The Influence of Hammer Type Used in Grinding Mills on Grist Fineness

Muntean, Mircea

doi:10.15835/buasvmcn-fst:9355

Cited by 4 publications

(3 citation statements)

References 1 publication

Supporting

Mentioning

Contrasting

Order By: Relevance

“…All samples were produced from the same batch of roasted sunflower kernel with the same chemical composition (total fat 60.07%; crude protein 20.55%; ash 3.87%; moisture 0.73%) but with different milling degrees (1 to 8 passes through the mill). The higher milling degrees (as reported also by Muntean et al (2013) for wheat) caused more cell breakages of roasted sunflower cotyledons, and consequently, with particle size diminution, more oil was released as continuous medium of the suspension, causing troubles on shaping due to low viscosities. There is paucity on literature related on sunflower halva texture, in order to compare the obtained results.…”

Section: Texture Analysismentioning

confidence: 53%

Improving Sunflower Halva Stability and Texture by Controlling Tahini Particle Size Distribution

et al. 2015

View full text Add to dashboard Cite

Sunflower halva is an appreciated product, but shows currently a quality below the expectations of the new generation of consumers, having a hard texture and oil exuded on the surface (low stability). The aim of this work was to assess the influence of tahini particle size on sunflower halva texture and stability. Eight different particle size sunflower tahini samples were produced at pilot plant scale, the higher the number of passes through the colloidal mill, the smaller the particle size (P1-coarsest � P8-finest). Halva prototypes (25g / piece), including also an industrial sample (H0), were obtained at laboratory scale by mixing the nougat with tahini. The texture was evaluated on Stable micro systems TA.HD Plus texture analyzer equipped either with a cylinder probe or with a blade set. All samples were stored for 60 days at 4°C, room temperature (~25°C) or 40°C. During storage, the colloidal stability of all samples was assessed by a gravimetric technique. Tahini samples P6 � P8 were not suitable for halva production while due to the low viscosities, the product was impossible to be shaped. Among obtained sunflower halva prototypes (H1 � H5) it was shown that decreasing tahini particle size decreased sunflower halva hardness and stability. For each sample, the increase of storage temperature decreased sunflower halva stability. Sunflower halva H3 was the most efficient, while was more stable and showed smaller hardness values than H0.

show abstract

Section: Texture Analysismentioning

confidence: 53%

Improving Sunflower Halva Stability and Texture by Controlling Tahini Particle Size Distribution

et al. 2015

View full text Add to dashboard Cite

show abstract

“…Samples of hop essential oil were isolated by hydro distillation. Grinding is the operation to reduce the geometrical dimensions of the particles by destroying their physical integrity (Muntean et al, 2013). Shortly, 50 g of ground hop cones (ground in a coffee mill) were weighed into a 700 ml distillation flask.…”

Section: Essential Oil Extractionmentioning

confidence: 99%

Characterization of Volatile Components from Hüller Bitterer Hop Variety Using In-Tube Extraction GC-MS Analysis

et al. 2015

View full text Add to dashboard Cite

The composition of hop oil contributes to the aroma of beer and the essential oil profile of hop samples contains valuable information for brewers. The aim of this study was to characterize the Hüller Bitterer hop variety, during the development of hop cones, by analysis the composition of volatile oil using in-tube extraction gas chromatography-mass spectrometry (ITEX-GC-MS). The obtained results show that the ITEX-GC/MS method is suitable for the determination of volatile compounds from hop samples. A number of 60 compounds were separated and 50 of them were identified. The most important volatile compounds found in Hüller Bitterer hop variety belonging to the monoterpenes and sesquiterpenes classes are represented by: β-myrcene, β-caryophyllene and α-humulene.

show abstract

“…The working process of the mill must be regarded as a stochastic process described by pseudo-static methods [2,3,4,5]. In this case, the established operation regime of the mill is a continuous, incidental, stationary process.…”

Section: Introductionmentioning

confidence: 99%

Concaves influence on the milling process of cereal seeds in hammer mills

et al. 2019

View full text Add to dashboard Cite

Obtaining quality fodder that meets the requirements of fodder receipts makes necessary the use of components that have to respect certain dimensions. The milled products must respect the granulation imposed by the receipt because they are very well assimilated by animals and the homogenization process is also very good. The milling process is a complex one, influenced by a number of factors that depend on the technical and constructive solution of the milling chamber and on the physical and mechanical properties of the processed raw material (seeds). In the hammer mills with open chambers and sieve surface up to 180 degrees, the presence of concaves (grooved plates) within the milling chamber is a must because it will lead to the acceleration of the seed milling process and implicitly to increase the productivity and reduce electricity consumption. The paper follows the theoretical and experimental presentation of an open chamber mill that is provided with these grooved plates.

show abstract

The Influence of Hammer Type Used in Grinding Mills on Grist Fineness

Cited by 4 publications

References 1 publication

Improving Sunflower Halva Stability and Texture by Controlling Tahini Particle Size Distribution

Improving Sunflower Halva Stability and Texture by Controlling Tahini Particle Size Distribution

Characterization of Volatile Components from Hüller Bitterer Hop Variety Using In-Tube Extraction GC-MS Analysis

Concaves influence on the milling process of cereal seeds in hammer mills

Contact Info

Product

Resources

About