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Journal articles on the topic 'Cereal grinding'

Author: Grafiati

Published: 4 June 2021

Last updated: 17 February 2022

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Molleson, Theya. "Seed preparation in the Mesolithic: the osteological evidence." Antiquity 63, no. 239 (1989): 356–62. http://dx.doi.org/10.1017/s0003598x00076079.

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Among the postglacial changes in human diet is the larger place for cereals that led on to full plant agriculture. Here, a specific trace is found in human osteology of the new kind of labour that the grinding of cereal seeds required.

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Livingston, David P. "A Device for Grinding Cereal Crowns." Crop Science 30, no. 3 (1990): 737–39. http://dx.doi.org/10.2135/cropsci1990.0011183x003000030053x.

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Struška, Michal, Martin Hora, Thomas R. Rocek, and Vladimír Sládek. "Influence of upper limb training and analyzed muscles on estimate of physical activity during cereal grinding using saddle quern and rotary quern." PLOS ONE 16, no. 8 (2021): e0243669. http://dx.doi.org/10.1371/journal.pone.0243669.

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Experimental grinding has been used to study the relationship between human humeral robusticity and cereal grinding in the early Holocene. However, such replication studies raise two questions regarding the robusticity of the results: whether female nonathletes used in previous research are sufficiently comparable to early agricultural females, and whether previous analysis of muscle activation of only four upper limb muscles is sufficient to capture the stress of cereal grinding on upper limb bones. We test the influence of both of these factors. Electromyographic activity of eight upper limb muscles was recorded during cereal grinding in an athletic sample of 10 female rowers and in 25 female nonathletes and analyzed using both an eight- and four-muscle model. Athletes had lower activation than nonathletes in the majority of measured muscles, but except for posterior deltoid these differences were non-significant. Furthermore, both athletes and nonathletes had lower muscle activation during saddle quern grinding than rotary quern grinding suggesting that the nonathletes can be used to model early agricultural females during saddle and rotary quern grinding. Similarly, in both eight- and four-muscle models, upper limb loading was lower during saddle quern grinding than during rotary quern grinding, suggesting that the upper limb muscles may be reduced to the previously used four-muscle model for evaluation of the upper limb loading during cereal grinding. Another implication of our measurements is to question the assumption that skeletal indicators of high involvement of the biceps brachii muscle can be interpreted as specifically indicative of saddle quern grinding.

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Mayne, C. S. "The effect of fine grinding or sodium hydroxide treatment of wheat, offered as part of a concentrate supplement, on the performance of lactating dairy cows." Proceedings of the British Society of Animal Production (1972) 1993 (March 1993): 23. http://dx.doi.org/10.1017/s0308229600023527.

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There is increasing interest in the use of higher levels of cereals in dairy cow rations. This reflects both die greater emphasis on milk protein concentration in milk pricing systems and the prospect of reductions in cereal prices as a result of reform of the Common Agricultural Policy. However, excessive processing of cereal grains results in rapid fermentation in the rumen which can lead to depressions in rumen pH and reductions in cellulose digestion and forage intake, particularly at high levels of feeding. Orskov et al (1978) have shown that treatment of whole cereal grain with sodium hydroxide (NaOH) reduced the rate of grain digestion in die rumen and enabled a higher forage intake compared to a similar level of ground cereal grain. However, inclusion of NaOH treated grain in die ration offered to dairy cows has produced varying effects on animal performance. The aim of the current study was to examine the effects of method of grain treatment on die performance of dairy cows offered a grass silage based diet and a range of concentrate intakes.

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Jaworski, Marcin, Handan Üstündağ, and Arkadiusz Sołtysiak. "Continuity and change in cereal grinding technology at Kültepe, Turkey." Archaeological and Anthropological Sciences 9, no. 3 (2015): 447–54. http://dx.doi.org/10.1007/s12520-015-0291-y.

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Sołtysiak, Arkadiusz. "Cereal grinding technology in ancient Mesopotamia: evidence from dental microwear." Journal of Archaeological Science 38, no. 10 (2011): 2805–10. http://dx.doi.org/10.1016/j.jas.2011.06.025.

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Evdokimova, Oksana, Vladimir Masalov, Tamara Ivanova, and Yoshaa Ibrahim. "Functional and technological properties and methods of introduction of grain raw materials in the manufacture of meat and vegetable products." BIO Web of Conferences 32 (2021): 03008. http://dx.doi.org/10.1051/bioconf/20213203008.

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Currently, it is possible to ensure the protein balance in food only when combining plant and animal proteins. The functional and technological properties and methods of introducing non-meat ingredients (meal and grain raw materials) in the production of meat and vegetable pates are investigated. The influence of the degree of grinding of cereals on the viscosity properties of flour that has undergone hydrothermal treatment is studied. А direct dependence of the maximum value of the loading force on the degree of grinding of cereals is established, with an increase in the degree of grinding of cereals, the strength characteristics increase. The water-retaining capacity (WRC) of flour proteins was studied, so deodorised non-fat soy flour has the least ability to bind water, with a hydromodule of 1:1.75, 6.1% of water is separated, with a hydromodule of 1:2.25, buckwheat groats did not bind only 6.6% of water. Flour from cereal oat flakes, separation of non-cohesive water (8.5%) with a hydromodule of 1:2.5, with an increase in the hydromodule to 1:3, there is a slight decrease in this indicator by 7.5%. The fat module has a weak effect on the FRC of the flour samples being studied. Flour from cereals has a lower FRC, with fat modules (1:0.5) FRC does not change significantly and is from 0.44 to 0.45 g of oil per 1 g of flour, and for deodorised non-fat soy flour it is 100%. The mathematical description of the process of absorption of water and fat by flour from cereals and soy flour showed a steady decrease in WRC and an increase in WRC with an increase in hydro-and fat modules.

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Paulik, Sabina, Mario Jekle, and Thomas Becker. "Mechanically and Thermally Induced Degradation and Modification of Cereal Biopolymers during Grinding." Polymers 11, no. 3 (2019): 448. http://dx.doi.org/10.3390/polym11030448.

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It is presumed that structural and functional alterations of biopolymers, which occur during grinding, are caused by a mechanical modification of polymers. As a result, thermally induced changes of flours are neglected. In this study, the impact of thermo-mechanical stress (TMS), as occurring during general grinding procedures, was further differentiated into thermal stress (TS) and mechanical stress (MS). For TS, native wheat flour, as well as the purified polymers of wheat—starch and gluten—were heated without water addition up to 110 ∘ C. Isolated MS was applied in a temperature-controlled ultra-centrifugal grinder (UCG), whereby thermal and mechanical treatment (TMS) was simultaneously performed in a non-cooled UCG. TS starch (110 ∘ C) and reference starch did not show differences in starch modification degree (2.53 ± 0.24 g/100 g and 2.73 ± 0.15 g/100 g, AACC 76-31), gelatinization onset (52.44 ± 0.14 ∘ C and 52.73 ± 0.27 ∘ C, differential scanning calorimetry (DSC)) and hydration properties (68.9 ± 0.8% dm and 75.8 ± 3.0%, AACC 56-11), respectively. However, TS led to an elevated gelatinization onset and a rise of water absorption of flours (Z-kneader) affecting the processing of cereal-based dough. No differences were visible between MS and TMS up to 18,000 rpm regarding hydration properties (65.0 ± 2.0% dm and 66.5 ± 0.3% dm, respectively). Consequently, mechanical forces are the main factor controlling the structural modification and functional properties of flours during grinding.

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Fiby, Iris, Marta Magdalena Sopel, Herbert Michlmayr, Gerhard Adam, and Franz Berthiller. "Development and Validation of an LC-MS/MS Based Method for the Determination of Deoxynivalenol and Its Modified Forms in Maize." Toxins 13, no. 9 (2021): 600. http://dx.doi.org/10.3390/toxins13090600.

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The Fusarium mycotoxin deoxynivalenol (DON) is a common contaminant of cereals and is often co-occurring with its modified forms DON-3-glucoside (D3G), 3-acetyl-DON (3ADON) or 15-acetyl-DON (15ADON). A stable-isotope dilution liquid chromatography-tandem mass spectrometry (LC-MS/MS) based method for their determination in cereals was developed and validated for maize. Therefore, 13C-labelled D3G was enzymatically produced using 13C-DON and [13C6Glc]-sucrose and used as an internal standard (IS) for D3G, while uniformly 13C labelled IS was used for the other mycotoxins. Baseline separation was achieved for the critical peak pair DON/D3G, while 3ADON/15ADON could not be fully baseline separated after testing various reversed phase, fluorinated phase and chiral LC columns. After grinding, weighing and extracting the cereal samples, the raw extract was centrifuged and a mixture of the four 13C-labelled ISs was added directly in a microinsert vial. The subsequent analytical run took 7 min, followed by negative electrospray ionization and selected reaction monitoring on a triple quadrupole MS. Maize was used as a complex cereal model matrix for validation. The use of the IS corrected the occurring matrix effects efficiently from 76 to 98% for D3G, from 86 to 103% for DON, from 68 to 100% for 15ADON and from 63 to 96% for 3ADON.

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Kopčeková, Jana, Zuzana Čerešňáková, Pavel Fľak, and Zuzana Mlyneková. "Effect of mechanical processing of cereals on rumen starch degradability." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 58, no. 2 (2010): 139–46. http://dx.doi.org/10.11118/actaun201058020139.

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Although starch in cereal grain is almost completely digested in the whole digestive tract, the rate and extent of ruminal degradation and fermentation vary widely with grain source and cereal processing. The objective of this study was to determine the effect of particle size (≤ 1.4, 1.5–2.5, 2.6–3.0 and > 3.0 mm) of mechanically processed wheat, barley and maize on ruminal degradation of starch. Standardized in sacco method was used to determine the degradation of starch in mechanically processed grains with incubation times of 0, 3, 6, 9, 16, 24, and 48 hours for maize, respectivelly. Significant differences of starch effective degradability (EDg) were determined among experimental feeds as well as dependence on particle size of feeds. Among cereals, wheat had the highest effective starch degradability (83.0–95.2%), the lowest was found for maize (52.1–76.1%). Effective degradability of starch was the highest for the smallest particles (≤ 1.4 mm), 95.2 for wheat, 91.2 for barley and 76.1% for maize. The effective degradability of starch was decreased with enlarging of particle size of used grains. These results indicate that optimal degree is coarsely grinding, because larger particles increased passage of starch to the duodenum.

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Lewisl, M., B. G. Lowmanl, and M. Ford. "Ammonia treated whole barley and wheat for beef cattle." Proceedings of the British Society of Animal Production (1972) 1994 (March 1994): 71. http://dx.doi.org/10.1017/s0308229600026180.

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Barley and wheat require processing for feeding to cattle otherwise large amounts of whole grain pass through the animals undigested. Processing methods can be mechanical, such as rolling or grinding, or chemical, such as sodium hydroxide treatment - a method which is in common use on dairy farms in the UK. Although ammonia treatment of cereal straws is widely practiced on farms - where it results in an improvement in straw digestibility, voluntary intake and crude protein content, the use of ammonia for treating cereal grains has not been investigated in the UK. Ammonia treatment of moist grain has the potential to (1) preserve it, thus avoiding drying or preservation costs, (2) make investment in grinding/rolling equipment unnecessary, (3) increase its crude protein content and (4) make it a safer feed compared with mechanically processed grain which frequently causes digestive disorders when fed in large amounts. The aim of the current study was to investigate the use of ammonia-treated barley and wheat, fed whole, in diets for beef cattle.

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Kandrokov, R. Kh, G. N. Pankratov, I. U. Kusova, and A. A. Ryndin. "Effect of the roll gap on the grainforming capacity and granulometric composition of intermediate products of grain grinding triticale." Khleboproducty 30, no. 6 (2021): 36–38. http://dx.doi.org/10.32462/0235-2508-2021-30-6-36-38.

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The article presents the results of a study of the effect of the inter-roll gap of the grinding-sorting unit RSA-4–2 with grooved rolls on the croup-forming ability and the granulometric composition of the intermediate products of grinding various grades of triticale grain. The indicators of the extraction of intermediate products of grinding grain of triticale of various grades, differing in vitreousness, have been determined. The article presents the results of evaluating the grain-forming properties of the studied samples of triticale grain, as well as an analysis of the particle size distribution depending on the size of the roll gap. The results obtained indicate good cereal-forming properties of the presented samples and can be recommended for industrial processing into high-quality bakery flour

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Stepanov, V. I., V. V. Ivanov, A. Y. Sharikov, M. V. Amelyakina, and D. V. Polivanovskaya. "Cereal extrusion with steam recuperation process." Proceedings of the Voronezh State University of Engineering Technologies 81, no. 3 (2019): 17–22. http://dx.doi.org/10.20914/2310-1202-2019-3-17-22.

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The extrusion process advantage of agricultural raw materials processing into food and feed over traditional technologies is the high specific productivity, energy efficiency and versatility of use. The presence of a large number of control factors and influence on the raw materials quality, such as operating parameters and structural elements, make extrusion a difficult reproducible process when scaling or moving from one installation to another. But this aspect is the reason for the maximum flexibility of extrusion systems and the possibility of their continuous improvement. One of the ways for the extrusion technology development is the improvement of equipment and design solutions in the field of energy saving. Investigations of the thermoplastic extrusion process of wheat grinding with the application of the recovery of steam heat generated by a special configuration of screw elements and its degassing with the feeding into the processed material were carried out in the work. The modernized extruder Werner & Phleiderer Continua 37, supplemented by a developed recuperative unit and a steam line, was used to achieve this goal. An assessment of changes in energy consumption during steam recovery was carried out. The physicochemical properties of the experimental and control samples of wheat grain extrudates obtained under various operating conditions were investigated and determined. It was found out that the steam recovery mode is a statistically significant reason for increasing the humidity of the extruded product from 3.8 to 5.0 bulk density - by 15% relative to the mode without recovery. A decrease in the explosion coefficient and the water-holding capacity of the extrudates during operation in the regenerative mode of extrusion was noticed. The presented method with additional thermal effects on the processed raw materials allows us to expand the technological capabilities of the process of thermoplastic extrusion in obtaining products of various functional and technological purposes.

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Alonso, Natàlia. "A first approach to women, tools and operational sequences in traditional manual cereal grinding." Archaeological and Anthropological Sciences 11, no. 8 (2019): 4307–24. http://dx.doi.org/10.1007/s12520-019-00791-x.

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Dorofeeva, E. A., R. Kh Kandrokov, A. A. Solov’ev, M. Sh Begeulov, and V. N. Igonin. "Comparative characteristics of flour properties of grains of different grades and triticale sorts." Khleboproducty 30, no. 2 (2021): 38–41. http://dx.doi.org/10.32462/0235-2508-2021-30-2-38-41.

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The article presents the results of a study of the technological properties of grain in winter and spring triticale. The physicochemical properties of triticale grains of different varieties and varieties have been determined. The results of evaluating the cereal- forming and milling properties of the grain of the studied samples are presented, the grade of triticale flour is determined. The results obtained indicate the suitability of the grain of the studied varieties for baking purposes and can be used to further optimize the grinding and baking processes in the future

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BOGDAN, Liviu Marian, Sidonia BOGDAN, Flavia RUXANDA, Vasile RUS, Bianca MATOSZ, and Viorel MICLAUS. "Implication of Utilizing Phytoestrogens Infested Fodder on Fertility and Histological Structure of Ovaries and Oviduct in Sow." Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Veterinary Medicine 74, no. 1 (2017): 35. http://dx.doi.org/10.15835/buasvmcn-vm:12470.

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Reproductive efficiency is an essential requirement for the profitability of swine farms and the quality of fodder can have a negative impact on this aspect. We carried out investigations regarding the influence of fodder quality on reproductive efficiency and the histological structure of the ovary and oviduct in 45 sows from a farm in Bihor county. We observed that corn utilized in feeding the sows was stored in inadequate conditions which allowed the development of moulds. The combined fodder, resulted after grinding the cereals, was stored directly on the concrete floor in inappropriate areas, concerning the hygiene. The animals were given green fodder directly on the stallâ€™s floor, which favours mould expansion. Upon histological examination, the ovary presented an exaggerated activity and there was a marked congestion in the oviduct, with a tendency of the epithelium toward pseudostratification. The precarious conditions of cereal and combined fodder storing and administration of green fodder, brought optimum conditions for mould development. Under the action of the latter factors, the reproductive performance drastically decreased along with compromising the sows used for reproduction.

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Skřivan, Pavel, Marcela Sluková, Lucie Jurkaninová, and Ivan Švec. "Preliminary Investigations on the Use of a New Milling Technology for Obtaining Wholemeal Flours." Applied Sciences 11, no. 13 (2021): 6138. http://dx.doi.org/10.3390/app11136138.

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Wholemeal flours from various cereals and pseudocereals are a valuable source of nutritionally important fiber components, especially beta-glucans and arabinoxylans, as well as bioactive substances accompanying dietary fiber. Most types of whole-wheat flours have unfavorable baking and sensory properties. The finest granulation of bran particles in the flour has a significant effect on reducing or eliminating these deficiencies. Special disintegration equipment is required to achieve fine granulation of the bran particles. In this study, we have tested a special type of impact mill (originally intended for grinding of plastics) to produce special finely ground wholemeal flours with lower starch damage and higher farinographic absorption. Moisture content in the studied flours was significantly lower (7.4–9.8%) than is common in standard flour (13–14%). According to the results of flour analyses obtained from several cereal sources, it seems that especially in rye and wheat, this technology is suitable for both achieving fine granulation of bran particles and in terms of not very substantial damage of starch granules.

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GIMENO, A., A. AL ALAMI, D. R. YAÑEZ-RUIZ, et al. "Effect of cereal processing (grinding to 3·5 mm or dry-rolling) in maize- or barley-based high-concentrate diets on rumen environment of beef cattle during the late fattening period." Journal of Agricultural Science 154, no. 2 (2015): 334–46. http://dx.doi.org/10.1017/s0021859615000969.

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SUMMARYThe type and processing of cereals for beef cattle are key factors to maximize performance without increasing the risk of ruminal acidosis. The current work studied the effect of grinding (G) or dry-rolling (R) the cereals in a concentrate based on maize (M) or barley (B) on the rumen environment of eight 6-month-old Holstein calves, which received either M or B for 70 days, offered as G and R in two consecutive periods. Daily feed intake pattern, rumen fermentation traits, total rumen bacteria and relative proportions ofStreptococcus bovisandSelenomonas ruminantiumwere characterized twice in each period at 0, 4 and 8 h after feeding. Dry-rolling promoted a 0·25 reduction of concentrate intake during the first 4 h after feeding. Neither cereal type nor its processing form promoted differences in ruminal fermentation at 0 and 4 h; however, 8 h after feeding R cereals resulted in higher rumen pH (6·17v.5·71) and lower concentration of lactic acid (88·1v.156 mg/l) and volatile fatty acids (only in diet B, 118v.164 mm/l) compared with G. Little effect of dietary factors in the target rumen microorganisms were observed. The more balanced fermentation observed with R cereals may be explained by the lower concentrate intake promoted during the first 4 h, coupled with a more difficult access of bacterial enzymes to their starch, thus reducing its fermentation rate. Therefore, feeding dry-rolled cereals may be useful to reduce the risk of acidosis by regulating the intake pattern of the concentrate and/or its fermentation rate.

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Pérez-Bonilla, A., M. Frikha, R. P. Lázaro, and G. G. Mateos. "Type of grinding of the main cereal of the diet affects production of brown egg-laying hens." Animal Feed Science and Technology 194 (August 2014): 121–30. http://dx.doi.org/10.1016/j.anifeedsci.2014.05.012.

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Devriendt, Izabel. "Becoming Neolithic. The Mesolithic-Neolithic transition and its impact on the flint and stone industry at Swifterbant (the Netherlands)." Documenta Praehistorica 35 (December 31, 2008): 131–41. http://dx.doi.org/10.4312/dp.35.9.

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The Mesolithic-Neolithic transition is traditionally defined by a change in subsistence strategy. New ideas are picked up, and animal husbandry and cereal cultivation are adopted as hunter-gatherers evolve. This article examines whether these economic changes stand on their own or lead to changes in other aspects of life. The study will illustrate the innovations in the flint and stone industry (including ornaments) during the Swifterbant period (5000–3400 BC). These include changing debitage techniques and preferences, and the abandonment of the micro-burin technique, but also the introduction of grinding stones, polished axes and amber ornaments. The significance of these new features will be investigated as characteristics of the changing identity of the Swifterbant Culture.

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Delgado-Raack, Selina, and Roberto Risch. "Bronze Age cereal processing in Southern Iberia: A material approach to the production and use of grinding equipment." Journal of Lithic Studies 3, no. 3 (2016): 125. http://dx.doi.org/10.2218/jls.v3i3.1650.

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Nadel, Dani, Dolores R. Piperno, Irene Holst, Ainit Snir, and Ehud Weiss. "New evidence for the processing of wild cereal grains at Ohalo II, a 23 000-year-old campsite on the shore of the Sea of Galilee, Israel." Antiquity 86, no. 334 (2012): 990–1003. http://dx.doi.org/10.1017/s0003598x00048201.

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Traces of starch found on a large flat stone discovered in the hunter-fisher-gatherer site of Ohalo II famously represent the first identification of Upper Palaeolithic grinding of grasses. Given the importance of this discovery for the use of edible grain, further analyses have now been undertaken. Meticulous sampling combined with good preservation allow the authors to demonstrate that the Ohalo II stone was certainly used for the routine processing of wild cereals, wheat, barley and now oats among them, around 23 000 years ago.

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Bilgiçli, N., and A. Elgün. "Changes in Some Physical and Nutritional Properties of Tarhana, a Turkish Fermented Cereal Food, Added Various Phytase Sources." Food Science and Technology International 11, no. 5 (2005): 383–89. http://dx.doi.org/10.1177/1082013205058602.

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The effects of three different levels of baker's yeast, barley malt flour and a microbial phytase supplement have on fermentation loss, colour, pH, total and HCl-extractable ash (HEA) and HCl-extractable phosphorus (HEP) ratio of Turkish tarhana were investigated. Fermentation loss, expressed as dry matter loss, was used for estimation of tarhana processing yield, including the fermentation, drying and grinding processes, and found on average to be 12.96%. Fermentation loss provided a proportional increase in the total ash and phosphorus content of the samples and pH decreased by adding microbial phytase. HEA and HEP content as a measurement for mineral bioavailability increased from 68.32% (dough) to 82.07% (tarhana), and from 60.45% to 83.63%, respectively, during the production process. Additions of yeast, barley malt and phytase significantly raised the HEA and HEP content ( p 0.01). Among the phytase sources, yeast was the most effective additive on the ash and phosphorus extractability. The combination of 2.5% yeast and 4% malt was the optimum treatment to obtain a low fermentation loss and high HEA and HEP. Increasing HEA and HEP values could mean higher bioavailability of minerals bound by phytic acid.

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Fathi, Hesham Ibrahim, Ahmed H. El-Shazly, M. F. Elkady, and Kholoud Madih. "Assessment of New Technique for Production Cellulose Nanocrystals from Agricultural Waste." Materials Science Forum 928 (August 2018): 83–88. http://dx.doi.org/10.4028/www.scientific.net/msf.928.83.

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Rice husk (RH) is the largest cereal crop that represents a crucial agricultural waste founded all over the world. There is a vast quantity of RH generated, any amount of paddy contains at least 20% of husk. Consequently, open burning processes were often lead to great environmentally hazard. This work investigates a new technique for the production of cellulose nanocrystals (CNC) using the following route; Alkaline treatment using sodium hydroxide (2% NaOH), followed by bleaching with hydrogen peroxide (2% H2O2), and finally grinding process. In this new process, we avoided the long-lasting hydrolysis step. The extracted CNC was characterized using different techniques. Morphological structural composition of the extracted CNC was inspected using scanning electron microscopy (SEM) and transmission electron microscopy (TEM). Fourier transform infrared (FTIR) spectroscopy displayed the elimination of non-cellulosic constituents. X-ray diffraction (XRD) analysis reported the crystallinity of each molecule group. Thermogravimetric analysis (TGA) was completed to inspect the thermal stability of the extracted cellulose nanocrystals.

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Aboshora, Waleed. "Functional Foods: Effect of Superfine Grinding on Functional Properties and Antioxidant Capacities of Dietary Fiber from Cereal Bran, Fruits and Vegetables." BAOJ Nutrition 2, no. 1 (2016): 1–2. http://dx.doi.org/10.24947/baojn/2/1/00109.

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Chondrou, Danai, Maria Bofill, Haris Procopiou, Roberto Vargiolu, Hassan Zahouani, and Soultana Maria Valamoti. "How do you like your cereal? A qualitative and quantitative use-wear analysis on archaeological grinding tools from prehistoric Greek sites." Wear 476 (July 2021): 203636. http://dx.doi.org/10.1016/j.wear.2021.203636.

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Dubreuil, Laure, and Dani Nadel. "The development of plant food processing in the Levant: insights from use-wear analysis of Early Epipalaeolithic ground stone tools." Philosophical Transactions of the Royal Society B: Biological Sciences 370, no. 1682 (2015): 20140357. http://dx.doi.org/10.1098/rstb.2014.0357.

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In recent years, the study of percussive, pounding and grinding tools has provided new insights into human evolution, more particularly regarding the development of technology enabling the processing and exploitation of plant resources. Some of these studies focus on early evidence for flour production, an activity frequently perceived as an important step in the evolution of plant exploitation. The present paper investigates plant food preparation in mobile hunter-gatherer societies from the Southern Levant. The analysis consists of a use-wear study of 18 tools recovered from Ohalo II, a 23 000-year-old site in Israel showing an exceptional level of preservation. Our sample includes a slab previously interpreted as a lower implement used for producing flour, based on the presence of cereal starch residues. The use-wear data we have obtained provide crucial information about the function of this and other percussive tools at Ohalo II, as well as on investment in tool manufacture, discard strategies and evidence for plant processing in the Late Pleistocene. The use-wear analysis indicates that the production of flour was a sporadic activity at Ohalo II, predating by thousands of years the onset of routine processing of plant foods.

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Dietrich, Laura, and Max Haibt. "Bread and porridge at Early Neolithic Göbekli Tepe: A new method to recognize products of cereal processing using quantitative functional analyses on grinding stones." Journal of Archaeological Science: Reports 33 (October 2020): 102525. http://dx.doi.org/10.1016/j.jasrep.2020.102525.

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Grusie, T., V. Cowan, J. Singh, J. McKinnon, and B. Blakley. "Correlation and variability between weighing, counting and analytical methods to determine ergot (Claviceps purpurea) contamination of grain." World Mycotoxin Journal 10, no. 3 (2017): 209–18. http://dx.doi.org/10.3920/wmj2016.2174.

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Ergot alkaloid mycotoxins produced by the fungus Claviceps purpurea, are contaminants of cereal crops and grasses. The objectives of this study were to determine the correlation between number of ergot sclerotia and weight compared to the total ergot alkaloid concentration, to evaluate the effect of grinding process (i.e. particle size (PS)) on ergot alkaloid analysis using high performance liquid chromatography – tandem mass spectrometry, and to determine the impact of sample volume on analytical variability. This study demonstrated that correlations exist between both ergot sclerotia count (R2=0.7242, P<0.001) and ergot sclerotia weight (R2=0.9618, P<0.001) compared to the total alkaloid concentration of 6 ergot alkaloids. However, at alkaloid ergot concentrations below 350 µg/kg grain, ergot sclerotia count (R2=0.0002, P=0.956) and ergot sclerotia weight (R2=0.0064, P=0.769) were not correlated to the total alkaloid concentration. A lower variability (P=0.041), defined by coefficient of variation (CV), was observed using a commercial UDY cyclone sample mill (PS=192 µm, CV=9 µg/kg) as compared to a household coffee grinder (PS=516 µm, CV=66 µg/kg). Total amount and concentration of individual ergot alkaloids varied (P<0.05) among sclerotia of similar weight. For the analytical method, CV was numerically reduced as sample volume increased (97% CV for 75 ml to 64% CV for 1000 ml; mean of all concentrations) but increased as sample concentration declined (17% CV for 81,678 µg/kg to 284% for 35 µg/kg; mean of all sample volumes). This implies that analysis of small sample volumes at low ergot alkaloid concentrations may result in highly variable and potentially misleading results. In conclusion, number of ergot sclerotia and weight are unreliable indicators of alkaloid content at ergot concentrations below 350 µg/kg and particle size influences the variability. An analytical approach with fine grinding (mean PS<200 µm, 85% particles <400 µm) of a large sample should be used to assess low-level ergot contamination.

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Cherno, N., L. Gural, and O. Naidonov. "BLACK WHEAT BRAN AS A PROMISING SOURCE OF FOOD FIBRES WITH AN EXPANDED SPECTRUM OF FUNCTIONALITIES." Grain Products and Mixed Fodder’s 20, no. 4 (2021): 11–17. http://dx.doi.org/10.15673/gpmf.v4i4.2014.

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Modern requirements of nutritiology determine the enrichment of a person’s daily diet with food fibres. Dietary supplements and cereal-based ingredients are widely used to achieve this goal. Wheat as a food crop traditionally occupies a leading position in food production. Currently, new varieties of wheat with colored grains are being given increasing attention as a source of high-activity phytochemical compounds, which can initiate a positive synergistic physiological effect in the complex. The black-grain wheat of the domestic variety "Chornobrova" belongs to the functional species among the new valuable colored varieties of wheat. It contains an increased amount of biologically active components concentrated in the husk and germ of the grain. At grain processing plants by-products are formed in the production of flour and cereals, among which the hard shells of grain release in the form of bran, that have a rich source of dietary fibres. The paper describes the breaking bran and grinding bran of black-grained wheat "Chornobrova". They contain up to 78.0% of polysaccharides, among which hemicelluloses and cellulose predominate. Both types of black wheat bran are protein-rich (13.0-15.3%), and the crude fat content does not exceed 2.1%. The non-hydrolyzed residue, represented primarily by lignin, reaches 3.8%. Bran is rich in phenolic compounds – powerful antioxidants with the mass fraction 310.0 mg/100 g. Both types of bran have a water retention and sorption capacity towards toxicants (phenol, Pb2+), cholic acid, methylene blue. As a result of acid treatment of bran, dietary fibre concentrates were obtained, in which non-starch polysaccharides predominate. They are characterized by modified physicochemical properties, namely improved water holding capacity, sorption activity against Pb2+, not inferior to bran in terms of the ability to bind cholic acids and methylene blue. "Chornobrova" wheat bran and dietary fibre concentrates are highly active enterosorbents with antioxidant activity, which can be considered as dietary supplements and food ingredients that should be included in recipes in the development of new functional foods.

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Gimeno, A., A. Al Alami, L. Abecia, A. de Vega, M. Fondevila, and C. Castrillo. "Effect of type (barley vs. maize) and processing (grinding vs. dry rolling) of cereal on ruminal fermentation and microbiota of beef calves during the early fattening period." Animal Feed Science and Technology 199 (January 2015): 113–26. http://dx.doi.org/10.1016/j.anifeedsci.2014.11.008.

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Herrera, J., B. Saldaña, L. Cámara, J. D. Berrocoso, and G. G. Mateos. "Influence of grinding size of the main cereal of the diet on egg production and eggs quality of brown egg laying hens from 33 to 65 weeks of age." Poultry Science 97, no. 7 (2018): 2506–15. http://dx.doi.org/10.3382/ps/pey098.

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Sakac, Marijana, Ivana Sedej, Anamarija Mandic, and Aleksandra Misan. "Antioxidant properties of buckwheat flours and their contribution to functionality of bakery, pasta and confectionary products." Chemical Industry 69, no. 5 (2015): 469–83. http://dx.doi.org/10.2298/hemind140220062s.

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Buckwheat is grown primarily because of its grain which, after undergoing the processes of dehulling, grinding and sieving, is used to produce buckwheat flour which is characterized by a considerable content of antioxidants, especially polyphenols and tocopherols. Buckwheat polyphenols are represented by phenolic acids and flavonoids, mainly rutin, a proven potent antioxidant. The content of polyphenols and tocopherols in buckwheat grain primarily depends on the buckwheat species, growing area, climate and growing conditions. Common buckwheat (Fagopyrum esculentum M?ench), which is often used for the production of light and wholegrain buckwheat flour, contains less polyphenols than tartary buckwheat. The content of polyphenols in common buckwheat grain varies depending on the grain part. As their largest amount is contained in the hull and the outer layers of the grain, the wholegrain buckwheat flour is superior in polyphenols than the light buckwheat flour. Therefore, the wholegrain buckwheat flour is characterized by a higher antioxidant capacity. Polyphenols in buckwheat flour exist in free and bound forms, where the contribution of free polyphenols ranges between 48-64%. Due to a relatively high content of antioxidants in light and wholegrain buckwheat flour, they are used for substitution of wheat or other cereal flours in bakery, pasta and confectionary formulations in order to create either added value or gluten-free products. The aim of a long-term consumption of buckwheat flours is to achieve health benefits and protect from many chronic diseases. Technological procedures and some treatments used during the food preparation influence polyphenol composition and content and consequently the functionality of food. Therefore, in order to minimize polyphenol losses and preserve the antioxidant capacity of the final products it is necessary to understand the thermal treatments and their mechanisms.

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Karkach, P., M. Kostiuk, and Yu Mashkin. "Correction of calcium norms during the feeding day of laying-hens." Tehnologìâ virobnictva ì pererobki produktìv tvarinnictva, no. 1(164) (May 25, 2021): 42–47. http://dx.doi.org/10.33245/2310-9289-2021-164-1-42-47.

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Highdem and for eggs requires a significant increase in production volumes subject to the standards of their quality. One of the components of the egg providing its safety and quality is the shell, which accounts for about 10-12% mass of the egg. The formation of eggs in chickens is a complex process, which is carried out within 24-27 hours, from which about 17-20 hours is given to form the shell. Since the main number of eggs chickens are demolished in the first half of the day, most of the calcification period of the egg shel falls on the dark period of day when the chicken stops to eat. A study was conducted to in vestigate the influence of an increased dose of calcium in the form of limestone particles when feeding it in the afternoon on the productivity and quality of chicken eggs. For this, two groups of laying-hens were formed, the mix feed for which consisted of the same components of cereal and protein-vitamin feeds, but was distingueished by calcium content, namely: in the control group in the mix feed, which was fed both in the morning and in the afternoon, was 3,5% calcium in the form of limestone thin and coarse grinding. The chickens of the experimental group in the morning were fed by mix feed with a calcium content of 1.5%, and in the afternoon - with a calcium content of 7% in the form of coarse limestone. Based on the research, it was found that during the 30-week period of productivity, the survival of chickens in the experimental groups was the same. Chickens of the experimental group reached 95% egg production at the age of 186 days, which his 5 days before the control group. Egg production on the middle and initial laying-hens in the experimental group for the whole production period was 178,4 eggs and 173,3 eggs, which is 6,2 and 7,0 eggs more than in the control group. The feeding of the chickens of the experimental group in the afternoon of mix feeds with an elevated calcium content contributed to an increase in the mass of eggs by 1,7 g, the exit of the egg mass on the middle and the initial laying-hens on 0,66 and 0,7 kg, the number of food eggs categories XL and L on 0,5 and 5.4%, compared with the control group of chickens, which was fed both in the morning and in the afternoon, a mix feed containing 3,5% calcium in the form of limestone thin and coarse grinding. Key words: laying-hens, mix feed, calcium, egg production, eggs mass, eggs quality.

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Gouveia, Sandro T., Gisele S. Lopes, Orlando Fatibello-Filho, Ana Rita A. Nogueira, and Joaquim A. Nóbrega. "Homogenization of breakfast cereals using cryogenic grinding." Journal of Food Engineering 51, no. 1 (2002): 59–63. http://dx.doi.org/10.1016/s0260-8774(01)00037-1.

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Vukmirovic, Djuro, Jovanka Levic, Aleksandar Fistes, et al. "Influence of grinding method and grinding intensity of corn on mill energy consumption and pellet quality." Chemical Industry 70, no. 1 (2016): 67–72. http://dx.doi.org/10.2298/hemind141114012v.

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In recent years there is an emerging trend of coarse grinding of cereals in production of poultry feed due to positive influence of coarse particles on poultry digestive system. Influence of grinding method (hammer mill vs. roller mill) and grinding intensity of corn (coarseness of grinding) on mill specific energy consumption and pellet quality was investigated. By decreasing grinding intensity of corn (coarser grinding), specific energy consumption of both hammer mill and roller mill was significantly decreased (p < 0.05). When comparing similar grinding intensities on hammer mill and roller mill (similar geometric mean diameter or similar particle size distribution), specific energy consumption was higher for the hammer mill. Pellet quality decreased with coarser grinding on hammer mill but, however, this effect was not observed for the roller mill. Generally, pellet quality was better when roller mill was used. It can be concluded that significant energy savings could be achieved by coarser grinding of corn before pelleting and by using roller mill instead of hammer mill. From the aspect of pellet quality, if coarser grinding is applied it is better to use roller mill, concerning that more uniform particle size distribution of corn ground on roller mill probably results in more uniform particle size distribution in pellets and this provides better pellet quality.

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Kamphues, J., I. Brüning, S. Papenbrock, A. Möβeler, P. Wolf, and J. Verspohl. "Lower grinding intensity of cereals for dietetic effects in piglets?" Livestock Science 109, no. 1-3 (2007): 132–34. http://dx.doi.org/10.1016/j.livsci.2007.01.120.

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Wright, Katherine I. "Ground-Stone Tools and Hunter-Gatherer Subsistence in Southwest Asia: Implications for the Transition to Farming." American Antiquity 59, no. 2 (1994): 238–63. http://dx.doi.org/10.2307/281929.

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Ground-stone tools and hunter-gatherer subsistence in late Pleistocene southwest Asia are examined in light of ethnographic and experimental data on processing methods essential for consumption of various plant foods. In general, grinding and pounding appear to be labor-intensive processing methods. In particular, the labor required to make wild cereals edible has been widely underestimated, and wild cereals were unlikely to have been “attractive” to foragers except under stress conditions. Levantine ground-stone tools were probably used for processing diverse plants. The earliest occurrence of deep mortars coincides with the glacial maximum, camp reoccupations, the onset of increasingly territorial foraging, and the earliest presently known significant samples of wild cereals. Two major episodes of intensification in plant-food processing can be identified in the Levant, coinciding respectively with the earliest evidence for sedentism (12,800-11,500 B.P.) and the transition to farming (11,500-9600 B.P.). The latter episode was characterized by rising frequencies of grinding tools relative to pounding tools, and suggests attempts to maximize nutritional returns of plants harvested from the limited territories characteristic of sedentary foraging and early farming. This episode was probably encouraged by the Younger Dryas, when density and storability of foods may have outweighed considerations of processing costs.

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Champ, M., and J. Delort-Laval. "Effects of processing on chemical characteristics and nutritive value of cereals." Proceedings of the British Society of Animal Production (1972) 1991 (March 1991): 20. http://dx.doi.org/10.1017/s0308229600019711.

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A large variety of processes - physical, chemical and/or biotechnological - is currently applied to cereals (Table 1).Among physical treatments, grinding is the most comnon ; it does not modify the chemical characteristics of the grains but improves the accessibility of the enzymes of the gut to their substrates by disrupting endosperm and aleuron cell walls. Thus, milling exposes the interior parts of the grain to the digestive enzymes. Some physical processing of barley grain, such as rolling, is necessary to give optimum digestion of the nutrients by cattle (ORSKOV, 1976). This treatment, applied to barley, appears to be beneficial for young species (KREFT and BOYLES, 1989). Pigs eat whole or very coarsely milled grain reluctantly (MAXWELL et al., 1970) and utilize whole barley poorly (LAWRENCE, 1970). For this reason, barley grain is commonly milled before feeding. Grinding of maize using a roller mill does not modify average daily gain, feed intake, feed conversion and fattening time of pigs. However, sensory evaluation tests, meat from control pigs fed untreated maize is preferred to meat from pigs given rolled maize (ITOH et al., 1986). However, finely ground barley causes a strong increase in the frequency of oesophagogastric lesions whereas diets countaining coarsely ground barley or crushed oats caused few lesions. Balance trials on lamb indicate that whole maize have more digestible, metabolizable and net energy than ground maize (BONSEMBIANTEE et al., 1988).

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Fedotov, Vitaliy, and Sergey Solovykh. "Modernization of information-measuring systems for grain processing." E3S Web of Conferences 247 (2021): 01010. http://dx.doi.org/10.1051/e3sconf/202124701010.

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The paper discusses the basic operation principles of information-measuring systems for optimization wheat grain processing. The quality of grain processing products (cereals, flour, etc.) is influenced by both weather and climatic factors and grinding technologies. The modern development of information technologies makes it possible to modernize the existing information-measuring systems for grain processing and create new ones through the development of algorithms for analyzing the physical characteristics of the grain mass. During the study, test grinding of wheat grains of different varieties was carried out in a laboratory mill. To increase the yield of the finished product, digitalization of the selection of optimal grain separation modes was used. The obtained mathematical models allow predicting the quality of grain separation in separators of various types. The digitalization of the grain processing industry includes the use of artificial neural networks to analyze images of the grain mass using computer vision algorithms. It is promising to increase the information content of granulometric analysis using modern intelligent (information-measuring) systems. For the classification of wheat according to the milling properties, it is proposed to use the grain hardness. The studies used computer vision and artificial neural networks to find and organize the particles of grain grinding by geometric properties. The characteristics of the contours of the images of the grinding particles were taken into account. The values obtained by the developed information-measuring system were compared with that obtained using the Russian State Standard GOST methods. The error in assessing the grain hardness by the new method does not exceed 3.5%. The use of modern information tools allows improving the quality of wheat grain processing.

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Bofill, Maria, Danai Chondrou, Antoni Palomo, Hara Procopiou, and Soultana Maria Valamotti. "Processing plants for food: Experimental grinding within the ERC-project PLANTCULT." Journal of Lithic Studies 7, no. 3 (2020): 1–26. http://dx.doi.org/10.2218/jls.3079.

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PlantCult Project aims to explore the role of culinary traditions and innovations through their impact on shaping the social landscape in ancient Europe over long time periods (from the Neolithic period to the Iron Age) and large territories. The experimental program is part of an integrated study of food products and associated equipment focusing on whether the introduction of new species or changes in social and economic organisation brought about changes in the food grinding technologies of the area. The experiments include tools operated by back and forth reciprocal motion and circular motion, and manufactured from different raw materials, with different morphologies and sizes. The tools design and the list of plant ingredients (cereals, legumes, acorns and oil-seeds) ground in the experiments are all based on the archaeological record of the studied area. In this paper we present the experimental protocol, the multi-scale methodology applied to the use-wear analysis of grinding stone tools, and the results of the experimental processing of the main plant ingredients detected in prehistoric European cuisine.

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Liu, Li. "A LONG PROCESS TOWARDS AGRICULTURE IN THE MIDDLE YELLOW RIVER VALLEY, CHINA: EVIDENCE FROM MACRO- AND MICRO-BOTANICAL REMAINS." Journal of Indo-Pacific Archaeology 35 (January 2, 2015): 3. http://dx.doi.org/10.7152/jipa.v35i0.14727.

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<p class="1Abstract">Macro- and micro-botanical remains dating from the Upper Paleolithic through early Neolithic periods in North China have provided significant information for reconstructing the changing subsistence patterns as human groups evolved from mobile hunting-gathering societies to sedentary farming communities. Starch analysis on grinding stones, in particular, has revealed much new data that supplement the inventory of carbonized remains recovered by flotation methods. This paper reviews some recent research projects which have documented a long tradition of processing various plants with grinding stones in the Middle Yellow River valley, including tubers, beans, nuts, and cereals. Exploitation of wild millet can be traced back to 23,000-19,500 cal. BP, more than 10,000 years before its domestication. Several species of tuber, acorn, and wild grasses made up significant proportions of staple food during the early Neolithic, when millet domestication was already underway. These new data help us to better understand the extended transitional process to agriculture in the Middle Yellow River region. Archaeobotany is in an early stage of development in China; it is important to employ an interdisciplinary approach for a more complete documentation of plant use in the past and a better understanding of subsistence practices then.</p>

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Decker, Eric A., Devin J. Rose, and Derek Stewart. "Processing of oats and the impact of processing operations on nutrition and health benefits." British Journal of Nutrition 112, S2 (2014): S58—S64. http://dx.doi.org/10.1017/s000711451400227x.

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Oats are a uniquely nutritious food as they contain an excellent lipid profile and high amounts of soluble fibre. However, an oat kernel is largely non-digestible and thus must be utilised in milled form to reap its nutritional benefits. Milling is made up of numerous steps, the most important being dehulling to expose the digestible groat, heat processing to inactivate enzymes that cause rancidity, and cutting, rolling or grinding to convert the groat into a product that can be used directly in oatmeal or can be used as a food ingredient in products such as bread, ready-to-eat breakfast cereals and snack bars. Oats can also be processed into oat bran and fibre to obtain high-fibre-containing fractions that can be used in a variety of food products.

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Valamoti, Soultana Maria, Danai Chondrou, Tasos Bekiaris, et al. "Plant foods, stone tools and food preparation in prehistoric Europe: An integrative approach in the context of ERC funded project PLANTCULT." Journal of Lithic Studies 7, no. 3 (2020): 1–21. http://dx.doi.org/10.2218/jls.3095.

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The transformation of food ingredients into meals corresponds to complex choices resulting from the interplay of environmental and cultural factors: available ingredients, technologies of transformation, cultural perceptions of food, as well as taste and food taboos. Project PLANTCULT (ERC Consolidator Grant, GA 682529) aims to investigate prehistoric culinary cultures from the Aegean to Central Europe by focusing on plant foods and associated food preparation technologies spanning the Neolithic through to the Iron Age. Our paper offers an overview of the lines of investigation pursued within the project to address plant food preparation and related stone tool technologies. The wide range of plant foods from the area under investigation (ground cereals, breads, beer, pressed grapes, split pulses, etc.) suggests great variability of culinary preparations. Yet, little is known of the transformation technologies involved (e.g., pounding, grinding, and boiling). Changes in size and shape of grinding stones over time have been associated with efficiency of grinding, specific culinary practices and socioeconomic organisation. Informed by ethnography and experimental data, as well as ancient texts, PLANTCULT integrates archaeobotanical food remains and associated equipment to address these issues. We utilize a multifaceted approach including the study of both published archaeological data and original assemblages from key sites. We aim to develop methods for understanding the interaction of tool type, use-wear formation and associated plant micro- and macro- remains in the archaeological record. Our experimental program aims to generate (a) reference material for the identification of plant processing in the archaeological record and (b) ingredients for the preparation of experimental plant foods, which hold a key role to unlocking the recipes of prehistory. Plant processing technologies are thus investigated across space and through time, in an attempt to explore the dynamic role of culinary transformation of plant ingredients into shaping social and cultural identities in prehistoric Europe.

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Andrés, Sonia, Esaúl Jaramillo, Raúl Bodas, et al. "Grain grinding size of cereals in complete pelleted diets for growing lambs: Effects on ruminal microbiota and fermentation." Small Ruminant Research 159 (February 2018): 38–44. http://dx.doi.org/10.1016/j.smallrumres.2017.12.009.

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Diop, Moustapha. "Design and Control of Single-Phase-to-Three-Phase PFC for Cereals Grinding System Fed by PV-Battery Microgrid." American Journal of Electrical Power and Energy Systems 8, no. 1 (2019): 33. http://dx.doi.org/10.11648/j.epes.20190801.14.

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Vitol, I. S., N. A. Igoryanova, and E. P. Meleshkina. "BIOCONVERSION OF SECONDARY PRODUCTS OF PROCESSING OF GRAIN CEREALS CROPS." Food systems 2, no. 4 (2019): 18–24. http://dx.doi.org/10.21323/2618-9771-2019-2-4-18-24.

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A method has been developed for the production of organic ingredients from secondary products resulting from the high-quality grinding of triticale and wheat into flour, which involves the enzymatic action of amylolytic enzymes to release starch polysaccharides while preserving the native properties of dietary fibers and biologically active substances associated with them. To a large extent, the features of the properties of the obtained ingredients are due to the number and composition of the components of dietary fiber of grain, as well as the morphological features of their structure. It is shown that the viscosity of aqueous colloidal systems at a concentration of soluble dietary fiber of the ingredient 0.5 % increases 11 times; at a concentration of 1.0 % — 30 times, forming a viscous gel-like structure. This allows them to be used for gelling, thickening and stabilization of aquatic food systems. The use of ingredients with a high content of NLP in baking is possible only taking into account their water absorption capacity. A method for the enzymatic modification of secondary products of processing of grain triticale was developed. On the basis of the study of the kinetics and efficiency of the effect of proteolytic and cellulolytic enzyme preparations (EP) and their compositions, optimal conditions for enzymatic modification (the EP dosage is 0.5…0.75 units of PA/g of bran, 0.3…0.4 units of CA/g of bran, the optimum temperature is 40–50 °С, pH is 5.0 and 3.5, the duration of reactions is 1.5 hours) have been determined. The use of cellulolytic EP allowed to increase the amount of reducing substances and soluble protein by 1.5–2.5 times in comparison with the control sample. The biomodified bran obtained using the MEC «Shearzyme 500 L» + «Neutrase 1.5 MG» and «Viscoferm L» + «Distizym Protacid Extra» has a high degree of hydrolysis of non-starch polysaccharides and proteins, is characterized by a certain ratio of high-, medium-, low-molecular peptides and amino acids, has different functional and technological properties. They can be used in the production of a wide range of general-purpose, functional and treatmentand-prophylactic food products.

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Seidova, I. "Substantiation of a Promising Design and Technological Scheme of a Multicomponent Dispenser-Mixer." Bulletin of Science and Practice 7, no. 9 (2021): 159–65. http://dx.doi.org/10.33619/2414-2948/70/18.

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Currently, one of the main tasks facing animal husbandry is to ensure the conservation of land to provide the population with high-quality livestock products, as well as to increase the productivity and productivity of each livestock. The correct implementation of this task primarily depends on the creation of a solid feed base. This, in turn, is possible due to the improvement and introduction of feed production technologies that do not depend on natural conditions. The technology of mixed feed production is a set of operations (grinding, dosing, mixing, etc.) performed in a certain sequence. As a result of these operations, feed is obtained from the raw materials (grain components, mineral additives, vitamins, salts, etc.) with the parameters specified in accordance with its recipe. The creation of a multicomponent dispenser-mixer capable of preparing grain mixtures in a continuous flow with high uniformity of dosing and mixing requires research and development work and is caused by the need of agricultural enterprises for such dispensers-mixers. In the technological line under study, the feed components are alternately crushed and loaded into the mixing unit. The processing line is equipped with an electronic weighing system that allows you to accurately dose the components of compound feeds and accumulate data on grain consumption. The raw materials for the preparation of compound feeds are cereals, as well as protein and vitamin supplements. The system of feeding protein and vitamin supplements is carried out by an auger, which ensures their supply to the mixing zone even with their minimum amount. The fineness of the grinding is regulated by replacing the sieve in the crusher.

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Andrés, S., E. Jaramillo, J. Mateo, et al. "Grain grinding size of cereals in complete pelleted diets for growing lambs: Effects on animal performance, carcass and meat quality traits." Meat Science 157 (November 2019): 107874. http://dx.doi.org/10.1016/j.meatsci.2019.107874.

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Yamaguchi, Margarida Masami, Daiana de Fatima Militao de Souza, Paulo Tarso de Carvalho, and Rodolfo Ângelo Serafim. "Influence of wheat conditioning duration on the technological qualities of flour." Research, Society and Development 10, no. 1 (2021): e20110111230. http://dx.doi.org/10.33448/rsd-v10i1.11230.

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Wheat is amongst the most consumed cereals in the world. Triticum aestivum is the most produced and consumed species of wheat in the form of refined flours, a result of grinding and sifting the grain. To obtain a lighter form of flour with fewer bran flakes, water is added to the wheat grains. The added water conditions the wheat grains by adjusting humidity, thus making the endosperm more friable and the bran more malleable. This study aimed to analyze the influence of the duration of wheat conditioning on the resulting flour’s technological characteristics, using time periods of 13, 15, 17, 19, and 21 hours. The extraction rates, color, ash, humidity, gluten, falling number, and alveography of each flour sample were analyzed. The acquired results exhibit an insignificant difference (p ≤ 0.05) in flours with different conditioning times for gluten, falling number, color (L*), ash content, and humidity. However, there was a significant difference (p ≤0.05) in extraction rate, gluten strength (W), as well as in tenacity and the extensibility ratio (P/L). Thus, 17 hours was discovered as the best conditioning durations, although a 13-hour conditioning could be used by companies who believe that the benefits outweigh the costs.

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