Flour Mills Research Articles

Phage Biocontrol Effectively Reduces Contamination of Wheat with Shiga Toxin-producing Escherichia coli O121 and O26 Without Adverse Effects on Flour Quality

Contamination of wheat flours with Shiga toxin-producing E. coli (STEC) is a concern for the milling industry. Milling-specific interventions are needed to address this food safety hazard. The objectives for this study were to determine the efficacy of bacteriophage treatment in reducing wheat STEC contamination during tempering, and assess its effects on flour milling and baking quality. Bacteriophage solutions were prepared by mixing sterile water with the bacteriophage treatment at the following levels: 1 × 106 (0.1%), 2.5 × 106 (0.25%), 5 × 106 (0.5%), 1 × 107 (1.0%), and 1 × 108 (10%) PFU/g wheat dosage. Sterile water (0%) was used as the control. Predried wheat grains were inoculated with STEC (O121 and O26) at 5.0 and 6.0 log CFU/g to restore its original moisture content followed by resting for 24 h. Inoculated grains were then tempered (16% moisture, 24 h) using the prepared bacteriophage solutions. Grains were sampled at 0.5, 1, 2, 6, 12, 18, and 24 h during tempering to determine STEC concentration. The effects of the phage solutions on the flour milling and baking quality were also tested. Tempering time, bacteriophage dose, and their interaction had significant effects on phage efficacy (P < 0.05), with better reductions observed at longer tempering times and higher bacteriophage doses. The use of phage solutions reduced (P < 0.05) wheat STEC concentration after tempering, with the 10% treatment (3.2 logs) achieving ahigher reduction than the 1% (2.4 logs) treatment under similar phage preparation. Phage tempering (including at the highest concentration examined, i.e., 10%) produced wheat flours with comparable quality to the control. Phage-treated wheat flour resulted in breads with finer crumb structure, and comparable texture compared to the control. Phage tempering is a viable intervention for wheat milling as it reduced STEC loads of wheat with no detrimental effects to flour milling and baking quality.

Generational Cohort Differences and Employee’s Commitment in Dangote Flour Mills Plc

This study investigated generational cohort differences and commitment among employees of Dangote Flour Mills Plc. Specifically, it examined the differences in the affective, normative and continuance commitment of baby boomers, Generation X and Generation Y employees in Dangote Flour Mills Plc. The study used the descriptive survey research design. With the aid of the purposive sampling technique, 152 respondents were selected and copies of questionnaires were administered to them. Three hypotheses were formulated and tested at 0.05 significance level using the Analysis of Variance (ANOVA) statistics. Results of tested hypotheses showed that there exist a significant difference in the affective commitment of the three generational cohorts [F(2, 122) = 3.178, p&lt;0.05]. Hypothesis two revealed that there exist no significant difference between in the normative commitment of the three generational cohorts [F(2, 122) = 1.263, p&gt;0.05]. Also, hypothesis three showed that there exist a significant difference in the continuance commitment of the three generational cohort [F(2, 122) = 4.301, p&lt;0.05]. Consequently, this study concluded that an understanding of generational cohorts’ values, and other divergent generational attitudes that affects’ employees’ commitment will ostensibly guide managers and leaders of organisations. Therefore, it recommended amongst others that management of Dangote Flour Mills Plc should increase awareness of generational differences and improve communication between the generations of employees with sensitivity to one another’s differences with a view to improving the workplace environment for everyone.

The Acute Toxicity of Fenvalerate on the Larval Stage of the Mediterranean Flour Moth, Ephestia kuehniella (Lepidoptera: Pyralidae)

The Mediterranean flour moth or mill moth (Ephestia kuehniella Zeller) from the family Pyralidae is a common pest of cereal grains, especially flour. This moth is found throughout the world, especially in countries with temperate climates. Fenvalerate is a synthetic pyrethroid insecticide which is a mixture of four optical isomers with different insecticidal activities. In this research, the acute toxicity of this insecticide was investigated on the larval stage of E. kuehniella during 24h and 48h, in two replications. Accordingly, the LC30 in 24h and 48h were determined as 389.67 and 271.30 mg.a.i/ L. During these times, LC50 values being 690.71 and 502.91 mg.a.i/ L, respectively. Finally, LC90 was determined as 2797.94 and 2272.71 mg.a.i/ L for 24h and 48h. The results showed that this insecticide has suitable toxicity on this pest and can be recommended against it.

Türkiye'deki Sitophilus oryzae L., 1763 ve Sitophilus granarius L., 1758 (Coleoptera: Curculionidae) popülasyonlarında malathion direncinin belirlenmesi

This study was conducted to determine the malathion resistance levels of two important stored grain pest beetles, Sitophilus oryzae L., 1763 and Sitophilus granarius L., 1758 (Coleoptera: Curculionidae), collected from different provinces of Türkiye in the years 2017-2018. To control these pests, chemical insecticides have been widely used for a long time as a grain protectant in farmer warehouses, flour mills, or silos in many countries, including Türkiye. In the current study, insects were exposed to malathion for 24 hours to determine resistance rates. The highest resistance ratio to malathion in S. oryzae was found in the Adana-Kartepe population with 5.73-fold, and the lowest resistance was found in the İstanbul- Büyükçekmece population with 1.57-fold. While the Konya-Alibeyhöyüğü population of S. granarius had the highest resistance ratio of 6-fold, the lowest resistance rate of 2.54-fold was found in the population obtained from the same location but from a different warehouse. According to this study, we found that slight resistance developed in the populations of S. oryzae and S. granarius in Türkiye. In order to prevent the occurrence of resistance due to synthetic insecticides used against stored product pests, it is thought that various insecticide groups with different mechanisms of action should be used.

PRODUCTION OF SPECIFIC FLOUR FOR FROZEN PRODUCTS BY FLOUR STREAMS BLENDING

The bakery industry requires specific quality flours to manufacture different products. For the production of frozen products, strong flour with specific quality indicators is required, which is caused by the deterioration of the structural and mechanical properties of the dough after defrosting, decrease in the gas–holding capacity and dimensional stability of the dough blanks. Based on the literary review and a priori information the following quality indicators are recommended for flour for frozen products: whiteness &gt;54 units, protein content &gt;12.0%, gluten content &gt;28.0%, GDI in the range of 70–80 units, starch damage in the range of 19–22 UCD, WAC &gt;57%, W &gt;260∙10–4 J and P/L ratio in the range of 0.8–1.2.&#x0D; Milling process of the wheat generates different flour streams that differ in composition, particle size, functional and baking properties. Furter all flour mill streams are blended in one straight grade (single grade milling) or multiple flour grades (split milling). Research in the article is to investigate the quality indicators of flour mill streams for further formation of specific flour for frozen products. For the research, samples of flour were taken from each milling system of the flow diagram during milling of the two hard red winter wheat samples (HW1 and HW2 with protein content 13.3 and 12.2% respectively).&#x0D; Based on the analysis of the quality indicators of flour milling streams and their comparison with the requirements for flour for frozen products, it was established that none of the flour milling streams meets all the flour quality indicators for frozen products – flour streams from systems B3 and B2 have the closest quality indicators. Selected individual flour milling streams that are of great interest as streams for blending for flour for frozen products.&#x0D; As a result of comparing the flour quality indicators obtained at various stages of the technological process with the requirements for flour quality indicators for frozen products flour, the optimal percentage of flour patent yield for frozen products составляет 33.2% for HW1 and 20.5% for HW2.

METHODOLOGICAL BASES FOR EVALUATING THE COMPETITIVENESS OF PRODUCTS OF ENTERPRISES IN THE FLOUR INDUSTRY

The article examines approaches to assessing the competitiveness of products of enterprises in the flour milling industry, summarizes and supplements the work of scientists on the components of competitiveness, in the composition of which it is proposed to take into account for the products of enterprises of the flour industry: sustainability, cost-price, efficiency, product quality and its compliance with standards, innovation; social responsibility of the manufacturer; environmental friendliness; availability and completeness of product information; reputation of the manufacturer; fair competition. It has been proven that competitiveness is a multi-component characteristic of products, business entity, region, industry, country, and also depends on factors of time and place, which lead to certain difficulties in its assessment. A review of scientific works on the assessment of competitiveness has been conducted and it is substantiated that in economic science and practice a single approach to measuring the level of competitiveness has not been formed, as well as regarding which method and list of indicators it is appropriate to evaluate the competitiveness of products. For the purpose of scientific systematization, the methods of assessing competitiveness were grouped by the object of assessment (methods of positioning, competitive advantages, competitiveness potential), by the method of presenting results (discrete; tabular; matrix; ranking; graphic), as well as assessment indicators by the number of characteristics: ( individual; group; integral); by the method of calculation (average values; sums; ratio; indices; expert evaluations; point evaluation; interval evaluation; ranking), as well as by the criteria of product competitiveness. In order to carry out a comprehensive assessment of the competitiveness of products of flour milling enterprises, a system of indicators is proposed based on a developed list of criteria (components): sustainability, cost-price, efficiency, quality and compliance with standards, innovativeness; social responsibility of the manufacturer; environmental friendliness; availability and completeness of product information; reputation of the manufacturer; fair competition. The stages of the evaluation of competitiveness are defined, which take into account the variety of its methods and indicators, and which can be adapted in accordance with the tasks of the research, available information, the type of evaluation by the scope of criteria and (comprehensive, partial, express evaluation).

Assessment of respiratory health status of workers in flour mills of Assiut

BackgroundWorking environment should not present a risk of injury or disease but many thousands of workers worldwide remain exposed to hazardous substances particularly in developing countries. Flour dust is one of those hazardous substances to which the flour mills workers are exposed to, inhalation of flour dust may cause diverse lung diseases with different severity of symptoms ranging from simple irritation to allergic reaction and chronic respiratory disorders, including asthma. Therefore, the present study was done to detect the prevalence of respiratory problems among flour mills workers.MethodsThe study was carried out in the flour mills of Assiut, it was a cross-sectional study among 203 workers. The study instruments were a semi-structured questionnaire about respiratory symptoms, chest examination and pulmonary function tests (PFT).ResultsThe age of the study workers ranged from 19 to 60 years old, 94.1% were males, 50.7% were from urban regions. Pulmonary function abnormalities were found in 36.4% of them and 20.7% were diagnosed with bronchial asthma. Significant relationships were detected between abnormal pulmonary function tests and workers ≥ 40 years old, low educational level and those who worked in the flour mills for ≥ 10 years.ConclusionsFlour dust cause respiratory symptoms and impair the pulmonary function of the flour mills workers and they may develop bronchial asthma which affect their work efficiency.RecommendationsMedical care must be provided regularly to the flour mills workers and safety measures are mandatory.Trial registrationClinicalTrials.gov. NCT03678519. Registered August 10, 2022.

Novel flours from leguminosae (Neltuma ruscifolia) pods for technological improvement and nutritional enrichment of wheat bread

Wheat bread is widely consumed in many Western cultures (>70 kg/per capita/year) despite the fact that the flour milling process reduces the content of dietary fibre, vitamins and minerals resulting in baked goods nutritionally poor. Vinal (Neltuma or Prosopis ruscifolia) fruit is an American carob that can be grinded to obtain different fractions such as endocarp, seeds, residue and the whole pod flours. The objective of the work was to analyse the chemical compositions, colour and physical, functional and hydration properties of grinding fractions from vinal (Neltuma ruscifolia); and also, study their application in wheat bread and their effect on rheological, textural and organoleptic characteristics. The obtained flours showed to be a good source of proteins (>30% seed flour) and dietary fibre (>38% endocarp flour), with good physical and functional properties, denoting its suitability as promising novel ingredients for the design and formulation of nutritionally enriched wheat breads. The addition of vinal flours (5%) in replacement of wheat flour in a traditional bread significantly affected the rheology, giving as results less extensive doughs. The bread loaf showed a lower specific volume, and firmer and darker colour with brown tone crumbs. Sensory analysis revealed a good degree of acceptance for the enriched breads (with the best values for residue flour) suggesting that these novel flours would be suitable as ingredients for bakery products with good nutritional profile.

Effects of five plant essential oils on the protein content and digestive enzymes of Ephestia kuehniella.

The Mediterranean flour moth or mill moth Ephestia kuehniella is a common pest of cereal grains, especially flour. In this research, the sublethal effects of essential oils isolated from five medicinal plants including Allium sativum, Glycyrrhiza glabra, Rosmarinus officinalis, Salvia officinalis, and Piper nigrum were investigated on the protein content and digestive enzymes activity of the fifth instar larvae, under laboratory conditions. The GC-MS analysis of the essential oils showed that tetracosamethyl cyclododeca siloxan, aristolene, α-pinene, β-thujone, and caryophyllene were the dominant constituents for each essential oil, respectively. The enzymatic activity was investigated by the treatment using the LC30 concentration against the larvae that were 2.86, 12.03, 2.19, 7.84, and 9.39 µl/l air, respectively. Results revealed that there were significant differences among the treatments on total protein content and enzymatic activities (F5,12 = 2.95, 3.56, and 7.07). About the total protein content, the control and treatment with R. officinalis essential oil showed the highest and lowest concentrations (1.0288 ± 0.0212 mg/ml versus 0.7333 ± 0.0329 mg/ml). The highest amylolytic activity was also seen in the control (0.0551 ± 0.0025 mU/mg) and the lowest being in R. officinalis oil treatment (0.0373 ± 0.0009 mU/mg). Moreover, the highest and lowest proteolytic activities were observed in the control (5.5063 ± 0.1086 U/mg) and R. officinalis essential oil (3.3028 ± 0.1077 U/mg). Accordingly, R. officinalis essential oil could be applied for the control of E. kuehniella.

CORRELATE OF INVENTORY MANAGEMENT AND ORGANIZATIONAL PERFORMANCE

CORRELATE OF INVENTORY MANAGEMENT AND ORGANIZATIONAL PERFORMANCE

Uji Performansi Mesin Penepung Tipe Palu (Hammer Mill) Untuk Penepungan Hotong (Setaria Italica L.)

Indonesia has a high source of biodiversity but consumption patterns still depend on rice as a basic food needs containing carbohydrates. Food diversification needs to be done to achieve food diversification, especially plants that can grow on dry land such as hotong plants. Hotong is a plant that grows a lot in Indonesia but still has postharvest constraints on the flouring process. Therefore, the study was conducted to determine the performance of hammer mill machine and compare with disc mill. The research was conducted in PT. Daud Teknik Maju Pratama in July 2022 with materials used 500 grams each on each test. The rotational speed tested on the hammer machine is 2887 rpm, 3608 rpm, and 4330 rpm, while the disc mill machine is 4485 rpm. The test was carried out one pass with three repetitions for each sample and the quality of flouring was tested using an 80 mesh. Performance test results showed the highest capacity of using hammer mill machine 4330 rpm, while the highest yield and the lowest scattered shrinkage using disc mill. Furthermore, the flour milling using both machines sifted using mesh 80 and flour that passes more produced from milling hammer mill machine 4330 rpm of 45.111%. The power required by the hammer mill machine to milling 500 grams of hotong is 5107,34 watts.Keywords: disc mill, hammer mill, hotong, milling

A guideline to implement a CPS architecture in an SME

ABSTRACT In Industry 4.0 context, data valorisation allows industries to develop new capabilities, create competitive advantages and achieve manufacturing sustainability, but technological infrastructures are needed to support system interoperability and to manage datas. These infrastructures are not enought mature in many industrial environments, especially in small and medium enterprises (SMEs). Technology integration is challenging due to system and information heterogeneity , and even more so in SMEs that have constraint environment and which lack specific research study. . Although several approaches have been proposed, the literature lacks empirical evidence of the adoption of new technologies in SMEs. This paper presents a guideline for implementing a Cyber-Physical system (CPS) architecture in an SME and its application in an organic flour mill in Montreal. The case study provides evidence of the possibility to implement a CPS architecture in SMEs and can serve as an inspiration for SME to develop an Industry 4.0 strategy.

ANALYSIS OF THE EFFECT OF DOWN TIME ON PRODUCTIVITY AT PT. EASTERN PEARL FLOUR MILLS MAKASSAR

Productivity is a comparison between the results achieved (output) with the overall required resources (input) or a comparison between the results achieved with the role of labor per unit time.&#x0D; The purpose of this study was to study Down Time analysis techniques for productivity in a wheat processing company (PT. Eastern Pearl Flour Mills Makassar), which produces wheat flour products of the Gatotkaca, Gunung, Kompas and Gerbang types. Down Time is the amount of time when a tool/machine cannot operate due to failure, but the factory can still operate because there are still other tools/machines that can replace functions so that the production process can still run.&#x0D; Based on the data analysis of the calculation of down time for manpower, it shows that the existence of down time during the process will affect the level of productivity (actual and standard). The value of down time from the calculation of working hours minus work effectiveness results in down time for each production area each month. The manpower down time results from all areas, namely in the area of 0 minutes/month. While the amount of data from the analysis of down time calculations for machines in all areas has a higher number of machine down times, namely in the milling area of 28 hours. And for the lowest results, namely in the area of unloading, cleaning, and packing, it is 0 hours.

Quality of Pan Bread as Influenced by Milled Flour Stream Blends of Australian and Russian Wheat

Quality of Pan Bread as Influenced by Milled Flour Stream Blends of Australian and Russian Wheat

A Model Experiment Design Using the Taguchi Method: A Case Study Of Making Concrete Roof

This research was conducted at a company manufacturing paving blocks, ceramics, ventilation, concrete, and roof tiles. This study aims to improve the quality of concrete tile products, which experience the most cracks and breaks. Research to determine the composition of concrete roof tiles can be carried out by design experiments using the Taguchi method. This experiment used raw materials such as cement, sand, milled flour, and water. The concluding results show that the quality of concrete roof tiles is based on the results of the Taguchi method and confirmation experiments which are characterized by an increase in the compressive strength of the concrete tile based on the average value (μ) and its variability (SNR). The average compressive strength (µ) of concrete roof tiles increased from 19,814 ≤ 21,208 ≤ 22,602 in the Taguchi experiment to 26,406 ≤ µconfirmation ≤ 29,894 in the confirmation experiment. While the variability (SNR) increased from 25.532 ≤ 27.521 ≤ 29.510 in the Taguchi experiment to 26.473 ≤ S/N confirmed ≤ 31.469 in the confirmation experiment. The optimal composition of cement, sand, milled flour, and water that produces the best compressive strength based on the response factor and SNR is 0.9 kg: 0.5 kg: 0.4 kg: 0.3 kg, respectively. The most influential factors on the compressive strength of concrete roof tiles are the amount of sand and the number of flour mills.

Industrial heritage identification process in North Africa: 19th and 20th century flour mills in Algeria

PurposeThe protection of industrial heritage emerged as a major concern when those buildings and installations representative of the industry, became at risk. North Africa, considered the geographical gateway to European countries, experienced enormous industrial activity during the French colonial era. Industrial buildings such as the flour mills, were built during this era of colonial rule. Today, a lack of legislation concerning industrial heritage has left this type of buildings with no protection, leading this paper to a preservation process. The aim of this paper is to locate and identify the flour mills of the 19th and 20th centuries in Algeria.Design/methodology/approachThis research consists of cross-referencing data from archived documents against the geographical location.FindingsThe results obtained are the first step in the process of preservation. The success of this research can be summarized as follows: identification of 88.46% of the flour mills in Algeria by means of the inventory data collected, and their location, with the use of a crisp logic, the remaining 9.62% with the use of fuzzy logic by the attribution of a “fuzzy radius” with a total localization and identification of 98.08%.Originality/valueThe use of both crisp (Boolean) and fuzzy logic as part of the geographical localization method.

Tartary Buckwheat Bran: A Review of Its Chemical Composition, Processing Methods and Food Uses.

Tartary buckwheat (Fagopyrum tataricum Gaertn.) containing large amounts of functional compounds with antioxidant activity, such as rutin, has attracted substantial research attention due to its industrial applications. Particularly, the functional compounds in Tartary buckwheat bran, an unexploited byproduct of the buckwheat flour milling process, are more concentrated than those in Tartary buckwheat flour. Thus, Tartary buckwheat bran is deemed to be a potential material for making functional foods. However, a review that comprehensively summarizes the research on Tartary buckwheat bran is lacking. Therefore, we highlighted current studies on the chemical composition of Tartary buckwheat bran. Moreover, the processing method and food uses of Tartary buckwheat bran are also discussed.

Northern Crimea in the late XIX – early XX centuries

This article examines the territory of the Northern Crimea, which was part of the Perekopsky district of the Tauride province, in the late XIX – early XX centuries, the time when the province turned into one of the rapidly developing regions of the Russian Empire. The subject of this study is the economic development of the territory of the Northern Crimea, the northern border of which was the Perekop Isthmus, and the northeastern outskirts were washed by the waters of the Gulf of Sivash. At the same time, special attention is paid by the author to the development of the agricultural sector of the economy, first of all, the development of crop production and animal husbandry, as well as individual industries that have become widespread in the specified territory. The scientific novelty of the study is an attempt to give a more complete picture of the economic development of the northernmost Crimean district of the Tauride province, Perekopsky district, since this topic has not been widely studied in Russian historiography. To achieve this goal, the author has attracted a wide array of sources, represented by various statistical data and reference materials. As a result of this work, the author comes to the conclusion that in the late XIX – early XX centuries, the development of the agricultural sector of the economy prevailed on the territory of the Northern Crimea, represented primarily in the form of growing grain crops, which pushed the development of sheep breeding in this region into the background. At the same time, the industry was represented mainly only in the form of enterprises engaged in brick-tile and pottery production, flour milling and salt fishing.

Compact and Cost-Effective Oil Expeller

Abstract: Oil has become an essential commodity in various fields, including cooking. In India, coconuts are produced abundantly, making it the third-largest coconut-producing nation worldwide. Despite the massive demand for coconut oil, there is a shortage of its production, &amp; the majority of the entities producing the oil are large-scale industries, with only a few operating in local shops. The solution to this problem lies in the "Compact &amp; Cost-Effective Coconut Oil Expeller," which has the potential to increase oil production &amp; address the current gaps. The machine can operate with low quantities of copra, allowing customers to produce oil based on their requirements. Furthermore, it is a zero-waste process that enables the sale of the leftover parts after oil extraction. By facilitating chemical-free oil extraction &amp; reducing space &amp; initial purchase costs, the expeller machine offers an opportunity for small-scale industries to set up a profitable business, similar to flour mills in the area. This project addresses the issues with the currently used oil extractors, leading to the design &amp; fabrication of an automatic portable oil extractor that could enhance the life &amp; functionality of the unit for small-scale industries. The project also incorporates a solar panel for multipurpose use, making it functional even in the absence of electricity. Ultimately, this work contributes to reducing the running cost of an industry &amp; prevents sudden breakdowns on the shop floor, making it a valuable addition to the oil extraction industry

Distribution of Arabinoxylans and Their Relationship with Physiochemical and Rheological Properties in Wheat Flour Mill Streams as an Effective Way to Predict Flour Functionality

The aim of the study was to evaluate wheat flour fractions and the relationships between the rheological properties of wheat flour mill streams with arabinoxylans content to predict flour functionality. The tested wheat variety was IS Laudis and an industrial milling station with several roll sections was employed to reach 30 passages of flour streams. Each mill stream fraction was analyzed separately. Several physiochemical (moisture, ash content, falling number, wet gluten content, gluten index, and damaged starch content) and rheological properties were evaluated by means of utilizing various test apparatus and techniques. The total content of non-starch polysaccharides and arabinoxylans, as well as soluble and insoluble fractions were investigated. Results showed significant differences between the mill streams in terms of the content of physicochemical parameters and rheological properties, as well as in soluble and insoluble fractions of non-starch polysaccharides and arabinoxylans. The relationships between the tested parameters and PCA analysis can be useful for millers who can then select and blend several flour streams to obtain a maximum amount of flour with specified characteristics. A better understanding of the origin and function of different fractions and the role of arabinoxylans and their fractions in the milling process will allow the development of wheat flour blends with the desired functionality. Flours from late reduction and sizing passages (C and R) as well as from sorting filter (V) streams showed high ash content as well as T-NSP and T-AX levels, so the final content of NSP in flour blends may be balanced by the application of the proper amount of C6–C7 and R5 stream flours.