Effect Of Fine Grinding Research Articles

Effects of superfine grinding Tremella fuciformis stem on the texture and quality of dough for steamed bun

Tremella fuciformis (TF) stem accounts for about 10% of the whole mushroom, and most of them are dumped without utilization. To effectively utilize the waste, the effects of fine grinding and superfine grinding technology on the processing characteristics and physicochemical properties of Tremella fuciformis stem powder (TFSP) were investigated, and the effects of TFSP on the quality of steamed bun were analyzed. The findings indicate that the specific surface area of superfine Tremella fuciformis stem powder (STFSP) is 1.6 times larger than that of fine Tremella fuciformis stem powder (FTFSP). Despite this, the infrared spectra of STFSP and FTFSP are similar. The water solubility index and oil holding capacities of STFSP saw an increase of 18.81%, whereas its water holding capacity decreased by 11.34%. Superfine grinding not only enhanced the processing characteristics but also stabilized the powder form. Moreover, steamed buns incorporating 4% STFSP were judged to have the optimal taste. Superfine grinding significantly influences the physicochemical properties of TFSP, resulting in enhanced quality of steamed buns.

Fine grinding is needed to maintain the high accuracy of mid‐infrared diffuse reflectance spectroscopy for soil property estimation

AbstractIn mid‐infrared diffuse reflectance (MIR) soil spectroscopy, grinding is one major step that can have pronounced effects on spectra and model calibrations. The reported literature on the effects of fine grinding on spectroscopic model performance have been inconsistent, likely in part because of limitations in sample set and model calibrations in previous studies. This study was focused on answering the question whether fine grinding is necessary for MIR spectroscopy in order to minimize model uncertainty. The main goal of this study was to compare model performance with and without fine grinding for eight soil properties using two different modeling techniques: partial least squares regression (PLS) and artificial neural networks (ANN). Approximately 500 soil samples were extracted from a large MIR spectral library in the United States to obtain spectra at non‐fine ground (NG, <2 mm,) and fine‐ground (FG, <0.18 mm,) states. Performance of calibration models built using subsets of the 500 FG and 500 NG spectra were compared with models built using the entire FG spectral library (n > 40,000). All the model calibrations and validations were repeated 100 times to evaluate the uncertainty of the model performances. The results showed that PLS performed similar to ANN for the smaller dataset, but the best model performance was obtained with the FG full spectral library with ANN models. Predictions on the FG spectra always outperformed predictions on the NG spectra in terms of goodness‐of‐fit and variance of statistics. Overall, this study confirmed the importance of fine grinding to ensure the best MIR spectroscopic model performance.

Nutritive value of ensiled Italian ryegrass and winter cereal mixture

Nutritive value of ensiled Italian ryegrass and winter cereal mixture

Grinding of maize: The effects of fine grinding on compositional, functional and physicochemical properties of maize flour

The particle size of maize flour has a significant effect on its functional and physicochemical properties. In this study, maize grits were ground for various time intervals (3.5, 4, 5, 6, 10 and 14 min), and grinding effects on compositional, functional and physicochemical properties of maize flour were evaluated by using rapid visco analyzer (RVA), differential scanning calorimeter (DSC), sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) and other chemical methods. The results showed that grinding could effectively pulverize the flour particles. As particle size decreases, the damaged starch and amylose content, gelatinization degree, hydration capacity, water solubility index and water absorption index were significantly (P < 0.05) increased. Grinding caused reduction in trough viscosity, final viscosity and peak time and an increase in peak viscosity and breakdown of maize flours. The starch isolated from different time treated maize flour exhibited a decrease in transition gelatinization temperature (To, Tp and Tc) and gelatinization enthalpy, whereas grinding treatments have no effects on protein content and protein primary structure of maize flour. Grinding treatment changes in the damaged granules and particle size distribution are responsible for the different maize flour properties.

Improvements in the Grinding of Gold-Bearing Geochemical Samples and Their Sampling for Fire Assay

The effect of fine grinding of gold-bearing geochemical samples on the representative sample size and the recovery of gold and silver in fire-assay fusion was studied experimentally. A method is proposed for the improvement of grinding and sampling procedures in fire assay.

The effects of fine grinding on the physicochemical properties and thermal behavior of bentonite clay

In this study, the results obtained by the mechanical treatment of bentonite clay Zavidinci, Serbia in a laboratory vibration mill with rings for different periods of time are presented. The successive structural changes of the minerals were studied by X-ray diffraction analysis, DTA analysis, IR spectroscopy and particle size distribution. The reactivity changes were controlled by CEC. The starting material and the material mechanically treated for 30 min were sintered at several temperature and for different time periods examined by X-ray diffraction. Mechanical treatment by fine grinding of bentonite clay produces structural changes of the powdered material and influences its behavior in further processing steps in particular after thermal treatment.

Effect of fine crinding on the structure and properties of zirconia

The effect of fine grinding on the properties of ZrO2 powders is investigated, and the peculiarities of the formation of the structure of materials from mechanically activated ZrO2 powders are considered. Disintegrator processing of powders increases the reaction ability in sintering, stabilizes the crystal structure of the material, and ensures higher mechanical characteristics of the ceramics.

The effect of fine grinding or sodium hydroxide treatment of wheat, offered as part of a concentrate supplement, on the performance of lactating dairy cows

There is increasing interest in the use of higher levels of cereals in dairy cow rations. This reflects both die greater emphasis on milk protein concentration in milk pricing systems and the prospect of reductions in cereal prices as a result of reform of the Common Agricultural Policy. However, excessive processing of cereal grains results in rapid fermentation in the rumen which can lead to depressions in rumen pH and reductions in cellulose digestion and forage intake, particularly at high levels of feeding. Orskov et al (1978) have shown that treatment of whole cereal grain with sodium hydroxide (NaOH) reduced the rate of grain digestion in die rumen and enabled a higher forage intake compared to a similar level of ground cereal grain. However, inclusion of NaOH treated grain in die ration offered to dairy cows has produced varying effects on animal performance. The aim of the current study was to examine the effects of method of grain treatment on die performance of dairy cows offered a grass silage based diet and a range of concentrate intakes.

COMPARISON OF METHODS FOR DRY MATTER DETERMINATION OF HIGH MOISTURE GRAIN CORN

Comparisons were made between methods of determining the dry matter (DM) content of high moisture (HM) ground ear corn, preserved five months earlier with volatile fatty acids (VFA), and HM shelled corn at harvest. The effect of fine grinding (1 mm diameter screen) of HM shelled corn samples prior to DM determination also was examined. There were no differences in DM content of HM shelled corn between toluene distillation, oven-drying, or semi-automatic moisture testing. With HM ground ear corn, DM values obtained by toluene were greater (P &lt; 0.01) than for the other methods. Fine grinding of the samples resulted in increased DM content (P &lt; 0.01). However, differences between methods were apparently confounded by the presence of VFA. Air-drying HM shelled corn at 65 C for 24 hr, prior to DM determination, resulted in a 3% (P &lt; 0.01) increase in DM content. However, there was a significant interaction (P &lt; 0.01) with the effect of fine grinding; hence, the most accurate DM determinations were obtained when the samples were finely ground after air-drying. The least accurate sample preparation was from finely ground corn which had not previously been air dried. Moisture was apparently lost during grinding due to equilibration with atmospheric moisture.

Nutritive value of wheat bran. I. Effects of fine grinding upon bran, and of added bran upon the protein quality of white flour.

AbstractThe addition of bran to a diet based upon white flour, and thereby deficient in lysine, improved the growth rate and food consumption of weanling rats on this diet, partly because of the supplementary effect of the lysine of the bran upon the protein of the flour.The increasing replacement of flour by bran continued to improve growth rate towards an upper value where much of the flour in the diet had been replaced. However, growth rates were still poor, and well below that attainable if flour without bran is supplemented with small amounts of lysine and threonine. Fine grinding of the bran affected neither growth rate nor food intake significantly in a 50 : 50 mixture of bran and flour, but it slightly depressed the apparent digestibility of the nitrogen of the diet.

The effect of fine grinding of quartz sand and felspar on the properties of semiporcelain

The effect of fine grinding of quartz sand and felspar on the properties of semiporcelain

Effect of Fine Grinding on Some Characteristics of Fine Earthenware

Effect of Fine Grinding on Some Characteristics of Fine Earthenware

Ruminant Digestion without Roughage

Summary Digestion trials were conducted with Holstein heifers that had been fed for 18 months on a ration devoid of roughage, and with a second group receiving the same diet plus paper pulp. The effect of fine grinding on digestibility was also investigated. Except for crude fiber, which was 32 per cent lower, the digestibility of a ration consisting entirely of concentrates was not significantly below the calculated value for the same mixture fed with roughage. The addition of paper pulp to the concentrate diet, so that the fiber content of the ration was equivalent to that of one containing equal parts of concentrates and alfalfa hay, increased the apparent digestibility of the crude fiber. The digestibility of the other nutrients did not appear to be significantly altered. It is not to be concluded that the addition of paper pulp enhanced the digestibility of the fiber contained in the concentrates. The higher value found for fiber in the paper-pulp ration may be explained by the fact that the fiber of paper pulp, as shown by other investigators, is more highly digestible than that of either roughage or concentrates. Fine grinding appeared only to lower significantly the digestibility of the crude fiber of the concentration ration.