Studies on Electrostatic Fractionating of Wheat Flour

Part I Electrostatic fractionating according to protein contents

Abstract

Passing through an electrostatic field, wheat flour could be fractionated into several fractions of which protein contents are different. Passing two times of through a parallel plates electrostatic fractionator, a fractios of higher protein contents and one of lower protein contents were obtained. For example, flour of 12.0% protein contents was fractionated into fractions of which highest protein contents was 18.0% and the lowest was 8.4% when 20kV was employed for strong flour. The fractionating effect is consided to rely upon classifying effect by granule size.