Some engineering factors affecting the performance of wheat grain grinding

Document Type : Original Article

Authors

1 PhD. Stud., Department of Agricultural Machinery and Power Engineering, Faculty of Agricultural Engineering, Al-Azhar University, Cairo, Egypt.

2 Department of Agricultural Machinery and Power Engineering, Faculty of Agricultural Engineering, Al-Azhar University, Cairo, Egypt.

Abstract

The major goal of this research is to investigate some engineering factors affecting the performance of wheat grinding for obtaining whole flour. To achieve this goal, the effect of grinding disc shape, clearance, and moisture content of wheat grain on the performance of grinding was studied. The results showed that the specific energy requirements and extraction ratio increased with increasing the moisture content, whereas the productivity of whole wheat flour increased with increasing the moisture content from 14 – 16 % and then decreased with increasing the moisture content from 16 – 20 % for all types of tested grinding discs. Also, the specific energy consumption and extraction ratio decreased with increasing the tested grinding clearance from 0.1 – 0.4 mm, whereas the machine productivity increased with increasing the clearance from 0.1 to 0.4 mm for all types of tested grinding discs. Under the tested moisture content range and grinding clearance, the results showed that the original grinding disc was better than the other two local discs, the original disc (D1) had low values of specific energy requirements, and it had high values of productivity and extraction ratio followed by local disc (D2) with four curved blades. The highest values of machine productivity were 4.61 and 4.33 Kg/h with specific energy requirements of 0.089 and 0.092 kWh/kg and extraction ratio of 71 and 57 % using the original disc (D1) and local disc (D2), which has four curved blades respectively when the moisture content was 16% and grinding clearance was 0.1 mm.

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