Bean processing line

The rapid growth of the world’s population has led to increased interest in legumes on the world grain market. Legumes are primarily a source of inexpensive protein as the basis for the nutrition of billions of people on the planet, as well as a valuable component in the diet of farm animals. At the same time, the effects of global climate change, advances in breeding and agricultural technology have made it possible to significantly expand the range of legumes cultivation and increase their productivity. The growing importance of legumes, the increased interest of farmers, processors and entrepreneurs in them makes it necessary to take a new look at the technology and techniques of legume grain processing. It should be noted that the grain of different legumes has different chemical composition, different morphological features and different physical and mechanical properties, which leads to significant differences in their processing technology. Peas Traditional technology of pea grain processing involves its cleaning from impurities, fractionation into two fractions, fractional peeling, sorting the resulting products, their checking, grinding and polishing to produce whole peas and split peas polished. The main disadvantages of this technology is the low yield of groats ( table 1.1), the lack of ability to produce only chopped peas, the complexity of technology and high energy intensity of processing.