High frequency vibration micro comminution on powder characteristics of rabbit bone

  • LI Xue ,
  • HE Zhifei ,
  • XU Jingbing ,
  • LI Hongjun
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  • 1(College of Food Science,Southwest University,Chongqing 400715,China)
    2(Agro-product Processing Institute,Chongqing Academy of Agricultural Science,Chongqing 401329,China)
    3(Chongqing Engineering Research Center of Regional Food,Chongqing 400715,China)
    4(Chongqing Institute for Food and Drug Control,Chongqing 401121,China)

Received date: 2020-11-25

  Revised date: 2020-12-09

  Online published: 2021-11-04

Abstract

In order to improve the comminution efficiency of rabbit bone meal and expand its application range, high-frequency vibration was used to pulverize rabbit bone meal, and compared with wheat flour. And the powder characteristics of rabbit bone meal were also been studied. The results showed that vibration micro pulverization had little effect on the functional groups of rabbit bone meal. Micro grinding improved the color, swelling force, particle size distribution, particle uniformity and shape of bone meal, and increased the release of calcium ions. However, micro comminution reduced the fluidity and water holding capacity of bone meal, and excessive pulverization would also cause a decrease of whiteness and agglomeration of bone meal. The results also showed that the rabbit bone micro powder with the same color as wheat flour, small particle size [D0.5=(16.92±0.15) μm], high nutritional value (low fat, high protein, rich in calcium, magnesium and zinc), good dispersion and fluidity could be obtained by vibration grinding in 10 min. High-frequency vibration micro comminution greatly improved the grinding efficiency of rabbit bone meal, and the prepared rabbit bone micro powder had excellent characteristics, which will provide a theoretical basis for the production and application of rabbit bone meal.

Cite this article

LI Xue , HE Zhifei , XU Jingbing , LI Hongjun . High frequency vibration micro comminution on powder characteristics of rabbit bone[J]. Food and Fermentation Industries, 2021 , 47(19) : 208 -214 . DOI: 10.13995/j.cnki.11-1802/ts.026226

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