Transformation of quinoa seeds to nanoscale flour by ball milling: Influence of ball diameter and milling time on the particle sizing, microstructure, and rheology

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL

Journal of Food Engineering Pub Date : 2024-05-08 DOI:10.1016/j.jfoodeng.2024.112127

Jasim Ahmed , Abdullah Alazemi , Poornima Ponnumani , Bini T. B. , Mahmoud Soliman , Lidia Emmanuval , Nickey M. Thomas

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Abstract

Among various size reduction techniques, high-energy ball milling is one of the most attractive means for plant-based foods. The objectives of the work were to investigate the influence of ball diameters (3, 6, and 13 mm) and milling time (2, 4, and 6 h) on particle size and microstructural properties of quinoa flours. Particle size analysis demonstrated that ball-milled particles were mostly in the range of nanoscales (122–295 nm). A longer milling time with larger balls significantly increased the particles to microscale (3.58 μm). The scanning electron microscopy displayed the conversion of quinoa starch granules into flakes after ball milling, however, the X-ray diffraction crystallinity peak observed at a 2θ value of 19–20° did not change. The AFM roughness parameters, arithmetic and squared mean heights of flours increased with increasing ball diameters. These results provided new insights for the application of ball milling, in particular in functional foods and pickering emulsion.

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通过球磨将藜麦种子转化为纳米级面粉：球直径和研磨时间对颗粒大小、微观结构和流变学的影响

在各种减小粒度的技术中，高能球磨是对植物性食品最有吸引力的方法之一。这项工作的目的是研究球直径（3、6 和 13 毫米）和研磨时间（2、4 和 6 小时）对藜麦粉粒度和微观结构特性的影响。粒度分析表明，球磨颗粒大多在纳米级（122-295 纳米）范围内。用更大的球进行更长时间的研磨后，颗粒明显增加到微米级（3.58 μm）。扫描电子显微镜显示，球磨后藜麦淀粉颗粒转化为片状，但在 2θ 值为 19-20° 处观察到的 X 射线衍射结晶峰没有变化。淀粉的原子力显微镜粗糙度参数、算术平均高度和平方平均高度随球直径的增加而增加。这些结果为球磨的应用，特别是功能性食品和挑拣乳液的应用提供了新的见解。

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.