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Relevant bibliographies by topics / Flour milling

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Academic literature on the topic 'Flour milling'

Author: Grafiati

Published: 4 June 2021

Last updated: 21 February 2023

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Journal articles on the topic "Flour milling"

1

Carcea, Marina, Valeria Turfani, Valentina Narducci, Sahara Melloni, Vincenzo Galli, and Valentina Tullio. "Stone Milling versus Roller Milling in Soft Wheat: Influence on Products Composition." Foods 9, no. 1 (December 19, 2019): 3. http://dx.doi.org/10.3390/foods9010003.

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Wholegrain wheat flours are in great demand from consumers worldwide because they are considered healthier then refined flours. They can be obtained by either stone milling, which is experiencing a revival in Europe, or roller milling. In order to study compositional differences due to the milling technology and to explore the possibility of a better qualification of wholegrain flours by means of nutritionally oriented quality parameters, eight mixes of soft wheat grains were stone milled and roller milled and the milling products were analyzed for their protein, ash, lipids, total dietary fibre, total polyphenols and alkylresorcinols content. A wholegrain flour milled with a laboratory disk mill was used as a comparison and a set of seven wholegrain flours purchased on themarket were also analyzed and compared. The particle size distribution of stone milled and recombined roller milled flour was also studied. Considering the above mentioned parameters, we found that there is no compositional difference between a stone milled or a roller milled flour if, in this latter one, the milling streams are all recombined, but the particle size distribution was different. This might have an impact on the technological quality of flours and on the bioavailability of components.

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Carcea, Marina, Valentina Narducci, Valeria Turfani, and Enrico Finotti. "Stone Milling versus Roller Milling in Soft Wheat (Part 2): Influence on Nutritional and Technological Quality of Products." Foods 11, no. 3 (January 25, 2022): 339. http://dx.doi.org/10.3390/foods11030339.

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Wholegrain soft wheat flours can be obtained by either roller milling or stone milling. In this paper, we report on the continuation of a study aimed at analysing compositional and technological differences between differently milled wholegrain flours. Eight mixes of soft wheat grains were stone milled and roller milled and the milling products analysed for their phytic acid, lipids composition to determine the presence of trans-fatty acids and damaged starch. A wholegrain flour milled with a laboratory disk mill was also analysed as comparison, as well as seven wholegrain flours purchased on the market. For phytic acid we found that that there is no compositional difference between a stone milled or a roller milled flour if the milling streams are all recombined: the milling streams instead have different amounts of phytic acid which is mainly present in the fine bran and coarse bran. It was not possible to highlight differences in the milling technology due to the presence of trans-fatty acids in the stone milled wholegrain flour whereas it was possible to find that starch damage depended on the milling method with stone milled wholegrain flours having in all cases significantly higher values than the roller milled ones.

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Martín-García, Beatriz, Federica Pasini, Vito Verardo, Ana María Gómez-Caravaca, Emanuele Marconi, and Maria Fiorenza Caboni. "Distribution of Free and Bound Phenolic Compounds in Buckwheat Milling Fractions." Foods 8, no. 12 (December 12, 2019): 670. http://dx.doi.org/10.3390/foods8120670.

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Buckwheat is a rich source of phenolic compounds that have shown to possess beneficial effect to reduce some diseases due to their antioxidant power. Phenolic compounds are present in the free and in the bound form to the cell wall that are concentrated mainly in the outer layer (hull and bran). Hull is removed before the milling of buckwheat to obtain flours. In order to evaluate the phenolic composition in dehulled buckwheat milling fractions, it was carried out a determination of free and bound phenolic compounds in dehulled whole buckwheat flour, light flour, bran flour, and middling flour by high-performance liquid chromatography-mass spectrometry (HPLC–MS). The most abundant free phenolic compounds were rutin and epiafzelchin–epicatechin-O-dimethylgallate, whereas the most abundant bound phenolic compounds were catechin and epicatechin in all buckwheat flours. Besides, the highest content of free phenolic compounds was obtained in bran flour (1249.49 mg/kg d.w.), whereas the greatest bound phenolic content was in middling (704.47 mg/kg d.w.) and bran flours (689.81 mg/kg d.w.). Thus, middling and bran flours are naturally enriched flours in phenolic compounds that could be used to develop functional foods.

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THAMMAWONG, MANASIKAN, MAYUKO OKABE, TOMOMI KAWASAKI, HIROYUKI NAKAGAWA, HITOSHI NAGASHIMA, HIROSHI OKADOME, TAKASHI NAKAJIMA, and MASAYO KUSHIRO. "Distribution of Deoxynivalenol and Nivalenol in Milling Fractions from Fusarium-Infected Japanese Wheat Cultivars." Journal of Food Protection 73, no. 10 (October 1, 2010): 1817–23. http://dx.doi.org/10.4315/0362-028x-73.10.1817.

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The fate of the Fusarium mycotoxins deoxynivalenol and nivalenol during the milling of Japanese wheat cultivars artificially infected with Fusarium was investigated. Grain samples with different mycotoxin concentrations were milled using a laboratory-scale test mill to produce eight fractions: three breaking flours (1B, 2B, and 3B), three reduction flours (1M, 2M, and 3M), wheat bran, and wheat shorts. Patent flour for human consumption was made from the 1B, 2B, 1M, and 2M flours, and low-grade flour was made from 3B and 3M flours. The four resulting samples (patent flour, low-grade flour, bran, and shorts) were analyzed for deoxynivalenol and/or nivalenol with an in-house validated analytical method using high-performance liquid chromatography with UV absorbance detection. In samples with different mycotoxin concentrations, the distribution of those toxins differed among the milling fractions. Grains with a lower level of contamination produced bran and shorts samples with a high relative concentration of nivalenol. A high percentage of nivalenol was found in patent flour, followed by bran. Contrary to the less-contaminated sample, the concentration of nivalenol in moderately contaminated grain was high only in the shorts sample. The highest percentage of deoxynivalenol and nivalenol was observed in the patent flour. The results of this study indicate that the distribution of deoxynivalenol and nivalenol in milled Japanese wheat could be influenced by the contamination level of the original grain, and the milling process is not always effective for removal of toxins from wheat grains.

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Morison, P. P. "Flour Milling and Baking." Measurement and Control 24, no. 7 (September 1991): 204–6. http://dx.doi.org/10.1177/002029409102400703.

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Sayaslan, A., P. A. Seib, and O. K. Chung. "Wet-Milling of Flours from Red, White and Low-Polyphenol Oxidase White Wheats." Food Science and Technology International 11, no. 4 (August 2005): 243–49. http://dx.doi.org/10.1177/1082013205056778.

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Straight-grade and high-yield flours milled from red, white and low-polyphenol oxidase (PPO) activity white wheats were wet-milled to give gluten, starch, tailings and water-soluble fractions. Wet gluten fractions were either oven-dried or freeze-dried and ground to obtain dry gluten. White wheats yielded slightly more flour with higher lightness ( L*) than the red wheat. The wet-milling properties of all flours were comparable. The wet and oven-dried gluten fractions isolated from the low-PPO flours were the lightest, followed by the gluten fractions from the white and red wheat flours. The L* of the oven-dried gluten fractions from the low-PPO flours were ~ 1-3% higher than those from the white and red wheat flours. As the flour yield increased, the L* of the dry gluten fractions from all flours decreased likewise. However, the high-yield low-PPO white wheat flour gave the dry gluten with almost equal L* to the gluten isolated from the straight-grade red wheat flour, indicating the potential of the low-PPO white wheat flour in manufacturing brighter gluten.

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Wang, De Jing. "Changes of Corn Flour by Different Treatments." Advanced Materials Research 554-556 (July 2012): 1017–20. http://dx.doi.org/10.4028/www.scientific.net/amr.554-556.1017.

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The properties of corn flour prepared by fermenting, wet-milling and extruding were investigated. The results showed that RVA parameters of the corn flours by fermenting compared with wet-milling decreased but enthalpies slightly increased. Extruded samples had no peak (RVA) and no differential scanning calorimetry (DSC) endotherm. In fermenting and wet milling starches a bimodal distribution of chain lengths( fractionⅠand Ⅱ) were found by gel permeation chromatography but extruded starches only one fraction.

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Fistes, Aleksandar. "Comparative analysis of milling results on the tail-end reduction passages of the wheat flour milling process: Conventional vs. eight-roller milling system." Chemical Industry 69, no. 4 (2015): 395–403. http://dx.doi.org/10.2298/hemind140211055f.

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Introduction of the eight-roller mill into the wheat flour milling process significantly reduces the investment costs and overall energy requirements compared to the conventional milling system. However, the conditions for controlled milling are less favorable and could result in deterioration of flour yield and quality. Paper compares milling results obtained using a conventional process and process with an eight-roller mill employed on the tail-end passages of the reduction system. At the same roll gap and under the same sieving conditions, the flour release was lower in the process with the eight-roller mill compared to the conventional milling system. By decreasing the roll gap and increasing the upper size limit (granulation) of flour in the process with the eight-roller mill it is possible to increase flour yield and decrease milling energy consumption per unit mass of flour produced. This can be achieved without deterioration of flour quality as determined by ash content.

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Dexter, J. E., P. C. Williams, D. G. Martin, and H. M. Cordeiro. "The effects of extraction rate and flour-sieve aperture on the properties of experimentally milled soft wheat flour." Canadian Journal of Plant Science 74, no. 1 (January 1, 1994): 51–58. http://dx.doi.org/10.4141/cjps94-010.

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The effects of flour extraction rate and flour particle size (flour-sieve aperture) on the physical dough properties and cookie-making quality of soft wheat flour were examined during the development of a soft wheat experimental milling procedure. Soft wheats were milled to three extraction rates, and flour particle size was manipulated by changes in flour-sieve clothing. Physical dough properties, as measured by the farinograph and the alveograph, were weakly affected by milling procedure. However, cookie spread, cookie ratio and total cookie score exhibited strong negative relationships to both flour extraction rate and flour-sieve aperture. Soft wheats of different intrinsic cookie-making quality were ranked similarly by all milling procedures. Key words: Soft wheat, experimental milling, cookie-making quality, soft wheat quality screening

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M. Jarrard Jr. and Y.-C. Hung. "Milling of Cowpea Flour Using Cyclone Assisted Milling." Applied Engineering in Agriculture 23, no. 6 (2007): 785–92. http://dx.doi.org/10.13031/2013.24045.

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Dissertations / Theses on the topic "Flour milling"

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Owens, William G. "Engineering the flour milling process." Thesis, University of Manchester, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.488294.

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Fernando, Hettige Supun Sandaru. "Black Bean Milling and Flour Functionality." Diss., North Dakota State University, 2020. https://hdl.handle.net/10365/32080.

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Dry bean utilization by the food industry can be increased by developing value-added processing applications. The goals of this research were to evaluate (1) the effect of milling method on the physical, chemical and functional properties of whole black bean flour and its fractions and (2) the effect of removing soluble phenolic compounds on the functional and rheological properties of black bean protein isolates. Black bean was milled with five laboratory mills [cyclone mill, hammer mill, stone mill (fine, medium, coarse), disc mill (fine, coarse), and centrifugal mill (10,000 or 12,000 rpm and 250, 500, 1000 μm aperture screen)] and the resulting flours were evaluated for their physical, chemical and flow properties of bulk samples and particle size fractions. Whole black bean flour and cotyledon flour were subjected to phenolic extraction and protein isolation, resulting in protein isolates with and without soluble phenolics. Solubility, wettability, dispersibility, water binding capacity, foam capacity and stability, emulsification capacity, and gelation properties of protein isolates were evaluated. Variation in milling method produced flours with significantly different flour characteristics. Geometric mean size of whole bean flour was negatively correlated with starch damage (r = -0.92), L* (r = -0.94), angle of repose (r = -0.94), and angle of slide (r = -0.80 to -0.90) and positively correlated with moisture (r = 0.72), and loose bulk density (r = 0.72). Milling method and particle size interaction was significant on characteristics of black bean flour fractions. Particle circularity of flour fractions had a negative correlation of r = -0.93, r = -0.81, r ≈ -0.95, and r = -0.94 with L*, angle of repose, angle of slide and compact density, respectively. Particle circularity had a positive correlation of r = 0.93 and r = 0.89 with average minimum particle size and loose bulk density, respectively. The removal of soluble phenolic compounds improved the brightness, solubility, wettability, dispersibility, foaming capacity, foaming stability, emulsion capacity, emulsion stability and gelling properties of protein isolates. These findings will help food manufacturers to process black bean ingredients using different mill settings to achieve different functionalities depending on the consumer requirements.

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Wilson, Shellyanne Nicole. "Achieving mix flexibility in the Caribbean flour milling industry." Thesis, University of Cambridge, 2008. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.611991.

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Oberholtzer, Daniel Vincent. "Margin-at-Risk for Agricultural Processors: Flour Milling Scenarios." Thesis, North Dakota State University, 2011. https://hdl.handle.net/10365/29554.

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Historic market volatility has made risk management decisions by firms in the agricultural supply chain more challenging. Market risk measurement methods, such as Value-at-Risk, were developed in the financial industry to objectively measure, and thus better comprehend, market risk's effect on positions. This thesis gives a thorough background of the issues involved with risk measurement. Different scenarios were then used to demonstrate how the risk measurement method can be applied to the agricultural processing margin. In this thesis, the flour milling margin was used to demonstrate how a firm can incorporate sophisticated risk analytics into its risk management decision making process. Multiple scenarios were developed to account for different situations faced by flour millers. Ocean freight, exchange rate risk, futures price risk, basis risk and flour price risk are all included to provide examples of how market risk measurement can be beneficial to industry participants.

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Turner, Justin B. "Whole wheat flour milling: effects of variety and particle size." Kansas State University, 2012. http://hdl.handle.net/2097/13658.

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Master of Science
Food Science
Fadi Aramouni
Nutrition from whole grains has become an integral part of a healthy diet. Consumers are focused on adding fiber and whole grains to be healthy and want the benefits of whole grain with the taste and appearance of refined flour. A review of current commercial whole wheat flour in the marketplace indicated many options for food processors to use. However, many of these options required processing changes and added ingredients to provide the consumer with a quality product. A milling and baking study was done to compare commercially and experimentally milled whole wheat flours from both white and red wheat varieties. Both white and red wheat varieties were kept identity preserved. Experimental milling was done with a hammer mill and a roll stand to closely replicate the commercial milling process. Baking was done using a sponge and dough method to closely replicate commercial baking conditions. The results showed both particle size and wheat variety impact bake performance of whole wheat flour. The most significant impact appeared to be dependent on the variety of wheat being milled. The milling process also had an impact. As particle size decreased, bake functionality improved. However, some decreased functionality was seen when particle size became very fine. It was concluded that additional work on a commercial flour mill needed to be done to determine if an optimal particle size for milling whole wheat flour exists. Experimental milling equipment was not adequate enough to replicate particle size distributions of commercial whole wheat mills.

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Chambers, Ronald Bruce. "The Anchor of Life: Triumphs and crises in the Australian wheat- growing, flour milling and bread industries from 1880- 1939." Thesis, Department of History, 2013. http://hdl.handle.net/2123/10239.

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The scope of this thesis is Australia from the late nineteenth century to 1939, viewed through the lens of three interrelated industries – wheat-growing, flour-milling and bread-baking. Authoritative literature on wheat-growing is abundant, but literature on bread-baking and flour-milling is scant, so this thesis aims to add to the literature by explicating the interconnectedness of these three kindred industries. In the period covered, Australia achieved its sought-after wheat surplus, but as the title suggests, these industries lurched through cycles of triumph and crisis as breakthroughs were achieved only to suffer unforeseen setbacks, culminating in some of the industry coming to near collapse. This thesis argues that Australia's shift from chronic under-production of wheat as an insular socio-economic outpost of Britain, to a sovereign nation-state operating in a global grain and flour market profoundly altered the production, supply, price and quality of flour-based staples to Australian and international customers and consumers. Starting in the last decades of the nineteenth century, this thesis examines three major historical turning points in the process.

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Mog, David L. "An analysis of factors influencing wheat flour yield." Thesis, Kansas State University, 2011. http://hdl.handle.net/2097/12452.

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Master of Agribusiness
Department of Agricultural Economics
John A. Fox
The cost of wheat is the largest input cost for a flour mill, and as a result, profitability in wheat flour milling is determined in large part by milling efficiency – i.e., the amount of flour extracted per unit of wheat milled. In this project the objective was to quantify the influence of several measurable variables on flour mill efficiency. Data was collected from two commercial milling units of similar size. Linear regression was then used to estimate the relationship between flour yield and variables measuring grain characteristics and environmental factors. The analysis suggests that increasing ambient temperature and the occurrence of downtime both have a significant negative effect on flour yield. A significant difference in flour yield efficiency was also found between the two mills.

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Johnson, Brent S. "Benefits of flour storage as related to process efficiencies in milling." Thesis, Kansas State University, 2012. http://hdl.handle.net/2097/15057.

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Master of Agribusiness
Department of Agricultural Economics
Bryan Schurle
The milling of wheat into white flour is a high volume, low margin business. Flour is a commodity. Competition is fierce. Over the past several years, there have been several mergers and acquisitions leading to fewer, but larger flour mills. The number of companies in the flour milling business has diminished as well. Flour sold in small packages on the grocery store shelf is but a small part of the business these days. Most flour is sold to commercial bakers in large bags or bulk trucks. The process of milling wheat into white flour consists of numerous variables within an extensive collection of equipment. It is the job of the miller to minimize the negative impact of these variables or at least hold constant as many of these variables as possible while achieving the best efficiency possible. To lessen the effect of these numerous variables on a large extensive system makes for a well running operation. When efficiency is achieved, a flour milling operation can be a profitable venture. A number of the variables that influence efficiency are affected by the amount of flour storage that a flour mill has. This thesis examines the benefits of flour storage as related to flour process efficiencies in milling. With flour mills operating at large output capacities, it is necessary for a flour mill to have adequate bulk flour storage bins as well as the right amount of warehouse space. Changes from one type flour to another in a flour mill require some time and an abundance of intervention by a skilled operator or miller. Having the proper amount of storage space makes it possible to minimize changes as well as the opportunity to optimize production of each specific flour type that is processed on the mill. To justify capital project money to invest in the proper amount of storage can be a challenge. Warehouse space and bulk flour storage can be expensive, and it is difficult to quantify how theoretical improvements will increase production and quality in the end product of flour. Using regression methods, production data obtained from an average sized commercial flour mill was used to estimate the increase in extraction due to a longer length of run allowed by the addition of storage space. By increasing the time a mill stays on a specific wheat mix to a minimum of twenty hours, there is a theoretical increase in extraction of 1.02 percentage points, resulting in wheat savings of over $500,000 per year. This resulting savings on the raw input material showed that capital expenditures on storage can be justified. A positive net present value and good internal rate of return show that the increased efficiency due to longer lengths of run justified the additional expense of the additional storage capacity. As volatility and the price per bushel of grain continue to increase, having the proper plant infrastructure with regard to storage space is of the utmost importance. Other benefits of storage will be realized as well in the area of flour quality and customer service.

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Kalitsis, John. "A Multi-Stream Quality Monitoring and Control System for Flour Mills." Thesis, The University of Sydney, 2022. https://hdl.handle.net/2123/29558.

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Flour mills require a significant capital investment and operate at low returns, with wheat representing the highest operating cost. This thesis explores opportunities to improve milling plant and raw material use, increasing the rate of return of a milling operation. Options considered included optimising flour mill performance using experimental process optimisation techniques, mathematical computer modelling for flour stream blending, and low-cost inline near-infrared sensors to achieve continuous real-time measurement of end-product and intermediary flour streams. This thesis aims to demonstrate how these approaches, on their own or in combination, improve flour mill utilisation, efficiency and profitability. Improvements in mill efficiency were achieved by improving flour yield and blending flour streams to hit target flour type quantities and specifications. The improvements were achieved by better understanding the flour milling process by developing models using response surface methodology and mathematical optimisation techniques, such as linear programming and generalised reduced gradient, to improve the economics of flour stream blending. These benefits were enhanced by installing inline low-cost and accurate near-infrared spectrometers that provide a reliable and accurate prediction of flour constituents. There are opportunities to improve the optimisation and flour blending models through machine learning to incorporate a more significant number of mill processing variables and a more comprehensive range of wheat grists. In addition, alternative calibration techniques for the NIRS sensors may deliver improved accuracy and robustness, improving this technology's benefits to the milling industry. This research identified these opportunities and is the scope for potential future work.

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Meissner, Daniel J. "Shanghai success a study of the development of the Chinese mechanized flour milling industry, 1900-1910 /." access full-text online access from Digital Dissertation Consortium, 1996. http://libweb.cityu.edu.hk/cgi-bin/er/db/ddcdiss.pl?9622531.

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Books on the topic "Flour milling"

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Canada. Industry, Science and Technology Canada. Flour milling. Ottawa: Industry, Science and Technology Canada, 1991.

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Canada. Industry, Science and Technology Canada. Flour milling. Ottawa: Industry, Science and Technology Canada, 1988.

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Posner, Elieser S. Wheat flour milling. 2nd ed. St. Paul, Minn: American Association of Cereal Chemists, 2005.

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Posner, Elieser S. Wheat flour milling. St. Paul, Minn: American Association of Cereal Chemists, 1997.

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Watts, Martin. Corn milling. 2nd ed. Oxford: Shire, 2008.

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Corn milling. 2nd ed. Oxford: Shire, 2008.

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Alderson, Erin. The homemade flour cookbook: The home cook's guide to milling nutritious flours and creating delicious recipes with every grain, legume, nut, and seed from a-z. Beverly, MA: Fair Winds Press, 2014.

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Basey, Marleeta F. Flour power: The complete guide to 3-minute home flour milling. Albany, Or: Jermar Press, 2001.

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Hickson, Allister B. An overview of Canadian grain milling. Ottawa: Statistics Canada, 1985.

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Ogden, Derek. Ganzel & Wulff: The quest for American milling secrets. Congleton: The International Molinological Society, 2010.

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Book chapters on the topic "Flour milling"

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Catterall, Paul. "Flour milling." In Technology of Breadmaking, 296–329. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4757-6687-5_12.

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Catterall, Paul. "Flour milling." In Technology of Breadmaking, 296–329. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4615-2199-0_12.

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Cauvain, Stanley. "Wheat Milling and Flour Testing." In Technology of Breadmaking, 339–75. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-14687-4_12.

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Schoch, H. J. "Recent developments in flour milling." In Wheat, 47–58. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2672-8_5.

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Posner, Elieser S. "CHAPTER 5: Wheat Flour Milling." In WHEAT: Chemistry and Technology, 119–52. 3340 Pilot Knob Road, St. Paul, Minnesota 55121, U.S.A.: AACC International, Inc., 2009. http://dx.doi.org/10.1094/9781891127557.005.

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Pagani, M. A., Alessandra Marti, and Gabriella Bottega. "Wheat Milling and Flour Quality Evaluation." In Bakery Products Science and Technology, 17–53. Chichester, UK: John Wiley & Sons, Ltd, 2014. http://dx.doi.org/10.1002/9781118792001.ch2.

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Forder, D. E. "Flour Milling Process for the 21st Century." In Cereals, 257–64. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4757-2675-6_32.

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Qarooni, Jalal. "Cereal Milling and Flour Production for Flat Breads." In Flat Bread Technology, 19–36. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4613-1175-1_2.

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Shi, Chee Wai Patrick, Fatida Rugrungruang, Zhiquan Yeo, and Bin Song. "Carbon Footprint Analysis for Energy Improvement in Flour Milling Production." In Glocalized Solutions for Sustainability in Manufacturing, 246–51. Berlin, Heidelberg: Springer Berlin Heidelberg, 2011. http://dx.doi.org/10.1007/978-3-642-19692-8_43.

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Okusu, Hideki, Syunsuke Otsubo, and James Dexter. "Wheat Milling and Flour Quality Analysis for Noodles in Japan." In Asian Noodles, 57–73. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2010. http://dx.doi.org/10.1002/9780470634370.ch3.

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Conference papers on the topic "Flour milling"

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Higa, Osamu, Ken Shimojima, Yoshikazu Higa, Ayumi Takemoto, Shigeru Itoh, Atsushi Yasuda, Hirofumi Iyama, and Toshiaki Watanabe. "Production of Rice Powder Milling Flour Device and Characterization by Numerical Simulation." In ASME 2016 Pressure Vessels and Piping Conference. American Society of Mechanical Engineers, 2016. http://dx.doi.org/10.1115/pvp2016-63588.

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Rice powder is of interest in Japan, because it can be processed into various foods. However, conventional methods of manufacturing rice-powder generate heat when crushing the rice. National Institute of Technology, Okinawa College (ONCT) has been developing a pressure vessel for producing rice powder using underwater shock waves. The merits of this process are the dry condition and the lack of heating, and a decrease in the manufacturing cost can be expected, using this method. A power supply for generating the shock waves, a pressure vessel for crushing and, a device for the transportation of the rice were developed. The amount of flour that could be milled by the first prototype device was approximately 450g per hour. Then, the pressure vessel was improved to increase the rate of milling. Toward achieving this target, the characteristics of rice processing using shock waves were evaluated. First, a shock wave crushed the rice, which was trapped in transparent acrylic blocks. At the same time, the transmitted shock wave was observed using a high speed camera. From the result of the observation, the speeds of the wave passing through the acrylic blocks and rice was calculated. A linear relationship between the shock wave velocity (Us) and particle velocity (Up) in a material has been empirically found. The propagation of a shock wave in the pressure vessel was calculated by computer simulation. Moreover, a cylindrical pressure vessel with an internal diameter of 150mm was developed. Silicone hoses are installed in the pressure vessel, and the rice passes through in the hoses. The shock wave is generated by the electrical collapse induced by supplying a high voltage to the gap between electrodes in the center of the vessel. The rice is milled into flour by these phenomena, and rice is continuously supplied to the pressure vessel by a classification device and the transport device. The amount of flour milled per hour was verified experimentally.

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Shimojima, Ken, Yoshikazu Higa, Osamu Higa, Katsuya Higa, Ayumi Takemoto, and Shigeru Itoh. "Production and Evaluation of Pressure Vessel for Highly Effective Rice Powder Manufacturing Using Underwater Shock Wave." In ASME 2013 Pressure Vessels and Piping Conference. American Society of Mechanical Engineers, 2013. http://dx.doi.org/10.1115/pvp2013-97829.

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The rice-powder paid to attention in Japan, because rice-powder is able to process the various foods. But, conventional method of manufacturing rice-powder generates heat when crushing of rice. The pressure vessel for rice-powder using underwater shock wave at Okinawa National College of Technology has been developed. Merit of this crushing processing is dryness and non heating. The decrease of the manufacturing cost can be expected. The power supply to generate the pressure vessel and the shock wave for crushing and the transportation device of rice was developed. The amount of the milling flour of the first prototype device was 450[g/h]. Then, the pressure vessel is improved, the shock wave generation energy is improved, and the amount of the milling flour has been improved with 2kg per hour. In this report, the outline of the improved device is described. And, the factor that influences the milling flour is shown, and the evaluation method is described.

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Ghadiri Gargari, Sama, Jamaka Thomas, and Solmaz Tabtabaei. "Development and statistical optimization of a tribo-electrification separation process for dry fractionation of yellow pea flour." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/zfnd2447.

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An eco-friendly dry tribo-electrostatic separation technique has been investigated to produce native plant-based protein concentrates from yellow pea flour using a lab-scale tribo-electrostatic separator. In this approach, a mixed-level full factorial (32 Ã— 22) experiment was designed to evaluate the influence of process parameters on the protein content and protein separation efficiency of the resulted protein-enriched product. A multiple linear regression model was used to analyze the data along with optimizing the process with the objective of maximizing the protein separation efficiency while reaching a protein content of at least 57%. Air flow rate, milling type (Pin and Ferkar), and milling intensity were found to have statistically significant impacts on the protein content while only plate voltage had an impact on protein separation efficiency. Although plate voltage and air flow rate had no impact on the response variables, the interactions of plate voltage with milling intensity and air flow rate with plate voltage were found to be significant. The optimal conditions for air flow rate, plate voltage, milling type, and milling intensity were found to be 7 LPM, -6.5 kV with pin milled flour at the higher milling intensity. It resulted in 57.1% of protein content for the protein-enriched flour. The theoretical predictions had a good agreement with the experimental results. Acknowledgment: The authors acknowledge USDA-NIFA-AFRI (Bioprocessing & Bioengineering) Award#2020-67021-31141 for its support.

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Sun, Wei. "A distributors selection medel in flour milling corporation based on grey incidence analysis." In 2011 International Conference on Grey Systems and Intelligent Services. IEEE, 2011. http://dx.doi.org/10.1109/gsis.2011.6044058.

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Gregory D Williams and Kurt A Rosentrater. "Design Considerations for the Construction and Operation of Flour Milling Facilities. Part I: Planning, Structural, and Life Safety Considerations." In 2007 Minneapolis, Minnesota, June 17-20, 2007. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2007. http://dx.doi.org/10.13031/2013.23453.

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Ostergaard, Halsey, and John P. Parmigiani. "Design of a Human Powered Flour Mill for Educational and Community Events." In ASME 2014 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2014. http://dx.doi.org/10.1115/imece2014-39922.

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Health education organizations use fairs and events to engage and educate the public about health and nutrition choices. Many organizations have interactive exhibits to attract and hold the attention of attendees. One successful example is a bicycle powered blender. Attendees take turns pedaling to produce fruit and vegetable smoothies that are given out as samples. Whole grain foods are also being promoted as healthy choices. This work describes the design, implementation, and testing of two prototype human powered flour mills for use at health education and community events. Because the mills will be used at public events, it must be safe and usable for a broad range of participant ages, sizes, and physical abilities. The mills should also be easy to transport, setup, and clean by volunteers unfamiliar with the mills. To facilitate teaching conversations, each prototype includes user power input feedback. One mill is based on a reclined bicycle format, constructed with a custom steel frame and standard bicycle components. Power feedback is accomplished with a ball proportionally levitated in a column of air. The second mill is based on a modified commercial rowing machine, and adapts the original power feedback system. The prototypes were mechanically tested, and evaluated by focus groups. Three commercial flour mills were evaluated on milling efficiency and suitability to this project. Recommendations are made for future versions.

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Shimojima, Ken, Yoshikazu Higa, Osamu Higa, Ayumi Takemoto, Shigeru Itoh, Atsushi Yasuda, Hirofumi Iyama, and Toshiaki Watanabe. "Visualization of Shock Wave Propagation Behavior of the General-Purpose Batch Processing for Pressure Vessel by Numerical Simulation." In ASME 2016 Pressure Vessels and Piping Conference. American Society of Mechanical Engineers, 2016. http://dx.doi.org/10.1115/pvp2016-63510.

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Recently, National Institute of Technology, Okinawa College (ONCT) has been developing a new food processing method using underwater shock wave. The continuous-operation device was manufactured for the production of rice flour, the amount of milling flour per hour and the quality of the rice powder were evaluated. In the case of Yuzu (Citrus junos), an improved fragrance was obtained using this methods compared with other general processing method. The authors have also developed a batch-type crushing device (pressure vessel) for various food processing. However, the mechanism by which is processed using shock waves has not been clarified. Therefore, in this study, the propagation characteristics of a shock wave in the developed pressure vessel were evaluated by numerical simulation. The characteristics of processing is evaluated using shock wave and, the pressure resistance of the vessel was analyzed. In addition, food processing experiments using the developed device were performed. In which, in which “Yuzu” were crushed. Yuzu before-and-after crushing were compared, and the effect of shock wave were clarified.

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Yulianto, Wisnu Adi, Raka Ardi Kurniawan, Muhamad Fikran Baharudin, F. Didiet Heru Swasono, and Chatarina Lilis Suryani. "The use of flour from fraction of parboiled paddy milling results and low-calorie sweeteners on the quality and glycemic index of biscuits." In THE 4TH INTERNATIONAL CONFERENCE ON LIFE SCIENCE AND TECHNOLOGY (ICoLiST). AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0105861.

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You-De, Wu, Situ Yu, Yang Hao, and Li Bai-Lin. "Modal Analysis and Dynamic Response Test of Floor-Type Boring and Milling Machine." In 2010 International Conference on Computing, Control and Industrial Engineering. IEEE, 2010. http://dx.doi.org/10.1109/ccie.2010.50.

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Leutert, Florian, and Klaus Schilling. "Projector-based Augmented Reality support for shop-floor programming of industrial robot milling operations." In 2022 IEEE 17th International Conference on Control & Automation (ICCA). IEEE, 2022. http://dx.doi.org/10.1109/icca54724.2022.9831840.

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