Relevant bibliographies by topics / Flour mills

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Flour mills'

Author: Grafiati
Published: 4 June 2021
Last updated: 30 July 2024

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Journal articles on the topic "Flour mills"

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Alhendi, Abeer S., Tamadher H. Ahmad, Wasan S. Albayati, Balsam Q. Almukhtar, Zahraa K. Ali, and Nuhoodh K. Al-Hayani. "Comparisons between flour qualities produced by three different mills: buhler, quadrumat, and industry mills." International Journal of Food Studies 11, no. 1 (April 18, 2022): 19–27. http://dx.doi.org/10.7455/ijfs/11.1.2022.a2.

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Three types of mills (Buhler, Quadrumat, and industry mill) have been used to determine the effect of mill type on the quality of the produced flour. Quadrumat and Buhler mills are usually used to produce flour at a laboratory level. Flour quality has been determined physically, chemically, and rheologically. Results showed that the particle size of flour produced by Buhler mill (FPB) was finer (mostly less than 132 μm) than other produced flour, while flour produced by Quadrumat mill (FPQ) had 8% particle size bigger than 50gg, which is more than Iraqi accepted limit (5%). The moisture content of FPQ exceeded the moisture content limit (14%). While, all flour produced by industry mills (FPI) was within the Iraqi standard in term of particle sizes and moisture content. Gluten content of FPB was higher than other produced flours; however, most increments were not significantly different. The results also showed that using different mills has no clear effect on the gluten index and alpha-amylase activity. Farinogram and extensogram results showed that FPQ was stronger than other produced flour followed by FPI. In conclusion, the quality of FPQ was closer to the quality of FPI, however, Quadrumat mill needs to be adjusted to produce flour with finer particle sizes and lower moisture content. The Buhler mill, on the other hand, needs to be adjusted to produce flour with bigger particle size. Both laboratory mills (Quadrumat and Buhler) need to be adjusted to produce flour that expresses FPI correctly.
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gage, fran. "Wheat into Flour: A Story of Milling." Gastronomica 6, no. 1 (2006): 84–92. http://dx.doi.org/10.1525/gfc.2006.6.1.84.

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This article chronicles the milling of wheat beginning with its cultivation about ten thousand years ago. It describes the milling of the grain, starting with primitive hand tools, progressing to larger mills, then the use of animal power to turn milling stones. Changes in the design of the mills made them more efficient. Using flowing water to turn the millstone greatly increased output; people without access to flowing water devised mills turned by the wind. As wheat became a more important crop, an automated system, using elevators and gravity chutes, made it possible to mill even more grain. Technological advances led to changes——rollers replaced stones, steam replaced water, and electricity eventually replaced steam as the mill's energy source. Modern mills employ sophisticated machinery in an attempt to extract as much flour from the wheat kernels as possible.
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NIEUWENHUIJSEN, M. "Flour dust exposure variability in flour mills and bakeries." Annals of Occupational Hygiene 39, no. 3 (June 1995): 299–305. http://dx.doi.org/10.1016/0003-4878(95)00018-a.

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Karpinski, Eva A. "Exposure to Inhalable Flour Dust in Canadian Flour Mills." Applied Occupational and Environmental Hygiene 18, no. 12 (December 2003): 1022–30. http://dx.doi.org/10.1080/714044192.

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Magomedov, M. D., and V. V. Stroyev. "IMPROVING THE TECHNICAL LEVEL OF AGRICULTURAL AND FLOUR MILLS AS A DIRECTION OF INCREASING EXPORTS WHEAT AND ITS PROCESSED PRODUCTS." Scientific Journal ECONOMIC SYSTEMS 13, no. 2 (2020): 124–34. http://dx.doi.org/10.29030/2309-2076-2020-13-2-124-131.

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The article defines the technical level of production, indicates the great physical and moral wear of machinery and equipment of agricultural and flour mills. Considered for what purposes machines are used in wheat production, it is recommended to agricultural and flour-milling enterprises to allocate preferential credit at the level of percentage inflation. All technological methods used in wheat production are presented, the main types of products produced at flour mills are considered. Are indicated as having shortcomings in the introduction of advanced machinery in the country’s flour mills. Shows the importance of production organization in the use of advanced equipment and technology at the enterprises under consideration.
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Nieuwenhuijsen, M. J., C. P. Sandiford, D. Lowson, R. D. Tee, K. M. Venables, J. C. McDonald, and A. J. Newman Taylor. "Dust and flour aeroallergen exposure in flour mills and bakeries." Occupational and Environmental Medicine 51, no. 9 (September 1, 1994): 584–88. http://dx.doi.org/10.1136/oem.51.9.584.

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Fistes, Aleksandar, and Gavrilo Tanovic. "The effect of using the drum detachers in the industrial wheat flour mills." Acta Periodica Technologica, no. 44 (2013): 49–56. http://dx.doi.org/10.2298/apt1344049f.

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The work is concerned with the effects of applying the drum detachers as flake disrupters in industrial wheat flour mills. The stocks entering and leaving the drum detachers applied on the different reduction passages in two industrial mills were intercepted and employed in the experiments. The changes in the flour release and flour ash content were followed. The results show that the drum detachers are effective in disrupting the flakes formed in the smooth roller mills grinding zone. However, the contribution of the drum detachers to the overall milling efficiency is in close correlation with the nature of the formed flakes. If the flakes are primarily composed of endosperm particles, the employment of drum detacher results in a statistically significant increase of the flour yields without deterioration of flour quality. If flakes, formed on the end passages of the reduction system, contain large portion of branny particles, the increase of the flour ash content following the drum detacher is statistically significant.
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Martin, Randall, Kaliramesh Siliveru, Jason Watt, Paul Blodgett, and Sajid Alavi. "Pilot Scale Roller Milling of Chickpeas into a De-Hulled Coarse Meal and Fine Flour." Processes 10, no. 11 (November 9, 2022): 2328. http://dx.doi.org/10.3390/pr10112328.

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Chickpeas and other high protein plants are becoming increasingly popular. Traditionally, attrition or hammer mills are used for milling chickpeas. However, the use of roller mills on chickpeas has not been extensively researched. This study compared pilot-scale milling trials involving whole Kabuli compared to split and de-hulled Desi chickpeas. A flow sheet was designed and optimized for meal production with minimal co-product flour produced. Milling yields, particle size, and proximate analysis data were recorded. The optimum flow sheet consisted of 4 break passages, 2 smooth roll passages, and 4 purifiers. Results showed whole Kabuli chickpeas had a higher meal yield, at 63.8%, than split Desi seeds, at 54.1%; with both percentages proportional to the weight of milled seed. The remaining 36.2% or 45.9% consisted of co-product flour, feed streams and process losses. Both meals had an average particle size between 600 and 850 microns and both flours had a bimodal particle size distribution with peaks at 53 and 90–150 microns. The use of purifiers facilitated better separation of hull and resulted in lower crude fiber levels in the Kabuli meal. Proximate analysis trends were similar for both chickpea meals with higher protein (~2% more), crude fiber (~1% more) and ash (0.1–0.3% more) in the meal compared to the co-product flour. The co-product flour had substantially higher total starch (~15% more) than the meal. The results of this research can be used to modify wheat mills to process chickpeas.
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Peacock, D. P. S. "The mills of Pompeii." Antiquity 63, no. 239 (June 1989): 205–14. http://dx.doi.org/10.1017/s0003598x0007592x.

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About half a century ago ANTIQUITY published the seminal papers of Cecil Curwen on querns. We now return to the theme of flour production and David Peacock uses a computer to analyse a major collection of rotary mills.
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Khodadadi, Iraj, Mohammad Abdi, Mohsen Aliabadi, and Effat Sadat Mirmoeini. "Exposure to Respirable Flour Dust and Gliadin in Wheat Flour Mills." Journal of Occupational Health 53, no. 6 (November 2011): 417–22. http://dx.doi.org/10.1539/joh.11-0045-oa.

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Dissertations / Theses on the topic "Flour mills"

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Kvach, John F. "Wheat, wealth and western Maryland the growth and evolution of flour milling in Frederick County, Maryland 1748-1789." Morgantown, W. Va. : [West Virginia University Libraries], 2002. http://etd.wvu.edu/templates/showETD.cfm?recnum=2562.

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Thesis (M.A.)--West Virginia University, 2002.
Title from document title page. Document formatted into pages; contains iv, 132 p. : ill., maps. Vita. Includes abstract. Includes bibliographical references (p. 120-127).
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Ide, John. "The development of steam power in early South Australian flour mills /." Title page, contents and abstract only, 1988. http://web4.library.adelaide.edu.au/theses/09EN.B/09en.bi19.pdf.

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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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Gillion, Lauren. "Developing a generic hazard analysis critical control point (HACCP) system for the wheat milling industry." Thesis, University of the Western Cape, 2005. http://etd.uwc.ac.za/index.php?module=etd&amp.

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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.
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Alyami, Jaber. "Estimating efficiency and productivity growth of the Grain Silos and Flour Mills Organisation in Saudi Arabia." Thesis, University of Nottingham, 2015. http://eprints.nottingham.ac.uk/29223/.

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The Grain Silos and Flour Mills Organisation (GSFMO) is the responsible authority monopolising the Kingdom's milling industry. However, the organisation has recently been facing financial problems. The aim of this study is to estimate the technical, cost and allocative efficiency (TE, CE and AE) of the flour mills of the GSFMO (1988-2011), using Data Envelopment Analysis (DEA) and Stochastic Frontier Analysis (SFA) approaches. In addition, it seeks to explain variation in efficiency levels between the mills and conduct further analysis through the second stage regression to estimate the effect of managerial variables. Productivity growth over time was also estimated in this study using DEA (2008-2011) and SFA (1988-2011) approaches. Both primary data and secondary data (1988-2011) to cover the nine milling branches were utilised. Using DEA under constant return to scale (CRS), average TE ranged from 91.72% in Khamis branch to 97.63% in Almadinah. Average TE under input-orientated variable return to scale (VRS) was lower than TE estimated under output-orientated VRS. The older branches had the lowest TE compared to newer branches. Under VRS, TE was greater than TE for the same branches under CRS. TE results using SFA were quite analogous to the results using DEA. Regarding productivity growth, using DEA for the 2008-2011 data, no consistent patterns were found across the GSFMO branches in the mean total factor productivity growth (TFPG), technical change (TC), and efficiency change (EC). When using SFA to estimate productivity growth over the period 1988 to 2011, there was a decrease in productivity growth for most branches. With regards to the results of the second stage regression, branch managers’ age, local temperature and 'bad' infrastructure have a significant negative relationship with TE, while manager's experience did not seem to have any significant relationship with TE. However, new and mix machine conditions and number of mills in each branch have a significant positive relationship with TE. In terms of CE and AE using the DEA approach, the results show that major losses incurred by the organisation were partly due to the significant decrease in CE and AE and that there is a significant scope to reduce inputs costs in the production process.
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Kharel, Kabita. "Evaluation of pyrethrin aerosol insecticide as an alternative to methyl bromide for pest control in flour mills." Thesis, Kansas State University, 2013. http://hdl.handle.net/2097/16006.

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Master of Science
Department of Entomology
Frank H. Arthur
Kun Yan Zhu
Experiments were conducted to assess the effects of direct and indirect exposure scenarios, different degrees of residual flour, open and obstructed positions, and seasonal temperature variations on the efficacy of synergized pyrethrin against the red flour beetle, Tribolium castaneum (Herbst) and the confused flour beetle, Tribolium confusum Jacquelin du Val. To evaluate effects of direct and indirect exposures of T. castaneum and T. confusum eggs, larvae, pupae, or eggs to the insecticide aerosol within a flour mill, the following treatments were made to each life stage: insects treated with aerosol and transferred to treated or untreated flour, untreated insects transferred to treated flour, and insects and flour combined and treated together. Different degrees of harborage or sanitation levels were created by exposing T. confusum larvae, pupae, and adults to pyrethrin aerosol in Petri dishes containing 0, 0.1, 1, 5, and 10 g of wheat flour. Effects of pyrethrin dispersal in open and obstructed positions and seasonal temperature variations were assessed by exposing T. confusum pupae and adults in open positions and inside wooden boxes (1 m long, 20 cm wide, and 5, 10, or 20 cm high) inside experimental sheds maintained at target temperatures of 22, 27, and 32 °C. Results showed that when T. castaneum and T. confusum were directly exposed to aerosol without the flour source, or with a low amount of flour at open exposed areas, the aerosol provided good control against all life stages of T. castaneum and T. confusum. However, when insects were indirectly exposed (treated together with flour or untreated insects were transferred to treated flour), or treated together with deeper flour amounts, and exposed inside the boxes, the efficacy was greatly reduced. Eggs and pupae of both the species were more susceptible compared to larvae and adults. Additionally, the moribund adults initially observed in indirect exposure treatments, or at the deeper flour depth and exposure positions insides the boxes, were better able to recover. Generally, temperatures in the range of 22-32 °C had no significant effects on overall efficacy of pyrethrin aerosol.
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Nieuwenhuijsen, Marius Joannes. "Exposure to aeroallergens : determinants, exposure levels, and skin prick test reactions in bakeries, flour mills and research institutes." Thesis, Imperial College London, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.241827.

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Miller, Matthew J. "An historical examination of water-powered mill sites and markets using geographic information system analysis : Augusta County, Virginia, 1880-1885 /." Thesis, This resource online, 1994. http://scholar.lib.vt.edu/theses/available/etd-09052009-041037/.

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Thesis (M.S.)--Virginia Polytechnic Institute and State University, 1994.
Vita. Abstract. One map in back pocket. Includes bibliographical references (leaves 73-75). Also available via the Internet.
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Karinkanta, P. (Pasi). "Dry fine grinding of Norway spruce (Picea abies) wood in impact-based fine grinding mills." Doctoral thesis, Oulun yliopisto, 2015. http://urn.fi/urn:isbn:9789526207193.

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Abstract Wood powders are used in numerous applications such as thermoplastics and filters, and a lot of research effort has been put into developing novel ways of utilising them. The mechanical processing of wood powders, especially at particle sizes below 100 µm, has been reported in several studies, but they lack information on the effect of fine grinding conditions on the particle morphology and cellulose crystallinity, both of which are important parameters in the further processing of wood powders and in their various applications. This makes it very difficult to design and optimise fine grinding processes with different applications in mind. The aim of this thesis was to study the dry fine grinding of wood in several impact-based fine grinding mills in order to find out their effect on the properties of the wood and to study the energy required for the mechanical processing of the resulting powders. The effect of the main operational parameters on the properties of dried Norway spruce wood and the energy consumption was studied using three impact-based fine grinding mills that were capable of pulverising the wood down to a median particle size of less than 25 µm. It was found that the impact events occurring in media mills can be used for the production of very fine wood powders with lower cellulose crystallinity and rounder shaped particles having more uniform shape distribution than powders pulverised to a similar size range by means of impact events in non-media mills. A practical estimate was obtained for the minimum specific energy consumption in fine grinding in mills involving grinding media that could be utilised as a target for optimisation. Impact-based media milling under cryogenic conditions can be used to obtain different Norway spruce wood powders from those produced under ambient grinding conditions, i.e. without the freezing effect of nitrogen liquid. The energy efficiency of fine grinding can be enhanced by choosing cryogenic rather than ambient conditions. The moisture content of the wood has greater influence on the size and shape of the particles when milling is accomplished under ambient conditions. Torrefaction can reduce the energy consumption in impact-based media mills for median particle sizes over 17.4 µm (± 0.2 µm), while the shape and cellulose crystallinity of the particles are not significantly affected by torrefaction pretreatment as a function of energy consumption
Tiivistelmä Puujauheita käytetään laajalti erilaisissa sovelluksissa, kuten esimerkiksi biokomposiiteissa ja suodattimissa. Tämän lisäksi on olemassa paljon tutkimustietoa siitä, kuinka puujauheita voitaisiin hyödyntää laajemminkin. Puu voidaan mekaanisesti prosessoida alle 100 µm:n kokoluokkaan, mutta yksityiskohtaista tietoa kuivahienojauhatuksen olosuhteiden vaikutuksesta jauheiden morfologiaan ja selluloosan kiteisyyteen ei ole saatavilla. Puujauheen morfologialla ja selluloosan kiteisyydellä on kuitenkin merkittävä vaikutus sovelluksia ja jatkojalostusta ajatellen. Puun kuivahienojauhatuksen tiedon puute hankaloittaa merkittävästi prosessin suunnittelua ja optimointia erilaisia sovelluksia varten. Tämän väitöskirjan tavoitteena on selvittää iskuihin perustuvien hienojauhimien vaikutukset puun ominaisuuksiin ja tutkia mekaanisen prosessoinnin energiatehokkuutta hienojauhatuksessa. Tutkimuksessa selvitettiin kolmen erilaisen iskuun perustuvan hienojauhatusmyllyn pääasiallisten operointiparametrien vaikutusta kuivatun metsäkuusen ominaisuuksiin ja energiankulutukseen. Jokaisella hienojauhimella onnistuttiin tuottamaan puujauhoja, joiden mediaanikoko oli alle 25 µm. Iskuihin perustuvalla jauhinkappalemyllyllä saatiin tuotettua puujauhoa, jonka selluloosan kiteisyys on alhaisempi ja partikkelimuodot pyöreämpiä verrattuna samankokoisiin puujauhoihin, jotka on tuotettu iskuihin perustuvilla jauhinkappaleettomilla hienojauhatusmyllyillä. Työssä saatiin käytännöllinen arvio kuivatun metsäkuusen hienojauhatuksen minimienergiankulutukselle iskuihin perustuville jauhinkappalemyllyille, mitä voidaan käyttää kyseisten myllytyyppien optimoinnin tavoitteena. Työssä havaittiin lisäksi, että kryogeenisiä jauhatusolosuhteita käyttämällä voidaan tuottaa erilaisia puujauhoja verrattuna puujauhoihin, jotka prosessoidaan ilman nestetyppijäädytystä, kun jauhatus suoritetaan iskuihin perustuvalla jauhinkappalemyllyllä. Ilman nestetyppijäädytystä puun kosteuspitoisuudella on merkittävämpi vaikutus puujauhojen ominaisuuksiin kuin kryogeenisissä olosuhteissa jauhetuilla. Kryogeenisillä jauhatusolosuhteilla voidaan parantaa myös jauhatuksen energiatehokkuutta. Torrefioinnilla voidaan vähentää hienojauhatuksen energiankulutusta iskuihin perustuvilla jauhinkappalemyllyillä, kun tavoitekoon mediaani on yli 17,4 µm (± 0,2 µm). Torrefioinnilla ei ole vaikutusta selluloosan kiteisyyteen tai partikkeleiden muotoon energiankulutuksen funktiona
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Latorre, William Cesar. "Roteiro de inspeção das boas práticas de fortificação em moinhos de trigo." Universidade de São Paulo, 2009. http://www.teses.usp.br/teses/disponiveis/89/89131/tde-25032010-161243/.

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O governo brasileiro adotou a fortificação de farinhas de trigo com ferro para auxiliar na redução da anemia no país. Esta intervenção não está administrada como um programa sanitário coordenado, com monitoramento de atividades e avaliação de impacto. Essas ações têm ocorrido na forma de pesquisa acadêmica dispersa no país, e têm focado na compreensão da estratégia pelos moinhos de trigo, no monitoramento da concentração de ferro nas farinhas do mercado, e na avaliação do impacto sobre a saúde de grupos vulneráveis à anemia. Os resultados dessas pesquisas levam a pensar num trabalho coordenado, com avaliações padronizadas sobre alvos adequados, e na necessidade de instrumentos específicos de monitoramento da fortificação para a indústria e para a fiscalização sanitária. O objetivo deste trabalho foi elaborar um roteiro de verificação das Boas Práticas de Fabricação de farinhas enriquecidas com ferro em moinhos de trigo, que incluísse diretrizes para procedimentos operacionais padronizados de fortificação, nas hipóteses da existência de grande diversidade tecnológica de fortificação nos moinhos, e na necessidade deste checklist pela fiscalização para auditar esse processo. A padronização desses procedimentos é imprescindível para a efetividade do combate a anemia, porque normaliza a qualidade dos produtos fortificados, tornando-os mais homogêneos. Para elaborar o roteiro de verificação foi realizada uma pesquisa bibliográfica científica e de regulação, sobre Boas Práticas de Fabricação. Um roteiro inicial, para uma pesquisa de observação da indústria do trigo, foi extraído das legislações da vigilância sanitária, inclusive do programa nacional de fortificação do sal com iodo. A partir desse roteiro, entre 2007 e 2008, o pesquisador realizou uma pesquisa etnográfica em 11 moinhos de trigo no estado de São Paulo e elaborou uma lista de verificação de procedimentos operacionais de fortificação, contando com a colaboração de 20 profissionais de vigilância sanitária, convidados para aplicar o roteiro de BPF e apresentar parecer sobre o instrumento elaborado. Eles receberam do pesquisador uma capacitação em tecnologia de produção de farinhas em moinhos de trigo e posteriormente, colaboraram na elaboração e avaliação da efetividade do instrumento, acompanhando o pesquisador nas observações dos moinhos. O resultado é uma extensa lista de verificação das Boas Práticas de Fabricação em moinhos de trigo, com atenção às operações de fortificação das farinhas, que incluem procedimentos de dosagem e homogeneização de micronutrientes altamente diluídos na farinha, e de controles de qualidade de formulações de fortificantes e produtos finais, inclusive o registro de todas as informações. No checklist são indicados procedimentos operacionais padronizados de fortificação de farinhas e também, a amostragem para análise laboratorial da concentração de ferro e ácido fólico baseado no volume de moagem de trigo diário do moinho. A lista de verificação incluiu observações de moinhos de grande porte, que utilizavam diferentes sistemas de dosagem (volumétricos e gravimétricos) dos compostos de micronutrientes, controlados por procedimentos desde mecânicos até eletrônicos. Observações de laudos analíticos de farinhas levaram a concluir que existe ampla faixa de variação na concentração de micronutrientes entre as amostras analisadas. A qualidade dos resultados pode ser atribuída à baixa freqüência de controle dos sistemas de dosagem de menor automação, ao ponto de dosagem dos fortificantes que provoca pouca homogeneização da farinha fortificada, e à qualidade do composto de micronutrientes. Para melhorar a confiabilidade dos resultados de análise de ferro e ácido fólico são indicados procedimentos padronizados para análises laboratoriais com métodos analíticos validados. Concluiu-se que o método de observação participativa dos moinhos catalisou o conhecimento do pesquisador sobre a cultura do setor moageiro do trigo, fornecendo uma coleção significativa de itens de observação, que influenciam a qualidade dos procedimentos de fortificação. O checklist resultante de Boas Práticas de Fabricação enfocado na fortificação de farinhas contempla a variedade de situações tecnológicas observadas no mercado do estado de São Paulo e sugere-se sua utilização pelos moinhos de trigo para monitorar a produção de farinhas fortificadas e pela vigilância sanitária para auditorias e inspeções dos procedimentos industriais de fortificação.
The Brazilian government adopted the compulsory fortification of wheat flour with iron and folic acid to help reduce the iron deficiency anemia in the country. This intervention is not managed as a centralized sanitary program, with specific activities to monitor and to evaluate the impact on the health of a target population. These actions are being performed as a country spread academic research, on: the understanding of the intervention by wheat mills managers; the monitoring of the iron and folic acid concentration on samples of wheat flour for bakery and domestic use; and the evaluation of the intervention impact on the health of anemia vulnerable groups. The results of these researches make us think about a coordinated work, with standardized evaluations on adjusted targets, and specific instruments for monitoring the fortification process in the mills, and to be adopted by the sanitary inspection. The objective of this dissertation is to draw up a checklist for the inspection of the Good Manufacturing Practices of wheat mills focused in the production of iron fortified flour, including directions for the standardization of the fortification processes, in case there is great technological diversity in the mills in the country. In addition, it is useful to provide public health agents with a checklist for sanitary inspection. The standardization of the fortification processes is essential for the effectiveness of the fight against anemia, because it brings the quality of the fortified products into line, thus making them more homogeneous. To draw up the checklist, a scientific and regulatory bibliographical research was conducted on Good Manufacturing Practices. An initial checklist to make the first observation of the wheat mills was obtained from the Sanitary Surveillance Agency legislation, including the national program for fortifying salt with iodine. Between 2007 and 2008, the researcher conducted an ethnographic research in 11 wheat mills in the state of São Paulo, using the initial guideline, and elaborated the checklist for the inspection of the flour fortification operational procedures, counting on the contribution of 20 professionals of the Sanitary Surveillance system, who were invited both to use the checklist and to give their expert remarks. The researcher shared his knowledge and trained these professionals on wheat flour technology, and after that they could better collaborate to test the effectiveness of the checklist, accompanying the researcher during the wheat mills observation trip. The result is a comprehensive checklist for Good Manufacturing Practices in wheat mills, with special focus on the operations to fortify flour, including dosage and dilution of micronutrients, and quality control of micronutrients and fortified flours, including the registration of all information. The checklist highlights the standardized operational procedures for flour fortification and the sampling for laboratory analysis of iron and folic acid contents, based on the daily grinding volume of wheat in the mill. The checklist includes observation of big mills that used different systems for dosaging micronutrients (volumetric and gravimetrical), controlled by mechanic and electronic procedures. The analysis of some analytical reports on flours showed a considerable variation in the concentration of micronutrients of the samples. These results can be attributed to the infrequent control of the dosage systems of micronutrients; the point of dosage of fortifiers in the production line, thus impairing homogenization of the flour; and to the quality of the micronutrient compounds. To improve the reliability of lab results for iron and folic acid, some standardized procedures with validated analytical methods are recommended. As a conclusion, the ethnographic research method of participant observation of wheat mills has accelerated the researcher´s knowledge of the culture of the wheat milling sector. This approach brought significant information on items to be observed that influence the quality of the fortification process. The Good Manufacturing Practices checklist focused on the fortification of flour included a variety of technological situations observed in the state of São Paulo. We suggest its use for monitoring the production of fortified flours by the mills, and for inspections of the fortification procedures by the Sanitary Surveillance system.
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Books on the topic "Flour mills"

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

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

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Lynes, Marian S. Water-powered grist mills of Schoharie County. Cobleskill, NY: Times-Journal (Printer), 1988.

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Boddy, Chris. The millers of Kirkbymoorside. Kirkbymoorside: Kirkbymoorside History Group, 2014.

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

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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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Sorinas, Gonçal Cutrina i. El Ripollès "molins fariners". [Gerona]: Diputació de Girona, 1993.

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Cowell, Benjamin. Ancient documents relative to the old grist-mill: With some remarks on the opinions of Messrs. Hunter and Greene, counsel employed by the town to examine the same. [Providence]: Herald office, 1985.

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Sehorn, Richard Alan. The mills and millers of Mud Mill Pond, Kent County, Delaware and the Eastern shore of Maryland: 1757 to the present : a documentary history. Dover, Del: Delaware Documents, 2005.

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Mills, Robert. A flour mill sanitation manual. St Paul, Minn., USA: Eagan Press, 1990.

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Book chapters on the topic "Flour mills"

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Keller, Jürg P., and Mukul Agarwal. "Intelligent Non-split Mixing Decisions: A Value-Engineering Tool Applied to Flour Mills." In Informatics in Control, Automation and Robotics, 383–99. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-10891-9_22.

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Shevchenko, Anastasiia, Oksana Fursik, Vera Drobot, and Oleksandr Shevchenko. "The Use of Wastes from the Flour Mills and Vegetable Processing for the Enrichment of Food Products." In Bioconversion of Wastes to Value-added Products, 1–35. Boca Raton: CRC Press, 2023. http://dx.doi.org/10.1201/9781003329671-1.

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Floer, A. "The configuration space of Yang-Mills-Higgs theory on asymptotically flat manifolds." In The Floer Memorial Volume, 43–75. Basel: Birkhäuser Basel, 1995. http://dx.doi.org/10.1007/978-3-0348-9217-9_3.

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Yallappa, D., P. F. Mathad, Udaykumar Nidoni, T. Gururaj, R. S. Roopa Bai, and Kenchappa. "Design and Development of Pedal Operated Flour Mill with Multi-Applications." In Water Science and Technology Library, 161–67. Singapore: Springer Singapore, 2017. http://dx.doi.org/10.1007/978-981-10-5798-4_16.

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Membrilla, Manuel L., Francesc X. Villasevil, Dolores López, Josep M. Monguet, and Joaquim Marquès. "A Virtual Reconstruction of a Wave-Powered Flour Mill from 1801." In History of Mechanism and Machine Science, 119–38. Dordrecht: Springer Netherlands, 2011. http://dx.doi.org/10.1007/978-94-007-1251-5_5.

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Lembo, Marta, Alberto Bologna, and Francesco Romeo. "Nervi’s Isostatic Lines’ Inspired Floor Slabs. Beyond the Archetypal Gatti Woolen Mill in Rome." In Lecture Notes in Civil Engineering, 51–61. Cham: Springer Nature Switzerland, 2023. http://dx.doi.org/10.1007/978-3-031-44328-2_6.

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Febriantoko, Jovan, Ahmad Zamheri, Hendradinata, and Rian Rahmanda Putra. "Comparison of the Application of Just In Time (JIT) Business Principles and Traditional Philosophy in the Development of Integrated Digital Flour Mill Technology." In Proceedings of 6th FIRST T3 2022 International Conference (FIRST-T3 2022), 137–50. Paris: Atlantis Press SARL, 2023. http://dx.doi.org/10.2991/978-2-38476-026-8_16.

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"Don Quixote and the Flour Mills." In Angry Voices, 87–89. University of Arkansas Press, 2003. http://dx.doi.org/10.2307/j.ctv1smjwqb.46.

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Porath, Yosef, Uzi ‘Ad, ‘Abed al-Salam Sa‘id, and Irina Segal. "The Flour Mills (Strata IV–III)." In The Naḥal Tanninim dam and its vicinity, 123–60. Israel Antiquities Authority, 2023. http://dx.doi.org/10.2307/jj.3452813.10.

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Palomares Alarcón, Sheila. "From fantasy to reality: Adaptive reuse for flour mills in Venice." In Intelligence, Creativity and Fantasy, 172–77. CRC Press, 2019. http://dx.doi.org/10.1201/9780429297755-30.

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Conference papers on the topic "Flour mills"

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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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Agarwal, Mukul. "Near-Optimal Mixing Allocation for Traded Products and Prices." In ASME 2014 12th Biennial Conference on Engineering Systems Design and Analysis. American Society of Mechanical Engineers, 2014. http://dx.doi.org/10.1115/esda2014-20566.

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Modern flour mills continuously mix up to 80 intermediate flour streams into 3–6 final streams, whereby each intermediate stream can be allocated to only one final stream. All streams are characterized by several intensive properties and a yield. The decision for mixing allocation involves maximizing the total sale value of all final streams, such that each of them corresponds, with respect to its property ranges, to a flour that can be sold on the trade market. The decision must thereby respect any constraints on the allocation variable and on the yields of the final streams. In this work, a tool is developed that automatically performs the discrete optimization for the allocation problem and outputs the best mixing decision for the given situation. Using heuristics-based optimization, the tool respects all constraints, selects the most lucrative combination from all possible traded flours, and determines the allocation of each intermediate stream to one of the selected traded flours. The optimization method can accommodate nonlinear mixing rules. The tool can trivially be extended to other mixing allocation problems, e.g., to select input streams with minimal total cost to mix to a single output stream with specified property and yield ranges.
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"Performance Optimization in Intelligent Manufacturing - Decision Support System for Value Engineering in Flour Mills." In 10th International Conference on Informatics in Control, Automation and Robotics. SciTePress - Science and and Technology Publications, 2013. http://dx.doi.org/10.5220/0004431204950504.

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Joty, Lubna Jahan, Md Abul Hasan, and Dr Sultana Parveen. "Optimizing Preventive Maintenance Frequency and Duration Using Mathematical Model and Fuzzy Logic in Flour Mills." In 6th European International Conference on Industrial Engineering and Operations Management. Michigan, USA: IEOM Society International, 2023. http://dx.doi.org/10.46254/eu6.20230354.

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Faurote, Shawn, Carrol Curtis, Daniel Jones, Andrew Otterson, Kevin Meyer, Leia Guccione, Kristopher Lineberry, et al. "Design a Product That Can Stimulate a Developing Nation’s Economy: Grain Mill." In ASME 2004 International Mechanical Engineering Congress and Exposition. ASMEDC, 2004. http://dx.doi.org/10.1115/imece2004-61319.

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The purpose of this project was to design a product that would improve the standard of living, as well as stimulate the economy of a developing nation. Increasing food production was determined to be one of the greatest needs in emerging economies. Initial market research of indigenous grinding methods and diets of several developing nations pointed to a need for grain mills in Central and South America. In order to design a grain mill to meet this need, grain mill machines currently available in industrialized nations were first analyzed in order to determine the technical aspects that would be needed to construct an appropriate grain mill. The initial grain mill designed as well as prototyped weighs 40 pounds and can be assembled without any tools. The grain mill is able to efficiently grind corn into fine flour using a two-step grinding process. Using the two-step process, 1.5 pounds of grain can be milled in an hour. In addition, the grain mill can be easily disassembled for cleaning and transportation when necessary. Through analysis of the potential market’s income as well as looking at the production process, the price per grain mill is expected to be $50, a cost that is within the budget of many families and communities in the Americas.
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Vono, Charles T. "Oliver Evans’ Flour Mill and Tomorrow’s Orbital Factory Floor." In AIAA Scitech 2020 Forum. Reston, Virginia: American Institute of Aeronautics and Astronautics, 2020. http://dx.doi.org/10.2514/6.2020-1363.

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Anokar, A., H. Pophale, D. Patel, R. Deoskar, and M. Bargaje. "Mixed dust pneumoconiosis in flour mill workers." In ERS International Congress 2022 abstracts. European Respiratory Society, 2022. http://dx.doi.org/10.1183/13993003.congress-2022.159.

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Stejskal, Vaclav. "Flour-mill fumigation using hydrogen cyanide and phosphine insecticide gases." In 2016 International Congress of Entomology. Entomological Society of America, 2016. http://dx.doi.org/10.1603/ice.2016.112387.

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Cascella, Giuseppe Leonardo, Francesco Cupertino, and Cascella Davide. "Energy metering optimization in flour mill plants for ISO 50001 implementation." In 2016 IEEE Workshop on Environmental, Energy, and Structural Monitoring Systems (EESMS). IEEE, 2016. http://dx.doi.org/10.1109/eesms.2016.7504810.

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Manglik, Saurabh, Aryadip Sen, Bhim Singh, and B. K. Panigrahi. "Low Power Sensorless PMBLDC Motor Drive with PFC for Domestic Flour Mill." In 2020 3rd International Conference on Energy, Power and Environment: Towards Clean Energy Technologies. IEEE, 2021. http://dx.doi.org/10.1109/icepe50861.2021.9404433.

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Reports on the topic "Flour mills"

1

Kirby, Stefan M., J. Lucy Jordan, Janae Wallace, Nathan Payne, and Christian Hardwick. Hydrogeology and Water Budget for Goshen Valley, Utah County, Utah. Utah Geological Survey, November 2022. http://dx.doi.org/10.34191/ss-171.

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Goshen Valley contains extensive areas of agriculture, significant wetlands, and several small municipalities, all of which rely on both groundwater and surface water. The objective of this study is to characterize the hydrogeology and groundwater conditions in Goshen Valley and calculate a water budget for the groundwater system. Based on the geologic and hydrologic data presented in this paper, we delineate three conceptual groundwater zones. Zones are delineated based on areas of shared hydrogeologic, geochemical, and potentiometric characteristics within the larger Goshen Valley. Groundwater in Goshen Valley resides primarily in the upper basin fill aquifer unit (UBFAU) and lower carbonate aquifer unit (LCAU) hydrostratigraphic units. Most wells in Goshen Valley are completed in the UBFAU, which covers much of the valley floor. The UBFAU is the upper part of the basin fill, which is generally less than 1500 feet thick in Goshen Valley. Important spring discharge at Goshen Warm Springs issues from the LCAU. Relatively impermeable volcanic rocks (VU) occur along much of the upland parts of the southern part of Goshen Valley. Large sections of the southwest part of the Goshen Valley basin boundary have limited potential for interbasin flow. Interbasin groundwater flow is likely at several locations including the Mosida Hills and northern parts of Long Ridge and Goshen Gap in areas underlain by LCAU. Depth to groundwater in Goshen Valley ranges from at or just below the land surface to greater than 400 feet. Groundwater is within 30 feet of the land surface near and north of Goshen, in areas of irrigated pastures and wetlands that extend east toward Long Ridge and Goshen Warm Springs, and to the north towards Genola. Groundwater movement is from upland parts of the study area toward the valley floor and Utah Lake. Long-term water-level change is evident across much of Goshen Valley, with the most significant decline present in conceptual zone 2 and the southern part of conceptual zone 1. The area of maximum groundwater-level decline—over 50 feet—is centered a few miles south of Elberta in conceptual zone 2. Groundwater in Goshen Valley spans a range of chemistries that include locally high total dissolved solids and elevated nitrate and arsenic concentrations and varies from calcium-bicarbonate to sodium-chloride-type waters. Overlap in chemistry exists in surface water samples from Currant Creek, the Highline Canal, and groundwater. Stable isotopes indicate that groundwater recharges from various locations that may include local recharge, from the East Tintic Mountains, or far-traveled groundwater recharged either in Cedar Valley or east of the study area along the Wasatch Range. Dissolved gas recharge temperatures support localized recharge outside of Goshen. Most groundwater samples in Goshen Valley are old, with limited evidence of recent groundwater recharge. An annual water budget based on components of recharge and discharge yields total recharge of 32,805 acre-ft/yr and total discharge of 35,750 acre-ft/yr. Most recharge is likely from interbasin flow and lesser amounts from precipitation and infiltration of surface water. Most discharge is from well water withdrawal with minor spring discharge and groundwater evapotranspiration. Water-budget components show discharge is greater than recharge by less than 3000 acreft/yr. This deficit or change in storage is manifested as longterm water-level decline in conceptual zone 2, and to a lesser degree, in conceptual zone 1. The primary driver of discharge in conceptual zone 2 is well withdrawal. Conceptual zone 3 is broadly in balance across the various sources of recharge and discharge, and up to 1830 acre-ft/yr of water may discharge from conceptual zone 3 into Utah Lake. Minimal groundwater likely flows to Utah Lake from zones 1 or 2.
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