The year 2016 was declared "International Pulse
Year" by Food and Agriculture Organization (FAO). Pulse is cheap, high
quality source of vegetable protein, rich in starch and dietary fiber, high in
digestibility, free of gluten, low in fat, low in cholesterol and low in
glycemic index. When properly and regularly consumed, it is effective on many
diseases. Cleaning, the first process in pulp processing technology, is carried
out in fixed and mobile cleaning devices in order to improve the physical
properties of the products and to remove foreign materials. Dry cleaning is
applied as coarse separation, fine separation, magnetic separation, pod peeling
and stone separation. In coarse separation, coarse sieve, aspirators (aspirator
sieve, duo aspirators, classification aspirators), cylindrical sieves,
scalperators (drum, vibro, circular) and selectors; in fine separation, silo
aspirator purifier, mill aspirator purifier and trieurs are used. In magnetic
separation, the metal parts in the pulses are caught by magnets. Rubbing and
friction movements result in the outer pod of the product to be removed, while
stone separators are used for removal of stone. Clean product is subjected to
calibration which is carried out with screening machines to obtain a
homogeneous structure and to standardize the product in terms of cooking time
for the final consumer. Pulses then are subjected to sorting according to the
color and hand sorting. A computer sorting system is used based on color while
hand sorting is performed by selectors on both sides of the selection band to
remove foreign and defective particles under hygienic conditions. Finally, the
pulses are packed through a metal detector to remove metal parts. Cellophane,
polyethylene (PE) pieced cardboard boxes, polyethylene bags are usually used as
the packaging materials. Volumetric filling system and vertical type packaging
machines are generally preferred. The shelf life of pulses is about two years.
Konular | Mühendislik |
---|---|
Bölüm | Makaleler |
Yazarlar | |
Yayımlanma Tarihi | 9 Kasım 2017 |
Yayımlandığı Sayı | Yıl 2017Sayı: 1 |