The Development and Evaluation of a Four-roller Flour Mill with Parallelogram Configuration
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John Alaba Victor Famurewa
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 throughput than narrow, as well as fast feeding in smaller particle size and higher throughput. The results obtained from the evaluation showed that the machine is very capable of three-stage size reduction to produce flour, avoiding the feeding problems in three high roller mills. Sieve analysis of the milled product for each experiment showed uniform particle size.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Artikel in diesem Heft
- Critical Review
- Whey Protein Isolate-Starch System- A Critical Review
- Shorter Communication
- Yeast Inactivation in Fresh Apple Juice by High Pressure Nitrous Oxide
- Engineering Research to Improve Cassava Processing Technology
- Article
- Some Physical and Mechanical Properties of Kiwifruit
- The Development and Evaluation of a Four-roller Flour Mill with Parallelogram Configuration
- Use of Response Surface Methodology to Study the Influence of Water Content and Air Pressure on Cake Batter Quality
- Dehydration Characteristics of Cauliflower
- Some Physical and Mechanical Properties of Garlic
- Forced Air Precooling Studies of Perishable Food Products
- Optimization of Enzyme Assisted Processes for Extracting and Hydrolysing Corn Proteins Aiming Phenylalanine Removal
- Chemical Constituents, Antioxidative and Antimicrobial Activities of Essential Oil and Oleoresin of Tailed Pepper (Piper Cubeba L)
- Rapid Determination of Intact Sardine Fat by NIRS Using Surface Interactance Fibre Probe
