On predicting roller milling performance

Campbell, Grant M.; Bunn, P.J.; Webb, Colin; Hook, S.C.W.

doi:10.1016/s0032-5910(00)00349-1

Cited by 54 publications

(6 citation statements)

References 16 publications

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“…Previous studies have modeled particle size distribution throughout the mill grinding and separation process (Campbell, Bunn, et al, 2001;Campbell et al, 2007;Fang & Campbell, 2003;Galindez-Najera et al, 2016). These results demonstrated that the particle size distribution was impacted by conditioning level and roll gaps in the break system along with other factors such as grain size and hardness.…”

Section: Introductionmentioning

confidence: 87%

Application of response surface methodology for optimization of wheat flour milling process

et al. 2021

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Background and objectives: Flour millers are faced with constraints of having to meet proximate specifications, usually defined by supply contracts, while trying to maximize yield. The study investigated the application of response surface methodology (RSM), in a commercial scale flour mill, as a means of maximizing yield while meeting quality constraints. Findings: This study utilized a Box-Behnken design to develop mathematical models using RSM to describe the effect of three independent variables, wheat conditioning level (12%-18%), first break roll gap (350-600 µm), and second break roll gap (200-600 µm) on the responses. The model R 2 for the responses was .98, .96, .98, and .98 for ash, protein and moisture contents, and flour yield, respectively. All models were statistically significant (p < .05) and validated with four independent experiments. RSM models were used to optimize the process to produce flour with a protein content greater than 12.0%, ash content less than 0.54%, moisture content less than 14.5%, and yield greater than 84.2% on a clean wheat, unconditioned basis. This was achieved with conditioning wheat to 18.4%, first break roll gap of 450 µm,and second break roll gap of 250 µm. Conclusion:The optimum mill settings resulted in a flour yield increase of 1.45% and reduction in ash content from 0.58% to 0.53%. Significance and novelty: Using RSM, significant financial gains could be achieved by producing more flour from a given quantity of wheat with lower levels of bran contamination.

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Section: Introductionmentioning

confidence: 87%

Application of response surface methodology for optimization of wheat flour milling process

et al. 2021

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“…They also used milled wheat as a system to demonstrate the value of predicting composition and size; the key feature of milled wheat is that the bran tends to retain large particles, whereas the endosperm tends to retain small particles, facilitating the separation of bran and endosperm by sieving (Fistes & Tanovic, 2006). Campbell et al (2001) applied the breakage matrix approach to wheat milling, extending the method to use non-square arrays covering different size ranges for both input and output particle size distributions. Consequently, the applicability and accuracy of the method are improved.…”

Section: Building Mathematical Modelsmentioning

confidence: 99%

“…Campbell et al . (2001) applied the breakage matrix approach to wheat milling, extending the method to use non‐square arrays covering different size ranges for both input and output particle size distributions. Consequently, the applicability and accuracy of the method are improved.…”

Section: General View Mathematical Model and Frontier Viewmentioning

confidence: 99%

“…The continuous function is more generally applicable and easier to interpret, thus providing greater predictive power and stronger mechanical insight into wheat breakage. Their findings enable the quantification of the roller mill parameters; the output particle size distribution, wheat kernel hardness, moisture content, and shape can be linked (Campbell et al ., 2001; Fang & Campbell, 2003; Campbell et al ., 2007). Their proposed Double Normalised Kumaraswamy Breakage Function can also predict the size distribution of wheat kernels by the way they are first broken in a roll mill.…”

Section: General View Mathematical Model and Frontier Viewmentioning

confidence: 99%

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Particle size distribution control during wheat milling: nutritional quality and functional basis of flour products—a comprehensive review

Tian

Wang

et al. 2022

Int J of Food Sci Tech

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Summary Wheat (Triticum aestivum L.) is one of the most important food grains worldwide, mainly consumed in the form of wheat flour or flour‐based foods. Milling reduces the particle size of wheat grains or wheat endosperm, which strongly affected the physical and chemical properties of wheat flour and subsequent product characteristics. In this paper, the differences in physical and chemical properties of wheat flour due to its particle size distribution, the sources of the differences and the applicability of flour products were reviewed. Furthermore, the modern wheat milling process, the mathematical modelling, and mechanical modification of wheat milling process in recent years were introduced. The research prospect of the influence of milling process on the formation of particle size and quality of wheat flour was put forward.

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“…000 0.20 0.00 0.000 1.30 0.00 0.000 0.60 0.00 1 0.063 4.20 0.20 0.09035.30 1.30 0.063 9.30 0.60 2 0.09010 10. 4.40 0.12517.5036.600.09025.70 9.90 3 0.12533.5014.500.16022.9054.100.12538.6035.60 4 0.16040.7048.000.18015.6077.000.16020.1074.20 5 0.18011.3088.700.200 7.40 92.600.180 5.70 94.30 d m d 1M2 = 0.16 mm d 1F =0.15 mm d 1Fgrif = 0.17 mm…”

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Dimensional characteristics of grist intermediate products obtained in the first two technological passages in the reduction phase of an industrial milling plant

et al. 2021

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After the wheat is coarsely grinded in the breakage technological phase and after a certain percentage of flour and bran has been extracted here, the crushing is continued in the reduction technological phase. The paper presents the flow of grist products at the first two technological passages from the reduction phase of an industrial milling unit. Samples taken from these two technological passages were subjected to a granulometric analysis, and with the experimental data a nonlinear correlation was performed with the Rosin-Rammler law, obtaining correlation coefficients of over 0.954. The paper also discusses the limits of the dimensions between which the particles of each fraction are sorted at the first two technological passages in the reduction phase. The analysis performed in this paper can serve in establishing the fabrics of the sifting frames from the plansifter compartments, respectively when adjusting the roller mills.

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On predicting roller milling performance

Cited by 54 publications

References 16 publications

Application of response surface methodology for optimization of wheat flour milling process

Application of response surface methodology for optimization of wheat flour milling process

Particle size distribution control during wheat milling: nutritional quality and functional basis of flour products—a comprehensive review

Dimensional characteristics of grist intermediate products obtained in the first two technological passages in the reduction phase of an industrial milling plant

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