Process Analysis of Grain Hulling Process

Abstract

Cereals are an important source of energy and contain almost all substances necessary for the normal functioning of the human body, animals and birds. The anatomical structure of the grain has an outer shell that can be removed from the surface without destroying the starch core in many technological processes. One of the ways to improve the quality of the final product is to actively treat the surface of the wheat grain to remove the husks during its preparation for grinding. For this, peeling machines of various designs, shelling machines and machines with friction rotary knives are used. The grain is processed under the influence of impact and friction pulses in the working area of the machine, with different abrasive properties of the grain surface, external frictional forces are applied to the grain from the sides of the beater, which arise when the layers are moved along the surface of the beater. Grain is used for the production of starch, molasses and alcohol, and processed grain products include flour, pasta, cereals, bread and animal feed.Cereals are characterized by the fact that they are the main source of easily digestible carbohydrates, the main energy component of food. Bread made from wheat flour weighing 500 g, and which is made from flour of the highest grade, provides about 64% of the daily need for essential acids. The quality of the final product depends significantly on the grain preparation and processing processes. Peeling machines are used as one of the main machines for this. The transport movement of grain in the machine determines the time the grain stays in the working zone, which is achieved by placing different shaped bulls at an angle to the rotor axis, equipping the working zone with races, placing the roller at an angle to the horizontal plane and changing the rotation speed. The main disadvantages of such machines are the low efficiency of the peeling process and uneven surface treatment of individual grains in the cut state.