Selection of Process Parameters in the Technology of Dehulling and Separation of Faba Beans

One of the key stages of faba bean processing is dehulling, the removal of the husk surrounding the core, which consists of the cotyledons and embryo. This process influences the digestibility, color, functional properties, and quality of the final products. The aim of the research was to develop a technology for dehulling faba beans using separation that would effectively separate the husk from the endosperm. The scope of the research included characterizing various faba bean varieties in terms of their physical properties, conducting preliminary tests on a selected device, and designing a station for separating the husk from the endosperm. The designed system allows for obtaining a fraction with a high endosperm content while effectively removing the light husk, which is a prerequisite for the effective further use of the raw material (e.g., in the production of flour, protein concentrates, or feed).