Dissertations / Theses on the topic 'Flour milling'

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.

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.

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.

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.

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.

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.

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.

Thesis (M.A.)--West Virginia University, 2002.
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Master of Agribusiness
Department of Agricultural Economics
Andrew P. Barkley
The objectives of this thesis is to use regression models and market trends to determine whether the changing product mix of Ardent Mills has an impact on volume, sales dollars, and margin dollars. The results will be used to build a market analysis of Ardent Mills’ product mix strategy. Flour milling is a highly competitive industry. Ardent Mills is constantly looking to increase profits and become more valuable to its customers. Specialty products have created a new opportunity, but the opportunity costs must also be considered. Determining what new products to develop, where to manufacture them, and whether to create new capacity or convert existing capacity are difficult decisions that must be made. The data used in this thesis were collected from Ardent Mills’ sales records from June 1, 2014 through December 31, 2016. Type of product, sales volume, sales dollars, and margin dollars were collected for each month to be analyzed. The study determined that increasing the volume of whole wheat flour sales decreases white flour volume, total flour volume, white flour sales dollars, and total flour sales dollars. Increasing the volume of UltraGrain increases white flour sales dollars and total flour sales dollars. Increasing the volume of wheat-based specialty products increases the volume of white flour and the volume of total flour. As the demand for UltraGrain and wheat-based specialty products increases, the demand for white flour increases as well. Decreasing wheat prices have allowed for additional margin to be captured.

Master of Science
Department of Grain Science and Industry
Jeffrey A. Gwirtz
Sorghum grain is underutilized in the United States. Most sorghum flour available in the market place is whole grain flour with inferior stability and baking characteristics. The demand exists for high quality stable sorghum flour with low fiber and fat content. However, the current decortication step used for separating the bran from endosperm in sorghum milling is not economically viable and the alternatives techniques, which are based on abrasion and frictions, do poor jobs and tend to increase endosperm loss. The lack of information regarding sorghum dry milling to obtain low fat and low ash white sorghum flour is the rationale for developing a suitable flow. Previous research works in this field made some progress towards the achievement of that goal, but not enough to meet the need for high quality white sorghum flour. The main method (named F20105) developed in this study for processing sorghum (without decortication) consists of the following systems: prebreak, a gradual reduction system with purification, and an impact technology. Also, two short laboratory methods were designed for obtaining white sorghum flour for comparison purposes. These were named F20106 and F20107. The method F20106 was based on the use of Buhler Experimental Mill, a Great Western Gyratory Sieve, and Quadrumat Brabender Sr. Experimental Mill. The method F20107 was based on processing decorticated sorghum in a process which uses a hammer mill, a Great Western Gyratory Sieve and an Alpine Pin Mill. A commercial flour was evaluated along with the flours from the different methods in order to make comparisons among them. The long reduction system (FS20105) which included impact detaching techniques produced white sorghum flour with high extraction rate and good baking properties. An impact dehulling machine and a prebreak roller mill were effective in collecting glumes and cracking the sorghum kernels before first break. The shattering effect of the fragile sorghum bran was avoided by implementing air separation of bran from endosperm before each break. A purification system effectively cleaned and sorted the sorghum grits by size. Sorghum flours with different protein contents were evaluated for their baking quality properties. The protein content of sorghum flour was found strongly positive correlated with the amount of water added to the batter, cell wall thickness, cell diameter and cell volume ([rho]>0.85; P<0.0001), and strongly negative correlated with the number of cells/cm2 and L-value of the bread crust (-0.95>[rho]>-0.91; P<0.0001). It was also correlated with the a-value and b-value of the bread crust ([rho]=0.620, P< 0.014 and [rho]=0.520, P< 0.047, respectively). The diagrams F20105, F20106, and F20107 can be used successfully in their current form or with small adjustments to obtain flour from different sorghum hybrids at the laboratory scale. These diagrams also fill a gap in the currently available milling literature. Additionally they can be scaled up in the sorghum processing industry. The growing gluten-free food product market would potentially provide a rapid return on the necessary investment.

In South Africa there is a need within the milling industry for controlling food safety especially due to customer's demands and government's regulations. The best way to ensure food safety is with the implementation of a HACCP based food safety system. Therefore, the principal aim of this study was to develop a generic HACCP model for the flour milling industry. Afterwards this generic model can then be adapted for each specific mill and its needs.

An ultra-centrifugal mill was evaluated by determining the effect of mill configuration and seed conditioning on particle size distribution and quality of whole-wheat (WW) flour. Ultra-centrifugal mill configured with rotor speed of 12,000 rpm, screen aperture of 250 ?m, and seed conditioning moisture of 9% resulted in a fine WW flour where 82% of particles were <150 ?m, starch damage was 5.9%, and flour temperature was below 35?C. The single-pass and multi-pass milling systems were evaluated by comparing the quality of WW flour and the subsequent WW spaghetti they produced. Two single-pass mill configurations for an ultra-centrifugal mill were used (fine grind: 15,000 rpm with 250 ?m mill screen aperture and coarse grind: 12,000 rpm with 1,000 ?m mill screen aperture) to direct grind durum grain or to regrind millstreams from roller milling to make WW flour and WW spaghetti. Particle size, starch damage, and pasting properties were similar for direct fine grind WW flour and multi-pass reconstituted flour:fine bran blend and for direct coarse grind WW flour and multi-pass reconstituted semolina:coarse bran blend. Semolna:fine bran or semolina:coarse bran blends made spaghetti with high cooked firmness, while spaghetti made from direct coarse grind or from semolina:fine bran or coarse bran blends had low cooking loss. Nineteen durum wheat (Triticum turgidum L. var. durum) cultivars and 17 breeding lines grown at 19 environments in North Dakota were evaluated for physical and cooking qualities of WW and traditional spaghetti. Of the 36 genotypes evaluated, 21 and 3 genotypes produced good and poor qualities of WW and traditional spaghettis, respectively, while other 12 genotypes produced good traditional spaghetti but produced poor quality WW spaghetti. These data indicate the need to select genotypes specifically for their WW pasta quality. Raw material traits (grain, semolina and WW flour characteristics) were evaluated to identify raw material traits capable of predicting WW spaghetti quality. Grain protein content had significant positive correlation with cooking quality of WW spaghetti. Stepwise multiple regressions showed grain protein content and mixogram break-time and wet gluten were the predominant characteristics in predicting cooking quality of WW spaghetti.

Master of Agribusiness
Department of Agricultural Economics
Jason Bergtold
ABSTRACT Grands Moulins d'Abidjan (GMA) is a flour milling company operating in Côte d'Ivoire. It wishes to determine the optimal blend of wheat and additives that minimizes its costs of production while meeting its quality specifications. Currently, the chief miller selects the mix of ingredients. The management of the company would like to dispose of a scientific tool that challenges the decisions of the chief miller. The thesis is about building and testing this tool, an optimization model. GMA blends up to six ingredients into flour: soft wheat, hard wheat, gluten, ascorbic acid and two types of enzyme mixes. Quality specifications are summarized into four flour characteristics: protein content, falling number, Alveograph W and specific volume of a baguette after four hours of fermentation. GMA blending problem is transformed into a set of equations. The relationships between ingredients and quality parameters are determined with reference to grains science and with the help of linear regression. The optimization model is implemented in Microsoft Office Excel 2010, in two versions. In the first one (LP for Linear Programming model), it is assumed that weights of additives can take any value. In the second one (ILP for Integer Linear Programming model), some technical constraints restrain the set of values that weights of additives can take. The two models are tested with Premium Solver V11.5 from Frontline Systems Inc., against four situations that actually occurred at GMA in 2011 and 2012,. The solutions provided by the model are sensible. They challenge the ones that were actually implemented. They may have helped GMA save money. The optimization model can nevertheless be improved. The choice of relevant quality parameters can be questioned. Equations that link ingredients and quality parameters, and particularly those determined with the help of linear regression, should be further researched. The optimization model should also take into account some hidden constraints such as logistics that actually influence the decision of GMA chief miller. Finally, sensitivity analyses may also be used to provide alternative solutions.

Master of Agribusiness
Department of Agricultural Economics
Arlo Biere
The purpose of the research reported in the thesis, here, is to quantify new value added possible in flour milling with the use of the SDmatic monitor, produced and sold by Chopin Technologies SAS. As an employee of Chopin, part of my responsibility is to market the SDmatic. The SDmatic was designed and is marketed to improve flour quality by providing automatic monitoring of starch damage in flour—damaged starch affects dough characteristics, which affects baking quality and the ideal damaged starch differs by type of bakery product. While the SDmatic is so marketed, Chopin, now, realizes that SDmatic might also benefit a flour miller by increasing operational efficiency of the mill, specifically by reducing the electrical energy used in milling. If that can be done, it would improve mill profitability, reduce energy demand and, thus, reduce the pressure on the climate and environment from energy production. To address that possibility, the thesis research studied the relationship between energy usage and damaged starch in the flour and, then, estimated the cost savings possible by using the SDmatic to mill flour to specifications most efficiently. Finally, those results were used to estimate the return on investment in the SDmatic from improved mill efficiency, alone. The research shows improvement in energy efficiency is definitely possible with better management and targeting of the level of starch damage in flour production. Such improved management is possible, today, because SDmatic dramatically reduces the difficulty and time required to measure damaged starch. Such monitoring has not been done in the past because of the cost and time involved with prior methods. SDmatic makes that possible and cost effective, now.

Master of Science
Department of Grain Science and Industry
Bhadriraju Subramanyam
Organic, hard red winter wheat of 11% moisture was tempered with distilled water to moisture levels of 16 and 18% and held for 8, 16, and 24 h. At each moisture and holding time wheat was unexposed (control) or exposed to infrared radiation for 1, 1.5, and 2 min using a bench-top flameless catalytic infrared emitter. The mean external grain temperatures for 16% mc wheat measured with thermocouples during infrared exposure of 1, 1.5, and 2 min ranged from 77.4-83.1, 93.7-101.2, and 91.2-98.3°C, respectively; corresponding mean internal temperatures were 67.3-76.4, 80.0-85.6, and 81.3-93.2°C. Minor differences in kernel moisture, hardness, and weight were observed among treatments. Tempered wheat after infrared exposure among treatments lost 1.5-2% moisture. Infrared exposure of wheat reduced initial bacterial loads (6.7×10[superscript]4 CFU/g) by 98.7% and fungal loads (4.3×10[superscript]3 CFU/g) by 97.8% when compared with those on untreated wheat. Wheat tempered to 18% and exposed for 2 min to infrared radiation lost 2% moisture, and this wheat when milled had a yield of 73.5%. The color of flour from infrared- exposed wheat was slightly dark (color change, ΔE = 0.31) when compared with untreated flour. Differential scanning calorimetry showed that flours from infrared exposed wheat had lower enthalpy (3.0 J/g) than those unexposed to infrared (3.3 J/g). These flours were adversely affected because they had longer mixing times (7-15 min) at all infrared exposures due to the presence of insoluble polymeric proteins (up to 60%). Microbial loads in flour from wheat tempered to 18% and exposed for 1-2 min had 0.6-2.4 log reduction compared to flour from untreated wheat. Wheat tempered to 18% moisture with electrolyzed-oxidizing (EO) water reduced bacterial and fungal loads up to 66%. EO water tempered wheat exposed for 1, 1.5, and 2 min to infrared radiation showed microbial reductions of 99.5% when compared with control wheat. Infrared treatment of tempered wheat cannot be recommended as it adversely affected flour functionality. The use of EO water for tempering as opposed to potable water that is generally used in mills slightly enhances microbial safety of hard red winter wheat.

Le processus de séparation gluten-amidon est un des éléments clés du procédé de fractionnement de la farine de blé, pour la production d'amidon, de produits dérivés de l'amidon et de gluten de blé. Le procédé industriel comprend une étape de malaxage du mélange farine/eau, une étape de dilution de la pâte obtenue et enfin des opérations de séparation gluten-amidon par tamisage ou centrifugation. Le procédé industriel est très consommatoire en eau, et plusieurs flux d'eau sont recyclés des étapes situés en aval du procédé vers les étapes en amont comme la préparation et la dilution de la pâte. L'objective de cette étude était d'étudier l'impact de ces flux d'eau recyclés sur l'agglomération du gluten, et d'identifier les principaux paramètres du procédé qui influencent le rendement d'extraction du gluten. Basé sur l'échantillonnage de plusieurs flux d'eau de différentes usines, un composant clé de ces flux d'eau recyclée a été identifié. Les mécanismes de développement de la pâte ont été étudiés à l'échelle laboratoire en utilisant un mélangeur planétaire (P600). La présence du composant au niveau de l'étape de préparation de la pâte retarde sa cinétique de développement et augmente l'énergie mécanique à fournir pour le développement. A l'échelle moléculaire ce composant ralentit la dépolymérisation des polymères de gluténine insolubles dans le SDS (UPP) de la farine lors du malaxage de la pâte. L'agglomération du gluten est contrariée par la présence de ce composé que ce soit au moment de la préparation de la pâte ou de sa dilution. Au cours de l'étape de dilution ce composé modifie chimiquement les arabinoxylanes de la farine, ce qui a un effet négatif très direct sur la capacité d'agglomération des protéines du gluten. Un paramètre de conduite de l'opération de malaxage a été identifié qui rend compte de la capacité d'agglomération du gluten (rendement du procédé) et de la distribution en taille des macromolécules de gluténines présentent dans le gluten extrait. Ce dernier paramètre est également sous l'influence de la composition en gluténines, codées par le locus Glu-1D du génome du blé
The gluten-starch separation process is a key part of an industrial wheat fractionation plant, producing starch, starch-derived products, and vital wheat gluten. The industrial process consists of an initial flour hydration and dough mixing phase, a dough dilution step, followed by a gluten-starch separation by sieving or centrifugation. As this process is highly water consuming, several water streams are recycled from downstream unit operation of the process back upstream, to stages such as dough preparation and dough dilution. The aim of the present study was to investigate the impact of these recycled water streams on gluten agglomeration, and provide a further insight on the main process parameters influencing the gluten extraction yield. Based on the sampling of several water streams of different industrial plants, a key compound of these recycled water streams was characterized. A lab scale planetary mixer was used to study the dough development mechanisms. The presence of this compound at the dough preparation stage delayed dough development, as it increased the energy demand of the dough. On a molecular scale this constituent induced a delay of the depolymerization of SDS-insoluble glutenin (UPP) during dough mixing. Gluten agglomeration is impeded by this compound, both when present at the stage of dough preparation and dough dilution. The presence of this compound at the dough dilution stage chemically modified the flour arabinoxylans, impairing gluten agglomeration. A mixing parameter directly influencing both the molecular distribution of extracted gluten, as well as their agglomerating capacity, was proposed. The evolution of the molecular distribution of the extracted gluten with this mixing parameter was shown to be influenced by the wheat its glutenin composition, coded by the Glu-1D locus of the wheat genome

A presença de desoxinivalenol (DON) em produtos da moagem de trigo tem sido estudada, evidenciando que a contaminação ocorre em todas as frações. No Brasil, os limites máximos toleráveis (LMT) para DON em cereais e produtos de cereais são regulamentados pela Agência Nacional de Vigilância Sanitária - ANVISA. O entendimento da distribuição de DON nas frações da moagem do trigo é importante, pois pode fornecer base técnica para o gerenciamento desta contaminação e subsídios para as agências regulamentadoras no estabelecimento e ou revisão dos LMT. Este estudo teve como objetivo principal avaliar a distribuição de DON entre as frações obtidas da moagem experimental de grãos de trigo naturalmente contaminados. Trinta amostras de grãos de trigo (3-4 kg), naturalmente contaminadas com DON em concentrações que variaram de 350 a 4.150 ?g.kg-1, passaram por processo de limpeza (Labofix Brabender), seguido de condicionamento e moagem experimental (Brabender Quadrumat Senior). Quatro frações foram obtidas, de acordo com o tamanho das partículas: farelo (>=530 ?m), farelinho (>=195 e <=529 ?m), farinha de quebra (<=154 ?m) e farinha de redução (>=155 e <=194 ?m). As frações e o resíduo de limpeza foram avaliados quanto ao percentual obtido e concentração de DON. O DON foi extraído com H2O destilada, seguido de purificação em coluna de imunoafinidade e detecção/quantificação empregando cromatografia líquida de alta eficiência e detector de arranjo de diodos (UV-DAD). O percentual médio de resíduo de limpeza foi de 15,9% (6,9 a 23,2%). A redução média de DON nos grãos limpos foi 22,5% de (5,5 a 37,3%). A moagem experimental do trigo produziu em média 28,5% de farelo, 5,8% de farelinho, 27,9% de farinha de quebra, 37,8% de farinha de redução, totalizando 65,7% de farinha. As concentrações de DON verificadas no farelo e farelinho foram significativamente maiores quando comparadas com as farinhas (p<=0,05), as quais não diferiram entre si. A concentração relativa (CRel) de DON (relação entre a concentração da fração e do grão) indicou que a concentração de DON foi, em média, 73% maior no farelo e 35% maior no farelinho, comparada à concentração inicial nos grãos limpos. Na farinha de quebra, farinha de redução e farinha total a CRel foi em média 24%, 38% e 33% menor que nos grãos limpos, respectivamente. De acordo com os LMT para DON em farelo (2.000 ?g.kg-1) e farinha de trigo (1.750 ?g.kg-1), em vigência no Brasil, das 30 amostras avaliadas, 15 amostras de farelo (50%) e 1 amostra de farinha (3%) encontravam-se acima dos LMT. Considerando os LMT previstos pela legislação para 2017 (1.000 ?g.kg-1 para farelo e 750 ?g.kg-1 para farinha), 22 amostras de farelo (73%) e 16 amostras de farinha (53%) estariam acima dos LMT. Os resultados observados neste estudo demonstraram que a moagem experimental de grãos de trigo com contaminação igual a 3.000 ?g.kg-1, que será o LMT para grãos para posterior processamento em 2017, poderá acarretar a produção de farelos e farinhas com contaminação acima dos LMT previstos nesta mesma legislação.
The presence of deoxynivalenol (DON) in wheat milling products has been studied, showing that the contamination occurs in all streams. In Brazil, the maximum tolerable limits (MLT) for DON in cereals and cereal products are regulated by Agência Nacional de Vigilância Sanitária - ANVISA. The knowledge of DON distribution in wheat milling streams is important to provide the technical basis for the management of this contamination and could assist regulatory agencies to establish or review MTL. The main purpose of this study was to evaluate the fate of DON among experimental milling streams of naturally DON contaminated wheat kernels. Thirty wheat samples (3-4 kg), naturally DON contaminated (350-4.150 ?g.kg-1) were cleaned (Labofix Brabender), conditioned and milled (Brabender Senior Quadrumat mill). Four milled streams were obtained, according to the particle size: bran (>=530 ?m), shorts (>=195 e <=529 ?m), break flour (<=154 ?m) and reduction flour (>=155 e <=194 ?m). The streams and the screenings were evaluated for percentage and DON contents. DON analysis was performed with distilled H2O as extraction solvent, immunoaffinity column for cleanup and HPLC/diode array detector. The mean screening percentage obtained was 15,9% (6,9 to 23,2%). The mean reduction of DON in the cleaned wheat was 22,5% (5,5 to 37,3%). In the experimental milling of wheat it was obtained 28,5% of bran, 5,8% of shorts, 27,9% of break flour, and 37,8% of reduction flour, totaling 65,7% of flour. DON concentration obtained in bran and shorts were significantly higher when compared with the flours (p<=0,05), which did not differ from each other. The Relative Concentration (RConc) of DON (ratio between stream and cleaned wheat concentration) indicated that DON concentration was, on average, 73% higher in bran and 35% higher in shorts, compared to the initial concentration of the cleaned wheat, whereas in the break flour, reduction flour and total flour it was 24%, 38% and 33%, respectively, lower than the cleaned wheat. According to MTL for DON in bran (2.000 ?g.kg-1) and wheat flour (1.750 ?g.kg-1), in force in Brazil, the 30 samples evaluated, 15 samples of bran (50%) and 1 sample of flour (3%) were above the MLT. Considering the MTL provided in the legislation for 2017 (1.000 ?g.kg-1 for bran and 750 ?g.kg-1 for flour), 22 samples of bran (73%) and 16 samples of flour (53%) were above the MTL. The results of this study demonstrate that the experimental milling of wheat kernel contaminated at level of 3.000 ?g.kg-1 of DON, which will be the MTL for wheat kernels for further processing in 2017, may result in bran and flour contamination above the MTL provided in the same legislation.

Master of Science
Department of Grain Science and Industry
D.L. Wetzel
Chemical imaging enables displaying the distribution of different substances within a field of view based on their fundamental vibrational frequencies. Mid-IR bands are generally strong and feature direct correlation to chemical structure, while near IR spectra consist of overtones and combinations of mid-IR bands. Recently, mid-IR microspectroscopy has enabled determination of the relative substitution of hydroxyl groups with the modifying agent for individual waxy maize starch granules by using synchrotron source. The brightness and non-divergence of the synchrotron source and confocal masking enabled obtaining individual spectra with 5 [mu]m[superscript]2 masking and 1 [mu]m raster scanned steps. Each 1 [mu]m step results from the coaddition of hundreds of scans and lengthy data collection is required to produce data. The recent breakthrough at the Synchrotron Research Center uses a multi-beam synchrotron source combined with a focal plane array microspectrometer. This major improvement in localized detection of the modifying agent within single waxy maize starch granules is the increased efficiency of focal plane array detection and an effective spatial resolution of 0.54 [mu]m. Mixtures of granular solids represent an analytical challenge due to the range of heterogeneity and homogeneity within samples. Near IR imaging provides deeper sample penetration allowing for solid mixture analysis. However, the broad, overlapping bands present in the near IR necessitates statistical data treatment. This requires imaging specimens representative of the individual components to create spectral libraries for classification of each component. Partial least squares analysis then allows characterization and subsequent pixel analysis provides quantitative results. The primary break system for wheat milling was studied as it is key in releasing endosperm to be further ground into fine flour in subsequent processes. The mass balance of endosperm throughout individual unit processes was determined by obtaining flow rates of incoming and outgoing millstreams and calculating endosperm content through pixel identification. The feed milling industry requires the use of a tracer to determine adequate mixing and mix uniformity to limit the time and energy in processing. Near IR imaging allows individual components of a formula feed to serve as a self-tracer, eliminating the need of an inorganic tracer.

U radu je proučavana mogućnost racionalizacije tehnološkog postupkamlevenja pšenice primenom osmovaljne stolice u fazi mlevenja griza iosevaka. Na svim ispitivanim prolazištima mlevenja griza i osevaka, pri istomrazmaku između valjaka i istoj veličini otvora sejnog tkiva za odsejavanjebrašna, ukupan prinos brašna u postupku sa osmovaljnom stolicom manji jenego u klasičnom postupku. Pomenuta razlika varira u zavisnosti od uzorka iprolazišta mlevenja, ali je uvek statistički značajna. Nižim vođenjem valjaka upostupku sa osmovaljnom stolicom, u poređenju sa razmacima između valjakau klasičnom postupku, u zavisnosti od uzorka i prolazišta mlevenja sesmanjuje razlika, dostiže ili prevazilazi prinos brašna u odnosu na klasičnipostupak. Povećanjem veličine otvora sejnog tkiva za odsejavanje brašnaznačajno se povećava prinos brašna u postupku sa osmovaljnom stolicom, pričemu se pri odabiru sejnog tkiva u obzir mora uzeti i veličina svetlog otvora.Odabirom odgovarajuće veličine otvora sejnog tkiva može se i prevazićiprinos brašna u klasičnom postupku. Niže vođenje valjaka i/ili povećanjeveličine otvora sejnog tkiva za odsejavanje brašna, pri primeni osmovaljnestolice, nema za posledicu pogoršanje kvaliteta brašna (po pitanju sadržajapepela) u odnosu na klasični postupak. Specifični utrošak energije zausitnjavanje po jedinici mase brašna, pri istom vođenju valjaka i istoj veličiniotvora sejnog tkiva za odsejavanje brašna, veći je u postupku sa osmovaljnomstolicom nego u klasičnom postupku. Povećanjem izvoda brašna u postupku saosmovaljnom stolicom, značajno se smanjuje specifični utrošak energije zausitnjavanje. Mogućnost ostvarenja bliskih efekata usitnjavanja u fazimlevenja griza i osevaka, u klasičnom i postupku sa osmovaljnom stolicom,ukazuje da je za dalju racionalizaciju savremenog tehnološkog postupkamlevenja pšenice neophodno uključivanje osmovaljne stolice.
Rationalization of the wheat flour milling process using the eight-roller mill inthe reduction system has been investigated. At the same roll gaps and samesieving conditions, a lower flour yield has been obtained using an eight-rollermill compared to a conventional one. The difference is statistically significantregardless the passage. By decreasing the roll gap in the process with theeight-roller mill, compared to the roll gap in the conventional process, it ispossible to decrease the difference, obtain a similar or even exceed the flourrelease in the conventional system. Increasing the size of the screen aperturefor sifting flour, while percent open area of the screen also needs to beobserved, results in significant increase of flour yield (in some casesexceeding the flour yield in the conventional system). Adjustments of the rollgap and sieving conditions in the process with the eight-roller mill are notfollowed by deterioration of flour quality. At the same roll gaps and samesieving conditions, energy requirements for grinding are higher in the processwith the eight-roller mill compared to a conventional system. With theincrease of the flour release in process using the eight-roller mill, these energyrequirements can be significantly reduced. The possibility of achieving similarmilling results to those obtained in the conventional system, while theinvestment costs and overall energy requirements are significantly lower,justifies the use of the eight-roller mill in the reduction system of the wheatflour milling process.

Pearl millet is a staple food in Namibia. It is milled into flour by traditional and industrial dry milling processes. This research was conducted to help determine how to improve the nutritional value and acceptability of pearl millet. The traditional milling process involves a lactic acid fermentation step which lowers the pH of kernels. The effects of the traditional Namibian and industrial “dry milling” processes on the physical and nutritional composition of pearl millet grain were compared. Additionally, the effect of steeping three different Namibian pearl millet varieties (Kangara, Kantana and Okashana 2) in lactic acid and water on the colour and the phenolic content of the flour were determined. Regarding comparing the milling processes, variety Kangara was conditioned and decorticated traditionally with a pestle and mortar and industrially with an abrasive decorticator. The traditional decorticated grain was steeped and sun dried for 24 h before hammer milling, whereas the industrially decorticated grain was roller milled. Tristimulus colorimetry and proximate analyses were conducted on the samples. Concerning acid steeping, kernels were steeped in a pH 3.5 solution and in water as a control. Colour, total polyphenol and c-glycosyl flavone contents were determined. The determination of cglycosylflavone content was particularly important because these compounds are considered goitrogenic. The traditionally milled flour was lighter in colour than industrial milled flour. However, it was significantly lower in protein, ash and c-glycosyl flavone contents in comparison to industrial milled flour. This was due to the removal of more pericarp and germ in the traditional process. The industrial dry milling process therefore produces flour with a higher nutrient content in terms of protein, fat and minerals. However, the traditional Namibian milling process makes the colour of the pearl millet flour lighter, which is probably the reason that it is more acceptable to consumers. Kernels steeped in a lactic acid solution were lighter in colour than those steeped in water. Irrespective of the steeping media, the total polyphenol content was significantly lower in steeped kernels compared to those unsteeped. A similar trend was observed for the cglycosyl flavone content. This indicates that some of these compounds may have leached out during steeping. For all varieties, kernels steeped in lactic acid had a significantly higher total polyphenol content than those in water, probably due to the dissociation of metal-polyphenol complexes in the acidic medium whereby these polyphenols became free and available for measurement. Thus, steeping in a lactic acid solution can lead to better colour improvement of kernels compared to steeping in water. Thus, lactic acid steeping can improve the sensory quality of pearl millet products. An industrial process can thus be designed to include tempering the grain with food grade lactic acid to produce sour taste and leach out the colour pigments, particularly the cglycosyl flavones hence lightening the colour of the industrial milled flour. This produces a product with high nutritional content, lighter in colour and has the sour taste that consumers find appealing. Copyright 2007, University of Pretoria. All rights reserved. The copyright in this work vests in the University of Pretoria. No part of this work may be reproduced or transmitted in any form or by any means, without the prior written permission of the University of Pretoria. Please cite as follows: Barrion, SC 2007, Pearl millet milling : comparison between traditional Namibian fermentation - semi-wet milling and dry milling, MSc(Agric) dissertation, University of Pretoria, Pretoria, viewed yymmdd < http://upetd.up.ac.za/thesis/available/etd-01282009-132241 / > E1209/gm
Dissertation (MSc(Agric))--University of Pretoria, 2009.
Food Science
unrestricted

There is limited information on the utilization of sorghum for human consumption in El Salvador. Increased wheat prices have driven the baking industry to seek alternative cereals for manufacturing of their products. The white color and bland taste characteristics of Salvadorian sorghum is ideal for use as a partial substitute of wheat (up to 50 percent) or alone in baked goods and a wide variety of foods. Further information on the grain quality, milling characteristics and impact on end-product was assessed to make better use of the available grain. Three different varieties of improved and local cultivars (RCV, Native and ZAM 912) were evaluated for their grain, flour and end-product quality. Grain hardness, color and composition of the grains varied from hard to intermediate to soft. Burr, hammer and roller milling were used for sorghum flour production. Impact of grain characteristics and milling quality was evaluated through the flours produced and their end-product quality. Grain hardness significantly affects flour and final product characteristics. Harder grain, RCV, produced flours more difficult to cook and with a grittier texture than those produced from Native cultivars (floury endosperm). Cupcakes produced from harder grain flours had lower volume and harder texture than cupcakes made from the Native varieties. ZAM 912 was an intermediate hard sorghum variety and produced the darkest flour and darkest cupcakes due to its pericarp hue. Appropriate use of this grain’s flour can be used in baked products with a darker hue (e.g. chocolate pastries). Harder grain flours can be utilized in coarse crumb products (e.g. cookies, horchata, and atole). Hammer mills produced the coarsest particles for all the varieties evaluated. Burr mills produced flour with similar cooking and end-product texture qualities as the roller mill. However, burr mills are not suitable for production of large quantities of whole sorghum flour. Nevertheless, they are more affordable for small entrepreneurs. Cultivars analyzed produce quality flour that can be used in an array of baked foods, i.e. ethnic beverages, porridges, cookies, flour mixes, tortillas, sweet breads. Whole sorghum flour substitution as low as 25 percent in wheat-based foods can represent significant cost savings for its users.

碩士
國立宜蘭大學
食品科學系碩士班
102
Rice has been a staple food in the world, which is consumed principally as a whole grain. The rice consumption in Taiwan is declining in decades since the diversity of diets and the western culture impact. There has been a considerable interest in the development of rice processed products to enhance the rice consumption. In application, rice is usually milled by different methods to the preparation of rice flour, thus the milling methods might affect the ultimate physicochemical properties of the rice flour and the qualities of related products. The objective of this research was to study the in vitro hydrolysis along with the digestibility of different rice species (indica: TCS10, CS22, TCN1, japonica: TC192, KH145, and glutinous: TCSnGl2, TCGlu70, TKGlu3) milled by three milling methods (dry milling, and wet milling followed by hot air drying at 45oC and/or freeze drying). In addition, the influence of adding difference percentage oil on the physical and physiological characteristics of indica rice cakes was selected as a case study of rice product. The results showed that the indica species of TCN1 appeared to have the highest resistance on enzymatic hydrolysis than the others, while the glutinous ones got the least resistance (best digestibility). The equilibrium concentration ( ) and kinetic parameter (k) of TCN1 were smaller than the others. This result turned to increase the resistant starch (RS) as well as to decrease the estimated glycemic index (eGI). For the different milling methods, wet-milled raw flour followed by hot air drying at 45oC performed the best enzymatic resistance to hydrolysis. In addition, gelatinized freeze-dried wet flour got a lower starch digestibility. For indica rice cakes, the height, specific volume and white index of TCN1 rice cake were significantly higher than those of TCS10 and CS22 cakes. As the addition level of butter increased the hardness of rice cakes increased simultaneously. According to the in vitro digestion study, rice cake with addition of 25% soybean oil and 75% butter showed the highest starch digestibility than the other rice cakes, and rice cake of whole soybean oil performed the least starch digestibility. In general, rice cakes were the foods of middle-to-low glycemic index.

碩士
國立中興大學
食品科學系
87
Two waxy rice varieties, Tai Ken Waxy 1(TKW 1) and Taichung Waxy 70(TCW 70) of second crop of 1997, were used as test samples. Dehydration methods, including centrifuge and press, were used to investigate the difference in physicochemical properties of wet-milled rice flours, the eating qualities of rice balls were also examined. The data showed that there were differences in particle size and leached out amount of rice flour between these two dehydration methods. The rice flour prepared by press dehydration showed higher protein content, viscosity, solubility, amylase activity and lower swelling power, and enthalpy(ΔH). Through centrifuge dehydration, it performed different layers after centrifuging. Rice flour which located in the inside-layer showed higher protein content, solubility, amylase activity and lower viscosity, swelling power, and enthalpy(ΔH) than those of other layers. Concerning the eating quality of rice ball, rice balls prepared by centrifuge or press dehydration showed differences in the color and texture, but there were no significantly differences in sensory evaluation.

碩士
輔仁大學
食品科學系
97
Abstract Wheat flour possesses unique characteristics for making pasta, bread and baking products. Individual food product made from wheat flour needs a particular type of flour to meet its required quality. In order to understand these unique properties contributed from flour constituents, Australia prime hard wheat (APHW) was used and commerciall milled by Bühler roller miller to four wheat flour fractions, F1, F2, F3 and F4－from inner to outmost portion of kernels. Chemical composition of each flour fraction was determined. Dough physical properties of each APHW flour fraction were investigated and their relationship to chemical composition was further studied in order to understand the needs for developing multi-functional food products by providing a special quality of flour. Results of the particle size analyses showed that average particle diameter of F1 (69.5 μm) was smallest, followed by F2, F4 (84 μm) and F3 (104.9 μm) had the largest particles, implying that flour fractions obtained from floury endosperm had a smaller particle size than those from horny endosperm. Chemical compositional analyses indicated that F4 was obtained from the outer portions of wheat kernel and had the highest percentages in proteins, ash, lipids and dietary fiber, F3 and F2 were the next and F1 had the lowest level in all components. As to the gluten content, F2 and F3 had higher wet gluten than F1, whereas F4 could not form gluten due to its high water-soluble protein content. Additionally, dry gluten content followed a similar trend as wet gluten, i.e. F3  F2 > F1. All the gluten indices in F1, F2 and F3 were larger than 97, revealing that all the glutens are tough and lack of extensibility. All the flour fractions contained damaged starch of about 6.5-8.1%. Low falling number for F4 manifested that F4 had a high α-amylase activity as compared to other fractions. Results of Viscograph exhibited that pasting temperatures were as follows: F1< F2 F2> F3 > F4, which was different from that of the isolated starch (F4 < F1 < F2, F3). LowΔHG for flour fractions implys the high content of non-starch components in F4, while low starch ΔHG in F1 refers to the presence of small starch granules, which was lost during washing. Farinographic analyses revealed that both development time and mixing tolerance index, the time for flour gluten to reach 500BU and the time to maintain 500BU during mixing, were as follows: F2> F1> F3 > F4, implying that F2 had the strongest gluten and stability among flour fractions. Overall mixing properties, deduced from the valorimeter value were negatively correlated to ash, lipid and dietary fiber content. From results of extensograph of fermented dough, F1 revealed strong elastic gluten; F2 possessed good resistant gluten, while gluten in F3 had a good extensibility. Overall, each flour fraction contains distinct constituents and possesses unique dough properties. A novel food product with high quality can be developed if we could carefully mix each fraction according to the needs of the specific product. Thus, above studies can be used as a reference for flour manufacturing industry.

碩士
元智大學
管理碩士在職專班
107
Enterprise enhances the interaction with its customers by different channels. Therefore, to explore the characteristic of different channel and how it works is very important and imminent. Especially, in the recent year logistic integration effect is more important than the Brand effect. Traditional Industry should use Information Technologies (Industrial 4.0) to enhance the various needs from customer’s side and to use all the resource from top to the end of the logistic chain to maximization the profits of the chain. In the research, we use three logistics driving factors in the supply chain decision-making(Chopra & Meindl 2016) which include facility, inventory, transportation and three cross-functional driving factors, such as information sourcing, procurement, pricing, to explore and to establish channel performance indicators. As a raw material supply business, Direct selling, Distributor, Physical channel, Virtual channel are main business marketing for flour milling industry. To increase the overall service quality to expand, extend and increase total profits should be based on Win-Win strategy among all the channels. Through the business model and channel analyze research, the conclusions are： 1.Satisfy close market demands, Optimize service quality 2.Managements Brand. Casting competitiveness 3.Consolidate existing customer, Attract potential customer 4.Set up long-term cooperative relationships based on WIN-WIN strategy It is important to create an total solution value which is identified by the customer for the products, to avoid “Red Sea” competition is the best way to manage a closed market for flour milling industry. Three suggestions are： 1.Information transparency to lower down the intangible cost 2.Cultivate professionals, improve service quality 3.Use RFID for storage and shipping management Use of IT technology for production and logistics management to share and transparent the information to the chain members for intimately cooperation are more and more important. Key words: Multiple Marketing Channel、Supply Chain、Business Model

博士
國立臺灣大學
食品科技研究所
91
This dissertation was attempted to investigate the effects of extrusion condition, milling method, and particle size of rice flour on the rheological properties of glutinous rice extrudates. From the results, feasible conditions to prepare mochi by using single screw extrusion cooking (SSEC) have been identified. First, the influence of screw configuration and die opening area were studied. Among three screw configurations, forward, mixing bar & disc, and mixing disc and three die diameters of 10, 20, and 40 mm, the combination of mixing disc and 10-mm die exhibited longest mean residence time and good mixing effect. The extrudate prepared using these conditions yielded high degree of gelatinization with smooth texture. The flow patterns of material in the single extruder were analyzed using three models, including Wolf-White, Simplified, and Complete model. The Complete model was the best one among the three models. The barrel temperature and water content were also important factors on affecting the properties of extrudates. The volume percentage of water in the extrudate was highly correlated (r^2=0.92~0.95) with the dynamic mechanical spectrum. Four models were used to analyze the data from creep test. It was found that the modified four-element model fitted well the data. From the correlations between sensory analyses and rheological properties, the preference index was found to be a good index for processing. The extrudate with 55% water content exhibited similar properties to commercial mochi. The results indicated that the SSEC could be used for mochi production. The milling method affected that the particle size of rice flour as well as the physical properties of extrudates. The wet milling yielded a damaged starch much lower than dry milling. The sorage modulus at 95℃(G''95℃) of rice flour with 45% H2O increased with the mean particle size(r^2=0.96). When the water content was raised to 80%, both the mean particle size and milling method affected G''95℃. This was probably due to the phase change of particles during heating, which was revealed by the microscopic observation. From the rheological properties and SEM, a smooth texture was obtained when the particle was smaller than 74μm. This would be helpful for setting up the specification of rice flour.

Chan Kai Yiu.
Thesis (M.Phil.)--Chinese University of Hong Kong, 1992.
Includes bibliographical references.
Chapter 1. --- Introduction: Big Business Financing in Modern China --- p.1
Chapter 2. --- The Demand for Capital and Credit --- p.18
Chapter 3. --- Internal Financing --- p.30
Chapter 3.1. --- Shareholders' Initial Investment
Chapter 3.2. --- Accumulated Capital
Chapter 4. --- External Financing --- p.56
Chapter 4.1. --- Economic Background and Rationale behind External Financing
Chapter 4.2. --- Loans and Credits from Qianzhuang
Chapter 4.3. --- Loans from Modern Chinese Banks
Chapter 4.4. --- Loans from the Foreign Banks in China
Chapter 4.5. --- Credits in Machinery Buying
Chapter 5. --- Attempts of Closed Financing --- p.110
Chapter 5.1. --- Guangsheng Qianzhuang: The First Attempt
Chapter 5.2. --- Gechang Wanglai: A Channel of Closed Financing
Chapter 5.3. --- The Headquarters Company: An Institutional Device
Chapter 5.4. --- Staff's Savings Department: One Step Further
Chapter 6. --- "Conclusion: Entrepreneurship, Social Networking, and Economic Rationalization" --- p.136
Chapter 6.1. --- Entrepreneurship
Chapter 6.2. --- Social Networking
Chapter 6.3. --- Economic Rationalization
Appendix --- p.148
Glossary --- p.150
Selected Bibliography --- p.157

博士
國立中興大學
食品科學系
87
Chapter 1 Rice Hardness and Endosperm Tissue Microstructure on the Particle Size Distributions and the Physicochemical Properties of Rice Flour ABSTRACT In this study, polished rice smples were prepared from indica, japonica, and waxy rice varieties of the first crop in 1996. The rice hardness, milling temperature, endosperm cell microstructure, particle size distributionet and physicochemical properties et al., have been examined and the statistic analysis was also test. It was found that significant variation in the rice hardness occurred among the different rice varieties(p<0.05). The statistical analysis showed the Brabender Micro-hardness Test (BMHT), resistance time (RT) and milling temperature were highly correlated with the slope of BMHT milling time equation(p<0.05). Results showed the slope of BMHT was simple and easy to use for rice hardness measurement. Stereoscopic zoom microscopy showed the hardness of kernel were correlated with the ratio of virterous endosperm of the indica rice varieties. In SEM analysis, the cross section of rice endosperm cell have significant difference among the indica rice. Results indicate that significant variation in rice hardness correlated with the the microstructure of rice kernel endoperm occurred among the different rice varieties. Among the varieties examined, japonica gave the harder index of BMHT and resistance time (RT) than indica and waxy varieties. Highly positive correlation among the RT, milling temperature, damage starch, moisture, and retained weight of over 60 mesh was observed. BMHT and retained weight of over 100 mesh, particle size index (PSI) as well as fat content also showed significant positive relationship. The principal component analysis indicated that the first three component were accounted for 85% of variation. The first principal component was highly correlated with the variables of RT, percentage over 60 mesh, milling temperature and damaged starch of rice flour, and was negatively correlated with percentage over 100 mesh and PSI. This result concludes that the first principal component was highly related to the mechanical behavior and the endosperm texture of rice grains. The second principal component was positively correlated fat and ash contents, but negatively correlate with the size and shape and thousand-kernel weight of rice kernels. The effect of protein content was not so significant, and existed between first and second components. For better understanding the variations of 14 rice varieties, the percentages of variations against first and second components were plotted on a plane. Chapter 2 Particle Size Distribution and Physicochemical Properties Changes in Rice Starches by Ball Milling Treatment ABSTRACT Seventeen rice cultivars, 15 native and 2 brought in from Japan, were grown in the Taichung Agricutural Experimental Station, first crop season, 1996, and used as test samples. In this study,rice starches granules have been subjected to physical damage under ball milling treatment. Particle size distribution, physicochemical characteristics, pasting behavior, thermal properties and crystalline structure of starch to be examined. Seventeen rice starches showed bimodal granule size distribution by low angle laser light scattering. Rice starch has a bimodal size distribution of 4-15 μm and 1-3 μm. The large granules (A type) in rice constitute a high proportion (72-86%) of total percentage of rice starches. Taichung Sen 17(TCS 17) rice starch showed that a higer median particle size (PS 50)(8.2 μm) and Kaoshiung Sen 7(KSS 7) rice starch showed lower(4.9μm). The small granules(B type) in rice constitute a low proporation (14-28%) of the total percentage of rice starches. It was found that significant variation in the mode value occurred among the large granule and no significant variation in the small granule. The result showed the cutting point of all rice starch samples appearance in 2.52-2.88 μm. KSS 7 rice starch showed that a higer specific surface area(2.24 m2/cc) and TCS 17 showed lower (1.51 m2/cc). Ball-milled rice starch showed a higher degree of damaged starch and TNuS 19 showed the higher level of damage than TCW 70(p<0.05). Milling time and damaged starch showed significant positive relationship(p<0.01). The statistical analysis showed the mean and median were highly positive correlated with the large granule(%)(p<0.05) and negative correlated with small granule(%) and specific surface area. It was found that the small granule had higher particle size decay index (PDI) than large granules under ball milling treatment(p<0.05). However, the small granule mode value and cutting point would not be affected. Regarding pasting behaviors, pasting temperatures, peak viscosity, setback viscosity and final viscosity were significantly reduced. DSC analysis, ball-milled rice starch showed the lower peak temperature (Tp) and lower enthalpy (△H). The lower enthalpy value for the ball-milled rice starch, when compared to the highest enthalpy value for the un-treared, reflected the considerable disruption of the native crystalline structure which had occurred during grinding processing. Birefringence was partically absent in the ball milled rice starches, suggesting that the ordered structure of the starch granule was disrupted. In stainning analysis, the damaged starch of TNuS 19 stained with intensely blue and gave more granular form after absorped of water, TCW 70 stained with brown and gave more random disrupted shape. Congo red stainning showed damaged starch gave orange color in both rice varieties. Scanning electron microscopy showed ball-milled starch gave the same change in appearance for both the TNuS 19 and TCW 70 rice starches. X-ray diffraction analysis indicated that the effect of milling caused the conversion of starch into a more amorphous form and showed that ball-milling destorys crystallinity in both TNuS 19 and TCW 70 rice starch. For all results we concluded that rice starch has bimodal distribution characteristics and microstructure changes in rice starches, and these characteristics may play an important role for rice used end products. Chapter 3 Effects of Soaking Processes on Particle Size Distributions and Physicochemical Characteristics of Rce Flours ABSTRACT Four varieties of rice, three indica and one waxy varieties were grown at the Taichung District Agricultural Improvement Station during the first crop season in 1996 and used as samples to investigate the effect of steeping processes on particle size distributions and physicochemical properties of rice flours. The harder index of resistance time (RT) had significant difference among the four rice varieties. The results showed that higher RT produced higher milling temperature and damaged starch, and lower water absorption content in three indica rice varieties. At different soaking time, it was found that significant decrease in the rice kernel hardness, milling temperature, median particle size(PS 50) and damage starch and increase the water absorption content occurred among the different rice varieties. Water absorption content and soaking time showed significant positive relationship(p<0.01). Highly negative correlation among the RT, milling temperature, damage starch, PS 50 and rice kernel hardness was observed. The results showed that water absorption content, rice kernel hardness, milling temperature, PS50 and damaged starch showed significant interaction relationship(p<0.001). In this study，four rice flour showed bimodal particle size distributions by semi-cyclone milling method and the percentage of large and small particle had significant difference among the four rice varieties. At un-soaking condition, Taichung Sen 17(TCS 17) rice flour showed that a higer small granule(%) and Tainung Sen 19(TNuS 19) showed lower. The statistical analysis showed the soaking time and water absorbtion content were highly positive correlated with the small particle(%) and negative correlated with rice kernel hardness, milling temperature and damage starch. Birefringence was partically absent in the dry milled rice flours, suggesting that the ordered structure of the starch granule was disrupted. In stainning analysis, the damaged starch of indica rice flour stained with intensely blue and gave more granular form after absorped of water, waxy rice flour stained with brown and gave more random disrupted shape. The results showed that semi-dry milled sample contained a cluster of starch granules is spherical to ellipsoidal, varying from 7-25 μm in diameter and each cluster contains 20-60 small polyhedral granules.

La Realtà Aumentata (AR) promette di creare collegamenti diretti, automatici e azionabili tra il mondo fisico e le informazioni elettroniche. Fornisce un'interfaccia utente immediata e diretta ad un mondo fisico potenziato elettronicamente. In particolare, la AR industriale permette l'integrazione tra le informazioni basate sulla conoscenza, tradizionalmente utilizzate dagli operatori e fornite principalmente sotto forma di documentazione cartacea e di dati disponibili dai sensori sulle attrezzature. Questo approccio è suggerito dalle aziende, soprattutto dalle piccole e medie imprese, che desiderano un'introduzione graduale delle tecnologie di Industria 4.0 all'interno delle loro pratiche consolidate. Lo scopo di questo lavoro è quello di sviluppare un sistema avanzato di documentazione tecnica in AR per un impianto di macinazione di farina. Il lavoro discusso in questa tesi mira a portare un valore aggiunto alla letteratura esistente nel campo dell'AR industriale e della documentazione tecnica avanzata. Inoltre, si cercherà di far luce sul ruolo dell'AR come tecnologia abilitante per l'industria del futuro. In primo luogo, ci siamo concentrati su diverse interfacce AR industriali al fine di comprendere le pratiche consolidate per guidare la progettazione dell'interfaccia IAR. Poi, indaghiamo la tecnologia chiave AR con un nuovo approccio basato sulla ricerca sui brevetti. Infine, il risultato principale di questo lavoro è la progettazione e lo sviluppo di due sistemi AR per un impianto di macinazione della farina che seguono due diversi approcci di progettazione.
Augmented Reality (AR) promises to create direct, automatic, and actionable links between the physical world and electronic information. It provides an immediate and straightforward user interface to an electronically enhanced physical world. In particular, Industrial AR allows the integration between knowledge-based information, traditionally used by operators and provided mainly in paper documentation and data available from sensors on equipment. This approach is suggested by companies, especially small and medium-sized enterprises, who want a gradual introduction of Industry 4.0 technologies within their established practices. The scope of this work is to develop an advanced technical documentation system in AR for a flour milling plant. The work discussed in this dissertation aims to bring added value to the existing literature in the field of industrial AR and advanced technical documentation. Besides, an attempt will be made to shed light on the role of AR as an enabling technology for the industry of the future. First, we focused on different industrial AR interfaces in order to understand established practices to guide IAR interface design. Then, we investigate the AR key technology with a novel approach based on patent research. Finally, the main result of this work is the design and development of two AR systems for a flour milling plant that following two different design approaches.