RU2465048C1 - Method of dampening grain prior to milling - Google Patents

Abstract

FIELD: process engineering.

SUBSTANCE: invention relates to food industry, particularly, to preparation of grain for milling. Proposed method comprises wetting grain with water after preliminary deaeration to residual pressure of 0.03-0.05 MPa with subsequent binning. Preliminary deaeration is performed for 30-90 s. Wetting is effected by water sprinkling. After wetting, grain is subjected to air overpressure of 0.03-0.05 MPa for 20-60 s and binning for 1.5-3.0 h.

EFFECT: faster wetting before milling.

Description

The invention relates to the field of processing industry, in particular to the preparation of grain for grinding.

There is a method of wetting grain before grinding in humidifying machines by supplying water to a mixing auger with grain or centrifugal spraying it onto a grain supplied to a mixing auger under atmospheric pressure [Egorov G.A. Hydrothermal processing of grain / G.A. Egorov. - M .: Kolos, 1968, p.27-28, 42-44], followed by trimming in the bunkers.

Its disadvantage is the long duration of grain mixing (1-2 min) and the subsequent exposure in the bunker hops to increase grain moisture by 1-4%, which increases the cost of processing the grain.

There is also known a method of hydrothermal treatment of oat grain, adopted as a prototype [patent RU No. 2169615, publ. 06/27/2001], including wetting grain with water by immersion in a bath for 10-60 s after preliminary evacuating it to a residual pressure of 0.03-0.05 MPa, followed by mechanical removal of excess surface moisture and smoothing in silos for 2.5 -4.0 hours

The disadvantages of the described method of processing oat grain are increased water consumption, the need for periodic change of water due to contamination during the immersion of the grain, the cyclicity of the process, which reduces the throughput of the machine, and the insufficient efficiency of introducing moisture into the grain during subsequent processing outside the evacuated water tank.

The objective of the claimed method is to reduce the time spent on the process of wetting the grain before grinding.

The problem is achieved in that the method of wetting the grain before grinding, including wetting the grain with water after preliminary evacuating it to a residual pressure of 0.03-0.05 MPa with subsequent smoothing, differs in that the preliminary evacuation is carried out for 30-90 s, moistening the grains are carried out by spraying water, then they are exposed to the grain with an excess air pressure of 0.03-0.05 MPa for 20-90 s and are cured 1.5-3.0.

Exposure of grain during preliminary evacuation to a residual pressure of 0.03-0.05 MPa for 30-90 s helps to evacuate the internal microcavities of its core due to the porosity of the shell. The duration of such exposure depends on the duty cycle of the processed grain and the type of agricultural crops from which it is obtained. Exposure of grain during preliminary evacuation to a residual pressure of 0.03-0.05 MPa for less than 30 s does not provide sufficient evacuation of the internal microcavities of the grain, and more than 90 s leads to an increase in processing time.

Moisturizing the grain after vacuum exposure by spraying water provides an improvement in the process of wetting the grain and more intensive penetration of grain into the grain. Subsequent mixing of the moistened grain leads to a uniform distribution of surface moisture on the grains, and keeping the grain for 20-90 s in a chamber with an overpressure of 0.03-0.05 MPa ensures the forced flow of surface moisture into the evacuated grain microcavities due to the pressure drop inside ( vacuum) and beyond (overpressure).

Grain exposure of less than 20 s is insufficient to complete the process of absorption of surface moisture by the grain, and more than 90 s leads to an irrational consumption of the grain processing cycle time. At an excess pressure of up to 0.03 MPa, the pressure gradient is insufficient to intensively overcome the resistance of the micropores of the shell and core of the grain and increase the rate of saturation of it with moisture, and at a pressure of more than 0.05 MPa, the processes of saturation of grain with moisture are unnecessarily accelerated and air consumption and energy consumption increase.

According to the proposed method, the process of smoothing moisture-saturated grain for 1.5-3.0 hours leads to plasticization, reduced crushing during subsequent peeling, and an increase in the yield and quality of finished products from it. Exposure of the grain during tinning for less than 1.5 hours does not provide a uniform distribution of moisture absorbed into it throughout the core, which is why it subsequently crushes and crushes worse. With an increase in the time required to cover more than 3.0 hours, the ductility of the core is ensured within the required limits, but this process is irrationally increasing in time.

An example of a specific implementation of the proposed method of wetting grain before grinding. Winter wheat "Yubileinaya-100" of Krasnodar selection with an initial moisture content of 10.4% is kept in vacuum at 0.04 MPa for 40 s and moistened by spraying water. Wheat acquires a moisture content of 12.3%, then it is exposed to an excess pressure of 0.03 MPa for 40 s, while the moisture content of wheat is 14.2%, and when it is shaved for 1.7 hours, the humidity is 15.6%, which corresponds to the optimal moisture parameters of wheat before grinding.

Claims (1)

A method of wetting the grain before grinding, including wetting the grain with water after evacuating it to a residual pressure of 0.03-0.05 MPa, followed by stripping, characterized in that the preliminary evacuation is carried out for 30-90 s, the grain is moistened by spraying water and then they affect the grain with an excess air pressure of 0.03-0.05 MPa for 20-60 s and are cured for 1.5-3.0 hours