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Surface polishing method application to reduce micotoxin content of mill wheat
Published November 13, 2012
339-342

The fungi causing the infection and most of the harmful toxins they produce are concentrated in the bran of the grain, thus the intensive surface cleaning, the so-called debranning operation could allow the reduction of contamination in the milling technology. The essence of the PeriTec technology – originally developed by SATAKE, a Japanese ...company, to clean rice – is that it gradually removes the bran layers of the grain by mechanical means before further processing. We modeled the PeriTec technology with a laboratory size, batch-operating, horizontal debranning machine by SATAKE. The flour, milled grain after grinding 40 sec, the initial toxin content was only a small proportion (~15–20%) measured. The results showed that below the limit of DON toxin contaminated wheat (DON: 1.15 mg kg-1) during the grinding surface of the detached bran toxin contamination shows a very high (6.16 mg kg-1). The 40 seconds debranning before grinding shows lower DON toxin content than without debranning. So it is importance before the grinding. The toxin contamination of the bran fractions is significantly reduced, which is importance to the feeding point.  As a result of debranning, the toxin content of the grinding fractions decreased, which justifies that that PeriTec method is suitable for the reduction of toxin contamination. 

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Examination of different grain hardness varieties of the grinding technology properties of wheat
Published September 5, 2018
423-435

In the mill industry, the purpose of the grinding technology is to separate wheat endospermium and shell and to recover grists. The most important and the highest energy requirement operation is shredding. Flour quantity and quality produced from wheat depends on the variety of wheat that will be shredded, the type of grinding equipment and the... condition used before the grinding. For this reason, during my experiments, I ground two grain structured varieties of wheat in laboratory conditions using a disk grinder, stone grinder and roll grinder in air-dry and conditioned states. We measured the equipment’s performance and the produced grist’s particle size distribution, followed by the calculation of the energy requirements of the grinders. In the grinding experiments we compared the ash contents of the different particle sized grist’s fractions to map the wheat’s particular properties.

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