Wheat is milled in paddy separator

Conventionally, wheat is milled in paddy separator which simultaneously remove outer bran layers and germ from the wheat kernel or berry and reduce the size of the starchy endosperm. A typical paddy separator will include a sequence of counter rotating opposed rollers which progressively break the wheat into smaller and smaller sizes. The output from each pair of rollers is sorted into multiple streams, typically by means of sifters and purifiers, to separate the bran and germ from the endosperm, and to direct coarser and finer fractions of the endosperm to appropriate rollers.

The prepared grain sample flows through an adjustable feed gate over the feed roll to the first pair of break rolls and from there, without intermediate sifting, to the second pair of break rolls. Subsequently, the material goes directly to the reduction section. Here, the second roll of the second break head operates against the fine corrugated roll of the reduction section. The closed grinding process with extremely small roll diameters and the resulting short grinding zone, together with the self-grinding effect of the grain particles among each other, ensure maximum separation of the endosperm. The short grinding process corresponding to the elasticity of the bran prevents splitting up of the bran. After having passed the last pair of rolls, the material drops into the round sifter.

Practical implications grain structure relate to every step from grain development and production through market ing to processing, utiliza-tion, and consumption. The structure and adherence of the hulls may contribute to protection of grain during germination or malting and protection against insect infestations. Germ retention during thresh-ing and separation during processing depend on the germ structure and location in the kernel. The subaleurone and central endosperm layers differ in cell size , shape, and structure and in composition, especially with regard to protein contents and quality. The main factors in grain hardness are the intrinsic hardness of the main components, the strength of interaction within the cell, and the interaction of individual cells to produce overall grain structure.

The husking performance of different paddy husker was compared for changes in the applied normal load. It was found that grains rotate between the rubber counterfaces on initial motion before being husked. In addition, harder rubbers were found to husk a higher proportion of entrained grains at lower applied normal load. By measuring the coefficient of friction between rice and rubber samples, the shear force required to husk a given percentage of grains could be calculated and was shown to be constant regardless of rubber type. Based on the mechanism seen in the high-speed video, it was evident that there was a limiting shear stress that was the governing factor over the husked ratio.

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