Micromill designed for the measurement of the wheat kernel grinding resistance, in the grinding process

Autor/innen

  • Ioan Danciu Lucian Blaga University, Faculty of Agricultural Sciences, Food Industry and Environmental Protection
  • Cristina Danciu Lucian Blaga University, Faculty of Agricultural Sciences, Food Industry and Environmental Protection
  • Iuliana Banu Dunarea de Jos University, Faculty of Food Science and Engineering

Schlagwörter:

wheat, grinding resistance, resistant moment, milling process

Abstract

In the era of global slowdown and recession, saving energy becomes a ”must have” characteristic of every industrial consumer. In the industrial milling process of the wheat, 60-75 % of the total specific energy consumption is used in the grinding process. The measurement of the grinding resistance of the wheat kernel can estimate the energy consumption in the grinding process and can lead to a diminution of the total energy consumption, in the milling process.

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Veröffentlicht

2010-11-10

Ausgabe

Bd. 34 Nr. 2 (2010)

Rubrik

ORIGINAL ARTICLES

Zitationsvorschlag

„Micromill designed for the measurement of the wheat kernel grinding resistance, in the grinding process“. 2010. The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 34 (2): 49-53. https://ojs.ugal.ro/index.php/food/article/view/3625.

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