Study on the effects of smooth roll grinding conditions on reduction of wheat middlings using response surface methodology

Bojanić, Nemanja; Fišteš, Aleksandar; Rakić, Dušan; Kolar, Samuel; Ćurić, Bojana; Petrović, Jovana

doi:10.1007/s13197-020-04654-5

Cited by 8 publications

(6 citation statements)

References 20 publications

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“…As a result, less particle size reduction of milled material is obtained, which leads to decreased fraction yield after the sieving operation. This trend of influence is in accordance with reported in the papers of many authors [49][50][51][52].…”

Section: Influence Of the Grinding Parameters On The Fraction Yieldsupporting

confidence: 93%

Optimization of Grinding Process of Sunflower Meal for Obtaining Protein-Enriched Fractions

et al. 2022

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In this study, dry fractionation process was proposed in order to obtain protein-enriched sunflower meal fractions. The process includes two-stage grinding using a hammer mill and a roll mill, and fractionation of sunflower meal by sieving. Central composite design (CCD) with four variables on three levels within response surface methodology was applied in order to estimate the influence of grinding parameters (sieve openings diameter of the hammer mill: 2, 4, and 6 mm, roll gap: 0.15, 0.2, and 0.25 mm, feed rate: 0.1, 0.175, and 0.25 kg/cm min, and roll speed: 400, 500, and 600 rpm) on responses (protein content, fraction yield and grinding energy consumption). Sieve openings diameter expressed the highest impact on fraction yield while roll gap expressed the most dominant influence on protein content in the fraction and grinding energy consumption. The highest protein content obtained was 48.06% dm with fraction yield of 77.22%. A multi-response optimization procedure was performed and optimal values were: sieve openings diameter of 2 mm, roll gap of 0.25 mm, feed rate of 0.2 kg/cm min, and roll speed of 400 rpm, while predicted values for a desired range of responses were: protein content 45.5%dm, fraction yield 77.89%, and grinding energy consumption 8.31 Wh/kg.

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Section: Influence Of the Grinding Parameters On The Fraction Yieldsupporting

confidence: 93%

Optimization of Grinding Process of Sunflower Meal for Obtaining Protein-Enriched Fractions

et al. 2022

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“…Regarding roll milling, Bojanić et al. (2021) studied and optimized the roll milling process for wheat flour production regarding yield and energy consumption ( Bojanić et al., 2021 ).…”

Section: Equipment Used For Continuous Millingmentioning

confidence: 99%

“…Regarding roll milling, Bojanić et al. (2021) studied and optimized the roll milling process for wheat flour production regarding yield and energy consumption ( Bojanić et al., 2021 ). However, this technology has been used for wheat production and to increase biorefinery options for biomass.…”

Section: Equipment Used For Continuous Millingmentioning

confidence: 99%

Mechanical pretreatment of lignocellulosic biomass toward enzymatic/fermentative valorization

Arce¹,

Krátký²

2022

iScience

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“…Work has been carried out on demonstrating how RSM can be used to optimize mill settings in flour milling (Bojanić et al, 2021;Fistes et al, 2017). The first of these studies (Fistes et al, 2017) evaluated the impact of roll gap on the first three break rolls, independent variables, on the particle size distribution response, using a test mill with a 1 kg sample for each experiment.…”

Section: Introductionmentioning

confidence: 99%

“…The study did not consider the impact of the independent variables on the chemical composition and yield of flour. The second of these studies (Bojanić et al, 2021) evaluated the effect of smooth roll settings in the reduction stage of the milling process on the energy intensity, yield, and ash content of the flour. These experiments were carried out on a small-scale test mill with 1 kg of sample per experiment.…”

Section: Introductionmentioning

confidence: 99%

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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Study on the effects of smooth roll grinding conditions on reduction of wheat middlings using response surface methodology

Cited by 8 publications

References 20 publications

Optimization of Grinding Process of Sunflower Meal for Obtaining Protein-Enriched Fractions

Optimization of Grinding Process of Sunflower Meal for Obtaining Protein-Enriched Fractions

Mechanical pretreatment of lignocellulosic biomass toward enzymatic/fermentative valorization

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

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