Grinding Parameters and their Effects on the Quality of Corn for Feed Processing

Abstract

The experiments of this study were carried out to optimize some grinding parameters and their effects on the quality of corn for feed processing. The hammer mill was evaluated under different parameters including grain moisture content and sieve hole diameter. Grinding process was evaluated by studying the performance, energy consumption, grinding index, grinding ability index, ground quality at different operation conditions. The results revealed that the mill performance, specific energy, energy density, grinding index and grinding ability index ranged from 0.

Basis of Biomass Grinders Sustainable Designing

“…the process quality is affected by the design-construction stage and the manner of its management as well as the operators, customer service staff and the customer, recipient of the final product -power plants or individual clients in the case of energy materials grinding (Flizikowski et al, 2015b;Flizikowski et al, 2017;Fuerstenau and Abouzeid, 2002;Jeswiet and Szekeres, 2016). Production of an adequate quality product, while keeping efficiency and nondestructiveness, requires development of a thorough and consistent design procedure and constant control of the process and product parameters for structural changes to be introduced while designing (Dabbour et al, 2015;Pan et al, 2007). Control and verification of data is a necessary element of quality improvement of the process itself as well as its outputa grinding machine.…”

Effect of Moisture Content on the Grinding Process and Powder Properties in Food: A Review

“…Generally, at the high moisture content, the grinding energy also has been found [9,27,33] to be increased due to the fact that the plasticity of the food materials increased. On the other hand, the food materials with low moisture content are brittle and easy to grind, thus the dried samples need less energy for grinding.…”

“…The semi-dry/wet grinding process also uses dry grinding machinery. Dry and semi-dry/wet grinding methods have been carried out to investigate the effect of moisture content on grinding cereals [6,8,27,31,[33][34][35]38,39,41,44,46,48,49], legumes [9,14,30,40], fruit [3] and spices [32]. However, the dry grinding method has some drawbacks due to the generation of heat, which causes damage to physical and functional qualities of resulting powders, such as nutrient components and aroma [52][53][54].…”

Marteletes desgastados afetam negativamente as características operacionais da moagem e físicas do milho processado em moinho do tipo martelo

“…A moagem é a técnica de maior consumo de energia na produção de rações, com valores próximos a 70% do total de energia consumida na produção de rações fareladas (Dabbour et al, 2015).…”

“…Diferentes fatores influenciam a qualidade de uma moagem, como rotação do equipamento, número de marteletes e diâmetro dos furos da peneira (Rodrigues et al, 2006), variedade do milho (Dabbour et al, 2015) e umidade, além do desgaste natural do equipamento.…”