The process of micronization refers to the processing of soybean cooking with infrared (IR) radiation. The optimal wavelength range in this method is 1.7-3.4 micrometers, and a temperature of about 119-121 degrees Celsius is required for complete processing of soybeans for 5-15 minutes.
Micronization operators sometimes expose soybeans to hot water or steam before entering the micronizer. The moisture created increases the performance of the device to break down soybean anti-nutritional factors.
The micronizer device consists of trays on which ceramic or brick IR tiles are installed. This infrared heat penetrates from the outside of the soybean into it. The beans are pushed forward on a conveyor with a vibrator installed on it. The elements are responsible for providing IR heating.
Infrared radiation has a particular absorption intensity by the components of matter, which causes a change in the vibrational state of the substance. This change causes the constituent molecules to vibrate, resulting in the radiative heating of soy . It also increases the rate of soybean water evaporation.