High velocity shearing of maize kernels

Abstract

Three varieties of maize were subjected to high velocity shear as part of a research programme to design more efficient grinding mills. Individual kernels were moved into the path of a high speed knife carried on a rotor and sheared. The shear energy per unit of new surface area was calculated and used as a basis for comparative tests. The main findings were that the shear energy increased markedly with increasing rates of shear and fell with increasing moisture content. Differences in energy requirement due to variety of maize were relatively minor.