{"id":2583,"date":"2026-01-22T11:27:28","date_gmt":"2026-01-22T03:27:28","guid":{"rendered":"https:\/\/protein-dry-fractionation.epic-powder.com\/?p=2583"},"modified":"2026-01-22T11:27:33","modified_gmt":"2026-01-22T03:27:33","slug":"how-does-soy-protein-ultrafine-grinding-technology-achieve-a-smooth-20-micron-powder","status":"publish","type":"post","link":"https:\/\/protein-dry-fractionation.epic-powder.com\/pt\/how-does-soy-protein-ultrafine-grinding-technology-achieve-a-smooth-20-micron-powder\/","title":{"rendered":"Como a tecnologia de moagem ultrafina da prote\u00edna de soja permite obter um p\u00f3 fino de 20 m\u00edcrons?"},"content":{"rendered":"<h2 class=\"wp-block-heading\" id=\"h-why-particle-size-matters-in-soy-protein-ultrafine-grinding\">Por que o tamanho das part\u00edculas \u00e9 importante na moagem ultrafina da prote\u00edna de soja?<\/h2>\n\n\n\n<p>Ao trabalhar com <strong>prote\u00edna isolada de soja (SPI)<\/strong>O tamanho das part\u00edculas \u00e9 mais do que apenas um n\u00famero \u2014 ele influencia diretamente a funcionalidade, o apelo sensorial e os benef\u00edcios nutricionais.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Percep\u00e7\u00e3o sensorial: a textura lisa \u00e9 a vencedora.<\/h3>\n\n\n\n<p>O paladar humano \u00e9 surpreendentemente sens\u00edvel \u00e0 textura. Pesquisas mostram que existe um limiar biol\u00f3gico para a detec\u00e7\u00e3o de rugosidade em torno de 30 a 40 m\u00edcrons. Quando as part\u00edculas de prote\u00edna de soja ultrapassam esse limite, pode surgir uma sensa\u00e7\u00e3o \u00e1spera ou arenosa na boca, o que impacta negativamente a aceita\u00e7\u00e3o do produto. A moagem ultrafina at\u00e9 um d50 de 20 \u03bcm cria um p\u00f3 excepcionalmente suave, ajudando a:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Garantir texturas cremosas e consistentes em carnes e bebidas \u00e0 base de plantas.<\/li>\n\n\n\n<li>Melhora a sensa\u00e7\u00e3o na boca sem a necessidade de aditivos adicionais.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"800\" height=\"534\" src=\"https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/11\/soy-protein-powder.webp\" alt=\"prote\u00edna de soja em p\u00f3\" class=\"wp-image-2496\" srcset=\"https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/11\/soy-protein-powder.webp 800w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/11\/soy-protein-powder-300x200.webp 300w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/11\/soy-protein-powder-768x513.webp 768w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/11\/soy-protein-powder-18x12.webp 18w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><figcaption class=\"wp-element-caption\">prote\u00edna de soja em p\u00f3<\/figcaption><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Solubilidade e dispersibilidade: a \u00e1rea de superf\u00edcie influencia a suspens\u00e3o.<\/h3>\n\n\n\n<p>Part\u00edculas menores t\u00eam uma capacidade muito maior <strong>rela\u00e7\u00e3o entre \u00e1rea de superf\u00edcie e volume<\/strong>, o que aumenta significativamente a solubilidade e a dispersibilidade. Com uma moagem ultrafina, a prote\u00edna de soja em p\u00f3 se suspende mais facilmente em l\u00edquidos, resultando em:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Tempos de hidrata\u00e7\u00e3o mais r\u00e1pidos.<\/li>\n\n\n\n<li>Misturas mais homog\u00eaneas e sem grumos.<\/li>\n\n\n\n<li>Melhoria da estabilidade em formula\u00e7\u00f5es como shakes de prote\u00edna e alternativas l\u00e1cteas.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Absor\u00e7\u00e3o de prote\u00ednas: aumento da bioacessibilidade<\/h3>\n\n\n\n<p>A moagem mais fina n\u00e3o influencia apenas o manuseio do produto, mas tamb\u00e9m seu valor nutricional. Part\u00edculas ultrafinas melhoram a disponibilidade de prote\u00ednas por meio de:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Aumentar o contato da superf\u00edcie com as enzimas digestivas.<\/li>\n\n\n\n<li>Aprimorando <strong>bioacessibilidade de prote\u00ednas<\/strong> e absor\u00e7\u00e3o.<\/li>\n\n\n\n<li>Preservar a estrutura da prote\u00edna durante o processamento cuidadoso, evitando a desnatura\u00e7\u00e3o.<\/li>\n<\/ul>\n\n\n\n<p>Resumindo, o controle do tamanho das part\u00edculas por meio da moagem ultrafina \u00e9 crucial para otimizar o desempenho funcional e fisiol\u00f3gico dos p\u00f3s de prote\u00edna de soja, proporcionando melhor sabor, solubilidade e absor\u00e7\u00e3o de nutrientes, caracter\u00edsticas exigidas pelos inovadores da ind\u00fastria aliment\u00edcia atual.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Tecnologia: Moinhos Classificadores a Ar (ACM) para Prote\u00edna de Soja<\/h2>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2025\/10\/air-classifier-mill-in-protein-powder-processing-1.webp\" alt=\"moinho classificador de ar no processamento de prote\u00edna em p\u00f3\" class=\"wp-image-2476\"\/><\/figure>\n\n\n\n<p>Quando se trata de moagem ultrafina de prote\u00edna de soja, os moinhos de classifica\u00e7\u00e3o a ar (ACM) destacam-se como a melhor op\u00e7\u00e3o. Ao contr\u00e1rio dos moinhos de pinos ou martelos tradicionais, os ACMs combinam moagem e classifica\u00e7\u00e3o em uma \u00fanica etapa, permitindo um controle preciso do tamanho das part\u00edculas. Esse processo de classifica\u00e7\u00e3o integrado garante um d50 consistente em torno de 20 \u03bcm, ideal para o processamento de prote\u00edna isolada de soja (SPI), que afeta diretamente a solubilidade e a textura.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Por que escolher a ACM em vez de fresadoras de pino e martelo?<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Part\u00edculas de tamanho mais fino e uniforme:<\/strong> Os moinhos de pinos e martelos normalmente produzem uma distribui\u00e7\u00e3o de tamanho de part\u00edculas mais ampla, causando inconsist\u00eancia na funcionalidade. Os moinhos de matriz aditiva (ACMs) mant\u00eam uma distribui\u00e7\u00e3o de tamanho de part\u00edculas (PSD) estreita, crucial para a otimiza\u00e7\u00e3o da textura da carne \u00e0 base de plantas e para a dispersibilidade da prote\u00edna de soja.<\/li>\n\n\n\n<li><strong>Gera\u00e7\u00e3o de calor reduzida:<\/strong> Os moinhos convencionais frequentemente geram calor excessivo, o que aumenta o risco de desnatura\u00e7\u00e3o das prote\u00ednas. Os moinhos de ar comprimido utilizam um fluxo de ar de alta velocidade que resfria a c\u00e2mara de moagem, preservando as propriedades funcionais das prote\u00ednas de soja, que s\u00e3o sens\u00edveis.<\/li>\n\n\n\n<li><strong>Efici\u00eancia energ\u00e9tica:<\/strong> Os ACMs consomem menos energia, pois a roda de classifica\u00e7\u00e3o separa as part\u00edculas com base no tamanho, reduzindo a moagem excessiva e melhorando a efici\u00eancia do rendimento.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Gerenciando a sensibilidade ao calor na moagem de prote\u00edna de soja<\/h3>\n\n\n\n<p>A prote\u00edna de soja \u00e9 sens\u00edvel ao calor, e temperaturas excessivas durante a moagem podem causar desnatura\u00e7\u00e3o, afetando negativamente a solubilidade e a biodisponibilidade. O fluxo de ar de resfriamento integrado nos moinhos de ar condicionado ajuda a manter baixas temperaturas de processamento, prevenindo danos \u00e0 prote\u00edna e garantindo a qualidade do produto.<\/p>\n\n\n\n<p>Ao integrar a moagem e a classifica\u00e7\u00e3o com o fluxo de ar de resfriamento, os moinhos classificadores a ar oferecem uma solu\u00e7\u00e3o avan\u00e7ada para a produ\u00e7\u00e3o de prote\u00ednas de soja em p\u00f3 ultrafinas e de alta qualidade. Para uma an\u00e1lise mais aprofundada de como os moinhos classificadores a ar controlam a temperatura e a ades\u00e3o do p\u00f3 no processamento de prote\u00ednas, consulte nossas informa\u00e7\u00f5es detalhadas sobre <a href=\"https:\/\/protein-dry-fractionation.epic-powder.com\/pt\/how-does-an-air-classifier-mill-solve-the-problems-of-wall-adhesion-and-temperature-rise-in-pea-protein-production\/\" target=\"_blank\">Controle da temperatura em moinhos classificadores de ar na produ\u00e7\u00e3o de prote\u00edna de ervilha.<\/a>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">An\u00e1lise t\u00e9cnica detalhada: Alcan\u00e7ando o padr\u00e3o d50 de 20 \u03bcm<\/h2>\n\n\n\n<p>Moagem ultrafina de prote\u00edna de soja para um <strong>d50 de 20 \u03bcm<\/strong> Exige-se um controle preciso sobre os principais par\u00e2metros do processo. Os principais fatores que influenciam a distribui\u00e7\u00e3o do tamanho de part\u00edculas (PSD) incluem:<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><thead><tr><th>Par\u00e2metro<\/th><th>Papel na moagem<\/th><th>Efeito no tamanho das part\u00edculas<\/th><\/tr><\/thead><tbody><tr><td>Velocidade do rotor<\/td><td>Impacta a for\u00e7a de moagem e o cisalhamento.<\/td><td>Maior velocidade = part\u00edculas mais finas<\/td><\/tr><tr><td>Volume de fluxo de ar<\/td><td>Controla a suspens\u00e3o e o transporte de materiais.<\/td><td>O fluxo otimizado evita a moagem excessiva ou a aglomera\u00e7\u00e3o.<\/td><\/tr><tr><td>Velocidade da roda classificadora<\/td><td>Separa part\u00edculas finas de part\u00edculas grossas.<\/td><td>Velocidades mais altas resultam em PSD mais estreito, pr\u00f3ximo de 20 \u03bcm.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p>O equil\u00edbrio desses par\u00e2metros garante uma curva PSD acentuada com valores discrepantes m\u00ednimos em d90, o que \u00e9 crucial para a qualidade consistente do p\u00f3 de prote\u00edna de soja e para a melhoria da sua efic\u00e1cia. <strong>dispersibilidade de prote\u00ednas<\/strong>.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Manuseio de \u00f3leo e umidade<\/h3>\n\n\n\n<p>O isolado proteico de soja cont\u00e9m naturalmente \u00f3leos e umidade que podem causar viscosidade, dificultando o processo de moagem fina. Estrat\u00e9gias eficazes de manejo incluem:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Pr\u00e9-secagem<\/strong> reduzir a umidade abaixo dos n\u00edveis de limite<\/li>\n\n\n\n<li><strong>Fluxos de ar otimizados<\/strong> para suspens\u00e3o cont\u00ednua de part\u00edculas, evitando o ac\u00famulo.<\/li>\n\n\n\n<li>Uso de <strong>forros antiaderentes<\/strong> dentro da c\u00e2mara do moinho<\/li>\n\n\n\n<li>Ciclos de limpeza regulares para evitar entupimentos e manter a produtividade.<\/li>\n<\/ul>\n\n\n\n<p>Controlar a ader\u00eancia \u00e9 fundamental para evitar paradas n\u00e3o programadas e garantir o bom funcionamento do moinho de impacto ultrafino.<\/p>\n\n\n\n<p>Para uma explica\u00e7\u00e3o detalhada sobre como a velocidade precisa da roda classificadora e o equil\u00edbrio do fluxo de ar podem aprimorar o controle da distribui\u00e7\u00e3o granulom\u00e9trica, consulte nosso artigo sobre moagem ultrafina eficiente de amido usando um moinho classificador a ar. Este processo \u00e9 semelhante \u00e0 moagem ultrafina de prote\u00edna de soja, enfatizando a precis\u00e3o do tamanho das part\u00edculas e o controle do fluxo.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Epic Powder Solutions: Engenharia de Precis\u00e3o para o Processamento de Soja<\/h2>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"750\" height=\"562\" src=\"https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2026\/01\/air-classifier-mill-1.webp\" alt=\"moinho classificador de ar 1\" class=\"wp-image-2584\" srcset=\"https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2026\/01\/air-classifier-mill-1.webp 750w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2026\/01\/air-classifier-mill-1-300x225.webp 300w, https:\/\/protein-dry-fractionation.epic-powder.com\/wp-content\/uploads\/2026\/01\/air-classifier-mill-1-16x12.webp 16w\" sizes=\"(max-width: 750px) 100vw, 750px\" \/><\/figure>\n\n\n\n<p>A Epic Powder se destaca com sua s\u00e9rie especializada de moinhos classificadores de ar (ACM), projetada especificamente para ingredientes aliment\u00edcios como o isolado de prote\u00edna de soja (SPI). Esses moinhos proporcionam <strong>retifica\u00e7\u00e3o de precis\u00e3o<\/strong> com controle rigoroso da distribui\u00e7\u00e3o do tamanho das part\u00edculas (PSD), visando um <strong>d50 de 20 \u03bcm<\/strong> Para atender aos padr\u00f5es exigentes das aplica\u00e7\u00f5es de prote\u00ednas vegetais. Gerenciando <strong>outliers d90<\/strong> Garante que o p\u00f3 permane\u00e7a uniforme \u2014 o que \u00e9 fundamental para a textura e a consist\u00eancia do processamento.<\/p>\n\n\n\n<p>A higiene \u00e9 uma prioridade m\u00e1xima \u2014 os ACMs da Epic s\u00e3o fabricados com <strong>constru\u00e7\u00e3o em a\u00e7o inoxid\u00e1vel<\/strong>O que facilita a limpeza e a manuten\u00e7\u00e3o. A opera\u00e7\u00e3o sem poeira minimiza os riscos de contamina\u00e7\u00e3o, atendendo plenamente aos padr\u00f5es de seguran\u00e7a alimentar.<\/p>\n\n\n\n<p>Al\u00e9m da qualidade, as solu\u00e7\u00f5es da Epic Powder se concentram em <strong>efici\u00eancia de rendimento<\/strong> Ao reduzir a perda de produto durante a moagem ultrafina, maximiza-se o rendimento, preservando os benef\u00edcios funcionais e nutricionais da prote\u00edna de soja.<\/p>\n\n\n\n<p>Para uma an\u00e1lise mais aprofundada de como os moinhos classificadores a ar se destacam na moagem de prote\u00edna de soja, explore nossa vis\u00e3o geral detalhada do produto. <a href=\"https:\/\/protein-dry-fractionation.epic-powder.com\/pt\/why-air-classifying-mills-acm-are-superior-for-soy-protein-isolate-grinding\/\" target=\"_blank\">Tecnologia ACM superior para processamento de isolado de prote\u00edna de soja<\/a>.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Al\u00e9m da retifica\u00e7\u00e3o: integra\u00e7\u00e3o de sistemas e seguran\u00e7a<\/h2>\n\n\n\n<p>Seguran\u00e7a e integra\u00e7\u00e3o perfeita s\u00e3o essenciais na moagem ultrafina de prote\u00edna de soja. Como o p\u00f3 de prote\u00edna de soja \u00e9 fino e propenso \u00e0 gera\u00e7\u00e3o de poeira, os riscos de explos\u00e3o s\u00e3o reais. Por isso, os moinhos classificadores a ar para moagem ultrafina de prote\u00edna de soja geralmente v\u00eam equipados com sistemas de prote\u00e7\u00e3o contra explos\u00f5es em conformidade com a norma ATEX. Esses sistemas controlam a combustibilidade da poeira e mant\u00eam um ambiente de press\u00e3o negativa durante a moagem, minimizando o potencial de risco sem comprometer a produtividade.<\/p>\n\n\n\n<p>Do ponto de vista log\u00edstico, o transporte pneum\u00e1tico \u00e9 o m\u00e9todo preferido para transferir o p\u00f3 de prote\u00edna de soja ultrafino (d50 20 \u03bcm) entre as etapas de processamento. Essa t\u00e9cnica movimenta os p\u00f3s suavemente, preservando a distribui\u00e7\u00e3o do tamanho das part\u00edculas (PSD) sem induzir a reaglomera\u00e7\u00e3o ou o entupimento. O resultado \u00e9 uma melhor dispersibilidade da prote\u00edna de soja e fluidez do p\u00f3 ao longo de toda a linha de produ\u00e7\u00e3o.<\/p>\n\n\n\n<p>Em conjunto, esses recursos de seguran\u00e7a integrados e sistemas avan\u00e7ados de manuseio de p\u00f3 garantem o processamento eficiente, higi\u00eanico e livre de riscos de isolados de prote\u00edna de soja, ideais para otimiza\u00e7\u00e3o da textura de carnes vegetais e outras aplica\u00e7\u00f5es na ind\u00fastria aliment\u00edcia. Para mais informa\u00e7\u00f5es sobre a integra\u00e7\u00e3o de sistemas de moagem ultrafina, confira nossas solu\u00e7\u00f5es de precis\u00e3o para processamento de prote\u00edna de ervilha em p\u00f3 e tecnologias de fracionamento a seco relacionadas.<\/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>Obrigado pela leitura. Espero que meu artigo tenha ajudado. Deixe um coment\u00e1rio abaixo. Voc\u00ea tamb\u00e9m pode entrar em contato com o suporte online da Zelda para quaisquer outras d\u00favidas.<\/p>\n<cite>                                                                                                                                                                          \u2014 Publicado por <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=\"\/pt\/wp-json\/wp\/v2\/posts\/2583#wpcf7-f2347-o1\" method=\"post\" class=\"wpcf7-form init\" aria-label=\"Formul\u00e1rio de Contato\" novalidate=\"novalidate\" 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value=\"pt\"\/><\/form>\n<\/div>\n<\/div>\n\n\n\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>Por que o tamanho das part\u00edculas \u00e9 importante na moagem ultrafina da prote\u00edna de soja? Ao trabalhar com prote\u00edna isolada de soja (SPI), o tamanho das part\u00edculas \u00e9 mais do que apenas um n\u00famero \u2014 ele influencia diretamente a funcionalidade, o apelo sensorial e os benef\u00edcios nutricionais. Percep\u00e7\u00e3o sensorial: Textura suave \u00e9 a chave. O paladar humano \u00e9 surpreendentemente sens\u00edvel \u00e0 textura. Pesquisas mostram que existe um limiar biol\u00f3gico para a detec\u00e7\u00e3o de rugosidade em torno de [\u2026]<\/p>","protected":false},"author":1,"featured_media":2585,"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-2583","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 Does Soy Protein Ultrafine Grinding Technology Achieve a Smooth 20-micron Powder? - Protein Fractionation &amp; 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