Effect Of Vacuum Tempering On Milling Characteristics Of Wheat And Process Design

Tempering is the key to the course of wheat processing, affecting the entiremilling process. Affter vacuum tempering with wheat, the milling characteristics ofmilling really change, thus affect the technological processing. This subject throughthe high quality of five different thews domestic wheat: zhongyu10th, zhengmai9694,zhengmai7698, zhengmai9023and xinong979after dealing with the vacuumtempering, through the analysis of the granularity distritbution and granularity quality,and compared with conventional tempering.Vacuum tempering dealing with wheat when vacuum degree in the range of0.072MPa to0.08MPa, infiltration time from10min to20min, tempering time withinthe scope of the30min to80min, the granularity distritbution and granularity qualityunder vacuum tempering and conventional tempering have the same trend, Vacuumtempering was better than conventional tempering even then replace conventionaltempering. Within these range to milling wheat were very beneficial, but too littlemoisture can’t be completely infiltrated wheat, then too large affect the wheathardness. Specific trends were as follows: With the vacuum degree and infiltrationtime increases, water can infiltration the whole wheat, coarse granularity flour qualitywas large and good character, but hardness increases were disadvantange to grindingwhen too large. But tempering time if too long, skin moisture increases and evenvolatile, resulting in poor liquidity during grinding or wheat bran comminution.According to the data and the actual problem was encountered in the facturyproduction, found vacuum tempering will reduce the quality of wheat grain bulkdensity, increased grain hardness, reduce the scattered of wheat and higher liquidity,the impact of the milling process design. When process wheat through vacuumtempering need to design new processes.