The Study of Multistage Grinding of Rye
Streszczenie
The aim of the study was to propose the method of multistage grinding of rye grain. Investigations were carried out on rye cultivar (Secale Cereale) Bosmo, collected in the year 2016. The samples of rye were tempered to adjust moisture contents to: 10, 12, 14, 16, 18, and 20% (w.b.). The grinding process was carried out in three combinations: grains were ground by using the laboratory hammer mill, rye was ground using the laboratory roller mill and the grains were preliminary ground using hammer mill and in the second stage the roller mill was used. The particle size distribution was determined and the grinding energy indices were evaluated. The results showed that hammer mill grinding is more energy consuming than particle size reduction using a roller mill. Most importantly, the multistage grinding of rye (roller mill in the first stage) significantly reduced energy requirements for hammer mill grinding and caused the highest degree of fineness. This method is especially preferred for sustainable agriculture practices.
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