Member Ayatullahi
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It is EXTRUDED FEED.
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GREAT
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INSIGHTFUL
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GOOD
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Good information.
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It’s includes:
1. Product quality
2. Biosecurity
3. Workers safety
4. Regulatory compliance
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Fact
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It’s crucial to maintaining materials quality, especially for items like grains, animals feed or organic materials.
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Maintain low moisture and cool temperatures, ensure proper ventilation and cleaning, and the use of pest control when needed.
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Greatly impactful.
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Thanks, for the breaking down.
It’s truly appreciated.
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Thanks for breaking down.
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YES, it does.
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Pre-grinding systems are generally more efficient in terms of grinding losses and energy efficiency, as they reduce the load on the primary grinding mill
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The quickest and most effective way to dehull soybeans depends on your scale:
| Scale | Quickest Method | Principle |
|—|—|—|
| Small Batch (Home/Lab) | Food Processor & Water | Abrasion and Flotation |
| Large Scale (Commercial/Feed) | Hot Dehulling/Cracking and Aspiration | Thermal Shock and Air Separation |
1. Small Batch/Kitchen Method (Quickest Manual Way)
This method takes minutes (after an initial short soak) and is highly effective for preparing small quantities of soybeans for cooking or making soymilk/tempeh.
* Short Soak (Conditioning): Soak the dry soybeans in hot water (\mathbf{140^\circ \text{F}} to \mathbf{160^\circ \text{F}} or 60^\circ \text{C} to 70^\circ \text{C}) for 5 to 15 minutes. The heat and moisture loosen the bond between the hull and the kernel.
* Rupture/Cracking: Drain the hot water. Place the beans in a food processor or strong blender and add enough cool water to cover them. Use the dough blade (blunt edge) or pulse the regular blade in short, quick bursts (5 to 10 pulses). This will cause the beans to crack and the hulls to separate.
* Flotation/Separation: Transfer the cracked beans and water to a large bowl. The hulls are lighter than the kernels. Swirl the water vigorously, allow the kernels to settle for a moment, and then pour off the floating hulls and water into a fine-mesh strainer.
* Repeat: Repeat the swirling and draining process 3-5 times until most of the floating hulls are gone.
2. Large Scale/Feed Mill Method (Industrial Speed)
In a commercial setting, speed and efficiency rely on machinery that utilizes thermal and mechanical processes. This is the fastest way to get dehulled soybean meal (high-protein meal).
* Thermal Shock (Drying & Conditioning): Dry heat is applied to the soybeans (sometimes combined with a sudden cooling). This process, known as hot dehulling, makes the hull brittle and causes it to shrink away from the inner kernel (cotyledon).
* Cracking: The conditioned soybeans are immediately passed through a roller mill (cracker rolls) that cracks the whole bean into 4–6 pieces without crushing the hull too finely. This mechanically separates the hull from the kernel.
* Aspiration: The cracked mixture is dropped into a chamber where a strong stream of air (aspiration) is used to quickly and selectively suck up the lighter soybean hulls while the heavier kernels drop down to be processed further.The quickest and most effective way to dehull soybeans depends on your scale:
| Scale | Quickest Method | Principle |
|—|—|—|
| Small Batch (Home/Lab) | Food Processor & Water | Abrasion and Flotation |
| Large Scale (Commercial/Feed) | Hot Dehulling/Cracking and Aspiration | Thermal Shock and Air Separation |
1. Small Batch/Kitchen Method (Quickest Manual Way)
This method takes minutes (after an initial short soak) and is highly effective for preparing small quantities of soybeans for cooking or making soymilk/tempeh.
* Short Soak (Conditioning): Soak the dry soybeans in hot water (\mathbf{140^\circ \text{F}} to \mathbf{160^\circ \text{F}} or 60^\circ \text{C} to 70^\circ \text{C}) for 5 to 15 minutes. The heat and moisture loosen the bond between the hull and the kernel.
* Rupture/Cracking: Drain the hot water. Place the beans in a food processor or strong blender and add enough cool water to cover them. Use the dough blade (blunt edge) or pulse the regular blade in short, quick bursts (5 to 10 pulses). This will cause the beans to crack and the hulls to separate.
* Flotation/Separation: Transfer the cracked beans and water to a large bowl. The hulls are lighter than the kernels. Swirl the water vigorously, allow the kernels to settle for a moment, and then pour off the floating hulls and water into a fine-mesh strainer.
* Repeat: Repeat the swirling and draining process 3-5 times until most of the floating hulls are gone.
2. Large Scale/Feed Mill Method (Industrial Speed)
In a commercial setting, speed and efficiency rely on machinery that utilizes thermal and mechanical processes. This is the fastest way to get dehulled soybean meal (high-protein meal).
* Thermal Shock (Drying & Conditioning): Dry heat is applied to the soybeans (sometimes combined with a sudden cooling). This process, known as hot dehulling, makes the hull brittle and causes it to shrink away from the inner kernel (cotyledon).
* Cracking: The conditioned soybeans are immediately passed through a roller mill (cracker rolls) that cracks the whole bean into 4–6 pieces without crushing the hull too finely. This mechanically separates the hull from the kernel.
* Aspiration: The cracked mixture is dropped into a chamber where a strong stream of air (aspiration) is used to quickly and selectively suck up the lighter soybean hulls while the heavier kernels drop down to be processed further.
