Efftct of Subatmospheric Pressure Milling on Controlling Rise of Flour Temperature

Abstract

Wheat was milled under four subatmospheric pressure levels and one control (1025hPa) at different initial moisture contents to prevent quality reduction by heating and oxidation. Power consumption was measured as a factor of the milling machine, and the moisture content of flour after milling was measured at the different feeding rate of the wheat to determine the capacity of milling machine at the different moisture content of wheat. The results indicated that the temperature of the flour soon after milling could be kept at low level under subatmospheric pressure compared with the control, and the milling power and the moisture content of the flour after milling decreased. The feeding rate of the milling machine was affected by the initial moisture content of the wheat.