Proceedings of the Nineteenth Annual Biochemical Engineering Symposium (original) (raw)
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The function for estimating the separation efficiency of the wheat flour milling process
Journal of Food Science and Technology, 2012
Considering the significant differencies between the chemical composition of the kernel layers, distribution of chemical compounds in intermediate, final and subproducts of the milling process come as a result of the level of dissociation achieved during the milling process. These differences serve as a basis for the mill process control. Ash determination is probably the most widely used tool while even greater differencies exist in cellulose and especialy starch content. In this work efficiency function has been defined and used to evaluate the relative efficiency of the separation of endosperm from the outer pericarp leyers of the kernel. It is based on quantity rates (flour extraction and subproducts yield) and qulitative analyses (starch and cellulose content in the wheat, flour and subproducts).
Food Science and Applied Biotechnology
The main objective of this study was to determine the changes in the rheological characteristics of the flour produced by the industry mill Buhler AG 600 ton/day through adding big particles of flour, semolina, and fine bran (FB) to the produced flour. The study was conducted on mixed wheat grains (80% Iraqi wheat and 20% American Red wheat). After changing the directions of some pipes in the milling section, the flours were tested, and the effect of having bigger particles in the product was measured. The results showed that the flour extraction rate, moisture content, ash, and protein were increased as the flour particle size was increased. Farinograph results explained a clear effect of big particles and fine bran on increasing the water absorption, however, the dough stability was decreased mostly insignificantly. Extensiograph results showed that there was no big difference between the control flour and other produced flour. Therefore, the changes of the mill pipes could increa...
2004, Ottawa, Canada August 1 - 4, 2004, 2004
Flour milling facilities have been the cornerstone of agricultural processing for centuries. Like most agri-industrial production facilities, flour milling facilities have a number of unique design requirements. Design information, to date, has been limited. In an effort to summarize state of the art design procedures for flour milling facilities constructed in the United States, an overview of accepted standards and procedures has been assembled and discussed. With this paper engineers should become more familiar with specific design considerations for flour milling production facilities and develop appropriate references to expand their knowledge base. Educators may find this paper useful too.
Significance of storage conditions on the flow properties of wheat flours
Journal of Food Measurement and Characterization
aeration, sieving, compaction, and storage processes [1]. The efficient processing of wheat in large-scale operations is critical for the flour milling industry as bulk quantities of wheat are being processed in milling facilities. Maintaining good flowability of the wheat flours during production is critical in maintaining efficiency; however, undesired phenomena such as agglomeration, moisture gain, and compaction of the milled flour could occur at any point in the production process. These events are encouraged by various factors such as environmental conditions inside the flour mill characteristics of the flour being handled. The agglomeration, compaction, and other flow issues could cause blockages, sieve blinding, and conveying issues in the production line which can reduce production efficiency, product quality, and increase equipment wear. Powder flow is the ability of granular solids to flow or move during processing and handling [2]. Inherent properties of the powder such as its morphology and powder composition, and environmental factors such as temperature and humidity can all affect powder flowability [3, 4].
Journal of Engineering Studies and Research, 2016
In wheat milling, it is particularly necessary that the grist particle size-distribution entering and exiting each plansifter compartment of the wheat mill to be determined so that the appropriate geometrical characteristics of flutes, grinding rolls and their functional parameters can be chosen and the characteristics of the sieves braids to be established to optimize flour, middling, and semolina yield and quality of them. The paper presents the particle size-distribution of wheat going through each break, in a five-break roller mill system with a capacity of 4.2 t/h and equipped with a semolina sorting compartment (divisor). The particle size distribution data where fit to the Rosin-Rammler distribution equation.
Communications in Soil Science and Plant Analysis, 2006
In countries with suitable conditions for growing winter wheat, there are millions of tons of poor-baking-quality wheat harvested every year. In this investigation, representative samples of low-quality-wheat lots were analyzed. The baking quality properties, protein, ash, and macro-and microelement concentrations were determined for different particle-size fractions of flour. Flour fractions of different particle sizes sieved from the same flour samples yielded significantly different analyses for protein, ash, and macro-and microelements. It was determined that the particle fraction of 125-63 mm had better baking parameters than the original flour sample, and it constituted 32.5% of the total mass of the original amount of flour. In addition, the mineral-element concentration was also found to be much higher than that of the original flour, which means that besides its better baking quality, it also had a higher nutritional value. The single, unmixed utilization of the 125-to 63-mm flour fraction would mean more economic production for the baking industry and a higher value end product for the consumer. Based on our findings, we also recommend that in the chapters on materials and methods of the articles dealing with different kinds of flour, the authors should indicate the particle sizes of the flour samples analyzed because these may result in more objective evaluations of the readings.
Grinding Characteristics of Wheat in Industrial Mills
Food Industry, 2013
Grinding of cereal seeds is due to the mechanical action of several forces: compression, shearing, crushing, cutting, friction and collision, to which seeds are subjected, depending on the design if the mill used for grinding (roller mill, hammer mill, stones mill or ball mill). By applying these forces, when the mechanical resistance of the particles is exceeded, their division happens in a number of smaller particles of different sizes, geometric shapes, masses and volumes. An industrial wheat mill has several technological phases, starting with coarse grinding of seeds to fine grinding of the resulted milling products, after their sorting in fractions of different sizes. The first technological phase of grinding process, in wheat mills, is gristing or coarse grinding phase, which also consists of several technological passages. A technological passage consists of a grinding machine (roller mill), a machine for sifting and sorting of the resulted milling fractions (plansifter compartment) and, eventually, a machine for the conditioning of semifinal product (semolina machine or bran finisher). In a technological passage, intermediate fractions are obtained, which, by a new grinding, lead to the obtaining of high-quality flour at milling passages (fine grinding). Wheat processing requires a long and gradual transformation into flour. This process takes place after a gradual crushing schedule, from fine to finer, from machine to machine, of wheat seed, respectively of the crushed particles resulting from it. Each grinding operation is immediately followed by a sorting operation by sifting (fig.1) because during grinding, a wide variety of grinded seed particles is obtained.
Particle Size Analysis of Two Distinct Classes of Wheat Flour by Sieving
Transactions of the ASABE, 2014
The most commonly used method for particle size analysis of wheat flour in the grain industry is a sieve shaker following either the ASABE or AACC standard. This study involved the determination of mean particle size of flour from two different classes of wheat, hard red winter (HRW) and soft white (SW), at sieving times of 8, 10, 12, 14, 16, and 18 min. Particle size measured by sieve analysis was compared with size as measured using laser diffraction. It was found that sieving time and wheat class had a significant effect on the measured final particle size. Increase in sieving time reduced the calculated average particle size of the flour. The mean particle size for HRW and SW flour was 110.98 μm and 570.29 μm, respectively, at 14 min of sieving. The mean particle size as measured by laser diffraction was 45.6 μm and 44.5 μm for HRW and SW flour, respectively. A flow agent helped the flour particles overcome the interparticle cohesive force during sieving and resulted in a smaller particle size with better size distribution. However, due to the higher cohesiveness of SW flour, flow agent at 0.5% of the sample mass had no effect on the measured mean particle size. Weibull and log-normal equations predicted the size distribution of flour with lower percent relative deviation compared to the Rosin-Rammler and Kumaraswamy equations.
Development of technological solutions for flour production with specified quality parameters
Food Science and Technology, 2018
Today, bakery and milling industry is actively developing, as well as other branches of food industry. This is due to the applying of new foreign trends to the technology and range of products of the Ukrainian market. In these conditions, the classic offering of flour is already inadequate. To meet the needs of modern bakeries, milling industry is facing a new challenge: production of flour grades with specified quality parameters. The article considers the technological and baking properties of flour from all systems of the technological process of a flourmill with a capacity of 300 tons per day. Studies have shown that flour from first-quality systems is whiter by 15-20 units, is by 1.0-1.8% lower in ash, by 1-3% lower in protein, by 2-4% lower in gluten with more elastic properties, has a Falling Number higher by 80-110 s, a water absorption capacity lower by 1-5%, a damaged starch value lower by 1-3 UCD as compared to flour from systems of some other quality. Technological solutions are developed for producing a special flour grade by its selection and mixing from the streams of the 1 st break system (B1/B2), 1 st reduction system (C1/C2), 2 nd sizing system (R2), and 1 st vibratory bran finisher system (V1). It has been found that the developed grade of flourpatent superior grade flourmeets the requirements and has high baking performance. It has a gluten content higher by 2%, Falling Number lower by 20 s, and Starch Damage less by 2 UCD, as compared to patent high grade flour. This makes it possible to obtain bread larger in volume by 55 cm 3 , with smooth, even crust, elastic white crumb, and uniform porosity (80%). According to rheological characteristics determined with a Mixolab device, patent superior grade flour has a higher Water Absorption Index, a higher Viscosity Index, a lower Gluten+ Index, and a lower Amylase Index than patent high grade flour. The developed technological solutions for producing flour with specified quality parameters have been introduced at the flourmill with an equipment package, from the company Alapala (Turkey), with a capacity of 300 tons per day.
The Development and Evaluation of a Four-roller Flour Mill with Parallelogram Configuration
International Journal of Food Engineering, 2007
A roller mill was designed and evaluated using four equal size cylindrical rollers with their centers on vertices of a parallelogram. The relative speeds and opposite direction of rotation of the rollers allowed the discharge of the materials on them, and splitting took place in between the first pair of corrugated rollers. The broken seeds were directed towards the second and third nips where adequate size reduction was accomplished consecutively by smooth rollers. The milled products were separated into three fractions: chaff, flour and size larger than flour. The chaff and the flour are collected at different outlets, while the particles with sizes larger than flour are blown back into the hopper for further reduction. The mill was evaluated using three grains: maize, beans and soy beans at different combinations of evaluating parameters. The machine was able to mill grains to flour size without any leakage at the nip points. For all the grains, a wide gap set produced higher thr...