Determination of grinding parameters of fenugreek seed

Balasubramanian, S.; Rajkumar, Rajkumar; Singh, Kulveer

doi:10.25081/josac.2017.v26.i1.802

Cited by 7 publications

(8 citation statements)

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“…In comparison with the mode of constant trajectory of the movement of intra mill loading, the mode with controlled trajectory on samples of series A, B, C give an absolute increase in energy efficiency and percentages of 31.2-48.4 %. The next stage of the trajectory controlled mode study was to identify the nature of the rate of formation of the finished product [9]. On samples of the series "C" was taken grinding time equal to 12 minutes.…”

Section: Resultsmentioning

confidence: 99%

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Controlled cascading waterfall technology of crushing raw materials on the value of its current strongholds

M.¹,

Zhauyt²,

Yussupova³

2019

J. meas. eng.

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The results of laboratory studies of innovative technology for grinding raw materials are presented. Grinding technology is one of the most energy-intensive industries in the industry. The obtained data confirm the possibility of obtaining breakthrough technical and economic indicators in the implementation of the proposed innovative technology of grinding raw materials in ball mills. The latter is achieved by maintaining in them the optimal trajectories of intra mill loading on the basis of the use of a controlled cascade-waterfall grinding mode, depending on the constantly changing physical and mechanical properties (grind ability, strength) of the ground product. At the same time, the mill effectively implements the most efficient grinding regimes (blow, abrasion, crushing), depending on the current strength of the crushed raw materials. Tests have shown the possibility of reducing the specific energy consumption depending on the strength of the crushed material by 31-44 % with a simultaneous increase in the performance of the mill for raw materials of various strength classes by 22-57 %. For the industrial tests of the proposed technology, two systems of automatic control of the strength of the comminuted material in the mill have been developed.

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Section: Resultsmentioning

confidence: 99%

“…The results of laboratory tests of the proposed technology are given below. Installation for experimental studies consists of a ball mill laboratory 40 ML with a rotary axis [9]. This mill is designed for periodic fine grinding of both wet and dry material with a grain size of 4 to 6 mm [10].…”

Section: Introductionmentioning

confidence: 99%

Controlled cascading waterfall technology of crushing raw materials on the value of its current strongholds

M.¹,

Zhauyt²,

Yussupova³

2019

J. meas. eng.

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“…For the powder resulting from dry and semi-dry/wet grindings, the increase of initial moisture content increased the average particle size and the large particle fraction [8][9][10]27,32,35,36,42,44,45]. When the moisture content is low, the food material is brittle, and breakdown by force is applied.…”

Section: Particle Shape and Size Distributionmentioning

confidence: 99%

“…The initial moisture content influenced such grinding properties as average particle size, particle size distribution, grinding energy, product yield, grinding loss, etc. In most grinding results, materials with high moisture content had larger average particle sizes and higher grinding energy consumption than the powder produced by low moisture materials, because foods with high moisture content became difficult to grind since water acts as a plasticizer [9,10,14,35,36,43,44]. The water made the materials soft, so that they resisted the size reduction during the grinding process.…”

Section: The Influence Of Moisture Content On the Grinding Characterimentioning

confidence: 99%

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

2018

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Abstract:Grinding is a staple size-reduction process to produce food powders in which the powdered form is chemically and microbiologically stable and convenient to use as end products or intermediate products. The moisture content of food materials before grinding is a particularly important factor, since it determines the materials' physical properties and the powder properties, such as flowability after grinding. Generally, the moisture content of food materials is closely related to its energy requirement for grinding, because the energy expenditure required to create new surfaces varies. Grinding models used to analyze and predict the grinding characteristics, including energy, have been developed in many studies. The moisture content also influences powder flow properties. The inter-particle liquid bridges among the particles are due to the moisture in powders; therefore, the flowability of powders is interrupted because of the increase of the cohesiveness of the powder. Understanding the grinding characteristics related to various moisture contents is, theoretically and experimentally, an important cornerstone in optimizing the grinding processes used in food industries. In this review, comprehensive research of the effect of moisture content on the grinding process and powder properties is presented.

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“…Various grinding characteristics of raw and parboiled rice are evaluated [16]. The influence of varietal difference, temperature and particle size on thermal properties of cryoground coriander, grinding characteristics of dried and roasted dehulled soybean splits, moisture content on engineering properties of kodo and kutki millets and grinding parameters of fenugreek seed [17][18][19][20]. This present work analysed grinding characteristic of coriander seed with reference to physical properties and energy consumption.…”

Section: Introductionmentioning

confidence: 99%

Grinding Characteristics of Coriander Seed with Reference to Physical Properties and Energy Consumption

Balasubramanian¹,

Kumar

Awatar

et al. 2021

Food Science and Engineering

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Coriander (Coriandrum sativum) at three moisture content (5.7, 11.4 and 17.2 %, db) were ground using a micro pulverizer hammer mill with different grinder screen openings (0.5, 1.0 and 1.5 mm) and feed rate (8, 16 and 24 kg/h) at 3000 rpm. Specific energy consumption were found decreased from 204.67 to 23.09 kJ/kg for increased levels of feed rate and grinder screen openings. The highest specific energy consumption was recorded for 17.2 % moisture content and 8 kg/h feed rate with 0.5 mm screen opening. Average particle size decreased from 0.99 to 0.47 mm with increase of moisture content and decrease in grinder screen opening. It has been observed that the average particle size was minimum at 0.5 mm screen opening and 8 kg/h feed rate. Bond's work index and Kick's constant were increased from 0.61 to 3.07 kWh/kg, 0.073 to 0.324 kWh/kg with the increase of moisture content, feed rate and grinder screen opening, respectively. Size reduction ratio and grinding effectiveness of coriander seed were found decreased from 4.92 to 2.29 and 0.002 to 1.600 with the increase of moisture content, feed rate and grinder screen opening. The loose and compact bulk densities varied from 210 to 475 kg/m3 and 231 to 550 kg/m3, respectively for various mass fractions of sieve analysis. Bond's work index and Kick's constants were affected significantly by feed rate and moisture content for all screen openings except 0.5 mm.

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Determination of grinding parameters of fenugreek seed

Cited by 7 publications

References 0 publications

Controlled cascading waterfall technology of crushing raw materials on the value of its current strongholds

Controlled cascading waterfall technology of crushing raw materials on the value of its current strongholds

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

Grinding Characteristics of Coriander Seed with Reference to Physical Properties and Energy Consumption

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