Pulsed Electric Field Treatment for Whole-Cereal Flour
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Solution Overview
Problem
Current methods for producing whole-cereal flour face issues such as high costs, complex processes, protein damage, poor color, and equipment demands, as well as potential harmful by-products, particularly due to heat, pressure, and microwave-based treatments.
Innovation Solution
A method utilizing pulsed electric fields in conjunction with ultrafine pulverization, which involves preparing and modulating cereal grains, adding polysaccharide colloids, and applying high-voltage pulses to create intensified whole-cereal flour with reduced starch damage and enhanced nutritional value, while avoiding heat treatment.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If high temperature and high pressure treatment is applied to produce whole-cereal flour, then sterilization and processing efficiency are improved, but protein damage occurs and gluten power decreases
Solution Approach 1:
The patent replaces thermal and mechanical processing systems with an electric field-based system. Pulsed electric fields are applied to achieve cell membrane permeabilization and protein modification without high temperature and pressure, thereby maintaining gluten power while achieving processing objectives.
Solution Approach 2:
The patent changes the processing parameters from thermal/pressure parameters to electric field parameters. By controlling pulse width, frequency, and voltage of the electric field, the process achieves effective treatment without the harmful effects of high temperature and pressure on protein structure.
2Productivity
If microwave radiation is used for drying or sterilization, then processing speed is improved, but harmful substances may be produced and equipment complexity increases
Solution Approach 1:
The patent replaces microwave radiation with pulsed electric field treatment. This substitution eliminates the production of harmful substances associated with microwave processing while maintaining effective sterilization and processing capabilities through non-thermal electric field effects.
3Quantity of substance
If enzyme hydrolysis is used to treat whole-cereal flour, then nutritional value is improved, but process complexity and cost increase
Solution Approach 1:
The patent replaces biochemical enzyme hydrolysis with physical electric field treatment. The pulsed electric fields directly modify protein structure and enhance nutritional value without requiring enzyme addition, fermentation processes, or complex biochemical reaction conditions.
4Stability of the object's composition
If ultrafine pulverization is applied to whole-cereal flour, then dispersibility is improved, but energy consumption increases
Solution Approach 1:
The patent changes the approach from mechanical ultrafine pulverization to electric field treatment. By applying pulsed electric fields, the process achieves effective particle treatment and dispersibility improvement without the high energy consumption associated with prolonged mechanical grinding.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This method results in whole-cereal flour with improved thermal stability, palatability, and nutritional content, along with simplified operations and reduced energy consumption, enhancing the flour's gluten power and viscoelasticity, and maintaining original flavor and color.
Implementation Method 1
The pulsed electric field effect of the present invention is effective to promote the opening of amino acid side chains and facilitate the access of polysaccharide molecules, thus increasing the protein gluten power, ductility and viscoelasticity
Implementation Method 2
adding polysaccharide colloids into the suspension, and adjusting the pH to 4.0-5.5
Data Source
AI summary
A method is provided for producing intensified whole-cereal flour by means of pulsed electric fields in collaboration with ultrafine pulverization, which includes: (1) preparing bran, middling and flour by cleaning, modulating and milling cereal grains; (2) performing superfine pulverization on the bran and the middling and performing sieving; (3) preparing a suspension by using water and the sieved bran and middling, and stirring constantly; (4) adding polysaccharide colloids into the suspension, and adjusting the pH to 4.0; (5) performing high-voltage pulse treatment on the suspension to ensure stable flow of the suspension; (6) centrifuging the suspension to separate the supernatant, and drying the obtained precipitate and performing sieving to obtain the treated bran and middling; and (7) mixing the treated bran and middling with flour uniformly to obtain whole-cereal flour.