Bevel-helical gear Reduction Boxes B2 s on request Mass moments of inertia J in kgm rel B2-HH-11-D

Flender/Flender Gear Units/Bevel-helical gear Reduction Boxes B2

mosphere. 3.3.7 The Process of Flour MillingWhen the wheat comes to the mill for processing, it must be free of all types of foreign material, and it should be in its optimum condition for milling. Any inconsistencies and errors made earlier in the process are very difcult to counteract during actual milling. Proper wheat blending, cleaning, and tempering processes are just as important as theactual milling process. The milling process involves series of grinding and sifting operations with in- between purication of the granular endosperm particles. This process of grinding, puri-cation and sifting can be fairly complex depending on the our quality (renement) andrate of our extraction required. The most common objective in our milling is to produce as much as possible of white rened our that is free of bran and germ contamination. The basic reason for this is nancial return, which is much higher for white our than itis for bran. The obvious question that arises at this point is that how much our couldbe produced from wheat after it has been clean and tempered. The answer to that willdepend on several factors, such as Grain-Milling Operations 2 Type of wheat, wheat quality (.., test weight, presence of immature kernels, and other) Quality of equipment and mill owsheetProcessing factorsRequired our quality (.., ash content or color value) which is measure of our renement However, in general, the percentage of white our of acceptable quality, produced from good quality wheat is about 7%, even though the endosperm content of wheatis approximately 8.0% (Fig. . The constituents of kernel of wheat are: Endosperm 8.0% Bran 1.5%Germ 2.5% In an ideal milling process miller thus would be able to obtain 8.0% of our. However, that never happens because bran adheres strongly to the endosperm, and it is not very cleanly separated. Looking at the cross-sectional view of the wheat kernel (see Fig. , it seems obvious that if the wheat kernel did not have crease, perhaps the