Abstract
A method based on the reverse breakage matrix approach is proposed for controlling the effects that milling has on the particle size distribution and composition of the comminuted material. Applicability, possibilities, and limitations of the proposed method are tested on examples related to the process of wheat flour milling. It has been shown that the reverse matrix approach can be successfully used for defining the particle size distribution of the input material leading to the desired, predetermined particle size and compositional distribution in the output material. Moreover, we have illustrated that it is possible to simultaneously control both, input and output particle size distribution, together with the composition of the output material.
Highlights
In many industries, size reduction operation represents one of the crucial steps in the process, since material often occurs in an inadequate size for further processing, which needs to be reduced to a certain level [1,2]
It has been shown that the reverse matrix approach can be successfully used for defining the particle size distribution of the input material leading to the desired, predetermined particle size and compositional distribution in the output material
The reverse breakage matrix approach has shown to be an adequate method for simultaneous control of particle size distributions of the input and output materials, together with the compositional distribution in output fractions during the comminution process
Summary
Size reduction operation represents one of the crucial steps in the process, since material often occurs in an inadequate size for further processing, which needs to be reduced to a certain level [1,2]. Milling of wheat is probably the prime example of such a process, since, besides the kernel size reduction, the goal is to achieve efficient segregation of the main anatomic parts of wheat kernel [3]. Chemical analysis of output fractions can provide information on the effectiveness of the process, since the contents of proteins, ash, etc., vary in different wheat kernel anatomic parts [6]. For this purpose, the ash content in flour and intermediate products is considered as one of the main indicators that show how efficiently bran and germ are separated from the endosperm during the process [7,8]
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