Abstract
This article presents the results of research on the dispersion properties of oilseed cakes after oil extraction for further use in the bakery, confectionery, and pasta industries. Soybean, pumpkin, sunflower, peanut, and flax seed cakes were used in the work. Oilseed cakes are a high-protein product and can serve as an alternative gluten-free raw material for the production of flour products. The microstructural characteristics of the oilcake's surface were determined using an electron microscope-micro analyzer JXA-8230 from JEOL at the Scientific Center for Composite Materials LLP, Almaty. Sample images were obtained at an accelerating voltage of 20 kV, an electron beam current of much less than 1 nA, and aperture diaphragms No. 3 and 4. Laser analysis of particles of the applied materials up to nanoparticles was also performed. The smallest particle distribution is in sunflower cake (D10=3.177 um, D50=6.403 um, D90=10.007 um, Dav=6.529 um), the largest is in flax cake (D10=34.127 um, D50=61.243 um, D90=89.052 um, Dav=61.519 um). The research aimed to establish the microstructure and analysis of the particles of oilseed cakes and further influence the phase transformations and technological properties of bakery, confectionery, and pasta products.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
