Foods that people eat every day, such as bread, pasta, and snacks, have the potential to produce, and their waste and higher efficiency are much less, which benefit the environment and future food security. As the global population grows steadily, it is urgent to adopt more intelligent and more sustainable production methods. However, the process of currently used in grains such as wheat and peas is not only outdated, but also causes a lot of waste. The new opinions on how to completely change these practices have paved the way for more efficient, environmentally friendly grain treatment methods.
Researchers have proposed a new model aimed at improving food sustainability to solve these low -efficiency problems. The study was conducted by Dr. Elsay from Dr. ABDELAAL (ES.M.ABDEL-AAL) of Agricultural and Agricultural Food in Canada, and published in the “Food” magazine, focusing on the more continuous practice of pea in the grain milling and fractional industry.
Grain such as wheat and beans (such as peas) is a global staple food, and it is the main source of human diet, the source of protein and fiber. However, conventional milling and fraction methods will produce a large number of by -products, most of which are downgraded to animal feed or used as fertilizers, causing food waste and environmental degradation. Dr. Abdelaal emphasized that this situation helps to be unsafe in grain and emphasizes that more sustainable grain processing methods need to be used.
The study proposes a hybrid model, which combines three key principles while combining the dry and wet milling process: integration, recycling and upgrading. The model aims to minimize waste, reduce water and energy consumption, and increase the value of by -products. For example, by combining drying and wet milling to make wheat milling more efficient, it can better separate protein, starch and fiber, thereby reducing the amount of waste produced. Similarly, peas rich in protein and starch can be more sustainable by combining air classification and electrostatic separation technology.
One of the important discoveries of this review is the potential of upgrading. Traditionally, by -products have transformed waste into valuable ingredients for grain and industrial applications. Dr. Abdelaal emphasized that “by -products and waste problems are important in the grain industry, not only because of their negative impact on the economy and the environment, but also because of their contribution to food unstelyfly.” Upgrading can not only be possible Reduce the environmental footprint of grain processing, and can also create new economic opportunities. For example, the growth of upgrading the food market is rapid, and the potential of the next few years will be more than twice.
In addition, review shows that merging advanced technology (such as artificial intelligence (AI)) can further optimize the milling process. Artificial intelligence can play a vital role in predicting the quality of flour, saving energy and optimizing resources, so that grain processing can be more effective and sustainable. Dr. ABDELAAL added: “It’s time to transfer the grain industry to sustainability!”
The conclusion that the study is that, as the global population continues to grow in the next decades, the demand for food will only increase. Therefore, the use of sustainable grain processing practice is not only beneficial, but also a necessary condition for ensuring food safety and environmental sustainability in the future. Dr. ABDELAAL emphasized that further research needs to evaluate the feasibility and effectiveness of the model proposed, especially in improving the functions and quality of the composition of wheat, peas and other grains.
Dr. ABDELAAL’s research provides a comprehensive roadmap that can transform the grain milling industry into more sustainable and economical and feasible departments, which can cope with the challenges of the global population and the environmental impact of grain production.
Journal reference
ABDEL-AL, E.-SM “insights on grain milling and division practice to improve food sustainability, focusing on wheat and peas.” Food 2024, 13,1532. Doi: https: //doi.org/10.3390/foods13101532
About the author
Elsayed AbDelaal (ES.M.ABDEL-AAL) is a researcher of AAFC, specializing in grain chemistry and nutrition. He has more than 260 scientific publications and speeches, and is edited by AACC International’s best -selling book “Food and Feed Professional Grain” published in 2005. He is the winner of the 2017 AACC International Award and the 2013 AAFC Gold Harvest Award. And the vice chairman, founder, former chairman and former vice chairman of AACC International. He is a part -time professor at the University of Toronto and the University of Guild.
