-protein-extraction-equipment-for-large-scale-production-line-768x576.webp 768w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2026\/03\/Industrial-pea-protein-extraction-equipment-for-large-scale-production-line-16x12.webp 16w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-understanding-the-methods-wet-vs-dry-fractionation-for-pea-protein\">Comprensione dei metodi: frazionamento a umido vs. a secco per le proteine del pisello<\/h2>\n\n\n\n<p>Per scegliere l&#039;attrezzatura giusta, bisogna prima comprendere i principi scientifici fondamentali che regolano la &quot;scomposizione&quot; di un pisello nei suoi componenti: proteine, amido e fibre.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-1-wet-processing-the-chemical-route\">1. Processo a umido (via chimica)<\/h3>\n\n\n\n<p>Il processo a umido \u00e8 tradizionalmente il metodo pi\u00f9 diffuso nel settore. Comprende una serie complessa di fasi:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Solubilizzazione:<\/strong> I piselli macinati vengono mescolati con acqua e soluzioni alcaline per sciogliere le proteine.<\/li>\n\n\n\n<li><strong>Centrifugazione:<\/strong> La forza meccanica separa le fibre insolubili e l&#039;amido dal liquido ricco di proteine.<\/li>\n\n\n\n<li><strong>Precipitazione isoelettrica:<\/strong> Il pH viene regolato (di solito con un acido) per far precipitare la proteina dalla soluzione.<\/li>\n\n\n\n<li><strong>Asciugatura:<\/strong> La &quot;pasta&quot; risultante viene essiccata a spruzzo fino a ottenere una polvere fine.<\/li>\n<\/ul>\n\n\n\n<p><strong>Il risultato:<\/strong> Ottieni proteine isolate di pisello (PPI) con una purezza pari o superiore a 90%. Presenta un&#039;eccellente solubilit\u00e0 e un profilo aromatico neutro.<\/p>\n\n\n\n<p><strong>Il compromesso:<\/strong> L&#039;impatto ambientale \u00e8 enorme. Per ogni tonnellata di proteina prodotta sono necessarie dalle 10 alle 15 tonnellate di acqua. Inoltre, l&#039;energia richiesta per l&#039;essiccazione a spruzzo e il costo dei reagenti chimici rendono il processo costoso e ad alta intensit\u00e0 di capitale.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-2-dry-fractionation-for-pea-protein-the-mechanical-route\">2. Frazionamento a secco delle proteine del pisello (metodo meccanico)<\/h3>\n\n\n\n<p>La frazionazione a secco \u00e8 un processo elegante e puramente meccanico. Non utilizza una sola goccia d&#039;acqua n\u00e9 un granello di solvente chimico.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Sgusciatura:<\/strong> Gli strati esterni vengono rimossi.<\/li>\n\n\n\n<li><strong>Macinazione ultrafine:<\/strong> I piselli vengono macinati fino a raggiungere una granulometria ben precisa.<\/li>\n\n\n\n<li><strong>Classificazione dell&#039;aria:<\/strong> Un flusso d&#039;aria ad alta velocit\u00e0 separa le particelle in base alle loro propriet\u00e0 fisiche.<\/li>\n<\/ul>\n\n\n\n<p><strong>Il risultato:<\/strong> Produci concentrato di proteine di pisello (PPC) con una purezza che in genere varia da <strong>55% a 65%<\/strong>.<\/p>\n\n\n\n<p><strong>Il vantaggio:<\/strong> Si tratta di un processo &quot;Clean Label&quot;. Non ci sono sostanze chimiche da lavare via, n\u00e9 acque reflue da trattare, e la struttura nativa della proteina rimane intatta perch\u00e9 non viene mai sottoposta a processi chimici ad alta temperatura.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"653\" src=\"https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2026\/03\/Air-Classifier-Mills-in-Dry-fractionation-of-Pea-Protein.webp\" alt=\"Mulini a classificazione ad aria nella frazionazione a secco delle proteine del pisello\" class=\"wp-image-2635\" srcset=\"https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2026\/03\/Air-Classifier-Mills-in-Dry-fractionation-of-Pea-Protein.webp 800w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2026\/03\/Air-Classifier-Mills-in-Dry-fractionation-of-Pea-Protein-300x245.webp 300w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2026\/03\/Air-Classifier-Mills-in-Dry-fractionation-of-Pea-Protein-768x627.webp 768w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2026\/03\/Air-Classifier-Mills-in-Dry-fractionation-of-Pea-Protein-15x12.webp 15w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-the-heart-of-the-process-the-air-classifier-mill-acm\">Il cuore del processo: <a href=\"https:\/\/protein-dry-fractionation.epic-powder.com\/it\/air-classifier-mill\/\" target=\"_blank\">Il mulino di classificazione dell&#039;aria<\/a> (ACM)<\/h2>\n\n\n\n<p>Se la frazionazione a secco \u00e8 il motore della moderna produzione di proteine vegetali, <strong>Mulino classificatore ad aria (ACM)<\/strong> Il suo punto di forza sono i cilindri ad alte prestazioni. Non \u00e8 possibile ottenere un arricchimento proteico efficiente con un mulino a martelli standard o un semplice frantumatore.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-step-1-strategic-ultra-fine-grinding\">Fase 1: Macinazione ultrafine strategica<\/h3>\n\n\n\n<p>La sfida principale nella lavorazione dei piselli \u00e8 rappresentata dal fatto che i granuli di proteine e di amido sono fisicamente uniti tra loro. Nei piselli gialli, i granuli di amido sono relativamente grandi (da 15 \u03bcm a 40 \u03bcm), mentre i corpi proteici sono molto pi\u00f9 piccoli (da 1 \u03bcm a 3 \u03bcm).<\/p>\n\n\n\n<p>Il sistema ACM utilizza un impatto ad alta velocit\u00e0 per macinare la farina di piselli. L&#039;obiettivo \u00e8 la &quot;disaggregazione&quot;, ovvero la rottura del legame tra amido e proteine senza frantumare i granuli di amido stessi. Se si macina eccessivamente e si frantuma l&#039;amido, questo diventa leggero come le proteine, rendendo impossibile la separazione dell&#039;aria. Un sistema ACM di alta qualit\u00e0 consente un controllo preciso della velocit\u00e0 della punta e del volume d&#039;aria, garantendo il punto ottimale per la liberazione.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-step-2-precision-air-classification\">Fase 2: Classificazione di precisione dell&#039;aria<\/h3>\n\n\n\n<p>\u00c8 qui che avviene la magia. All&#039;interno dell&#039;ACM, una ruota classificatrice orizzontale o verticale integrata ruota ad alta velocit\u00e0.<\/p>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li><strong>Forza centrifuga:<\/strong> I granuli di amido pi\u00f9 pesanti e densi vengono proiettati verso la parete esterna del mulino.<\/li>\n\n\n\n<li><strong>Forza di resistenza aerodinamica:<\/strong> Le particelle proteiche pi\u00f9 leggere e pi\u00f9 piccole vengono &quot;aspirate&quot; attraverso la ruota di classificazione dal flusso d&#039;aria.<\/li>\n<\/ol>\n\n\n\n<p>Regolando il <strong>RPM della ruota classificatrice<\/strong>Grazie a questo sistema, gli operatori possono regolare con precisione quali particelle passano attraverso il processo e quali vengono riciclate per un&#039;ulteriore macinazione. Questo livello di precisione consente ai produttori di massimizzare la resa proteica da ogni lotto di piselli crudi.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-head-to-head-comparison-which-should-you-choose\">Confronto diretto: quale scegliere?<\/h2>\n\n\n\n<figure class=\"wp-block-table\"><table><thead><tr><td><strong>Vetro comparatore<\/strong><\/td><td><strong>Processo a umido (isolamento)<\/strong><\/td><td><strong>Frazionamento a secco (ACM\/Concentrato)<\/strong><\/td><\/tr><\/thead><tbody><tr><td><strong>Purezza finale<\/strong><\/td><td>85% &#8211; 92%<\/td><td>55% &#8211; 65%<\/td><\/tr><tr><td><strong>Consumo energetico<\/strong><\/td><td>Molto elevato (calore e asciugatura)<\/td><td>Basso (solo meccanico)<\/td><\/tr><tr><td><strong>Utilizzo dell&#039;acqua<\/strong><\/td><td>Enorme (resa 10-15 volte superiore)<\/td><td>Zero<\/td><\/tr><tr><td><strong>additivi chimici<\/strong><\/td><td>Acidi e alcali utilizzati<\/td><td>Nessuno (puramente fisico)<\/td><\/tr><tr><td><strong>Propriet\u00e0 funzionali<\/strong><\/td><td>Elevata solubilit\u00e0<\/td><td>Elevata bioattivit\u00e0 nativa<\/td><\/tr><tr><td><strong>Valore del sottoprodotto<\/strong><\/td><td>Amido umido (di basso valore\/difficile da asciugare)<\/td><td>Amido secco puro (di alto valore per l&#039;industria cartaria e alimentare)<\/td><\/tr><tr><td><strong>Investimento di capitale<\/strong><\/td><td>$10M \u2013 $50M+<\/td><td>$500k \u2013 $2M<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-why-manufacturers-are-shifting-to-acm-technology\">Perch\u00e9 i produttori stanno passando a <a href=\"https:\/\/protein-dry-fractionation.epic-powder.com\/it\/ultrafine-grinding-project-for-soy-protein-at-a-large-botanical-extraction-plant-in-russia\/\" target=\"_blank\">Tecnologia ACM<\/a><\/h2>\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\/Epic-Air-Classifier-Mill.webp\" alt=\"Mulino classificatore ad aria epico\" class=\"wp-image-2443\" srcset=\"https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/10\/Epic-Air-Classifier-Mill.webp 800w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/10\/Epic-Air-Classifier-Mill-300x300.webp 300w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/10\/Epic-Air-Classifier-Mill-150x150.webp 150w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/10\/Epic-Air-Classifier-Mill-768x768.webp 768w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/10\/Epic-Air-Classifier-Mill-12x12.webp 12w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<p>Stiamo assistendo a un&#039;impennata di ordini di mulini a classificazione pneumatica, in particolare per la lavorazione di piselli e legumi. Perch\u00e9 proprio ora?<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-1-the-clean-label-mandate\">1. L&#039;obbligo di &quot;etichetta pulita&quot;<\/h3>\n\n\n\n<p>I consumatori moderni leggono il retro della confezione. Sono sempre pi\u00f9 diffidenti nei confronti delle proteine &quot;isolate&quot; trattate con esano o acido cloridrico. Le proteine di pisello frazionate a secco vengono commercializzate come &quot;ingrediente alimentare integrale&quot;, il che giustifica un prezzo elevato nei settori del biologico e dei prodotti salutari.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-2-drastic-reduction-in-opex\">2. Riduzione drastica delle spese operative<\/h3>\n\n\n\n<p>I prezzi dell&#039;energia sono volatili. La spesa maggiore di un impianto di lavorazione a umido \u00e8 rappresentata dall&#039;essiccatore a spruzzo, che funziona 24 ore su 24, 7 giorni su 7 e consuma enormi quantit\u00e0 di gas naturale o elettricit\u00e0. Una linea di essiccazione basata su ACM riduce il consumo di energia fino a <strong>80%<\/strong>Per una fabbrica di medie dimensioni, questo si traduce in milioni di dollari di risparmi annuali.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-3-sustainability-and-esg\">3. Sostenibilit\u00e0 e ESG<\/h3>\n\n\n\n<p>La scarsit\u00e0 d&#039;acqua \u00e8 una crisi globale. In molte regioni, ottenere un permesso per un impianto di trattamento a umido \u00e8 quasi impossibile a causa delle normative sullo scarico delle acque reflue. La frazionazione a secco consente di realizzare un impianto di produzione in una zona &quot;arida&quot; con impatto ambientale pari a zero, rappresentando quindi l&#039;investimento pi\u00f9 lungimirante per un marchio sostenibile.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-is-an-air-classifier-mill-right-for-you-the-decision-checklist\">Un mulino a classificazione d&#039;aria \u00e8 la soluzione giusta per te? (La lista di controllo per la decisione)<\/h2>\n\n\n\n<p>Investire in un sistema ACM \u00e8 una mossa strategica. \u00c8 la scelta giusta per la vostra struttura se potete soddisfare almeno tre dei seguenti requisiti:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Obiettivo: purezza di livello intermedio:<\/strong> Il tuo focus \u00e8 sul mercato dei &quot;concentrati&quot; (proteine 55-65%) destinati all&#039;utilizzo in snack, pasta, sostituti della carne o alimenti per animali domestici.<\/li>\n\n\n\n<li><strong>Obiettivi di sostenibilit\u00e0:<\/strong> La vostra azienda ha il mandato di ridurre il consumo di acqua e le emissioni di carbonio.<\/li>\n\n\n\n<li><strong>Capitale iniziale limitato:<\/strong> Volete entrare nel mercato delle proteine di pisello senza dover sostenere il costo di una raffineria chimica, stimato tra 1.000.000 e 20.000 milioni di dollari.<\/li>\n\n\n\n<li><strong>Priorit\u00e0 alle funzionalit\u00e0 native:<\/strong> Si desidera preservare gli enzimi naturali, le vitamine e il sapore del pisello, che spesso si perdono con l&#039;estrazione chimica.<\/li>\n\n\n\n<li><strong>Sottoprodotti di valore:<\/strong> Avete trovato un acquirente per amido di piselli secco di alta qualit\u00e0 (utilizzato nella produzione di vetro, carta e plastiche biodegradabili).<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-conclusion\">Conclusione<\/h2>\n\n\n\n<p>La scelta tra lavorazione a umido e a secco non riguarda quale tecnologia sia &quot;migliore&quot;, ma quale si adatti meglio alla propria strategia di mercato. Mentre la lavorazione a umido rimane il metodo di riferimento per gli isolati ad alta purezza destinati agli shake proteici, la frazionazione a secco delle proteine di pisello tramite mulini a classificazione ad aria (ACM) si \u00e8 affermata come il metodo pi\u00f9 redditizio, sostenibile e apprezzato dai consumatori per l&#039;industria alimentare in generale.<\/p>\n\n\n\n<p>L&#039;efficienza della vostra linea di frazionamento a secco dipende interamente dalla precisione del vostro mulino. Un mulino ad alte prestazioni non si limita a macinare; progetta la distribuzione granulometrica per garantire che ogni percentuale di proteina venga catturata.<\/p>\n\n\n\n<p><strong>Pronti a garantire il futuro della vostra produzione di proteine di piselli?<\/strong><\/p>\n\n\n\n<p>Il team di ingegneri presso <strong><a href=\"https:\/\/protein-dry-fractionation.epic-powder.com\/it\/contact\/\" target=\"_blank\">Macchinari per polveri EPIC<\/a><\/strong> Siamo specializzati nella progettazione e realizzazione di mulini a classificazione ad aria su misura per l&#039;industria globale delle proteine vegetali. Che si tratti di piselli gialli, ceci o fave, offriamo test completi sui materiali per aiutarvi a raggiungere il massimo arricchimento proteico possibile.<\/p>\n\n\n\n<p><strong>Desiderate che effettuiamo una prova sulla vostra materia prima? Contattateci oggi stesso per una consulenza tecnica e un preventivo dettagliato delle attrezzature.<\/strong><\/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 loading=\"lazy\" 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\/2633#wpcf7-f2347-o1\" method=\"post\" class=\"wpcf7-form init\" aria-label=\"Modulo di Contatto\" novalidate=\"novalidate\" 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Con i consumatori che si stanno orientando dalle semplici alternative alla carne verso bevande funzionali, snack con etichetta pulita e integratori per lo sport ad alte prestazioni, la domanda di proteine di pisello \u00e8 salita alle stelle. Per i produttori, questa corsa all&#039;oro rappresenta un bivio tecnico fondamentale: come estrarre le proteine? Tradizionalmente, l&#039;industria si \u00e8 affidata in larga misura a [\u2026]<\/p>","protected":false},"author":1,"featured_media":2634,"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-2633","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>Dry Fractionation vs. Wet Processing: Is an Air Classifier Mill Right for Your Pea Protein? - Protein Fractionation &amp; Shifting Process<\/title>\n<meta name=\"description\" content=\"Looking for efficient pea protein extraction equipment? 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