The refolding part aims to change the structure of protein to increase its consumer properties.<br>For the production, concentration and concentration of vegetable isolates, the gel forming ability is recommended to be introduced into another stage of protein mass treatment by using acute superheated steam (10-12 seconds, 140 degrees centigrade, 140 degrees per solution). Instant heating is helpful to reveal the secondary and tertiary protein structures in protein concentrate. The process of exposing secondary and tertiary structures is called refolding.<br>The pilot group consists of two tanks (degassing agent, condensate collection capacity), a static mixer, and a plunger (piston) pump to supply the static mixer to supply the protein concentrate to the drying stage and then to provide the concentrated protein solution.<br>
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