RU1780515C - Method for shelling grain - Google Patents

Abstract

Usage: in the food industry, in particular in the flour and grain elevator industry for preparing grain before grinding. The goal is to improve the quality of grain processing by reducing the number of broken grain and more complete separation of the shell from the endosperm, as well as reducing the time of peeling. The grain is loaded into the hopper, poured with water at a water level ratio higher than the grain level by 5-10%, then the resulting mixture is subjected to vibration by immersion in water of a hydrodynamic emitter with a vibration frequency of 30-10000 Hz until a nonlinear resonant effect is achieved that acts on the mixture for 3-7 min. 2 ill. .

Description

The invention relates to the food industry, in particular to the flour and milk elevator, and can be used to prepare grain before grinding.

A known method of peeling grain, which consists in the fact that the removal of the shells is carried out by moistening it with water, removing it, removing the shells and separating the latter, the grain is moistened by 1.0-1.5% and cured for 1-5 minutes and the mixture of grain and skimmed shells is subjected to additional smoothing. Separation of the drums of the membranes is carried out on duraspirators.

The disadvantage of this method is the high yield of premium flour due to the complexity of separation of the endosperm from the shells, as well as the peeling process in this method is long due to the multi-stage processing of grain

Closest to the proposed is a method of peeling grain, which consists in the fact that the separation from the endosperm of the fruit membranes is carried out by locking it with subsequent baking in bins. The grain is then processed on a peeling machine, where the fruit shells are separated from the grain, sieved and the seed shells are separated.

The disadvantage of this method is the length of the processing process, the high energy consumption for processing, as well as the increased yield of substandard grain.

The aim of the invention is to improve the quality of grain processing by reducing the amount of beaten grain and more complete separation of the shell from the endosperm, as well as reducing the time of peeling.

The goal is achieved in that in the method of peeling grain, which involves moistening the grain with water, followed by separation of the endosperm from the shell, when moistened, the water is poured to a level exceeding the level of the grain layer by 0.05Vel

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0.1 in the container, and the shell is separated by exposing the mixture of grain to water using a hydrodynamic emitter with a frequency of 30-10000 Hz, while the mixture exhibits a nonlinear resonance effect, and the mixture is processed at the frequency of the resonance effect within 3-7 minutes

The method is carried out as follows.

The grain is loaded into the hopper 1, filled with water at a ratio of water level A to grain level B of 0.050-0.1. then, the resulting mixture is subjected to vibrational influence by immersing a hydrodynamic emitter in water with a vibration frequency of 30-10000 Hz until a nonlinear resonance effect is achieved, which acts on the mixture for 3-7 minutes (see Fig. 1).

In FIG. Figure 2 shows the dependence of ash reduction on the frequency of vibration, with p1-p2 the frequency at which resonance effects are observed in the water-grain system for a given bin size.

At frequencies above 10,000 Hz, expensive equipment is required as a vibration emitter, requiring high energy costs with a small hopper volume due to the rapid attenuation of vibrations.

PRI me R 1. The grain is immersed in the hopper, fill it with water. At a grain-water level ratio of 0.05, a hydrodynamic emitter is immersed in water so that the emitter is completely immersed in water, but does not touch the surface of the grain, turn on the emitter and vibrate the mixture of water and grain with a frequency of 30 Hz for 3 minutes under the influence of nonlinear resonance effects is the rapid and complete separation of the shells from the endosperm. Quality indicators: the output of premium flour 71.8; collapsed grain 93% by weight of loaded grain; total processing time 5 minutes

PRI me R 2. In a similar manner to example 1, the grain is processed at a ratio of grain-water levels of 0.075 with a vibration frequency of 75 Hz for 5 minutes Quality indicators; beaten grain 0.031%, premium flour yield 75.1%, broken grain 94.5%, total time 7 min.

PRI me R 3. In the same way as in example 1, the grain is processed at a ratio of grain-water levels equal to 0.1, with a vibration frequency of 10,000 Hz for 7 minutes Quality indicators: beaten grain 0.031%, premium flour yield 74.8%, crushed grain 94.7%, total processing time 9 min.

Thus, the proposed method allows to increase the yield of premium flour and reduce the total grain processing time, reduce waste by reducing broken grain.

Claims (1)

The claims A method of peeling grain, which involves wetting the grain with water and capacity, followed by separation of the endosperm from the shell, characterized in that, in order to improve the quality of processing by reducing the amount of broken grain and more complete separation of the shell from the endosperm, as well as to reduce the time of peeling, when wet, water is poured to a level exceeding the level of the grain layer by 0.05-0.10 in the tank, and the shell is separated by vibrating the mixture of grain with water using a hydrodynamic emitter with a frequency 30 - 10000 Hz, which provides a non-linear resonance effect in the mixture, while the treatment is carried out for 3-7 minutes, Fig L 10 20 30 W W 60 70 80 30 100 U o s / pa 01 / & rac., Hz Fig. G g