İlk Kırma Valsleri Sürecinde Bazı İşletme Parametrelerinin Buğday Boyut Küçültme İşlemi Üzerindeki Etkileri

Bu çalışmada, vals hızının ve vals aralığının buğday boyut küçültme işlemi üzerindeki etkileri çalışılmış; ayrıca buğdayın mevcut nem içeriği için bazı fiziksel özellikleri belirlenmiştir. Deneyler için, vals hızları sırasıyla 500 ve 525 dev dak-1 ve vals aralıkları 0.6, 0.7 ve 0.8 mm olarak seçilmiştir. Çalışmada materyal olarak Yumuşak Beyaz Kışlık buğday kullanılmıştır. Mevcut nem içeriğinde, buğday çeşidinin geometrik ortalama çap, kalınlık boyutu, bin tane ağırlığı, hacim ağırlığı ve NIR sertlik indeksi değerleri sırasıyla 3.88 mm, 2.81 mm, 43.03 g, 816.20 kg m-3, and 40 olarak saptanmıştır. Söz konusu bu buğday çeşidinin protein içeriği %9.0 k.b. olarak belirlenmiştir. Öte yandan partikül boyut dağılımı, genelde, vals hızından istatistiksel olarak etkilenmezken, vals aralığından istatisksel olarak etkilenmiştir.

Anahtar Kelimeler:

Buğday boyut küçültme işlemi, Buğday

Effect of Some Operating Parameters on Wheat Size Reduction Process During the First Break Rollers

In this study, the effects of roll speed and roll gap on wheat size reduction process were studied; the physical properties of wheat kernels were also determined for the initial moisture content. Selected roll speed levels were 500 and 525 rpm, while roll gap levels at the nip point were 0.6, 0.7, and 0.8 mm. Size reduction experiments were carried out for Soft White Winter (SWW) wheat. The geometric mean diameter, thickness dimension, thousand kernel mass, bulk density, and NIR hardness index of wheat kernels at the 13.07% d.b. of moisture content were 3.88 mm, 2.81 mm, 43.03 g, 816.20 kg m-3, and 40, respectively. Protein content of wheat kernels was also determined as 9.0% d.b. On the other hand particle size distribution was not generally affected by roll speed statistically, while it was statistically affected by roll gap (p<0.01).

Keywords:

First break rolls, Physical properties Size reduction process, Wheat,

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