Electrostatic separation method for soy protein concentrate

Overview

The University of Arkansas introduces an advanced electrostatic separation method aimed at producing high-protein soy fractions from soy flour or meal. This method utilizes a free-falling tribo-electrostatic separation technique, enhanced by pH-induced particle charging, to achieve protein concentrations exceeding 65%. This approach optimizes the differential charging of particles based on their chemical composition, facilitating effective separation in an electrostatic field.

Technical specifications

Key features:

• Tribo-electrostatic separation: Utilizes a tribo-charger to induce differential particle charging by chemical composition.
• pH adjustment: Finely milled soy flour/meal is adjusted to a basic pH of 9 before processing.
• High-voltage separation: The powder is processed through a tribo-charging tube into a ~20 kV high-voltage field, separating protein-rich and fiber-rich particles based on charge-to-mass ratios.
• Enhanced charging: pH-induced and collision-induced charging increases the net charge difference, improving particle deflection and concentration.

Technology readiness level

This technology is currently at TRL 4, indicating that it has been validated in a laboratory setting. Future validation will focus on detailed process performance data, collaborative evaluations, and optimization to meet commercial specifications. Partnerships are sought for co-development, licensing, fee-for-service, and sponsored research.